Don’t get me wrong, the berry chantilly cake from Whole Foods is iconic. But I’ve always found it a bit too sweet and rich, so I wanted to make a lighter version, similar to the cakes you can get at Asian bakeries.
So here’s the recipe I ended up with after many, MANY iterations. It starts with a light and airy vanilla chiffon cake, which is then layered with a mixed berry compote and mascarpone cream that’s both rich and light. Top it off with some fresh berries, and there you have the perfect cake – it’s light, tangy, and not too sweet.
So far, I’ve made this for three separate occasions and EVERYONE loved it. So needless to say, this recipe is very good. Trust.
Berry Chantilly Cake
Inspired by the Whole Foods berry chantilly cake, but lighter and less sweet! We've got layers of fluffy vanilla chiffon, berry compote, whipped mascarpone cream, and fresh berries.
Ingredients
Chiffon cake:
Berry filling:
Chantilly cream:
For decoration:
Instructions
Baking the chiffon:
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Preheat oven to 325°F. Lightly grease two 8-inch round cake pans, or one 9x13-inch pan.
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In a medium bowl, sift in the cake flour. Add the oil and gently whisk until no lumps remain. Gradually whisk in the milk until smooth. Add the egg yolks, vanilla, and salt, and whisk until fully combined.
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In a separate large bowl, beat the egg whites with the lemon juice on high speed until foamy. With the mixer running, gradually add the sugar in three additions, beating until stiff, glossy peaks form, about 8-10 minutes total.
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Fold about one-fourth of the whipped egg whites into the yolk mixture until mostly combined. Pour this mixture back into the remaining egg whites and gently fold until no streaks remain.
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Pour the batter into the prepared pan(s). Use a toothpick to even out the batter. Tap each pan on the counter a few times to knock out large air bubbles in the batter.
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Bake for 30-35 minutes. To check for doneness, insert a toothpick in the center of the cake and it should come out with a few crumbs on it.
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Immediately after removing from the oven, drop each pan from a few inches above the counter, then turn the pans upside down and let the cake cool completely. This prevents the cake from shrinking. (To make slicing the cake easier later, refrigerate the cooled cakes overnight before assembling.)
Preparing the berry compote:
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Combine the berries, sugar, salt, and lemon juice in a small saucepan. Cover and simmer over medium heat, stirring occasionally, until the berries break down and the liquid reduces, about 8-10 minutes.
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In a small bowl, stir the cornstarch and water together until fully dissolved. Stir this slurry into the berry mixture and simmer for 1-2 minutes, until thickened.
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Transfer to a heatproof bowl and let cool completely (ideally in the fridge overnight) before using.
Preparing the Chantilly cream:
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In a large bowl, beat the mascarpone, cream cheese, vanilla, powdered sugar, and salt on medium speed until smooth and no lumps remain.
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Add the heavy cream and beat on high speed until the mixture thickens and holds firm peaks, about 3-5 minutes. Do not overmix, or the cream may curdle.
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Use immediately, or cover and refrigerate until ready to use.
Assembling the cake:
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Remove the cakes from their pans. Slice each cake horizontally into 2-3 even layers.
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Place one cake layer cut-side up on a cake board or serving plate. Spread an even layer of Chantilly cream over the surface. Spoon on the berry filling and a scatter on fresh berries, if using. Pipe or spread a thin layer of cream over and around the berries to fill any gaps.
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Top with the next cake layer and press down gently to level. Repeat the filling and layering process with the remaining cake layers.
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Frost the top and sides of the assembled cake with the remaining Chantilly cream. Decorate with fresh berries however you want.
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Refrigerate until ready to serve, and enjoy!
