Mixed Berry Chantilly Cake Recipe

Mixed Berry Chantilly Cake may just be the best cake you’ll ever eat! This berry cake recipe has a moist vanilla cake, a sweet chantilly cream, and a mixed berry filling that all go together perfectly.

Mixed Berry Chantilly Cake

I’m not the fanciest person in the world, but I always feel fancy when I make my Mixed Berry Chantilly Cake!

two slices of mixed berry chantilly cake on plates

I mean, a rich moist vanilla sponge, super smooth chantilly cream, and a berry filling that is to die for? It’s the perfect berry cake! And it looks absolutely beautiful. 

It does take a bit of time to make, but it’s not too tricky. You could easily make this with my instructions even if you haven’t made a layered cake before!

I’ve made the filling with many berry combinations depending on what’s in season or what I have in my freezer. My family has an ongoing argument on what combo is the best, but my favorite is strawberry, raspberry, and blackberry. Yum!

You can make berry chantilly cake look simple and casual for a summer picnic, fancy covered in sugared berries and mint leaves for a shower, or any event in between. No matter how you dress it up, whoever eats this cake is going to be impressed!

berry chantilly cake on a white cake stand with mixed berries piled on top

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Mixed Berry Cake With Chantilly Cream

This berry chantilly cake features a vanilla sponge with chantilly cream and mixed berry filling. It’s always a huge hit and I love that I can dress it up or down for different occasions! 

Ingredients

ingredients for berry chantilly cake

For Cake

  • 3 cups cake flour scooped and leveled
  • 2 cups granulated sugar
  • 3 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 tbsp vanilla extract
  • 1 ¼ cup whole milk
  • 3 eggs, room temperature
  • ½ cup vegetable oil

For Filling

  • 2 cups fresh or frozen berries
  • ⅓ cup granulated sugar
  • ¼ cup water
  • ¼ cup cornstarch
  • 1 tsp lemon zest
  • 2 tsp lemon juice

For Chantilly Cream

  • 32 oz (2 boxes) cream cheese, softened
  • 8 oz unsalted butter, softened 
  • ½ cup mascarpone cheese, softened
  • 22 oz powdered sugar, sifted
  • 2 tsp vanilla extract
  • 8 oz heavy whipping cream
  • 2 tsp cream of tartar 

Some additional tools you may need:

How to Make Mixed Berry Chantilly Cake

berry chantilly cake on a cake board with slices cut on plates

Don’t forget to download the full printable recipe below so you can print it out and use it whenever you feel like making this delicious recipe!

  • To make this cake you’ll start with your cake batter. First, prepare your cake pans by spraying them with nonstick cooking spray and preheating the oven to 350 degrees.
  • Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl. 
  • Whisk the ingredients together.
  • Add the softened butter and mix together until a crumbly mixture forms. 
  • Add in the eggs and mix until combined, then repeat with the oil and milk.
  • Mix the batter for 2-3 minutes to incorporate air. 
  • Use a rubber spatula to fold in the vanilla and make sure there are no dry ingredients at the bottom of the bowl. 
  • Pour the batter into the prepared cake pans until they are about ½-¾ full.
  • Bake the cakes in the preheated oven for 25 minutes or until a toothpick comes out clean, then set the cakes aside to cool. 
  • Now it’s time to make your filling. Add the berries and sugar to a heavy-bottomed saucepan and place over low heat.
  • When the berries soften and the sugar melts, combine water and cornstarch into a slurry and add it to the pan. 
  • Remove the pan from the heat and add in the lemon juice and zest. 
  • Transfer the filling into a bowl to cool until you are ready to assemble the cake.
  • To make the chantilly cream, add the heavy cream and cream of tartar to a large bowl and whip the cream until you get soft peaks. Set aside.
  • Add the softened cream cheese, butter, and mascarpone cheese to a separate bowl and blend until smooth.
  • Add the powdered sugar and vanilla and blend again until everything is well incorporated. 
  • Fold the whipped cream into the cream cheese mixture with a rubber spatula just until it comes together into a lovely frosting. 
  • Time to assemble! Place the first layer of cake on a cutting board. You can leave your two cakes whole or split them in half horizontally for more layers.
  • Use a piping bag and your choice of tip to build a dam of chantilly cream around the top outer border of the cake. 
  • For a super moist cake, place some of the fruit filling right on top of the cake layer inside the dam. If you prefer your fruit filling to not soak into the cake, place a layer of chantilly cream first.
  • Top with another layer of cake and repeat until your cake is assembled. 
  • Cover the cake with chantilly cream to your liking and top with berries! 
slices of mixed berry chantilly cake on circle white plates

