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Berry Chantilly Cupcakes

June 30, 2022 by Stacy 9 Comments

Berry Chantilly Cupcakes are made with tender and moist vanilla cupcakes. A raspberry glaze and a luxurious mascarpone cream cheese frosting. Topped with fresh berries, they are perfect for any occasion!

Berry Chantilly Cake Whole Foods

The inspiration behind this recipe is the Berry Chantilly Cake at Whole Foods. While making the recipe, I found out some locations also sell berry Chantilly cupcakes. I have only tried the cake which is absolutely delicious! But I wanted to make a cupcake version. They feature vanilla cupcakes with mascarpone frosting and fresh berries on top. Perfect for all the summer holidays, birthdays, and celebrations!

I am obsessed with the chantilly cream! It is so creamy and has the best flavor. If you end up with extra leftover, use it as a fruit dip.

Ingredients

How to Make Chantilly Cupcakes

• Make the vanilla cupcakes. In a medium bowl, mix flour, baking powder, and salt. Set aside. Cream the butter and sugar on medium-high speed until pale, light, and fluffy (about 3 minutes). Mix in the vanilla then the eggs, and continue to beat until completely mixed. Lower the speed and beat in milk until completely mixed. Stir in dry ingredients until just incorporated without overmixing. Fill muffin tins approximately ⅔ full (just over half full). Don’t overfill. Bake for 18-20 minutes or until a toothpick comes out with only a few moist crumbs. Let cupcakes cool completely before frosting.
• Make the Chantilly cream. Place the stand mixing bowl and whisk attachment (or mixing bowl and beaters if using a hand mixer) in the refrigerator 10-15 minutes prior to making the frosting. To the chilled bowl, add cold cream, 1 cup of powdered sugar, and vanilla. Beat on until it stiffens and peaks form. Transfer to a separate bowl. To the stand mixing bowl, add cream cheese, mascarpone cheese, and ½ cup of powdered sugar. Beat on low using the paddle attachment until smooth (don’t overmix). Transfer the whipped cream back into the mascarpone mixture. Beat on low speed then gradually increase the speed to high and beat until thick, smooth, and fluffy. Transfer to a piping bag.
• Assemble the cupcakes. In a small bowl, whisk together raspberry jam and hot water. Spread onto the top of each cupcake. Pipe each cupcake with the Chantilly cream. Top with berries.
• Serve or refrigerate until ready to serve.

• Use room temperature ingredients where indicated.
• Cream the butter and sugar for approximately 3 minutes or until it’s nice and light and fluffy. If you don’t beat it enough, the cupcakes turn out more dense in texture.
• Don’t overmix the batter once the dry ingredients are added for best results.
• Be careful not to overmix the frosting. The mascarpone cheese curdles if mixed too long.
• Let cupcakes cool completely before frosting.

FAQ’s

What is chantilly cream.

Chantilly cream is whipped cream that is sweetened and vanilla extract added. But the chantilly cream in this recipe also features mascarpone cheese and cream cheese.

Where do you buy Mascarpone Cheese?

You can find mascarpone in the specialty cheese section or near the deli. Use this store locator to find the store nearest you that sells it.

How to Store Berry Chantilly Cupcakes

Because of the chantilly cream and berries, cupcakes need to be stored in the refrigerator. Store in an airtight container for up to 3 days.

Products Used

This post may contain affiliate links. I may earn a commission on products with no extra cost to you. Please read my privacy policy.

More Dessert Recipes

• muffin tin cups
• medium bowl
• stand or hand mixer
• piping bag and piping tip
• 1¾ cup all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter softened
• ¾ cup sugar
• 3 egg whites room temperature
• 2 tsp vanilla extract
• ¾ cup whole milk room temperature

Chantilly Cream

• ¾ cup heavy whipping cream cold
• 1½ cup powdered sugar divided
• 4 ounces cream cheese softened to room temperature
• 4 ounces mascarpone cheese softend to room temperature

Raspberry Glaze

• 1½ tbsp raspberry jam
• 1½ tbsp hot water

Fresh Berry Topping

• Strawberries, blueberries, blackberries, and raspberries washed and strawberries sliced

Instructions

Vanilla cupcakes.

