Berry Chantilly Cake
This website allows you to earn a commission on making a purchase at no additional cost using affiliate links.
You don’t need to run to Whole Foods to get the iconic Berry Chantilly cake. With this berry chantilly cake copy cat recipe with soft vanilla cake, fresh mixed berries and a layer of light and airy chantilly cream, you can make it right at home.
Best Berry Chantilly Cake Copy Cat Recipes
Is there anything more dreamy than a slice of berry chantilly cake? A light, buttery vanilla cake layer. The tangy raspberry syrup is soaked. Whipped mascarpone Chantilly Cream Clouds, bursting with juicy and fresh berries… Am I drooling? This is our view of the iconic Whole Foods Berry Chantilly Cake, The Original One Duh. But we make it from scratch, at home, with real ingredients and more love. She is elegant enough for a bridal shower, birthday or Mother’s Day brunch.
What is a berry chantilly cake?
Berry Chantilly Cake is a layered cake inspired by the South, where people spend their moments thanks to Whole Foods. It is traditionally made:
A soft, fluffy vanilla cake layer (usually a white or yellow cake) raspberries or berry syrup maintains wet, fresh seasonal berries such as strawberries, raspberries, blueberries, and blackberries.
result? The balanced, airy, not too sweet dessert still feels luxurious and luxurious.
Why do you like this cake?
This is truly one of my favorite cakes I’ve ever had. Don’t get me wrong, I love the cake with sweet, buttery matte cake, but this berry chantilly cake feels like the perfect light cake for all occasions. It’s fresh and seasonal. There is no heavy buttercream or croy frosting here. Whipped mascarpone, light sponge and juicy fruit.
Perfect for spring and summer, especially when the berries are at their peak. Makeup Friendly – This cake will get even better in the fridge after a few hours. Whole Foods Vibes of the Price Tag – Plus, it’s 100% customizable.
All the ingredients needed to make the best berry chantii cake
If you want that classic Whole Foods flavor and texture, here’s what you need:
Unsalted butter vegetable oil granulated sugar vanilla + almond extract egg cake grinding powder salted mill raspberry raspberry preserved mascarpone cream cheese heavy cream mixed fresh berries (I used strawberries, raspberries and blueberries, but the blackberries are also delicious here!)
The perfect layer cake tips and tips
Here’s how to make a berry chantilly cake look (and taste) like it comes directly from a flashy bakery.
Don’t overspray the frosting: Spend the beet cream and it becomes butter (it’s delicious here too, but not what I want here!) add the cream so that it throbs until medium peaks form and frosting keeps its shape! Soak generously in berry syrup: This step gives the cake a hint of excess moisture and berry flavor. Really soak the pastry brush in the cake and lightly soak it in the top! Let the cake cool completely before assembly. The last thing I want from you is that your warm cake melts the Chantilly cream. As an impatience girl, I understand that it is waiting for you, but wait until your cake is completely cooled before putting it together!
How to assemble a berry chantilly cake like a professional
Assembling your homemade cakes can be scary, but it doesn’t have to be! Follow the recipe closely and you have a beautiful cake in your hands!
Bake the cake layers and let cool. (Pro tip: Cool them before assembly because there are fewer chunks.) Brush them with raspberry syrup. Soak it! Spread the layer of chantilly cream and then top with fresh berries. Repeat all layers, then cover the entire cake with frost with frost with a thin coat of breadcrumbs. Let it cool and then finish matte with a swappy, rustic finish. Top with berry.
How to store cakes keep them fresh for days
This cake is surprisingly chilled so don’t stress the last minute assembly.
Refrigerator: Covered in the fridge for up to 3 days. Chantilly cream holds up beautifully! Go ahead: You can bake the cake layer 1-2 days in advance. It wraps tightly and keeps it at room temperature. Freeze: Cake layers (unconcentrated) can be frozen for up to 2 months. Thaw before assembling.
