I’ve been getting requests for a Whole Foods Chantilly cake recipe for a long time and wondered why until I tasted it myself. It sounds complicated and unfamiliar, but once you experience this cake’s delightful taste and texture, you’ll understand why it has become a favorite among cake enthusiasts.
What is Chantilly cream?
The Chantilly cream, or Crème Chantilly, is a velvety smooth mixture of heavy cream, sugar, and vanilla extract. Whipped to perfection and often stabilized with gelatin, this cream provides a light and airy filling that beautifully complements the berries and sponge cake. Its creamy sweetness balances the tanginess of the berries, resulting in a harmony of flavors that will tantalize your taste buds. The addition of cream cheese in this recipe adds richness and stability and makes this a foolproof recipe!
Why is this the best recipe?
But what sets this Berry Chantilly Cake recipe apart from countless others? It lies in the careful selection and combination of ingredients and the detailed instructions that ensure foolproof results.
The recipe has been tried and tested by me a few times and has been designed with even the novice baker in mind. No matter your skill level, this recipe is approachable and user-friendly. Novice bakers often have issues with light and airy sponges like Genoise or chiffon, but this sponge uses a more straightforward method. Your batter will not collapse when you add the melted butter or milk. Trust me. Another reason is that it combines the cake’s richness with the Chantilly cream’s lightness and the burst of freshness from the berries. However, working with stabilized whipped cream can be challenging for novice bakers, so I use a dessert sleeve to keep everything in place. The result is an impressive cake that looks complicated but very easy to make. A perfect crowd-pleaser, your guests will envy your baking skills. Furthermore, the recipe offers variations and substitutions for those with specific dietary needs or preferences. Whether you’re gluten-free, dairy-free, or looking to reduce sugar content, this recipe covers you. And it is very customizable. While traditionally made with fresh berries, you can experiment with different types of fruits and flavors to make it your own. Whether you incorporate peaches, mangos, or even citrus fruits, the Chantilly cake’s adaptable nature allows you to create a personalized masterpiece every time.
Ingredients and substitutes
I am using all-purpose flour. You can easily substitute the all-purpose flour with a gluten-free flour blend for gluten-free people. Look for a blend specifically formulated for baking, as it will have the right combination of starches and binders to mimic the structure of traditional wheat flour. Almond or oat flour can also be good alternatives for a nuttier flavor profile. A Chantilly cake uses milk and butter. However, you can replace the butter with a plant-based margarine or coconut oil if you prefer a dairy-free version of this cake. For the Chantilly cream, heavy whipping cream with mascarpone is traditionally used. But coconut cream or a whipped non-dairy topping can be used instead. Just chill the can of coconut milk overnight and scoop out the thick, creamy part on top for the best results. The classic recipe uses granulated sugar in the cake and powdered sugar in the Chantilly cream. You can experiment with natural sweeteners like honey, maple syrup, or coconut sugar to reduce the sugar content. Remember that these natural alternatives may affect the texture and sweetness of the cake, so it’s important to make adjustments accordingly. You can also try using a sugar substitute like stevia or erythritol to lower the calorie count without compromising on taste. In addition to the main ingredients mentioned earlier, you will need fresh berries to garnish the cake. Strawberries, raspberries, blueberries, or a combination of all three can add a burst of color and freshness to the final presentation. However, if fresh berries are unavailable or out of season, you can opt for frozen berries that have been thawed and drained. Just pat them dry to prevent excess moisture from affecting the cake’s texture. Alternatively, use a fruit filling between layers, as I have done today!
Step-by-Step – Berry Chantilly cake
Light sponge cake
Prep – Preheat the oven to 320℉/ 160℃/ Gas mark 3. Grease and line an 8-inch round baking pan or 2 x 7-inch round baking pans with parchment paper. Dry ingredients – In a bowl, sift the flour and salt together.
Batter – Melt the butter and milk in a saucepan or microwave-safe bowl. Add the egg yolks one at a time and combine with a whisk. Then, sift in the flour mixture and vanilla extract. Meringue – Whip the egg whites with cream of tartar and salt until foamy, then gradually add the sugar and continue to whip until almost stiff peaks. Combine – Fold the meringue mixture into the flour batter and combine well, but do not overmix.
Water bath – Pour the meringue mixture into the prepared baking pans and tap a few times to remove air pockets. Place the cake pan in a large baking pan and pour 2 cups of hot water outside the cake pan. Bake – Place the cake pan in a large baking pan and pour 2 cups of hot water outside the cake pan. Reduce the oven temperature to 300℉ /150℃ Gas mark 2. Bake for 25 to 30 minutes each.Pro tip – Do not open the oven door for the first 20 minutes of baking. Every oven is different; start checking only after 20 minutes. Bake until the top is lightly golden and a toothpick inserted in the center comes clean. Cool – When baked, take it out of the oven and cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
Blueberry filling
Add the blueberry, sugar, salt, lemon juice, cornstarch, and water in a saucepan. Thicken over medium-low heat until glossy. Set aside to cool separately.Pro tip – I made the blueberry filling and strawberry fillings separately. But you can make a fruit filling with blueberry, strawberry, and raspberries combined.
Strawberry filling
Add the strawberry, sugar, salt, lemon juice, cornstarch, and water in a saucepan. Thicken over medium-low heat until glossy. Set aside to cool separately.Pro tip – I made the blueberry filling and strawberry fillings separately. But you can make a fruit filling with blueberry, strawberry, and raspberries combined.