• Preheat the oven to 350°F. Prepare the muffin tin with liners.
• In a medium bowl, mix flour, baking powder, and salt. Set aside.
• In a stand mixer or with a hand mixer, cream the butter and sugar on medium-high speed until pale, light, and fluffy (about 3 minutes). Mix in vanilla then eggs, continue to beat until completely mixed. Lower speed and beat in milk until completely mixed. Stir in dry ingredients until just incorporated without overmixing.
• Fill muffin tins approximately ⅔ full (just over half full). Dont overfill. Bake for 18-20 minutes or until a toothpick comes out with only a few moist crumbs. Let cupcakes cool completely before frosting.
• Place the stand mixing bowl and whisk attachment (or mixing bowl and beaters if using a hand mixer) in the refrigerator 10-15 minutes prior to making the frosting.
• To the chilled bowl, add cold cream, 1 cup of powdered sugar, and vanilla. Beat on medium speed until it stiffens and peaks form. Transfer to a separate bowl.
• To the stand mixing bowl, add cream cheese, mascarpone cheese, and ½ cup of powdered sugar. Beat on low using the paddle attachment until smooth (don't overmix). Transfer the whipped cream back into the mascarpone mixture. Beat on low speed then gradually increase the speed to high and beat until thick, smooth, and fluffy. Transfer to a piping bag.

Assemble the Cupcakes

• In a small bowl, whisk together raspberry jam and hot water. Spread onto the top of each cupcake. Pipe each cupcake with the Chantilly cream. Top with berries. Serve or refrigerate until ready to serve.
• Store in an airtight container in the refrigerator for up to 3 days.

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Reader Interactions

February 1, 2024 at 12:54 am

February 10, 2024 at 6:40 pm

I am so glad you liked the recipe and it was easy to prepare! Thanks for your review.

April 22, 2023 at 2:25 am

April 26, 2023 at 8:44 pm

Laila, I am so sorry to hear that the frosting did not turn out for you! I had a friend make the frosting this week to make sure it would turn out and it turned out great for them. It was thick and how it should be. I wonder if the whipping cream mixture was not stiff enough and that is why it deflated. Also, overwhipping the mascarpone does make it grainy. It’s hard to say exactly what went wrong but I am sad it was unsuccessful.

November 13, 2023 at 3:09 pm

Hi, you may have used the wrong type of cream. Any cream with too low of a fat content, like table cream(usually 18%) as opposed to heavy whipping cream(usually around 30-35%), can result in a runny attempt at whipped cream. Hopefully this helps!

January 21, 2023 at 4:08 am

Same issue – hands down the frosting was like pudding and did not at all work im very upset but thats how trying new recipes go

January 23, 2023 at 8:19 pm

Lezli, I am sorry the frosting did not turn out for you. I will retest the chantilly cream frosting and figure out a solution.

August 17, 2022 at 9:53 pm

This frosting absolutely did not work with the heavy cream as listed. Needed whipping cream

August 21, 2022 at 8:24 pm

Fredi, I am so sorry to hear that the frosting did not turn out. I have made it several times and have not had an issue using heavy cream. Maybe next time you could whip the whipping cream separately and then stir it into the mascarpone mixture or try with whipping cream. Thanks for the feedback!

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We deliver cupcakes, cake pops, balloons and other sweet treats for all occasions including Birthdays, Anniversaries, Baby Themed, Love, Valentine’s Day, Winter Wonderland themed and more! You can have your cupcakes delivered, or pick them up! We have Same Day Delivery, or schedule up to 6 months in advance for your Cupcake Delivery to Chantilly!

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Oh So Easy To Make; The Prettiest, Chantilly Cupcakes

My beautiful mother-in-law Marie turned 97 this month, and to celebrate I made her these beautiful cupcakes. Two of her very favorite things to eat in whole wide world are whipped cream and strawberries, which usually appear at breakfast atop a waffle. So I took her favorites and made these delectable cupcakes to celebrate turning 97. Not many of us will get to live through 97 trips around the sun! It’s a huge accomplishment and the occasion definitely called for a very special sweet treat that has all her favorites!

These cupcakes are what I refer to as a halfway home made recipe. It uses a boxed cake mix but then it’s topped with a delectable, easy to make, light and fluffy home made whipped cream frosting, and decorated with slices of fresh ruby red strawberries. You get the best of both worlds with these halfway homemade cupcakes; the ease and convenience of a boxed cake mix, paired with the best home made frosting ever!!! The whipped cream frosting really takes these cupcakes over the top, and no-one will ever suspect they are made with a boxed cake mix. The frosting is light and fluffy, not too sweet, that holds up well so you can transport them to enjoy later with no dripping, mushy, whipped cream to worry about. Plus, there’s a pleasant, unexpected, yummy surprise inside. Want to know how to make them? Keep reading to find out.

Follow the instructions on the box of cake mix to make 18 cupcakes. Bake according to the package directions.  Remove from the oven and allow them to cool to room temperature.

• Use a spoon to scoop out the center of each cupcake, reserving scooped out portion.

Here’s where the surprise comes in, lemon curd for the filling. It adds a fresh lovely lemon flavor to the cupcakes.

