Berry Chantilly Cake Made Simple: A Beginner-Friendly Version
Berry Chantilly cakes traditionally consist of vanilla cake layers, sweetened whipped cream (a.k.a. Chantilly cream), and fresh berries. This shortcut spin on my classic Chantilly cake is beginner-friendly and faster to make. The cake is baked in one pan, sliced in half, and filled with freshly whipped cream. My version uses an airy Vanilla Chiffon cake paired with tangy Yogurt Whipped Cream and topped with sugared berries.
This style is called a “sandwich” cake. The sides of the cake don’t require frosting, making assembly much easier than traditional multi-layer cakes. Also, I made this entire cake with just a hand mixer, so no special equipment was needed. This style is my go-to when I need a nice cake without all the fuss, and to save even more time, you can make the Vanilla Chiffon ahead of time (details below).
The only part of this cake you must be careful with is the Vanilla Chiffon. I classify it as a more advanced cake on my site, but don’t be deterred. It's all relative, and this cake requires more attention than, say, my chocolate cake, which is classified as beginner because it gets stirred together in one bowl. The challenge lies in whipping and folding egg whites properly, but I walk you through each step clearly in the recipe card.
Does this taste like the Whole Foods Berry Chantilly Cake?
This cake is inspired by the iconic Whole Foods Berry Chantilly Cake. I bought a slice of it before designing this recipe to ensure I was on the right track, and I can assure you that mine will taste better than the store-bought version. (No shade to that cake, though, it’s still one of my top cakes to buy when I purchase cake.)
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The Whole Foods version uses quite a bit of almond extract ("almond compound" on the cake label) in its frosting, to the extent that I cannot taste any other flavors, including the cream cheese and mascarpone. This leads me to believe that cream cheese and mascarpone are used more as stabilizers than for their flavors. I had to search my palate for any trace of mascarpone or cream cheese flavor. Notice also how the frosting looks a bit thicker/denser - this is also due to the cream cheese and mascarpone.
In this version, I used my Yogurt whipped cream, which more aptly fits this style of sandwich cake. The Greek yogurt’s lovely acidity balances the sweetness of the sugared berries. In cakes, we always need balance; otherwise, things taste too sweet. Acid is the ideal counterbalance for sweetness. Also, my frosting is much lighter and airier in texture, which is fine because this cake doesn’t require much stability.
Another key difference is the cake itself. Whole Foods uses a denser cake that has absorbed moisture from the whipped cream, berries, and raspberry glaze, resulting in a wet crumb, especially on the bottom layer. You’ll also notice a larger crumb size. In contrast, my Vanilla Chiffon is lighter and more aerated, with sweetness and moisture built into the cake, so it stays soft without becoming dense or soggy. So it’s just two different cake styles - both excellent, albeit with contrasting textures.
What do you need to make my Berry Chantilly Cake?
This cake requires three components:
- One 8-inch layer of Vanilla Chiffon Cake, split in half
- Assorted Freshly Sugared Berries
- Yogurt Whipped Cream Frosting
One of the most important considerations when baking cakes is to assess the timing, so I’ve outlined a quick workflow for us:
I’ve designed this cake so you can easily make it in one day. It’s best served within 24 hours of the Assembly/Decorate step.
However, my new chiffon cake, which I use in this recipe, has more longevity (and resists drying and staling) than my original version, so you can easily make the cake layer 24-36 hours ahead of time by wrapping the freshly baked cake in plastic wrap. I’ll annotate “stopping points,” labeled with this icon (🔺), allowing you to plan the cake-making process to suit your schedule best.
Step by step:
How to Assemble My Berry Chantilly Cake
This is a visual tutorial for assembling the cake after making the chiffon cake and yogurt whipped cream. I’m working on new visuals to make the updated chiffon cake, but I have an older video you can watch. Do keep in mind that this newer recipe has some additional ingredients. The process, however, is the same. The yogurt whipped cream is pretty straightforward, and I’ll try to get up a visual on that, too, soon.
STEP 1 | PREP THE BERRIES
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Wash and cut the berries (1a). Sprinkle the sugar on top of the berries and let it sit for 10-15 minutes (1b). This will pull water out of the berries and create a sweet berry-flavored juice for the cake topping.
STEP 2 | SLICE THE CAKE
My chiffon cakes bake fairly level, but if you notice any doming, trim the tops flat with a serrated knife or cake leveler. I also like to peel off the darkened surface, but you can leave that on if you prefer.
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Use a serrated knife or cake slicer to cut each cake horizontally (2a). You will now have two thinner layers, each about ¾ inch (2 cm) tall (2b).
STEP 3 | PLACE THE FIRST CAKE LAYER
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Center the first cake layer on the cake board or large plate (3a). Generously scatter berries (3b).
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Add less than half of the whipped cream to the berries (3c,d).
STEP 4 | FINISH OFF THE CAKE
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Add the final cake layer (4a). Add whipped cream to the top (4b).
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I then make a small well (4c) and the berries (4d).
