When summer hits, I’m all about fresh berries. They are perfect to snack on, even better in desserts, and add a brightness and energy to any recipe. If you are also a berry lover, be sure to catch my Homemade Razzleberry Pie, Red, White, & Blueberry Cream Pie, Raspberry Chocolate Tart, and Summertime Strawberry Shortcake.
Light and airy Chantilly Dessert
Don’t get me wrong, I love myself a chocolate cake. But as we move into warmer temperatures, this is the season for light and airy desserts and especially with fresh berries.
What is Chantilly Cake?
Chantilly Cake might sounds fancy, but it makes elegance easy so there’s no need to worry. It is as simple as traditional vanilla cake, with sweetened whipped cream, and fresh berries that really bring the brightness to this easy dessert. And the red, white, and blue colors of the berries and mascarpone cheese frosting make it a great choice for a patriotic dessert for any of summer’s celebrations like Memorial Day or the 4th of July!
Celebrating Five Years of Delicious Food
I can hardly believe that it was FIVE years ago today (June 8th) that I hit publish on my very first post here on House of Nash Eats! What a wild and crazy experience it has been growing this blog from something that just a few friends would use into a site that gets more than 1.5 MILLION visitors each month, has over 800 recipes, and provides a full-time income for my family. It’s definitely worth celebrating and since cake is traditional, each year on my blogging anniversary I have shared a new and delicious cake recipe for you. I actually made a couple different cakes this year, but this Chantilly Cake that is based off the Whole Foods version was such a hit that I thought it deserved a place in my lineup of cakes special enough for an anniversary like this one.
Year 1: Yellow Cake with Chocolate Frosting Year 2: Vintage Cherry Chip Layer Cake Year 3: Homemade Funfetti Cake From Scratch Year 4: Cherry Crisp Cake
I can’t say “thank you” enough to everyone who makes and shares my recipes. It means the world to me to receive comments, whether complimentary or constructive, on recipes because it helps me know how to improve and share more of what others want to make. You know the saying “do what you love and you’ll never work a day in your life?” That has been completely true with this site and I’m looking forward to what another 5 years has in store for House of Nash Eats.
Back to this Berry Chantilly Cake Recipe
The chantilly frosting is my favorite part of this decadent cake. It is made with mascarpone cheese which gives it a lovely light flavor reminiscent of cream cheese frosting. You also use mascarpone when making the classic tiramisu. This frosting could really just be piled into a tart or pie shell and topped with lemon curd or fruit and it would be delicious. If you love the traditional Whole Foods Chantilly Cake, you will melt for this recipe. Not only does this it resemble the original Whole Foods Chantilly Cake, but you will get more cake for your buck by making it in your own kitchen!
Berry Chantilly Cake Recipe ingredients
Flour: I prefer cake flour for this particular cake because its low gluten content results in a lighter crumb that is super soft and fluffy, but the recipe will work just as well with all-purpose flour if that’s all that you have on hand. Baking Powder: This provides a lift for a light and fluffy cake. Salt: You have to add salt to baked goods! It actually makes sweet things taste sweeter and keeps the cake from being bland. Sugar: Granulated sugar goes into the batter to make it perfectly sweet. Butter: I like to use salted butter when baking. Oil: I like to use canola oil which adds a special richness and tenderness to this cake, while keeping it moister than a cake made with just butter. Eggs: You’ll need an egg and several egg whites separately. You’ll want to make sure both are at room temperature for the best results. If you forget, try sticking them in a bowl of really hot water for 10 minutes while you gather your other ingredients before cracking them and adding them to the batter. Mascarpone cheese: You could make a homemade version and use that as well. Heavy Cream: Just a bit of heavy cream is used to make the frosting, and only as needed to make it spreadable and smooth. Cream Cheese: For that extra richness in the frosting. Powdered Sugar: This is beaten together with other ingredients to make the Chantilly frosting. Vanilla & Almond Extract: These both really gives baked good a bit more depth. Berries: I used fresh strawberries, raspberries, blueberries, blackberries.
Can I use frozen berries for this Chantilly Berry Cake?
Fresh berries are definitely preferred, but it is okay to use frozen berries if that is all you have. Before assembling your berries, you’ll just want to make sure that you thaw the berries completely and then blot off all the excess moisture.
How to make Chantilly Cake
How to store Chantilly Berry Cake
Keep any leftover chantilly cake covered in an airtight container or plastic wrap in the fridge for up to 2 days, although it is best served fresh. I don’t recommend freezing this cake after assembly, although the cake layers can be made and frozen ahead of time, then thawed before assembling with the frosting and fruit.
Does Chantilly Cake Need To Be Refrigerated?
Yes. This cake contains fresh fruit and whipped cream so it does need to be kept in the fridge and will keep up to 72 hours. However, it can be brought to room temperature an hour or two before eating.
More Cake Recipes
Luscious Lemon Layer Cake Pineapple Upside Down Cake The Most Incredible Chocolate Bundt Cake White Chocolate Raspberry Cheesecake Cherry Crisp Cake Kentucky Butter Cake German Plum Cake
How to Make a Checkerboard Cake
Aunt Becky’s Black Forest Cherry Cake
Best Homemade Strawberry Cake
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