• Place a rounded teaspoon of lemon curd into the hole of each cupcake.

• Place the cake you removed with the spoon back onto the cupcake. Press into place to cover the lemon filling.

• In the bowl of a stand mixer beat softened cream cheese, sugar and vanilla at high speed until smooth and fluffy, about 2-3 minutes.

Reduce speed to low, add whipping cream.

Slowly increase speed to high and whip until frosting increases in volume and soft peaks begin to form.

• Spread a generous layer of frosting onto each cupcake.

Arrange strawberry slices on top. 

• Place remaining frosting in a plastic bag fitted with a decorative frosting tip and pipe a little frosting onto each cupcake.

• Chill until ready to serve.

Happy 97th Birthday Mom! You’re just as beautiful on the outside as you are on the inside! Everyone who knows you loves your kind heart, sweet smile, and gentle loving nature. We are so blessed to have you in our lives! I can honestly say I have the best mother-in-law in the whole wide world!!!

❤️ Happy 97th Birthday Marie! ❤️

Chantilly Cupcakes

• cupcake pan and paper liners
• stand mixer
• cake decorating tip

Ingredients   

• 1 box vanilla cake mix,  plus ingredients listed on the box needed to make the cake
• 8 oz lemon curd
• 1 quart fresh strawberries, cored and sliced
• 8 oz cream cheese, softened
• ½ cup sugar
• 2 tsp vanilla
• 2 cups heavy whipping cream

Instructions  

• Follow the instructions on the box of cake mix to make cupcakes. Bake according to the package directions.
• Remove from oven and cool to room temperature.
• Reduce speed to low, add whipping cream. Increase speed to high and whip until frosting increases in volume and peaks begin to form.
• Arrange strawberry slices on top.

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Cupcake Safari: 60 Ideias para Levar a Selva para sua Festa!

Os bebês adoram os animais e por isso o tema Safari nunca sai de moda nas festas infantis. E atualmente, até os adultos estão usando essa temática para as festas. Por isso, o que não falta é inspiração para seus cupcakes safari! Veja 60 opções abaixo:

Você pode criar um cenário como esse abaixo onde os animais estão em um gramado de chantilly verde.

Modelos, fotos e ideias de cupcake safari

Esses parecem bolachinhas de pasta americana para colocar em cima do bolinho. Brincar com as texturas também é legal quando se usa cores leves e neutras como esse cupcake safari abaixo:

E olha esse, que fofura! Uniu o chantilly e a pasta americana e usou outros animais como a raposa, a coruja e o gambá!

Mas se você é um adulto que adora Safari… Já pensou na decoração metalizada?

Essa opção abaixo ficaria perfeita para um chá de bebê ou para o primeiro aninho…

Existem  muitas maneiras de fazer cupcakes simples e lindos para sua festa. Basta ter criatividade! Essa opção abaixo misturou as cores que envolviam a decoração nos cupcakes e investiu mais em decorar o suporte.

Já esse, transformou um cupcake tradicional em um cupcake safari com as plaquinhas temáticas e as embalagens da mesma cor!

Essa opção é bem mais clean. Os bolinhos e embalagens todos brancos e as plaquinhas personalizadas se encarregam de deixar tudo mais fofo! O suporte para os cupcakes também chamam a atenção na decoração.

As carinhas dos bichinhos em cada cupcake é sempre uma belezinha! Nesses foram usados até marshmallow na construção do cupcake safari!

E se você gosta de uma coisa mais realista, essa é uma ótima ideia. O chantilly verde metalizado combinou com os animais em cima dos cupcakes que podem até ser brinquedo para as crianças depois que elas comerem!

E esse porquinho tomando um banho de chocolate?! Creme de chocolate na cobertura e porquinho de pasta americana que faz toda a diferença!

E nada mais glamouroso do que essas plaquinhas com os animais em glitter dourado, não é mesmo? É uma excelente ideia para uma festa safari para adultos.

Não é preciso colocar os animais em tudo para fazer uma festa safari. Nesse exemplo, os cupcakes trazem as principais cores da decoração na cobertura e na embalagem, misturado com cupcakes simples de chocolate. Você pode deixar a atenção para o bolo principal, por exemplo!

Esses também são super criativos. Trouxeram a estampa de animal print que remetem ao tema da festa!

Com chantilly

E se você preferir cupcakes safari com chantilly, que tal usar essa ideia e construir os animais juntando vários cupcakes? A mesa fica linda! Aqui temos a girafa e logo abaixo o jacaré, mas nada impede que você monte um elefante, um leão…

Nesse, a embalagem e  chantilly variaram no tom de verde, mas o foco principal é na plaquinha de “madeira” escrito Safari do (nome do aniversariante).