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Optionally, you can add some edible flowers (4e).
STEP 5 | SERVE
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This cake is best eaten within 24 hours of assembly.
Can my Berry Chantilly Cake be made into different sizes?
If you want a bigger cake (or an entirely different shape, e.g., 9X13), you can create your cake using my Cakeculator, which allows you to build a recipe based on the pan size you’re trying to bake. For the Cake Flavor, select “Vanilla Chiffon,” and for the Frosting Flavor, select “Yogurt Whipped Cream.” Choose any pan size you need.
The selections for this exact recipe are:
Cake Flavor: Vanilla Chiffon
Pan Size: 8” (20.3 cm) round, one layer
Frosting Flavor: Yogurt Cream Cheese
Frosting Level: Medium
Does Chantilly cake need to be refrigerated?
My Chantilly cake is made with whipped cream (a dairy product) and fresh berries. Per the USDA, both of those items require refrigeration within 2 hours. If the room temperature exceeds 90°F/32°C, it’s a good idea to chill the cake within an hour.
Video
Read this before you begin
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That said, substitutions aren’t impossible but can be the toughest part of recipe development. Small swaps, like reduced-fat milk (2% fat) for whole milk (3.5% fat), usually work fine. However, bigger changes—such as replacing oil with applesauce or sour cream with Greek yogurt—can significantly impact texture and density.
Be wary of general, all-purpose substitutions in baking; I find that usually there is never a one size-fits-all solution. I carefully select ingredients for my recipes, so for the best results, start with the original recipe and modify with caution.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
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Berry Chantilly Cake with Yogurt Whipped Cream
Vanilla Chiffon Cake:
- 74 g (5 tablespoons) slightly warm water
- 55 g (4 tablespoons) oil (either canola or other vegetable)
- 42 g (2 tablespoons) sugar syrup*
- 40 g (2 large) egg yolks
- 8 g (1 ½ teaspoons) vanilla extract
- 90 g (¾ cups) cake flour, bleached or unbleached
- 28 g (4 tablespoons) potato starch**
- 100 g (½ cup) white granulated sugar (for flour 🌾)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 19 g (1 ½ tablespoons) white granulated sugar (for meringue 🥚)
- 60 g (2 large) egg whites
- ⅛ teaspoon cream of tartar***
Yogurt Whipped Cream Frosting:
- 284 g (1 ¼ cups) heavy whipping cream†, very cold from the fridge
- 113 g (½ cup) plain Greek yogurt, any fat %
- 57 g (½ cup) powdered sugar (sifted if clumpy)
- 5 g (1 teaspoon) vanilla extract
Berry Filling + Topping:
- About 1 pound (453 grams) of fresh blueberries, raspberries, blackberries, and strawberries††
- 1-2 tablespoons of white granulated sugar (to taste)
- Optionally, some edible flowers (pansies, violas, rose petals, calendula)
Vanilla Chiffon Cake:
- 74 g (5 tablespoons) slightly warm water
- 55 g (4 tablespoons) oil (either canola or other vegetable)
- 42 g (2 tablespoons) sugar syrup*
- 40 g (2 large) egg yolks
- 8 g (1 ½ teaspoons) vanilla extract
- 90 g (¾ cups) cake flour, bleached or unbleached
- 28 g (4 tablespoons) potato starch**
- 100 g (½ cup) white granulated sugar (for flour 🌾)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 19 g (1 ½ tablespoons) white granulated sugar (for meringue 🥚)
- 60 g (2 large) egg whites
- ⅛ teaspoon cream of tartar***
Yogurt Whipped Cream Frosting:
- 284 g (1 ¼ cups) heavy whipping cream†, very cold from the fridge
- 113 g (½ cup) plain Greek yogurt, any fat %
- 57 g (½ cup) powdered sugar (sifted if clumpy)
- 5 g (1 teaspoon) vanilla extract
Berry Filling + Topping:
- About 1 pound (453 grams) of fresh blueberries, raspberries, blackberries, and strawberries††
- 1-2 tablespoons of white granulated sugar (to taste)
- Optionally, some edible flowers (pansies, violas, rose petals, calendula)
Vanilla Chiffon Cake:
- Preheat the oven.
Move the rack to the middle position and preheat to 350°F/180°C. - Prepare the pans.
Line the bottom of an 8" cake pan (not non-stick) with parchment. Do not grease or line the sides. - Prepare wet/dry ingredients.
In a measuring cup, mix room temperature water, oil, sugar syrup, egg yolks, and vanilla with a fork until fully emulsified. Set aside.
In a large bowl, sift together cake flour, potato starch, granulated sugar (labeled "for flour 🌾"), and baking powder. Add kosher salt and whisk for 30 seconds. - Mix wet and dry ingredients.
Make a well in the flour mixture and slowly whisk in the water mixture, pulling in flour gradually to avoid lumps. Mix until just combined. Set aside. - Whip egg whites.
