Berry Chantilly Cake

You know those moments when you’re sitting around with family or friends, and someone walks in holding a cake—not just any cake, but one that makes everyone stop talking for a second?

That’s what happened the first time I brought out this Berry Chantilly Cake.

I didn’t plan for it to steal the spotlight. I just wanted to make something fresh, something that didn’t taste like it came from a box.

No crazy colors, no ten-layer nonsense. Just soft vanilla sponge, creamy frosting, and fresh berries—simple stuff done really well.

But somehow, it turned into that cake. The one everyone asked about. The one that disappeared before I even sat down.

This isn’t a fancy bakery-style recipe loaded with complicated steps. It’s homemade in the truest sense—messy counter, spoon in the frosting bowl, maybe a few extra berries eaten while decorating.

But that’s exactly what makes it special. It tastes like care. Like time. Like someone actually put a little love into it.

If you’ve got someone you want to impress without saying a word, or you just want to bake something that actually feels worth it—this is the cake.

Table of Contents

Berry Chantilly Cake Recipe

Ingredients

For the Sponge Cake (3 layers):

1 cup unsalted butter, softened (226g)
2 cups fine granulated sugar (400g)
5 large eggs, room temperature
2 ½ cups cake flour (310g), sifted
2 ½ tsp baking powder
½ tsp fine sea salt
1 cup whole milk (240ml), room temperature
2 tsp vanilla extract
1 tsp lemon zest (optional, but adds brightness)

For the Chantilly Cream Frosting:

8 oz cream cheese, softened (226g)
8 oz mascarpone cheese, softened (226g)
1 ½ cups powdered sugar (180g), sifted
2 tsp vanilla extract
2 cups heavy whipping cream (480ml), cold

For Assembly:

⅓ cup simple syrup (1:1 sugar and water, boiled and cooled)
½ cup raspberry or strawberry jam, thinned slightly with water
1 ½ cups strawberries, halved or whole depending on size
1 cup blueberries
1 cup raspberries
1 cup blackberries
Optional: extra berries for decoration on the cake stand or serving plate

Instructions

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, cream the softened butter and sugar until pale and fluffy (about 4–5 minutes on medium speed).
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together cake flour, baking powder, and salt.
Mix vanilla extract into the milk.
Add the dry ingredients to the creamed mixture in 3 additions, alternating with the milk mixture (start and end with flour).
Gently stir in lemon zest if using.
Divide batter evenly between the 3 pans. Smooth the tops.
Bake for 23–25 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
In a large bowl, beat cream cheese and mascarpone together until smooth.
Add sifted powdered sugar and vanilla, and beat until fully incorporated.
In a separate bowl, whip the cold heavy cream to stiff peaks.
Gently fold the whipped cream into the mascarpone-cream cheese mixture in three parts until fully combined and fluffy.
Keep chilled until ready to use.
Rinse all berries and gently pat them dry with a paper towel.
Slice larger strawberries in half, keeping smaller ones whole for aesthetic variation.
Chill the berries until assembly to keep them firm and fresh.
Place the first cake layer on a turntable or serving platter.
Brush a light layer of simple syrup over the surface.
Spread a thin layer of the thinned jam on top.
Pipe or spread a generous layer of Chantilly cream over the jam, smoothing evenly.
Repeat with the second layer: syrup, jam, cream.
Add the final cake layer, and press gently to secure.
Apply a thin crumb coat around the entire cake and chill for 15 minutes.
Frost the entire cake with a smooth, generous layer of Chantilly cream using an offset spatula. Use a cake comb or fork to make horizontal lines along the sides for a textured look.
Pile the top center with a generous, artistic arrangement of mixed berries. Start with larger strawberries and blackberries in the center, then fill in gaps with blueberries and raspberries.
Optionally, decorate the base of the cake with scattered berries or place extras around the serving dish as shown.
Chill the cake for at least 30 minutes before slicing to firm up the layers and set the frosting.
Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.

How Do I Make Berry Chantilly Cake From Scratch?

It’s simple if you break it down into 3 parts: sponge cake, frosting, and berries.

