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4.8 from 48 votes

Berry Chantilly Cream Cake

This Berry Chantilly Cake is the perfect homemade yellow cake, layered with sweetened chantilly cream frosting, jam, and fresh berries. A dupe of the famous Whole Foods Berry Chantilly cake. A lovely Spring and Summer dessert!

Prep Time
30 mins
Cook Time
30 mins
Total Time
46 mins
Servings: 16
Course: Dessert
Cuisine: American

Ingredients

Yellow Cake:
  • 4 large eggs
  • 2/3 cup whole milk or buttermilk
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup butter softened, cut into cubes
  • 2 Tablespoons oil
  • 1/3 cup vanilla pudding mix instant
Filling:
  • 1/4 cup Raspberry or strawberry jam
Chantilly Cream Frosting:
  • 2 cups heavy cream
  • (2) ounce pkgs. Cream Cheese or Mascarpone Cheese softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract Vanilla Beans, or Vanilla Bean Paste
Fresh Berries:
  • (1) ounce pkg. Strawberries sliced
  • (1) ounce pkg. Raspberries
  • (1) ounce pkg. Blackberries
  • (1) ounce pkg. Blueberries
  • **may add more berries if desired.

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. In a small bowl, whisk together eggs, milk, and vanilla.
  3. In a standing mixer, stir together flour, sugar, baking powder, and salt.
  4. Beat the butter into the flour mixture, one cube at at time. Continue to beat until it resembles coarse crumbs.
  5. Add the 1/2 of the egg milk mixture and oil and beat the batter is light and fluffy. Add remaining egg milk mixture and vanilla pudding and mix just until combined.
  6. Take a spatula and scrape the sides of the bowl.
  7. Spread into greased pans and smooth tops with spatula. May use two or three cake pans (I use three 8 inch cake pans).
  8. Bake for 16-22 minutes, depending on depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
  9. Let cakes cool. Run knife around edge of cake pan and flip over.
  10. In a large mixing bowl, whip heavy cream until firm peaks form. Set aside.
  11. In another large mixing bowl, whip cream cheese, powdered sugar, and vanilla for at least 5 minutes or until creamy and silky smooth. Gently fold in whipped cream until incorporated. Cover and put in refrigerator for 15 minutes.
  12. Spread a thin layer of jam over each layer.
  13. Spread chantilly cream over each layer.
  14. Top each layers with a sprinkling of fresh fruit.
  15. Using offset spatula, frost entire cake with chantilly cream.
  16. Top with remaining fresh fruit.
  17. Place the cake in the refrigerator until ready to serve.