Chantilly cream
Cream – In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with sugar until almost stiff peaks. Mascarpone – In another bowl, whip the mascarpone cream with vanilla extract. Combine – Fold the whipped cream with the mascarpone cream. Then, temper and fold the gelatin in as well.Pro tip – The best way to temper the gelatin is to add a little mixture to the gelatin, combine it well, and add it all to the whole pan.
Assemble
Torte – Divide the cake layers into two, so you have four layers. Stack – Line an 8-inch cake pan with a dessert sleeve 1/2 inch larger than the cake and add a dap of Chantilly cream.- Place one cake layer in the pan and top with more Chantilly cream on top and around the cake layer. Add 1/2 cup of fruit filling, leaving an inch around the edges of the cake. Add more cream, followed by another layer of cake. Add more cream and filling until you have stacked all four layers.Pro tip – Using a piping bag makes it easier to stack and frost the layers in a sleeved cake pan.
Chill – Place the cake with the pan in the fridge and chill for at least 2 hours. Then, take it out of the refrigerator and unwrap the sleeve. Frost – Smooth the outside of the cake with a spatula using any remaining Chantilly cream. Smooth as much as possible. Garnish – You can pipe any remaining Chantilly cream around the cake. I preferred to place strawberry slices and blueberry halves around the base. I topped the cake with fresh strawberries and blueberries.
Tips for baking the perfect sponge cake
Sponge layers Mixing the ingredients correctly is crucial for a light and fluffy sponge cake. Melting the butter and milk at this time will help incorporate the egg yolks and flour into the batter much more efficiently. Another tip is to sift the dry ingredients before adding them. Sifting helps remove any lumps and aerates the flour, making it easier to mix evenly. This ensures that the cake is light and free of any unwanted clumps. When it comes to incorporating the dry ingredients into the egg mixture, it’s essential to do so gently and with care. Overmixing can lead to a denser cake. Additionally, preheating the oven to the correct temperature before baking the sponge cake is crucial. This ensures that the cake bakes evenly and rises properly. It’s important to keep a close eye on the cake when it comes to baking time. Sponge cakes can be delicate and easily overbaked, leading to a dry and tough texture. Start checking for doneness around the recommended baking time specified in your recipe. The cake should be golden brown on top and spring back when lightly touched. If using a toothpick to test for doneness, it should come out clean or with a few moist crumbs clinging to it. Fruit filling You can use fresh or frozen fruits. Make sure to check if the fruits are sweetened and adjust sweetness accordingly. Also, if the fruits are frozen, you may need less water. You can omit the additional water and add only sugar, lemon juice, and salt. Once the sugar dissolves, adjust the water if necessary. Use fine-grain white sugar so it dissolves quickly and does not affect the color of the filling. Overcooking the fruit filling causes the cornstarch to become lumpy. If that happens, add some water and cook to the right consistency. Chantilly frosting First and foremost, make sure all of your ingredients are at the right temperature before starting. To begin, whip the heavy cream until it reaches almost stiff peaks. Be sure not to overwhip, which can result in a grainy consistency. You may have gone too far if you notice the cream starting to clump together or look slightly curdled. In this case, it’s best to start again with fresh cream. Next, gradually add in your sweeteners and flavorings. Start with a smaller amount and taste as you go, adding more if desired. Vanilla extract or other flavorings can be added to enhance the flavor. Add softened unsalted butter or cream cheese to your Chantilly cream for an extra touch of richness. This will contribute to a creamier and more indulgent consistency. However, be mindful not to add too much butter, which can weigh down the frosting and make it difficult to spread.
BEST Sponge Cake RecipeBerry Mousse Jars, Basque cheesecakeMixed Berry Ice CreamBerry SmoothieMoist Strawberry Cream Cake
Creative ways to serve Chantilly cake
Individual Mini Cakes: Rather than serving a large cake, consider making unique mini Chantilly cakes. Use a round cookie cutter to cut out small cake rounds and layer them with Chantilly cream. Not only does this make for an adorable presentation, but it also allows guests to enjoy their cake. Berry Toppings: Since Chantilly cake is all about combining berries and cream, why not showcase the berries on top of the cake? Arrange a mix of fresh berries such as strawberries, blueberries, and raspberries on top of the Chantilly cream. This adds a burst of color and enhances the overall flavor. Chocolate Drizzle: For chocolate enthusiasts, consider adding a drizzle of melted chocolate over the Chantilly cake. Use a spoon or a piping bag to create elegant chocolate swirls on top of the frosting. The rich chocolate flavor balances perfectly with the lightness of the Chantilly cream. Layered Parfait: Create a Chantilly cake parfait by layering cubes of sponge cake with fresh berries and a dollop of Chantilly cream in a glass or a dessert dish. Repeat the layers until you’ve filled the glass, and top it off with a sprinkle of crushed cookies or shaved chocolate. This visually appealing dessert is sure to impress. Ice Cream Sandwiches: Take your Chantilly cake to the next level by turning it into an ice cream sandwich. Cut the cake into smaller squares, then sandwich a scoop of your favorite berry ice cream flavor between two cake slices. Roll the sides in toppings such as crushed nuts or sprinkles for added texture and decoration.
Frequently asked questions
Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox.
Ultimate blueberry pie recipe Mixed berry jam recipe
Thank you for sharing - Save for later