E que tal fazer os animaizinhos aparecendo entre as folhas? Ahhhhh quanta fofura!

Brincar com texturas em uma festa infantil é sempre uma boa ideia e o chantilly é o melhor para fazer isso! Se pensa em fazer cupcakes com os rostos dos animais, se inspire nas ideias abaixo:

Cupcakes conceituais também ficam lindos. Olha essas torres de cupcakes construídas com os tons da decoração da festa. Ficaram ma-ra-vi-lho-sas!

Nesse caso, foram usados apenas tons terrosos com pequenos toques de brilho em alguns cupcakes e o toque final ficou para a base e topo do bolo decorados.

Pasta americana

Você também pode fazer cupcakes safari incríveis com pasta americana! Olha essa ideia em que os animais até parecem feitos de biscuit em cima do cupcake! Mas são de comer… hmmmm

Aqui, eles estão sentados em tronquinhos de árvore. Uma opção é mesclar esses com os mais simples.

Essa versão é mais minimalista e o fundo azul remete à festas mais infantis. É o primeiro aninho do seu bebê? Então esse é o cupcake safari perfeito para você!

Mas se gostar de uma festa mais colorida, pode combinar as embalagens com o rostinho dos animais e fazer um cupcake de cada cor!

Essa inspiração uniu o azul marinho, verde menta e branco com o dourado. Incrível! Os cupcakes em azul trazem textura e os animais em dourado por cima, já os brancos com lavagem em dourado são mais simples, com uma folha “costela de adão” para decorar.

Esse cupcake de pasta americana trouxe o conceito das pegadas dos animais. Ficou diferente e  super meigo!

Já esses, misturam as referências de animal print e as pegadas também! Você pode escolher o que achar mais bonito!

Safari Mickey

E um safari do Mickey? Já pensou? Você pode unir esses dois temas e fazer uma festa linda!

As orelinhas características não podem faltar se optar por cupcakes safari do mickey! Nesse, tem até o chapéu de explorador!

Nessa ideia, a referência do Mickey vem junto com a idade do aniversariante com estampa de tigre e o fundo em verde claro deixa tudo mais suave…

Esses daqui são cupcakes que integram o bolo principal, mas também podem ser dispostos sozinhos na mesa. A estampa animal print foi feita no contorno da cabecinha do Mickey de pasta americana em cima de chantilly.

Ou você pode dispor mini bolachas para fazer orelinhas em uma cobertura generosa de chantilly! Fácil, né?

Nesses, a decoração do Mickey ficou por conta das plaquinhas. A embalagem e o chantilly brancos dão um respiro de cor e deixam tudo mais elegante!

Investir no verde menta também dá certo! Nesse abaixo, poucas cores fogem da base original feita com texturas na pasta americana.

Olha essa versão, que fofa! Só o chapéuzinho com a orelha já são suficientes para dar um toque especial aos cupcakes!

Esse cupcake é todo trabalhado. Tem creme de chocolate, chantilly verde para fazer a grama, folhinhas temáticas de pasta americana e sabe o que é esse Mickey em cima? Uma tatuagem! Excelente para dar de lembrancinha para os convidados!

Safaris babys são ainda mais fofos! Esse cupcake com chantilly verde claro usou confeitos em verde para criar uma graminha para os bichinhos que decoram o cupcake.

Esse também utiliza os tons pastéis mas brinca bastante com as cores, o que deixa o cupcake safari baby mais feliz!

Olha que legal essa ideia de brincar com a cor do chantilly em baixo das bolachinhas de pasta americana! Essa cor pink ficou muito legal e foge da mesmice! Você pode usar essa inspiraç

Você também pode colocar os animais com caras de bebê para deixar tudo ainda mais gracioso!

Essa versão também ficou super meiga e garanto que as crianças vão adorar esses amiguinhos comestíveis!

Esse cupcake é bem simples e minimalista e arranca suspiros de qualquer um! Os elefantinhos e as folhas misturadas criaram uma paisagem visual muito tranquila. Parece até uma canção de ninar!

O topo do seu cupcake safari pode reunir a turma toda! Olha essa ideia em que os animais ainda são bebês para combinar com a vela de um aninho!

Esses de baixo já são mais crescidos e estão fazendo bagunça na floresta! Mas ainda continuam fofos, não é mesmo?

Esse macaquinho e o elefante estão com cara de que são melhores amigos… Você pode usar essa ideia para fazer o aniversário de duas crianças, por exemplo.

Aqui, os animais estão assustados com tanta gente bonita na festa! Olha só a cara deles! E a velinha simples ao lado da girafa segue a mesma paleta de cores.

