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Fresh Berry Chantilly Cake is a delicious vanilla sponge cake layered with fresh berries and topped with mouth watering mascarpone chantilly cream. 

A slice of fresh berry Chantilly cake on its side on a white dessert plate.

Spring is here, and we are baking with fresh berries every chance we get! We love chocolate cake and all, but this is the time of year for light and airy desserts. The vanilla sponge cake has just the right balance of lightness and perfectly sweet. The berry filling brings an energizing brightness, and it all comes together with the most amazing Chantilly cream. You don’t want to miss this one. 

Cooking Lesson: Chantilly cream may sound fancy, but it is simply sweetened whipped cream, usually made with heavy or double cream. Vanilla is traditionally used, but depending on the recipe, other flavorings may be added. 

  • Fresh or Frozen Berries? 

    Fresh berries are preferable, but if you don’t have fresh berries available to you, you can substitute with frozen. Make sure to thaw the berries completely first, and blot off all excess moisture before assembling them into the cake. 

  • Storage Instructions:

    Chantilly cream is delicate and so are berries. This cake needs to be stored in the refrigerator and will keep for up to 72 hours. Once you slice into the cake you can place plastic wrap against the exposed to cake to prevent the cake from drying out.

  • Pan Options for Fresh Berry Chantilly Cake:

    You can use almost any size or style pan. Different sizes will require slight changes to the baking time and you will also need to make sure you have enough frosting on hand.

Cake Conversion Guide

If you like this recipe, you may be interested in these other amazing cake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

A whole fresh berry Chantilly cake on a white cake stand
A slice missing from a whole fresh berry Chantilly cake on a cake stand
Prep Time 45 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Ingredients

Vanilla Sponge Cake

  • 1 cup unsalted butter` room temperature
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 1/4 cups whole milk warmed to 100 degrees F
  • 3 large eggs room temperature
  • 1/4 cup vegetable oil
  • 3 1/2 cups cake flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt

Chantilly Cream

  • 2 cups heavy cream
  • 2 teaspoons vanilla extract
  • 8 ounces cream cheese softened
  • 8 ounces mascarpone cheese softened
  • 2 cups powdered sugar

Berry Filling

  • 2/3 cup seedless raspberry or strawberry jam
  • 1/4 cup water
  • 4 cups fresh berries strawberry, blackberry, raspberry, or blueberries
  • 2 teaspoons lemon zest
  • 2 tablespoon lemon juice
Instructions

Vanilla Sponge Cake

  • Grease two 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
  • In a large mixing bowl, use a hand mixer to cream the butter and sugar together, 2 minutes, until creamy. Beat in vanilla extract.
  • Use a fork to combine the milk, eggs, and vegetable oil together in a bowl or 2 cup liquid measuring cup. Set aside. In another mixing bowl stir together cake flour, baking powder, and salt.
  • Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
  • Divide the batter evenly between the two prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely.

Chantilly Cream

  • In a large mixing bowl, beat heavy cream with vanilla extract until stiff peaks form.
  • In a separate mixing bowl, cream together cream cheese and mascarpone until light and fluffy, about 2 minutes. Beat in powdered sugar until combined and smooth.
  • Fold whipped cream and cream cheese mixture together using a rubber spatula. Fold until just combined. Refrigerate until ready to assemble cake.

Berry Filling

  • Place mixed berries into a medium sized mixing bowl. Add in lemon zest and juice and toss to combine.
  • In a microwave safe bowl, stir together jam with water. Microwave until melted, about 30 seconds.

Assemble Cake

  • Slice each vanilla cake layer in half to create four layers.
  • Spread 1/3 of the jam filling onto the bottom cake layer. Top with an even layer of chantilly cream and then place 2/3 cup of fresh berries on top of the cream.
  • Continue layering with cake, jam, chantilly cream, and berries. Top final layer with remaining chantilly cream and frost the outside. Optional garnish the top with additional berries.
Notes

Nutrition

Serving: 1slice | Calories: 665kcal | Carbohydrates: 72g | Protein: 8g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 138mg | Sodium: 167mg | Potassium: 251mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1282IU | Vitamin C: 6mg | Calcium: 136mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Chantilly Cake

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I absolutely love going through your recipe’s. I have tried many and especially love the video and how simple you help us get it correctly. You are a blessing. I’m going to give this one a try for my tea. Thanks for all you do

Jodee

I’m in the process of making it as I type this. Tasted the cake and the cream separately. Both are so delicious. Putting the berries together. Using strawberries on the inside and raspberries and blackberries on top for decorating. Never made a homemade cake in my life. If all turns out well I will post a photo when finished.

Jodee

I just finished making this scrumptious cake. One of the best I have ever tasted. Followed the recipe exactly. It makes a great cake for the warmer months. Yes, it does take some prepping but the final results were amazing. I filled the inside with strawberries and decorated it with strawberries, raspberries and blueberries. I will definitely make another one for the 4th of July which is my grandsons birthday. The tart and sweet compliment each other. Thank you for a great recipe. I’m really not into baking but it looked so good and just had to try my hand… Read more »

Sally Mayo

5 stars
I have not tasted it, but I know it is as delicious as it looks! I may not have the same taste, but you do so well what ever you do ! Thank you!

Lyn Fisher

It just melts in your mouth like a cream cheese delight..mm mmm good

Carolyn

I’m in! I have been searching for a long time for a Publix Chantilly cake recipe with no success. Thank you. I will be making very soon!!

Whole Foods sells 2 sizes of this cake and it is the best cake I’ve ever had.

Stacey

5 stars
This was amazing!! By far my favorite new cake! The whole party loved it. Easy to follow and deeeee-licious!!!

Happy camper

I made this for a friend for a special occasion, and it was so good and so special. I didn’t have mascarpone cheese, so I just doubled my cream cheese. Didn’t end up using nearly all the jam, and it was still sweet and good. I tend to like my cakes/desert on the less sweet side. I did 1/4 cup less sugar as well for this reason. But other than that, I followed the recipe exactly and it was just fresh, moist, yummy. It presents so well as well. I’ve made the “the most amazing chocolate cake” on this website… Read more »

Jess

5 stars
We made this cake for my mother-in-law’s 70’s birthday and it was a smash success. The video and recipe are easy to follow. We didn’t change a thing and its one of the best cakes we’ve made. We made the sponge on the night before, let it cool and then wrapped it in plastic wrap and put in fridge. This cut the time way down for the assembly the next day. It was perfection! Thank you!

I made this cake for a ladies luncheon I had at my home. It came together beautifully. However, when I asked my guests how they would rate it 10 being the highest I got 8, 8, 10, 7….so I asked why they rated it the number they did. Most of them said the cake was to dry. That could have been my error. I did not use all the liquid jelly or all they berries with the lemon zest. I cover the cake with the jelly mixture not wanting to get to much. That was my thought with the berry… Read more »

Linda Blue

Can i use frozen berries?

Jackie Jill

5 stars
So delicately sweet and delightful summer time dessert. Refrigerated mine and served cold. Just yummy !!!

Zeina

OMG, I’m 🤤 just by reading the ingredients 😅!! I’ll be making this soon.
Thank You, ❤️

Terra Garcia-Chang

5 stars
Try this recipe! It was so easy to follow and our cake came out delicious!
My biggest regret was not allowing the cheeses to completely warm up because they didn’t mix well into the whipped cream (or perhaps I didn’t mix well enough) , but it still tasted Amazing, and now one could tell except for me.

Jan call

3 stars
Looks and sounds luscious but it is a weight watcher’s nightmare!!

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