Berry Chantilly cake is made of layers of delicate sponge cake, filled with luscious Chantilly cream frosting and loaded with fresh berries. So light and irresistible!!
What is Chantilly cake?
Chantilly cake can refer to 2 different kinds of cakes.
- In the South, Chantilly cake is a vanilla cake filled with fluffy whipped cream. This’s the version we’re making here.
- In Hawaii, on other hand, it’s a chocolate cake with coconut frosting. I had no idea about this when I ordered a slice of Chantilly cake in Hawaii. And I was quite surprised when I got a slice of chocolate cake. 🙂
What is Chantilly cream?
Don’t let the fancy name fool you. Chantilly cream, or more appropriately crème Chantilly, is basically a sweetened whipped cream, originated in small town of Chantilly, France.
Why you’ll love this recipe:
My version of berry Chantilly cake is made of light and airy sponge cake layers, drizzled with simple syrup (or pineapple juice), then filled with lusciously fluffy Chantilly cream and fresh berries!
It’s an incredibly light cake with a burst of fresh berries in every bite!
Ingredient Notes:
- Sponge cake – You only need 3 ingredients to make this sponge cake. Check out my sponge cake tutorial for detailed directions and tips. It can be made in advance!
- Simple syrup – We soak the cake layers with simple syrup before filling. You could also use a can of pineapple juice instead as I did in my video tutorial.
- Berries – I recommend using fresh berries, as frozen berries won’t look good after thawed.
- Cream cheese – Make sure to use full fat, plain block of cream cheese. And bring it to room temperature before whipping for silky smooth texture.
- Heavy whipping cream – It’s crucial to use heavy whipping cream with over 33% of milk fat, or it won’t whip into stiff peaks. Also, cold heavy cream whips faster, so use it straight from the fridge.
How to make this cake:
While you can make this entire cake in one day, I like to break up this cake project into 4 steps over 2 days. That way, it’s easy and effortless process!
- Day 1: Make sponge cake and simple syrup. This can be done up to a week in advance!
- Day 2: Make filling and assemble the cake.
Step 1. Make sponge cake
You only need 3 ingredients to make this classic sponge cake. I have a detailed post on how to make this cake layer with step-by-step photos.
- You can make one 9-inch cake and slice it into 3 layers. Or you can bake into two 7-inch cakes and slice them into 4 layers.
- Slice the cake layers once completely cooled, as the sponge cake can be fragile when warm.
Tip
Sponge cake is perfect for making-ahead. So feel free to make it up to 1 week ahead. It freezes well too!
Step 2. Make simple syrup
Soaking each cake layer with simple syrup ensures melt-in-your-mouth tender and moist cake, as sponge cake is typically dry kind of cake.
It’s really easy to make simple syrup and it can be done up to a month in advance.
- In a small saucepan, bring water to a boil. Then add sugar and stir until it’s completely dissolved. Then cool to room temperature and chill in the fridge.
Tip
You can also substitute canned pineapple juice for simple syrup. I loved this variation!
Step 3. Make Chantilly cream
For sturdier and more flavorful Chantilly cream, we’re adding cream cheese and splash of orange liquor. Oh, it’s a frosting heaven!!
- Whip heavy cream until stiff peaks, 2-3 minutes.
- In a separate bowl, beat softened cream cheese until fluffy. Then stir in powdered sugar, vanilla extract and orange liquor.
- Now, fold in half of the whipped cream into cream cheese mixture. Once it’s well combined, add the remaining whipped cream and gently fold until well combined. Be gentle, so you don’t deflate the frosting too much.
Tip
Make sure to bring cream cheese to room temperature before beating for silky smooth frosting.
Step 4. Assemble the cake
This Chantilly cake can be assembled the same day of serving, or a day in advance.
- Place the first cake layer on a serving platter.
- Generously drizzle simple syrup (or canned pineapple juice) all over the cake layer.
- Then spread whipped cream evenly over the cake.
- Arrange berries in one layer on top of the frosting and the cover with more whipped cream.
- Repeat with the remaining layers, and then cover the entire cake with the remaining frosting.