Tips Tricks and FAQs 

  • If you don’t have whole milk, you can mix a cup of 1 or 2 percent milk with ¼ cup of heavy cream to get the right fat content! Believe me, that fat is key for a rich decadent cake that will hold up to the tart berries. 
  • If you prefer not to leave your eggs out until they are room temperature, here’s my trick I always use. Grab a small bowl and add some warm water into it. Carefully put the eggs in the bowl and let them sit in the water for about 5-7 minutes. They should come to room temperature without having to worry about them sitting on the counter all day.
  • The cream of tartar in the chantilly cream will help stabilize the whipping cream which essentially means it will hold its shape better when you are ready to frost your cake. But if you don’t have cream of tartar around, you can also use instant dry pudding in its place! Yum!

Storage

Store your cake in an airtight container in the fridge. If kept sealed, it should stay fresh for about 3-4 days!

How can I make the edges of my cake look smoother?

They make it look so easy in videos and on tv to get a smooth cake! But it can be pretty tricky. 

The most important thing to remember is that your cakes need to be completely cool to frost the perfect berry chantilly cake. In fact, I usually put my cakes in the freezer until they’re a bit frozen before I decorate them.

The other tip I’d recommend is doing a crumb coat. Smooth a thin layer of chantilly cream all over the cake and place the cake in the fridge for 10 minutes to set. It’ll be much easier to get a crumb-free smooth edge with your final layer.

More Easy Recipes

Did you make this? Let us know how it went in the comments!

Yield: 14

Berry Chantilly Cake

slices of mixed berry chantilly cake on circle white plates

Mixed Berry Chantilly Cake may just be the best cake you’ll ever eat! This berry cake recipe has a moist vanilla cake, a sweet chantilly cream, and a mixed berry filling that all go together perfectly.

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 1 hour
Total Time 1 hour 55 minutes

Ingredients

  • 3 cups cake flour scooped and leveled
  • 2 cups granulated sugar
  • 3 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 tbsp vanilla extract
  • 1 ¼ cup whole milk
  • 3 eggs, room temperature
  • ½ cup vegetable oil
  • 2 cups fresh or frozen berries
  • ⅓ cup granulated sugar
  • ¼ cup water
  • ¼ cup cornstarch
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • 32 oz (2 boxes) cream cheese, softened
  • 8 oz unsalted butter, softened
  • ½ cup mascarpone cheese, softened
  • 22 oz powdered sugar, sifted
  • 2 tsp vanilla extract
  • 8 oz heavy whipping cream
  • 2 tsp cream of tartar

Instructions

  1. To make this cake you’ll start with your cake batter. First, prepare your cake pans by spraying them with nonstick cooking spray and preheating the oven to 350 degrees.
  2. Add the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl. 
  3. Whisk the ingredients together.
  4. Add the softened butter and mix together until a crumbly mixture forms. 
  5. Add in the eggs and mix until combined, then repeat with the oil and milk.
  6. Mix the batter for 2-3 minutes to incorporate air. 
  7. Use a rubber spatula to fold in the vanilla and make sure there are no dry ingredients at the bottom of the bowl. 
  8. Pour the batter into the prepared cake pans until they are about ½-¾ full.
  9. Bake the cakes in the preheated oven for 25 minutes or until a toothpick comes out clean, then set the cakes aside to cool. 
  10. Now it’s time to make your filling. Add the berries and sugar to a heavy-bottomed saucepan and place over low heat.
  11. When the berries soften and the sugar melts, combine water and cornstarch into a slurry and add it to the pan. 
  12. Remove the pan from the heat and add in the lemon juice and zest. 
  13. Transfer the filling into a bowl to cool until you are ready to assemble the cake.
  14. To make the chantilly cream, add the heavy cream and cream of tartar to a large bowl and whip the cream until you get soft peaks. Set aside.
  15. Add the softened cream cheese, butter, and mascarpone cheese to a separate bowl and blend until smooth.
  16. Add the powdered sugar and vanilla and blend again until everything is well incorporated. 
  17. Fold the whipped cream into the cream cheese mixture with a rubber spatula just until it comes together into a lovely frosting. 
  18. Time to assemble! Place the first layer of cake on a cutting board. You can leave your two cakes whole or split them in half horizontally for more layers.
  19. Use a piping bag and your choice of tip to build a dam of chantilly cream around the top outer border of the cake. 
  20. For a super moist cake, place some of the fruit filling right on top of the cake layer inside the dam. If you prefer your fruit filling to not soak into the cake, place a layer of chantilly cream first.
  21. Top with another layer of cake and repeat until your cake is assembled. 
  22. Cover the cake with chantilly cream to your liking and top with berries! 

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