Berry Chantilly Cake (Whole Foods Recipe)

Berry Chantilly Cake (Whole Foods Recipe): My second son’s labor began the week before I developed a strong longing for berry Chantilly cake. Although I had only ever tasted it once or twice previously from Whole Foods, a grocery store bakery,

I was unable to shake the memory for some reason. I must admit that after making this dish, my appetites were completely sated! The light and refreshing cake for spring or summer is made up of fluffy white cake, creamy Chantilly cream icing enriched with mascarpone, and fresh berries scattered throughout. It’s the most fantastic.

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INGREDIENTS

 

BAKERY-STYLE WHITE CAKE

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• 2 1/2 Cups (265g) sifted cake flour* DIY recipe in notes
• 2 tsp. baking powder
• 1/2 teaspoon baking soda
• 1/2 tsp salt

 

• 1 1/2 Cups (300g) granulated sugar
• 1/2 Cup (113g) unsalted butter, room temperature

 

• 4 large egg whites, room temperature
• 1/2 Cup (120ml) vegetable oil

 

• 1 tablespoon pure vanilla extract
• 1 1/4 Cups (300ml) full-fat buttermilk**, room temperature DIY recipe in notes

BERRY FILLING

 

• 1/4 Cup (60ml) berry jam of your choice
• 1 Tbsp water
• 4 Oz (105g) fresh strawberries, quartered

 

• 2 Oz (55g) fresh blueberries
• 2 Oz (55g) fresh raspberries
• juice and zest of 1/2 small lemon

CHANTILLY CREAM FROSTING

 

• 8 Oz (240g) mascarpone cheese, room temperature
• 4 Oz (113g) full-fat brick-style cream cheese, room temperature must be brick-style, not the spread
• 1 1/2 Cups (180g) powdered sugar
• 1 Cup (240ml) heavy whipping cream, cold
• 1/2 tsp pure vanilla extract
• 1/2 tsp almond extract

GARNISH

• 1/4 Cup fresh berries

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INSTRUCTIONS

• Preheat the oven to 350°F/177°C. Line three 6-inch or two 8-inch cake pans with parchment paper circles, covering the bottom of each pan with the circle.

• Combine the flour, baking soda, baking powder, and salt in a medium-sized basin. Mix well, and reserve.

• Beat the butter on high speed for about two minutes in the bowl of a stand mixer with the paddle attachment, until it becomes creamy. Incorporate the sugar and blend it with the butter on medium-high speed for approximately two minutes, stopping to scrape down the bowl and paddle halfway through. One egg white at a time, add them to the mixer on low, and mix until just mixed, scraping down the bowl and paddle as necessary. After adding the vanilla and vegetable oil, turn the mixer up to high and beat for a minute.

• Incorporate the flour mixture all at once after turning off the mixer. Gradually stir in the buttermilk after mixing on low speed until just incorporated. Mix the batter for another 30 seconds or more at a low speed, or until it is well blended. It will be a little thin batter.

• After dividing the batter equally among the cake pans that have been prepared, bake for 28 to 32 minutes. When the cookies bounce back when touched and a toothpick put into the center comes out clean or with a few moist crumbs on it, the cookies are done. After the cakes have cooled in their pans for five minutes, take them out and let them cool fully on a wire rack.

MAKE THE BERRY FILLING

• Blend the fruit jam with the water. Put aside.

MAKE THE CHANTILLY CREAM FROSTING

• In a medium-sized bowl, combine the raspberries, blueberries, and strawberries. Add the zest and lemon juice and toss. Put aside.

• Mascarpone and cream cheese should be combined in a large basin or the bowl of a stand mixer fitted with the paddle attachment. Beat for about 30 seconds on medium speed, or until smooth and creamy. A few spoonfuls at a time, add the powdered sugar and beat on low speed until mixed. After everything is well combined, scrape down the bowl, turn the speed up to medium, and beat for 30 seconds or until fluffy.

• Pour the cream, almond extract, and vanilla into a second, sizable mixing bowl. For two minutes, beat at a medium speed until stiff peaks appear. Mascarpone and whipped cream should be combined.

Make Ahead Tips: 

• The white cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.

• The berry Chantilly frosting can not be made ahead because it will lose too much air when stored in an airtight container and therefore won’t be workable. You’ll want to whip up the frosting right before you’re ready to assemble.
• This cake can be assembled up to 1 day in advance and stored in the refrigerator. Any leftovers should be refrigerated, covered, for up to 4 days.

• I don’t recommend freezing an assembled berry Chantilly cake, but you can bake the white cake layers in advance and freeze them for up to 2 months.