Mas se quiser colocar só o seu animal preferido em cima do bolo, olha essa zebrinha que meiga! Ela está pronta para explorar o safari junto com você!

Ou você colocar o leão, afinal, ele é o rei da floresta!

Mas já que estamos falando de safari… Por que não fazer uma expedição em cima dos cupcakes, não é mesmo? Pega o jipe, chama os melhores amigos e está pronta a festa!

Conseguiu se inspirar? O tema de Cupcakes Safari é para todas as idades e você pode pegar as ideias e fazer de um animal só, como o elefante, por exemplo, que também está presente em várias festas! Usar o marrom do safari como base também é uma ótima escolha para quem quer misturar outras cores como rosa, roxo, amarelo e azul pois o marrom é bem democrático. Enfim, quem manda é a sua criatividade!

E se você gosta de se inspirar com nossos artigos, continue acompanhando e compartilhe com seus amigos!

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Homemade for Elle

DIY Beauty & Bath Recipes for Everyone

Homemade Chantilly Cupcakes

By Andrea Vaughan | Updated on May 25, 2020

A couple months ago, a coworker of mine brought in a Chantilly Cupcake from Whole Foods.  Somehow, I have never seen these amazing creations while browsing Whole Foods, but I sure noticed it at the office.  

(What is it that makes food so much more delicious while you’re at work? Or is it just me?)  

My coworker was kind enough to share some with me and oooooh my — amazing is not an adequate enough word.  The cake was light and moist and delicious, but what really sold me on the Chantilly cupcake was the mascarpone whipped cream frosting.  It’s buttery and creamy and sweet and will cure all of your life’s problems. 

Table of Contents

So, I did what I do anytime I discover life-changing food, and figured out how to re-create the Chantilly cupcake in my own kitchen.  And then took a thousand pictures of it, because that is also what I do. 

These homemade Chantilly cupcakes are  just as amazing  as the ones from Whole Foods, IMO.  And they’re absolutely gorgeous.  And they keep in the fridge for a week, which means you can indulge in Homemade Chantilly Cupcakes. 

Long. 

Every parent deserves to have a batch of these in their fridge. 

And, if you needed more convincing, remember that berries have antioxidants. So, really, you’re doing your body a favor by eating these, right? 

Here’s the recipe:

Ingredients

• 2 3/4 cup all purpose flour
• 1 1/2 cups sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup butter softened
• 1 cup whole milk
• 1 tsp vanilla extract
• 6 strawberries sliced
• Blueberries

Mascarpone Cream Frosting

• 8 oz mascarpone cheese
• 2 cups heavy whipping cream
• 1/4 cup sugar

Instructions

• Preheat oven to 350 degrees.
• In a large bowl, stir together flour, sugar, baking powder and salt. Add butter, eggs, milk and vanilla extract and beat until mixed well. Transfer batter into lined muffin cups, leaving 1/2" of space to the top.
• Bake in preheated oven for 16 - 20 minutes, until an inserted toothpick comes out clean. Allow to cool, and top with mascarpone cream frosting, and top with sliced strawberries and blueberries.
• In a large bowl, add mascarpone cheese, heavy whipping cream, sugar and vanilla extract, and beat until frosting thickens up and stiff peaks form.

I ended up baking 24 homemade Chantilly cupcakes, and because I was grateful to my coworker for sharing these treasures with me, I brought a dozen into work with me the next day.  I received a lot of compliments with how beautiful (and tasty!) they were!  

I transported them in this cupcake carrier (which also doubles as a deviled eggs carrier): 

I hope you enjoy these Homemade Chantilly Cupcakes as much as I did!!

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Reader interactions.

February 24, 2021 at 10:19 am

These go well with vanilla buttercream as well 🙂

February 3, 2023 at 8:02 pm

For the icing you say sugar. Is that regular sugar or powder sugar?

April 2, 2020 at 12:22 pm

August 2, 2017 at 12:59 pm

They look so yummy! I love the option of being able to make these at home as i now live three hours from the nearest Whole Foods! Thank you!

July 26, 2017 at 1:40 pm

Oh, yummmmm! I haven’t tried a new cake or cupcake recipe in much too long. Looking forward to making these with my daughters tomorrow. (Only wish they’d last an entire week in our family of five! lol)

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Berry Chantilly Cake and Cupcakes

I recently had the privilege of creating Berry Chantilly Cake and Cupcakes for my sister in law’s baby shower.  Berry Chantilly Cake consists of layers of moist white vanilla cake surrounded with Chantilly frosting and layered with fresh berries. It’s an incredibly delicious, and decadent cake. Creating the cupcakes and center piece cake was quite a learning experience for me, and I almost decided not to blog about it. I felt they could have turned out much better than they did. But later I had a change of heart, thinking some of you may learn from my mistakes. So here goes! :0)

The cupcakes and cake tasted amazingly delicious (a given with all the yumminess that goes in it), but didn’t look as refined as I imagined they would in my head. Turns out Chantilly cream doesn’t pipe so well. At least for me. I used a 1M piping tip and violet icing color, both from Wilton brand.