- Decorate the top of the cake with fresh berries. And enjoy!
Storing Tips:
Store this cake in the fridge until ready to serve. Leftovers can be refrigerated, covered, for up to 5 days.
It’s not recommended to freeze an assembled berry Chantilly cake, but you can bake the sponge cake in advance and freeze it for up to 3 months.
Video Tutorial
Berry Chantilly Cake
Truly easy and perfect make-ahead cake for all occasions! Light and delicate sponge cake layers loaded with fluffy Chantilly cream frosting and fresh berries.
Prep: 1 hour 30 minutes
Cook: 30 minutes
Total : 2 hours
Ingredients
For sponge cake:
- 6 large eggs at room temperature
- 1 cup (200g) granulated sugar divided, Note 1
- 1 ½ cups (180g) cake flour Note 2
- ½ teaspoon salt optional
*For simple syrup:
- 1 cup water
- 1 cup (200g) granulated sugar
For frosting:
- 1 ½ cups (360ml) heavy whipping cream
- 8 oz (225g) cream cheese softened
- 1 ½ cups (190g) powdered sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange liquor Note 4
For filling:
- 2 cups (265g) fresh strawberries chopped
- 6 oz (170g) fresh raspberries
- 6 oz (170g) fresh blackberries (or blueberries)
Note: I test all my recipes with both measurements for the most precise and accurate result!
Instructions
To make sponge cake:
- Preheat the oven to 350°F (177°C). Line bottom of two 8 or 7-inch cake pans with parchment paper. No need to grease the pan.
- Separate egg whites and yolks, making sure not even a little bit of egg yolk gets into the whites. (TIP: It's easier to separate the egg when they're cold right out of the fridge.)
- In a mixing bowl with whisk attachment, whisk together egg yolks and ½ cup of sugar until pale and tripled in volume, about 5 minutes.
- Meanwhile, sift flour and salt.
- In another mixing bowl with whisk attachment, beat egg whites at medium low speed until foamy.
- Add remaining ½ cup of sugar 1 tablespoon at a time and continue to whisk until stiff peaks, gradually increasing the speed to medium high, 7-10 minutes.
- Using a spatula, add 1/3 of the whipped egg whites into the egg yolk mixture and gently fold until mostly smooth. Add the remaining egg whites and gently fold until smooth.
- Add sifted flour into the batter in 3 stages, whisking the batter well after each addition.
- Pour the batter into prepared pan and smooth the top.
- Bake the cake until inserted toothpick comes out clean, 25-30 minutes. Don’t open the oven for at least the first 30 minutes!
- Let the cake cool for 5 minutes in the pan. Then run a knife around the edges and invert onto a cooling rack. Cool completely. Once cooled, wrap with plastic wrap and refrigerate for 1-2 hours, or preferably overnight. It’ll be easier to cut it when the cake is thoroughly chilled.
*To make simple syrup:
- In a small saucepan, bring water to a boil. Then add sugar and stir until it's completely dissolved. Then cool to room temperature and chill in the fridge.
To make Chantilly cream:
- In a mixing bowl with whisk attachment, whip heavy whipping cream until hard peaks form. Transfer it into another bowl.
- Now, place cream cheese in the mixing bowl with whisk attachment and beat it until fluffy, about a minute.
- Add powdered sugar, vanilla extract and orange liquor and beat it until nice and smooth, 2-3 minutes.
- Now, fold in half of the whipped cream into the cream cheese mixture. Once it's well combined, add the remaining whipped cream and gently fold until well combined. Be gentle, so you don't deflate the frosting too much.
To assemble the cake:
- Slice each cake into 2 slices horizontally. Place the first cake layer on a serving platter.
- Generously drizzle 5-6 tablespoons of simple syrup (or canned pineapple juice) all over the cake layer.
- Then spread whipped cream evenly over the cake.
- Arrange berries in one layer on top of the frosting and then cover with more whipped cream.
- Repeat with the remaining layers, and then cover the entire cake with the remaining frosting. Decorate the top of the cake with fresh berries. And enjoy!