Add your small amount of granulated sugar (labeled “for meringue 🥚”) into a small bowl so it’s easy to add to the meringue while it whips. In a clean bowl, beat egg whites and cream of tartar with a mixer on medium speed until thick and foamy. Gradually add the sugar (labeled "for meringue"), waiting 5–10 seconds between additions. Beat until stiff, glossy peaks form. - Fold egg whites into the batter.
Add about ⅓ of the meringue to the cake batter. Gently fold until mixed in and repeat with the remaining meringue. The final chiffon batter should be smooth, tan, and airy. - Fill the pans.
Divide batter evenly between prepared pans. - Bake for about 30-35 minutes.
Start watching during the last 5 minutes. The cakes will dome, then flatten slightly toward the end. They’re done when the sides of the cake are just starting to pull from the pan. You can test with a skewer that comes out clean or the internal temperature is 195-200°F/90.5-93°C. - Cool the cakes.
Move the pans to a wire rack and cool the cakes in them. They may pull slightly from the sides as they cool—this is normal. My chiffons are designed to cool upright (there is no need to invert them). - Remove cake from pan.
I wrap my cakes while they are still warm to preserve moisture. Once the pans are cool enough to handle (though they are still warm and I often wear gloves), loosen cakes with a knife and invert onto a rack. Peel off the parchment. Gently wrap cakes in plastic if you are not using them within 20-30 minutes.
🔺 This is a stopping point! You can leave the wrapped cake on your counter until you’re ready for frosting and assembly, up to two days later. After that, the cake is still yummy but starts to develop signs of staleness - a drier crumb and less flavor. Note that a decorated cake lasts longer as the whipped cream/frosting and filling keep the cake moist. Be careful with the fruit, which often looks old before the cake turns completely stale.
Yogurt Whipped Cream Frosting:
- Chill the mixing bowl.
Place one large mixing bowl with the mixer attachments into the freezer for 5-10 minutes. - Whip heavy cream with Greek yogurt.
After the bowl is nice and cold, add Greek yogurt and heavy whipping cream and whisk on medium-high until slightly thickened. - Whip in the sugar:
Add in the powdered sugar and vanilla. Whip on medium speed until you reach soft peaks. Turn off the mixer and remove the bowl. Using either the stand attachment or a handheld whisk, manually whisk the cream until you reach the desired texture. Use immediately.
If you reach a point where the cream is overly grainy or even chunky (but not separated—in that case, you've started to make butter and will have to start over), you can just add a splash of heavy cream until the smooth texture returns.
Assembly:
- Prep the berries.
Wash the berries. Cut the strawberries into similar sizes as your other berries, around blackberry to raspberry size. Save a couple of whole strawberries (halve or quarter them if they’re particularly large) for the top. Sprinkle the sugar atop the berries; taste to make sure it’s sweet enough and add more sugar if needed. Let them sit for 10-15 minutes while you prep the cake layers. - Slice the cake into two layers.
My chiffon cakes bake fairly level, but if you notice any significant doming, trim the tops flat with a serrated knife or cake leveler. (I never do this since the assembly is quite simple.)
Use a serrated knife or cake slicer to cut each cake horizontally. You will now have two thinner layers, each about ¾ inch (2 cm) tall. - Place the first cake layer.
Center the first cake layer on the plate. Generously scatter berries all along the top. Remember to save those larger strawberries for the top. Add a little less than half of the whipped cream on top of the berries and smooth it over, going from edge to edge. - Top with the final cake layer + cream + berries.
Add the final cake layer. I like whipped cream first, then berries, but you can reverse this. Spread the cream, stopping just before the edges. Make a well in the center and spoon in the berries and juices; they may push the cream outward.
Decorate with edible flowers, if using.
Save any extra berries and cream for serving. - Chill or serve.
Chill until ready to serve. Cakes with whipped cream frosting should only stay at room temperature for 2 hours. After that, I put the cake in the fridge.
Recipe Card - Adriana's Notes
*My favorite version of this cake uses equal parts agave and corn syrup—it strikes a nice balance between sweetness and initial and long-term moisture. To do this, split the total syrup weight in half: use half agave (light or dark) and half corn syrup. You can also use 100% corn syrup, agave, or invert syrup. Honey works too, but it tends to reduce rise and create a more domed top.
**I recommend two starch options for this recipe: all potato starch or, my preference, an equal mix of sweet rice flour (Mochiko is great) and cake flour. To make this substitution, use the gram measurement of “potato starch” and substitute half sweet rice flour and half of your chosen cake flour. Do not use corn starch.
***If you can't find or don't have cream of tartar, sub double the amount of lemon or lime juice. Don't worry, it won't flavor the meringue.
† Heavy whipping cream contains 36% or more fat. The higher the fat content, the more air you can whip into the cream.
†† I usually buy one pack (6 oz/170g) of each blueberry, blackberry, and raspberry and 1 pack (usually 1 lb/453g) of strawberries for this cake. I stuff as much as possible between the layers and on top of the cake.
Recommended Sugar Lab Recipes + Experiments
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