Chantilly cream is amazingly delicious; it’s made with heavy cream, sugar, cream cheese and creamy mascarpone cheese. Most pictures I found of this cake did not have the frosting piped on, it was applied simply with a spatula or knife. Big clue there , but I was oblivious! Well, me being the ambitious one that I am, I wanted to pipe it on both the cupcakes and centerpiece cake so it would be extra pretty. In hindsight, maybe if I had stabilized the frosting with gelatin it might have worked??? Does anyone have an answer for this? I have stabilized traditional whipped cream frosting before using the gelatin method. I made the mistake of creating these the night before the party without any experimentation beforehand. I had intended too, but just ran out of time!

I woke up the next morning (morning of the shower), determined to give my sister in law the pretty cake she requested! So I whipped up a batch of classic buttercream frosting and piped it on the Berry Chantilly cake. I could be tried for blasphemy here, I know. I didn’t know how the two frostings would taste with each other, but I took a chance. I had already crumb coated it with the Chantilly cream the night before and put it in the freezer, so it was ready to go the next morning. The frozen cake took the buttercream well and I was able to pipe it onto the sides no prob! However it was a whole lot of work and hopefully I’m saving you some trouble by sharing my cake woes with the world!

My father in law discovered Berry Chantilly Cake at Whole Foods several years ago. Each time there was a birthday in the family, he would purchase a whole cake and bring it home for the party. It was always a huge hit and I knew someday I’d have to learn how to make one myself.  And now I know!

It starts with a vanilla cake made from scratch. There are many recipes out there, you can use your favorite, or use the one included in this recipe.

Then you get to whip up the Chantilly cream frosting! Soo amazing delish. I will say the ingredients for this will  probably put a dent in your wallet. Unless you have your own milk cow and make your own cheeses. (One of my dreams someday!)

Assembling the cake is fairly straightforward. Along with the frosting and berries, you’ll also have layers of a simple berry syrup. (Recipe also include below.) This is the key or ‘secret’ to a truly amazing Berry Chantilly cake. The cake soaks up the syrup and boy is it yummy!!! For the cake, I baked two 6 inch rounds and once cooled, cut them in half (very carefully use a long serrated knife or floss and go slow).

Once you have your cakes cut, apply the layers in this order: cake, berry syrup, frosting, fresh berries. Repeat, flipping the top portion of the cut cakes over so the flat cut sides are facing up. Then coat the whole thing in a thin layer of frosting (does NOT have to be pretty, this is the crumb coating, just try to make it flat and even on the top and sides) and freeze it for at least 20 minutes before putting the final layer of frosting on the outside. Then decorate the top with mounds of more fresh fruit. For an even more beautiful effect, lightly dust the top berries with powdered sugar and garnish with a few green mint leaves. So pretty and so yummy!

The cupcakes were simple. Fill a cupcake tin with paper liners. Fill the liners up about 1/3 the way to the top with batter and bake for about 20 minutes. Let them cool and drizzle the tops with berry syrup. Pipe on a swirl of frosting to make a ‘nest’ for a few fresh berries. Garnish the same as the top layer of the cake! If you’re interested in how I created the little elephant on top , she’ll be the topic of my next post, and she’s made out of modeling chocolate!

Berry Chantilly Cake and Cupcakes Lessons Learned

Lesson #1.   Apparently Chantilly cream doesn’t pipe well.

Lesson #2 . Adding food coloring to chantilly cake frosting is a BIG no no. The whipped cream and cheeses somehow separated and wouldn’t take the color. I ended up with Icky!

Lesson #3 . Always do a test run of a new recipe beforehand when catering to a large party.

Lesson #4 .  Don’t toss the berries together before you put them on. We did this and the pretty raspberries totally got smashed against the other fruits!

Lesson #5  Don’t overmix from scratch cake batter. Stop mixing just after all ingredients are combined, or else you’ll end up with a dense, gummy cake that is very likely to ‘fall’ in the middle. This rule doesn’t apply so much to boxed cake mixes- just from scratch cakes/cupcakes.

Lastly, I must credit A Sue Chef for sharing her great knowledge on how to make this cake. Enjoy!

