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Do you remember reading about my sweet friend Ella in this post? I have Ella to thank for my favorite cake in the whole world.
Two years ago Ella came to my house for Bible study (remember pre-COVID when we used to go to people’s houses?) and it happened to also be my birthday. She brought the amazing Berry Chantilly Cake from Whole Foods to share with the group in honor of my birthday.
Cake is good. I’m all for cake.
But all of a sudden, every cake in the world just suddenly paled in comparison to this incredible work of culinary art. (By the way, this is what I imagine will happen when we eat our Heavenly Feast with God. I can’t wait.)
A year later I headed to Whole Foods to buy myself this delectable layered masterpiece, and – alas! – it was too dear for my budget. So I sifted the world wide web in search of a suitable substitute.
Eureka! I have found it!
My Berry Chantilly Cake is a raspberry-kissed yellow cake, layered with a luscious creamy mascarpone frosting, topped with blueberries, blackberries, and raspberries, and drizzled with a tart raspberry sauce.
I died. And then I got better and ate more cake and died again.
I didn’t even miss the original!
Now this recipe is my go-to birthday cake. It’s the best way to spoil myself and say, “Good job, Kendra, for making it another year.”
Berry Chantilly Cake Digest
Notes on the Cake
- I apologize to any patisserie purists out there, but I just don’t think you can improve on the cake mix. You’re welcome to try. Please feel free to substitute your own yellow cake recipe.
- If you want to do it my way, whip up a box of yellow cake mix, following any high altitude directions if you live in high altitude..
- To avoid sticky pans and broken layers of cake I always line the bottoms of my cake pans with parchment paper. Trace the bottom of three 9-inch round cake pans on the parchment paper with a pencil, and cut out the circles with scissors. Spray the pans with cooking spray (but do NOT flour the pans). Lay a circle of parchment paper in each pan. The cooking spray will hold it in place while you pour in the batter.
- Divide your batter between three 9-inch round cake pans. You can eyeball it or use a kitchen scale to make it exact. (I eyeballed it.) Bake the cakes according to package directions, but set the timer for about 8 minutes less than the box says for two layers. If possible, bake all three payers on the same oven rack to ensure evenness. I rotated the cakes around the oven partway through baking.
- Check the cakes with a toothpick when the timer dings. Add 2-3 minutes if necessary, until a toothpick inserted in the cake comes out with only dry crumbs.
- Cool the cakes in the pans for 5 minutes. Then run a plastic knife around the edges of the pan. Flip the cakes out onto a cooling rack. Immediately brush each cake with raspberry sauce (below). Then cool completely
For the Raspberry Sauce
- Empty 1 jar of red raspberry preserves into a bowl. Add 2 tbsp. water. Then microwave for 1 minute. Stir well.
- Push the preserves through a sieve, a little at a time, to remove the seeds.
- This is your raspberry sauce. Brush 2-3 tablespoonfuls on each layer of cake while the cake is still hot.
- Serve the remaining raspberry sauce on the side. Stir, and rewarm as necessary for pour-ability.
For the Chantilly Cream Frosting
- With beaters in a metal bowl, whip 1 cup heavy whipping cream with 1 tsp. vanilla until it is very thick and stiff peaks form.
- In a larger bowl, whip together 8 ounces Neufchatel cheese (the lower fat version you find next to the cream cheese in the dairy case. We aren’t worried about fat here, but it is a little softer and works very well in this recipe.), 8 ounces mascarpone cheese (found in a small tub in the fancy cheese case), and 1/4 cup softened butter. Add 2 1/2 cups powdered sugar. Then fold in the whipped cream and vanilla from above.
For the Berries
- To assemble the cake you need about 2 cups of your favorite berries. I like raspberries, blackberries, and blueberries. (I wasn’t personally a fan of strawberries in this cake, but you do you.)
Putting it all together
- Place one layer of cake on a large plate. Top with about 1/2 cup of the frosting and 1/2 cup berries. Place another layer of the cake on top. Retreat the frosting and fruit layers. Then place another layer of the cake on top. Frost the top and sides of the cake with all the rest of the frosting. Decorate the top and sides of the cake with the remaining berries.
- Cover carefully with plastic wrap and refrigerate for 2 hours before serving. Keep refrigerated for up to a week.
Berry Chantilly Cake
Ingredients
For the Cake
- 1 yellow cake mix
- eggs, oil, water as required for mix
For the Raspberry Sauce
- 1 jar (18 oz.) raspberry preserves
- 2 tbsp water
For the Chantilly Frosting
- 1 cup heavy whipping cream
- 1 tsp vanilla
- 8 oz ⅓ fat cream cheese (Neufchatel cheese)
- 8 oz mascarpone cheese
- ¼ cup butter, softened
- 2½ cup powdered sugar
For Assembly
- 2 cups assorted berries (I prefer raspberries, blackberries, and blueberries)
Instructions
- Preheat oven according to cake mix instructions.
- Prepare the cake batter according to cake mix instructions.
- Spray three 9-inch round baking pans with cooking spray. Place a circle of parchment paper in each pan. Divide batter between the three pans. Check for doneness after about 20 minutes. Keep baking until a toothpick comes out with only dry crumbs.
- After five minutes, carefully remove cakes from pans. Brush with raspberry sauce (below). Cool completely.
For the Raspberry Sauce
- Combine raspberry preserves and water. Warm for 1 minute in microwave and stir well. Press through a sieve or colander to remove seeds. Brush on each layer of cake. Serve remaining sauce with the cake.
For the Chantilly Frosting
- In a metal bowl with beaters, combine whipping cream and vanilla. Beat until thickened and stiff peaks form.
- In a large bowl, beat cream cheese, mascarpone, butter, and powdered sugar.
- Gently fold the whipped cream into the cream cheese mixture.
Assemble the Cake
- Place a cake layer on a large plate.
- Top with ½ cup frosting and ½ cup berries.
- Repeat with next cake layer, and more frosting and more berries.
- Top with the last cake layer. Frost sides and top of cake with remaining frosting. Decorate the top and sides of the cake with the berries.
- Chill for 2 hours, until serving.
My Berry Chantilly Cake is inpired by the recipe shared by Sara at Dinner at the Zoo.
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