Fresh Berry Chantilly Cake is a delicious vanilla sponge cake layered with fresh berries and topped with mouth watering mascarpone chantilly cream.
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.
If you like this recipe, you may be interested in these other amazing cake recipes:
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.
This sound wonderful, this will be my Easter cake.
Made this for eleven family members & EVERYONE loved it! I used seedless raspberry jam but would use strawberry next time! The frosting was absolutely delicious! A big hit!
Hi, thanks for another awesome recipe!! I was wondering if I can use ricotta instead of the cream cheese in the frosting with the mascarpone??
Thanks 😊
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Just made this! Taking it to in-laws today. Had a problem with the frosting being runny but added cornstarch. If it is as good as it looks, it may be this years birthday cake for my husband. I would post a picture but it won’t let me
I always wanted to make this cake but was too intimidated to try. This recipe had easy to follow instructions and although time consuming was fun to bake. It was moist and delicious. My guests loved it and it looked so impressive. I did not pipe the decorative top but followed every other step as written. Thank you for posting this great recipe.
This is the most amazing cake you could ever imagine! My whole family has now declared this their official birthday cake request. That’s saying a lot from a bunch of foodies!
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 mixture because what I though was plenty wasn’t enough. So, the dryness of the cake was most likely my error. I will have to try this again using all the jelly mixture and the berry mixture. I decorated the cake with fresh berries. Strawberries on the base (cut in half) and blueberries lining the top edge of the cake and a mixture of all the berries on the top middle.
I learned to measure and sift my cake flour twice. After the first measuring and sifting, I measure it again. i am amazed at how much extra flour is left in the bowl. I read that cake flour is packed tightly into that box. You may have had too much flour which would make your cake dry.
Thanks for the tip! I’ve never remeasured after sifting flour. WHAT A GAME CHANGER!
Can i use frozen berries?
We don’t recommend using frozen berries as they are mushy and may result in a soggy cake.