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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:

A whole fresh berry Chantilly cake on a white cake stand

Storage Instructions: 

Store your fresh berry Chantilly cake in an airtight container in the refrigerator for up to 3 days. 

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 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

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

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.


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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