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A slice missing from a whole fresh berry Chantilly cake on a cake stand
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4.67 from 9 votes

Fresh Berry Chantilly Cake

Prep Time45 mins
Cook Time30 mins
Cooling Time1 hr
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: Chantilly Cake
Servings: 16 slice
Calories: 665kcal


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