Berry Chantilly Cupcakes

4 from 1 review

• Author: Emily
• Total Time: 2 hours 5 minutes
• Yield: 3 dozen cupcakes or one 4 layer 6-9 inch cake 1 x

Description

This decadent and pretty cake is perfect for wedding or baby showers and can easily be converted into lots of delicious little cupcakes.

Ingredients

Yellow vanilla cake.

• 3 cups cake flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups granulated sugar
• 1/4 cup vegetable oil
• 1/2 stick unsalted butter, melted
• 1 cup buttermilk (use the real thing, no powdered mix)
• 2 teaspoons of vanilla
• 1 cup whole milk

Chantilly Frosting

• 1 stick unsalted butter
• 16 oz mascarpone cheese
• 8 oz . cream cheese
• 2 1/2 – 3 cups confectioner’s sugar
• 1/8 teaspoon salt
• 1 cup heavy whipping cream

Berry Syrup

• 1/2 cup water
• 1/2 cup sugar
• 3 tablespoons of strawberry jam.
• Garnishes: Fresh berries (most likely sliced strawberries, raspberries and blueberries) with a dusting of powdered sugar and fresh mint leaves on the very top. (Leave a few strawberries whole for the top layer.)

Instructions

For the cake.

• Preheat the oven to 325 F. Set aside all ingredients for the frosting so they will come to room temperature while you bake the cake. Grease two 6 inch or 8 inch cake pans. Place a round of parchment paper in the bottom, grease it and flour the entire pan. Set pans aside.
• In a mixing bowl whisk together the flour, baking soda, baking powder, salt and sugar.
• In the bowl of a stand mixer, mix together the melted butter, oil, buttermilk, whole milk, and eggs with the paddle attachment.
• Running on the lowest speed, slowly add the dry ingredients into the wet, one cup at a time, stopping to scrape down the sides of the bowl half way through. Mix until just combined. Pour evenly into prepared cake pans.
• Bake for 30-35 minutes, or until a knife inserted in the center comes out clean. Bake cupcakes for about 20 minutes.
• With the whisk attachment on your stand mixer, cream the butter, cream cheese, and mascarpone until light and fluffy. Then add the salt and confectioners sugar and mix to combine. Empty out and wash the bowl.
• With a clean bowl and whip attachment, whip the heavy whipping cream just to stiff peaks.
• With a large spatula, gently fold the whipped cream into the mascarpone cream cheese mixture until fully incorporated.
• In a small pot, mix together the water, sugar and jam. Bring to a boil and cook for about 5 minutes, or until the mixture thickens slightly. Remove from heat and let cool.
• If making a 4 layer cake: Divide each cake layer in half horizontally, either with a serrated knife or floss. The first bottom layer of your cake should be the bottom of one of the original cakes, cut side up. Place this first layer onto either a cardboard cake round or a cake stand (whatever you’re going to serve it on.)
• Spread a layer of the berry syrup on top of the first layer of cake, then pipe or spread a thin layer of icing on top of the berry syrup. Evenly distribute some berries on top of the icing layer.
• Repeat this process, making sure to layer the cut sides of the cake up. Skip the berry syrup on the top layer.
• Roughly spread the frosting all over the cake to create a crumb coating. Freeze the cake for at least 20 minutes or can be frozen up to overnight. Place the second decorative layer of icing over the cake and garnish with fresh berries on top, followed by a dusting of powdered sugar and mint leaves.
• Prep Time: 1 hour 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Cuisine: French
• Serving Size: 1

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10 comments.

You are a brave girl!! It looks beautiful and you have mad piping skills.

I’m wondering if this might work – a tip I learned from Sarah Moulton about making long lasting whipped cream. When using one cup heavy cream to whip, melt one marshmallow with a Tablespoon of heavy cream. Add it to cream that is already at the soft peak stage. Once added, continue whipping until stiff peaks. It supposed to hold for a few days.

I have a hunch that this will pipe much better and when you think of it, it’s pretty much just a hack on your gelatin idea.

Katy! You are amazing and I will definitely try that hack next time~ I love the idea! I know I will be making this cake again in the future since it’s a family favorite. Thanks tons :0)

Same, exact recipe as everywhere else on the internet (look at http://www.asuechef.com/copycat-whole-foods-chantilly-cake-2-0/ ). Where does the sugar go in the cake batter? hm

Hello there :0) I did credit A sue chef for the recipe in a sentence directly above the recipe card. I have since bolded the sentence to make it more noticeable in the future. I just googled Chantilly Cake and from what I saw the top three results were all different recipes/methods for creating this amazing cake. I may just have to ask someone in the Whole Foods bakery about the recipe particulars next time I stop in. Thanks for letting me know about the sugar, I have since updated and streamlined the recipe a bit, adding in the sugar where it was missing in the instructions.