Tips & Notes:
Note 1: Fine granulated sugar or caster sugar is ideal for this recipe, as they dissolve quicker.
Note 2: If you don’t have cake flour, make it yourself.
DIY Cake Flour: Measure 1 ½ cups of all-purpose flour, remove 3 tablespoons of flour, and replace 3 tablespoons of cornstarch. That’s it! Now you just need to sift it well and you’ve got yourself a cake flour. Note 3a: Simple syrup can be made up to 3 weeks in advance. Store it in the fridge in an airtight container. Note 3b: You can substitute a can of pineapple juice for simple syrup. Make sure it’s 100% juice and not syrup. Note 4: I like to use Grand Marnier, but you can also substitute fresh lemon or orange zest. I feel like it’s missing something without a burst of citrus. Storing Tips:
1. This can be made and assembled 1 day in advance.
2. Refrigerate the cake until ready to serve. Leftovers should be refrigerated, covered, for up to 5 days.
3. It’s not recommended to freeze an assembled berry Chantilly cake, but you can bake the sponge cake in advance and freeze it for up to 3 months.
DIY Cake Flour: Measure 1 ½ cups of all-purpose flour, remove 3 tablespoons of flour, and replace 3 tablespoons of cornstarch. That’s it! Now you just need to sift it well and you’ve got yourself a cake flour. Note 3a: Simple syrup can be made up to 3 weeks in advance. Store it in the fridge in an airtight container. Note 3b: You can substitute a can of pineapple juice for simple syrup. Make sure it’s 100% juice and not syrup. Note 4: I like to use Grand Marnier, but you can also substitute fresh lemon or orange zest. I feel like it’s missing something without a burst of citrus. Storing Tips:
1. This can be made and assembled 1 day in advance.
2. Refrigerate the cake until ready to serve. Leftovers should be refrigerated, covered, for up to 5 days.
3. It’s not recommended to freeze an assembled berry Chantilly cake, but you can bake the sponge cake in advance and freeze it for up to 3 months.
Nutrition Facts:
Serving: 1slice Calories: 468kcal (23%) Carbohydrates: 67g (22%) Protein: 7g (14%) Fat: 20g (31%) Saturated Fat: 11g (69%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 143mg (48%) Sodium: 203mg (9%) Potassium: 165mg (5%) Fiber: 2g (8%) Sugar: 52g (58%) Vitamin A: 825IU (17%) Vitamin C: 19mg (23%) Calcium: 62mg (6%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
This recipe was originally published on May 4th, 2015.
Coty Stalnaker says
Hello everyone,
So I made the sponge and followed the directions to a T or some I may have thought. Baked my cakes in 7×3 pans, roughly the same amount in each but they both came out smelling very eggy. My oven is on the fritz so I used my neighbors and didn’t do a pan of water like I always do and rough baked them for 26 mins. Was reading that sometimes you’ll get the eggy smell for too high baking or too long. Have you come across this and know how to fix it or just start over? This cake looks amazing and can’t wait to try it. Many Thanks
Rachel Boothe says
This looks delicious! Can orange extract be used instead of orange liquor?
Shinee says
Hi, Rachel. Yes, you can. But keep in mind it won’t be 1:1 substitute. I can’t give you how much of orange extract to use, as I haven’t tested this recipe with orange extract.
Becky says
This looks and sounds wonderful. Quick question – I am not a fan of cream cheese, could I make the frosting without it? What would you recommend?
Shinee says
Hi, Becky. Cream cheese makes the frosting sturdier. Maybe use mascarpone instead?
Janet says
I am going to make this cake for about 15 women for next Friday and we are going out to a restaurant to celebrate a friend’s birthday who is battling lung cancer. I have a 12x12x3″ square cake pan that I just bought and want to use that for the cake. Would I make a double recipe to fill a pan this size and do you think the cake would come out of the pan okay. This is exactly the kind of cake she wants but I need to feed quite a few people. So glad you’re back – always love your recipes and thank you for your help.
Shinee says
Hi, Janet. Sorry to hear about your friend’s illness. Yes, double the recipe and you’ll probably have to bake longer. Hope it turns out great and your friend will love it.
