Hey guys! Happy Easter weekend!!

In the spirit of spring, I’ve got a Chantilly Cake for you guys today, filled with lots of beautiful berries, sweetened whipped cream, and a fluffy vanilla cake. It’s simple, beautiful, and really tasty.

Chantilly Cake | High Altitude Baking

You guys may have heard claims about the Whole Foods Chantilly Cake, or maybe you’re even one of the die-hard followers of this beauty. I have a confession- I’ve never actually had it. I know, if you love them you’ll be gasping right now.

Chantilly Cake Recipe

So that being said, I can’t exactly promise that this cake is like that cake. But I CAN promise that this cake is super delicious. I mean, and what’s not to like?

Chantilly Cake Recipe | Dough-Eyed

Here’s the one thing you’ll want to be careful about here- Chantilly Cakes are frosted with whipped cream, and while I’ve added cream cheese to provide some stabilization, it’s still not the strongest standing cake ever, so be aware of that as you go. Gentle is key!

Homemade Chantilly Cake Berries and Cream Cake Homemade Chantilly Cake | High-Altitude Baking

For the cakes, this is a classic vanilla cake, but we’re whipping up the egg whites and folding them to add a bit of that light, fluffiness that you’ll typically see in a cake like this.

Chantilly Layer Cake Recipe

By the way, Chantilly, as far as I’ve ever known, just means sweetened whipped cream. The addition of cream cheese here is optional, but HIGHLY recommended. Not only does it taste amazing, but it also adds a touch of stability and thickness to the whipped cream, and it really helps when it comes to stacking and frosting the cake.

High-altitude Chantilly Cake Recipe

I’m using strawberries, blackberries, and raspberries here, but you can use any berries you like. For the strawberries, I actually use most of them in a cooked-down, jammy, sauce thing that goes between the layers, and this also will work with any type of berry really really well, or even a mix of berries.

Chantilly cake

Alright guys, go make this cake for your friends, I think they will all truly be impressed by the homemade version, it’s a killer cake. Enjoy!

Chantilly cake
5 from 3 votes

Chantilly Cake

Servings 8 slices


For the cakes:

  • 1 cup softened butter
  • 1 tbs. canola oil
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1/2 cup sour cream
  • 4 egg yolks
  • 2 cups all-purpose flour
  • 2 3/4 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup milk
  • 4 egg whites
  • 2 tbs. sugar

For the strawberry sauce:

  • 3/4 pint of strawberries (this doesn't need to be exact)
  • 1/4 cup sugar
  • 1 tbs. cornstarch
  • 1/4 tsp. salt

For the Chantilly cream:

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1 tsp. vanilla extract
  • 8 ounces room temperature cream cheese
  • 1 pint assorted berries


For the cakes:

  1. Preheat your oven to 350 degrees, and grease three 6-inch round cake pans and line the bottoms with parchment paper. This recipe also works with two 8-inch round pans. 

  2. In a large bowl, beat together the butter, oil, and sugar until fluffy. Add in the vanilla extract, sour cream, and egg yolks, and beat until combined. Add in the flour, baking powder and salt, and beat until combined, then beat in the milk. The batter will be fairly thick. 

  3. In a separate bowl, beat the egg whites until they just start to become fluffy, and then add in the remaining sugar VERY slowly as you continue to whip the egg whites. Beat until you reach stiff peaks. 

  4. Stir about 1/3 of the egg whites into the batter to lightly the base of the batter. Then fold in the remaining egg whites. This will take a bit of time, but keep folding until the whites are fully incorporated. 

  5. Divide the batter evenly between your pans, and bake for 18-20 minutes, or until a cake tester comes out clean. Cool the cakes completely before frosting. 

For the strawberry sauce:

  1. In a food processor or blender, blend the hulled strawberries until they are mostly mashed. Pour into a small saucepan, and cook over medium heat with the sugar, cornstarch, and salt, until the mixture is thick. Cool completely. 

For the Chantilly cream:

  1. In a large bowl or stand mixer, using a whisk attachment, beat the heavy cream, sugar, and vanilla together until stiff peaks form. 

  2. In a separate small bowl, beat the cream cheese for several minutes until smooth and fluffy. Add the cream cheese to the beaten heavy cream mixture, and whip for several minutes to incorporate fully. 

To assemble the cake:

  1. Once the cake layers have cooled completely, you can trim off the tops to make even layers. Using a piping bag filled with the Chantilly cream, make a thick ring around the edge of the first layer as a dam. Add about half of the strawberry sauce to the middle, and spread evenly. Cover the strawberry sauce with more cream, and spread evenly. Top with raspberries and blackberries. 

  2. Repeat this process until all three layers are build. Then, use remaining Chantilly cream to frost the outside of the cake. Top with any remaining berries, and remaining strawberries. Keep this cake chilled until ready to serve. Enjoy! 


  1. Michelle

    April 19, 2019 at 10:16 pm

    PINNED! This looks amazing. I am having some out of state girlfriends here in June and we will be celebrating a birthday. Maybe I will be brave enough to try this!

    • Dough-Eyed

      April 21, 2019 at 3:44 am

      You totally should!! It's so good!

  2. Cathy

    April 22, 2019 at 3:45 pm

    Made this yesterday! Amazing, tender and tasty cake. Definitely a keeper!! I also love the addition of cream cheese to the whipped cream. Another keeper tip. I didn’t have time to make the strawberry sauce so I used a low sugar, natural raspberry fruit spread and added additional smashed raspberries. Yum! Thanks Nicole.

    • Dough-Eyed

      April 22, 2019 at 5:19 pm

      I'm so glad you liked it Cathy! Using jam is an excellent tip here as the sauce is kind of jam-like anyways!!

  3. Matty

    February 28, 2020 at 4:15 am

    5 stars
    I've only eaten the frosting so far, but made two tonight for a coworker's retirement. Looking forward to the rest of it tomorrow. Also a great way to use some of my jam from over the summer.

    • Dough-Eyed

      February 29, 2020 at 1:17 am

      Wow that's awesome!! I hope they turned out beautifully for you!!

    • Abby

      December 4, 2021 at 11:51 am

      Hello! Very excited to try this recipe. Should I use cake flour for this recipe? I am at 6,500 ft elevation.

      • Dough-Eyed

        December 4, 2021 at 11:59 am

        Hi there- This recipe uses all-purpose flour, so I would definitely go for all-purpose here. I'll update the recipe to be more clear!

  4. Lauren Smith

    January 5, 2021 at 1:58 pm

    5 stars
    Made this for my family and it was a huge hit! This is my favorite cake recipe, hands down. 10/10, would recommend!

    • Dough-Eyed

      January 23, 2021 at 7:05 pm

      So glad to hear that! It's such a yummy cake!

  5. Kelly Denzler

    January 4, 2022 at 9:04 pm

    5 stars
    Swapped out the vanilla extract in the frosting for almond to make it more like the Whole Foods cake. Very good!

    • Dough-Eyed

      January 14, 2022 at 6:41 pm

      Nice, love the addition of almond extract!


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