Berry Chantilly Cake is one of the magical desserts that is fantasy but nostalgic. Soft, creamy, fruity, not too sweet. Whether you’re recreating Whole Foods Classic or wanting to impress your friends with stunning and seasonality, this cake is always here.
Happy baking!
xxx
printing
author: sofi | Broma Bakery
Preparation time: 1 hour
Cooking time: half an hour
Total time: 3 hours
yield: 16 servings
category: Deset
method: oven
cooking: Americans
unit:
USM
material
For the cake
1/4 cup Unsalted butter at room temperature
3/4 cup Vegetable oil
1 1/2 cup Granule sugar
3 Big eggs at room temperature
2 tsp Vanilla extract
1 tsp Almond extract
2 2/3 cup cake flour
2 1/2 tbsp baking powder
1/2 tsp salt
1 1/3 cup milk
For berry syrup
1/4 cup water
1/4 cup Granule sugar
3 tablespoons Mixed berry or raspberry jam
1/2 tsp Lemon skin
For Chantilly Cream Frosting
8 Ounce Mascarpone, cold
4 Ounce Cream cheese at room temperature
3 cup Heavy cream
2 cup Powdered sugar
1 tsp vanilla
1/4 tsp Almond Extract Salt
1/2 cup Fresh raspberries, rinsed
1/2 cup Fresh blueberries, rinsed
1/2 cup Rinse, quarter fresh strawberries
Instructions
First, make a cake. Preheat the oven to 350°F. Do an 8-inch round pan with parchment paper and grease the sides with cooking spray. Please put it aside.
With a stand mixer equipped with a whisk, beat the butter and oil at low speeds to prevent the oil from flying anywhere. Gradually increase the speed to medium height and beat until smooth, about 2 minutes.
As the mixer runs, slowly pour in the granulated sugar and continue to beat at medium speed until the mixture is light and fluffy and has a very pale yellow color for about 2 minutes.
Using a silicone spatula, rub the sides and bottom of the bowl and add eggs, vanilla and almond extract. Beat at medium speed, until the mixture is light and fluffy, about 2 minutes.
In another mixing bowl, whisk together the flour, baking powder and salt. Slow the mixer and alternate between the dry ingredients and milk in 3 additions (half of the dry, then the wet, then the other half of the dry). If there are still some lumps in the batter, it’s fine. I don’t want to mix it.
Divide the cake dough evenly between prepared pans to spread the batter into flat, even layers using a spatula. Bake until the cake rises, the top returns to touch, and the butter knife inserted into the center of the cake is cleaned, for 25-30 minutes.
Place the cake on a cooling rack and let it cool slightly. To remove from the pan, drag the butter knife to the edge of the cake, carefully flip the cake onto the cutting board, peel off the parchment and cool it completely upwards onto the cooling rack on the right side.
When the cake is cold, make berry syrup. Mix water and sugar in a microwave safe bowl and microwave for 1 minute and microwave for 1 minute. Stir until the sugar is completely dissolved in the water. Add the jam and lemon zest and mix. Set aside to cool.
Next, make frosting. In a stand mixer equipped with a whisk, cream the mascarpone and cream cheese for about 45 seconds until completely smooth. Add powdered sugar and heavy whipped cream, beat at a slow speed, and gradually increase until a soft peak forms. Add vanilla, almond extract and salt. Heartbeat until medium peaks form and keep your eyes on frosting. It can be bundled up quickly, so you want to avoid overdoing it! Transfer about half of the frosting to a piping bag.
Assemble the cake. Place the first cake on the cake stand and place on a serving plate. Dip the pastry brush into the berry syrup and beat the syrup generously onto the top of the cake. Pipe a thin layer of chantilly cream onto the top of the cake. In a cup of fresh fruit, gently push the berries into the cream. Pipe another thin layer of Chantilly cream over the top to cover the berries and smooth the top using an offset spatula. Repeat with the second cake layer.
Use the rest of the Chantilly Cream to cover the top and sides of the cake with frost. Garnish with the remaining fruit and place in the fridge until ready!