Kristen says
I made this for a birthday at work and my co-workers LOVED it! One is even commissioning me for their wife’s birthday! The cream cheese whipped cream frosting is delicious. I read some others thought the cake was a little heavy but I thought it was good. It is a sponge cake. I would be careful with this cake after mixing and very gentle with it in and out of the oven as mine fell in the middle because of it. Still turned out great I just did one layer instead of two!
Shinee says
Yay, Kristen. So happy you tried this cake and everyone loved it. And I agree the sponge cake does need a careful gentle mixing and handling, it’s so delicate. Thank you so much for your feedback.
Cheryl F. says
This recipe is messed up as it has no baking powder, an you end up with a sponge cake that is about 3/4″ thick, kinda hard to make a layer cake with that. Â Had to remake with another cake recipe.
Shinee says
Hi, Cheryl. Sorry to hear yours didn’t turn out. But I wish you had read the whole post above the recipe. I specifically emphasized that because this is a SPONGE cake without chemical leaveners, it’s very important to properly beat the eggs until it’s thick and quadrupled in size. Plus more tips to ensure tall and light cake layer. I’m sure if you had carefully followed those tips, you’ve gotten tall enough cake to cut into layers. Thanks for your feedback though.
Milli says
Thank you SOOOOO much for posting this recipe. I just made this cake today, and i am OBSESSED with it.
Shinee says
Yay, Milli! So happy to hear you loved the cake!! Thanks for your feedback!
Sharon says
Hi,
this is a lovely cake and you did an awesome job but i’m trying to figure out what exactly is chantilly cream . Is it a cream cheese frosting with whipped cream or is it the whipped cream? Step 5 of the directions required for whipped cream to be folded in. Is this store bought whipped cream or whipped cream made from heavy cream?
Shinee says
Hi, Sharon! To my understanding, Chantilly cream is basically whipped cream type of frosting. I added cream cheese for stability here. The whipped cream in step 5 is the one you make out of heavy cream in step 4. Hope this helps. Let me know if there’s anything else I can help with.
Lena says
Your recipe calls for 4 large eggs, in the picture it looks like 6 eggs. I am curious which is it?
Shinee says
Hi, Lena! 4 eggs. It looks like one egg yolk was broken and it looks like there’s more. Sorry for confusion.
Ginny says
Hi! Â I saw this on Pinterest and have been wanting to make this for my sons birthday. Â I’ve never done a foam cake before and starting out it looked great but I think when I did the flour and butter I lost the foam. Â Do you still use the whisk on the blender or use a spatula to fold it.? Â Anyway, I’m inspired to keep trying.Â
Shinee says
Hi, Ginny. You want to gently fold the batter with a spatula. I’ll clarify it in the recipe. Thanks for asking.
Lee says
I am making this today, although I only have fresh strawberries and blue berries to work with.Â
Shinee says
Hi, Lee! So happy you’re making this cake! Strawberries and blueberries would be just fine! Hope you enjoy it!
Fran says
Lovely looking cake. I would like to try this recipe, but was wondering, do you think the frosting would hold its shape for piping? I have someone wanting a chantilly cake for their baby shower, but they want piped rosettes covering it. Do you think I could achieve that look with this frosting?
Shinee says
Hi, Fran! Though the frosting isn’t runny, or too soft, I don’t know how it’ll hold its shape for a long. Since the majority of it is made of whipped cream, I’m not too positive. Sorry, not much help here, Fran.
Candice C says
How long would you bake if using a 6″ x 2″ round cake pan? I’m so so excited to make this!
Shinee says
Hi, Candice! Are you going to use two 6-inch pans? If not, you’ll have excess batter. If you’re using 2 pans, I can’t be sure, but start checking after 15 minutes.
Dora Medini says
Hi! Good morning!! Can I make this and cover it with fondant?
Shinee says
Hi Dora! I never tried using fondant on a sponge cake. I’m afraid it’s too fluffy and soft cake, and it might collapse from heavy fondant. But then again that’s just my speculation. Sorry not much help here.