Copycat Whole Foods Berry Chantilly Cake Recipe
If you’ve walked through the bakery at Whole Foods, you’ve probably seen the Berry Chantilly Cake. With its soft cake layers, fresh berries, and creamy frosting, it’s hard not to want a slice. This cake has developed a cult-like following—and for good reason. Whether you’re a devoted fan of decadent desserts or simply seeking inspiration for your next baking adventure, the Berry Chantilly Cake is in a league of its own.
Equipment
- Stand Mixer or Hand Mixer
- Two 8-inch round cake pans
- Silicone spatula
- Wire cooling rack
- Offset spatula (for spreading frosting like a pro)
- Serrated knife (for leveling the cake layers)
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Chantilly Frosting:
- 1 cup mascarpone cheese softened
- 1 cup cream cheese softened
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Berries:
- 1 cup each of fresh strawberries blueberries, and raspberries
- 1 tablespoon sugar optional, for macerating the berries
Instructions
Step 1: Prepare Your Ingredients
- Before you start, take out your ingredients and let them reach room temperature (butter, eggs, cream cheese). Preheat the oven to 350°F (175°C), grease two 8-inch round cake pans, and line the bottoms with parchment paper.
Step 2: Make the Cake Batter
- Start by mixing the butter and sugar with a stand mixer or hand mixer until it’s light and fluffy—this is important for a soft and moist cake. Add the eggs one at a time, mixing well after each. Don’t forget to scrape the sides of the bowl so everything is mixed evenly. Slowly add the dry ingredients and milk little by little, starting and ending with the dry ingredients, until the batter is smooth with no lumps.
Step 3: Bake the Cake Layers
- Evenly pour the batter into your cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then move them to a wire rack to cool completely.
Step 4: Prepare the Chantilly Frosting
- While the cakes cool, make the Chantilly frosting. Beat cream cheese and mascarpone until smooth. Mix in powdered sugar and vanilla. In another bowl, whip heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
Step 5: Assemble the Cake
- Once the cake layers are cool, use a knife to trim the tops if needed. Put the first layer on a plate or board and spread frosting on top with a spatula. Add some fresh berries on the frosting for extra flavor. Place the second cake layer on top, then repeat with more frosting and berries.
Step 6: Finish with Decoration
- Spread the frosting over the top and sides of the cake, smoothing it out. Add fresh berries on top, either in a pattern or scattered. Chill the cake in the fridge for 30 minutes before serving.
Notes
This recipe shines when you use fresh, high-quality ingredients, especially when it comes to the fruits and cream. Be sure to measure carefully, and don’t rush the cooling process to achieve the best texture and flavor. Patience and precision are key to mastering this delightful dessert!