Vanilla sponge cake: Soft, fluffy layers made with butter and eggs.
Chantilly cream: A mix of mascarpone, cream cheese, whipped cream, and vanilla.
Fresh berries: Strawberries, blueberries, raspberries, and blackberries.
Jam or syrup: Adds flavor and moisture between layers.
Assembly: Stack layers with cream and berries, then decorate the top.

How Do I Keep Berries From Bleeding Into Frosting?

Berry juice can stain the cream if you’re not careful.

Dry them well: After washing, pat them with paper towels until completely dry.
Use whole berries: Sliced ones leak more juice.
Add berries at the last minute: Decorate just before serving.
Create a barrier: Add a thin layer of jam between the frosting and berries.
Keep the cake chilled: Cold temperatures help everything stay firm.

Can I Use Frozen Berries For This Cake?

Fresh berries are best, but you can use frozen in some parts.

In fillings: Cook frozen berries into a jam or compote.
Not for topping: They get soft and watery after thawing.
Drain well: If you must use them, thaw completely and drain all the liquid.
Avoid mixing directly into cream: It changes the texture.

Can I Use A Box Cake Mix For Berry Chantilly Cake?

Yes, you can use it as a shortcut.

Choose vanilla or white cake mix: It goes best with the cream and berries.
Add extra eggs or butter: This gives it a homemade taste and better texture.
Cool completely before frosting: So the cream doesn’t melt.
Box mix is best when short on time: But homemade layers taste richer.

Why Is My Chantilly Frosting Runny?

Runny frosting usually means something went wrong while mixing.

Cream not cold enough: Always whip cold heavy cream.
Overmixed or undermixed: Stop whipping when stiff peaks form.
Too much liquid: Don’t add milk or watery flavorings.
Soft cream cheese or mascarpone: Let it soften slightly, not melt.
Fold gently: Rough mixing breaks down the whipped texture.

Is Berry Chantilly Cake Gluten-Free?

Not by default, but you can make it gluten-free.

Use a gluten-free cake flour mix: One that swaps cup-for-cup.
Check baking powder: Make sure it’s labeled gluten-free.
Avoid cross-contamination: Use clean tools and bowls.
Frosting and berries are safe: As long as all ingredients are certified.

Is Berry Chantilly Cake Heavy Or Light In Texture?

It’s light in flavor, but rich in texture.

Cake layers: Soft, fluffy, and moist.
Frosting: Creamy and smooth, but not overly dense.
Overall bite: Balanced – not too sweet, not too rich.
Great for all ages: Feels light, even with layers of cream.

Can I Make Berry Chantilly Cake Ahead Of Time?

Yes, you absolutely can. It even tastes better after chilling.

Bake the cake layers early: Bake 1–2 days before, wrap tightly, and keep in the fridge.
Make frosting in advance: Prepare the Chantilly cream the day before and store it in an airtight container.
Don’t assemble too early: Assemble the cake 4–6 hours before serving so it stays fresh.
Add berries last: Decorate with berries on the day of serving to avoid soggy toppings.
Chill well: Keep the cake refrigerated to hold its shape and flavor.

Can I Freeze Berry Chantilly Cake?

You can freeze parts of it, but not the whole assembled cake.

Cake layers: Wrap in plastic and freeze up to 2 months.
Frosting: Not recommended – the texture changes when thawed.
Assembled cake: Avoid freezing with berries and cream. It gets watery.
Leftover slices: Freeze tightly wrapped slices, then thaw in the fridge.

How To Transport Berry Chantilly Cake Safely?

It’s a soft cake, so moving it needs care.

Chill the cake well: Cold frosting stays firm during travel.
Use a cake box: Sturdy, with a tight lid so it doesn’t move.
Place on a flat surface: Car seats aren’t ideal – use the floor of the car.
Drive slow on turns and bumps: Sudden movement can shift the cake.
Decorate after arrival: If you’re traveling far, add berries and final touches later.

How Do I Store A Chantilly Cake Properly?

It needs to stay cold because of the fresh cream and fruit.

Keep it refrigerated: Always store in the fridge in a cake container or loosely covered.
Eat within 2–3 days: After that, berries start breaking down.
Store leftovers in slices: Wrap individually for better freshness.
Avoid leaving it out: Especially in warm weather – cream melts fast.