Berry Chantilly Cake

FINALLY another sweet recipe! And it’s my version of my absolute favorite Whole Food’s cake! The famous Berry Chantilly cake. Cookies, can I be honest? The thought of making this cake terrified me for DAYS! I’ve wanted to try to do it for soooo long. I finally mustered up the courage. And with MUCH prayer, I DID IT! GLORY TO GOD! You know how much I detest baking! But, it wasn’t hard at all! 

The cake part was a breeze. I just made a simple and painless vanilla cake. The icing was what had me SHOOK! My piping skills have never been so hot. God bless the inventor of the Naked Cake! Life-saver! 

Don’t let ANYTHING intimidate you. Especially in the kitchen! You can do it! Just pray! And start with cupcakes if you don’t feel prepared to layer. I hope my leap of faith encourages you to take one as well inside and OUTSIDE of the kitchen. I believe in ya. 


B. Coop


Berry Chantilly Cake
Serves 8
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Vanilla Cake
  1. 3 cups of self rising flour
  2. 2 cups of granulated sugar
  3. 4 eggs
  4. 1 cup of milk
  5. 3/4 cup of vegetable oil
  6. 1/2 teaspoon salt
  7. 1 teaspoon pure vanilla extract
  1. 1/2 cup strawberry or raspberry preserves
  2. 1/2 cup each of strawberries, blueberries, and raspberries
  1. 1 1/2 cup heavy whipping cream
  2. 8 oz mascarpone cheese
  3. 1/3 cup powdered sugar
  4. 1/2 teaspoon pure vanilla extract
  1. Strawberries, blackberries, blueberries, raspberries etc
  2. Fresh rosemary
  1. Preheat over to 350 degrees F
  2. Mix eggs and sugar using an electric mixer
  3. Add in flour and milk alternating between the two until all is combined
  4. Next, pour in oil, salt, and vanilla extract; mix well (be careful not to over mix)
  5. Pour evenly into (3) 8 or 9 inch pans
  6. Bake for 25-30 mins or until toothpick inserted into the middle comes out clean
  7. Allow cakes to cool on a wire cooling rack.
  1. Chill mixing bowl in the freezer for at least 10 mins
  2. Using electric mixer, cream mascarpone until smooth
  3. Add in extract and heavy cream
  4. Mix for 30 secs then slowly sprinkle in the sugar while mixing
  5. Continue to mix until stiff peaks form (approx. 2 mins of mixing)
  6. Chill in fridge until ready to use
  1. Spread preserves on bottom cake layer
  2. Using a piping bag, cover the perimeter of the cake with icing
  3. Add berries to the center
  4. Continue this for the next layer
  5. Frost the entire cake with the remaining icing
  6. Garnish with berries and rosemary
  7. Enjoy!
  1. For best results, pre-bake the cakes, wrap with plastic wrap, and refrigerate until you're ready to assemble them.
  2. Be sure to store this cake in the refrigerator.
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