Hi Emily! I’m surprised you recommend mixing the cake batter for any amount of time beyond combining the ingredients. Mixing the batter is typically avoided as it promotes the formation of long gluten strands, removes air bubbles from the leavening agents, and tends to weaken protein-protein bonds in the batter, making for a tougher, denser cake. What are your thoughts?

Small edit suggestion: the sugar and vanilla are omitted in the instructions for the cake batter.

Hi Chuck! Thank you so much for your insightful comment. I have learned so much since posting this recipe about baking successful cakes from scratch – you’re absolutely right – over mixing a cake batter will turn out dense, gummy cake which is very likely to fall (which is exactly what happened to me when I made this cake.) I have updated my very naive recipe instructions accordingly and made them a bit more concise as well, and added in the sugar where it was missing. Thanks again!

I assume the vanilla goes into the cake? I also added a touch to the filling/frosting. I specifically made cupcakes and had to add an additional 3-4 cups of powdered sugar and 1/4 cup of meringue powder to the filling/frosting just to get it so I could frost the cupcakes.

Hi Kimberly! Thanks for your comment; yes, the vanilla goes into the cake batter. I’ll update the recipe to remedy that! The frosting is tricky for sure, how did it taste adding in the additional powdered sugar?

I was wondering how the cake turned out when you combined the taste of buttercream with the chantilly cream? Did the cake taste fine? Im thinking of making a number cake with chantilly cream as a filling and piping buttercream on the outside to stabilize the cake layers and cant find anything about how it tastes or how the two frostings combine. Hopefully you see this soon!

Hi Jocelyn; great question! The cake will be delicious with both frostings! I wouldn’t worry about the taste at all. Chantilly cream frosting is definitely a pain to work with as far as covering the outside of your cake. I’m excited to hear about your experience, so yes please comment again and let me know!

Comments are closed.

French Chantilly Cream Recipe (Crème Chantilly)

While Crème Chantilly (or Chantilly cream) sounds fancy, it is so easy to make! It is just another name for whipped cream.

You can whip up this recipe in minutes, and nothing beats its light, sweet flavor.

• 1. Ingredients
• 2. How To Make Chantilly Cream
• 3. Expert Tips and FAQs
• 4. Related Recipes
• 5. Chantilly Cream

Ingredients

The only required ingredient to make Chantilly cream is cold heavy whipping cream.

It is essential that your heavy whipping cream be cold. The fat in the cream collapses easier when it is warmer. If you want a more technical explanation of this, read the Cook’s Illustrated article on whipped cream temperature .

Depending on where you live, you may also see heavy whipping cream sold as heavy cream, whipping cream, or double cream. These all have slightly different fat percentages, but they will all work well.

Although only cream is required, I also like to sweeten things up with the addition of granulated sugar and a touch of vanilla extract. Some people insist that powered sugar or superfine sugar work better, but I haven’t found that to be the case.

How To Make Chantilly Cream

The easiest way to make this recipe is with an electric mixer fitted with the whisk attachment.

Pour cold heavy whipping cream into your mixing bowl and whisk it at high speed. As you whisk, you’ll notice that the cream will begin to get bubbly and then thicken.

Keep on whisking until soft peaks form, or until the mixture is thick enough that it doesn’t collapse when you lift up the whisk or place some on a spoon.

After this happens, add the sugar and vanilla and give the cream one final short whisk.

Warning: You can overmix this recipe! If you mix too much, you’ll find that it goes from a fluffy cloud back to more of a liquid. To correct overmixed whipped cream, gently whisk in some more cold cream until the proper consistency returns.

To make Crème Chantilly without an electric mixer:

• Whisk by hand – Get ready for a good workout. You’ll be whisking for around five minutes straight. This beats going to the gym. You’ll want to make sure that your bowl is ice cold, too.
• Use a blender or immersion blender – Be careful not to overmix with this method. The cream will whip very quickly.

Expert Tips and FAQs

Serving ideas.

Chantilly cream is the perfect topping for cupcakes , pies , cakes , ice cream , and fresh fruit! It’s used to decorate pavlova as well as classic British fairy cakes alongside a dollop of jam.

It’s also wonderful as a cupcake filling – use it in a chocolate cupcakes with a chocolate ganache to make copycat Hostess cupcakes.

It’s really fantastic when served with sautéed peaches or my cherry cobbler cupcakes ! 

Use a disher (ice cream scoop) to plop a pile of it onto your dessert, or place it into a piping bag to create beautiful patterns with it.

Store it in a sealed container in your refrigerator for up to one week. You may notice that it starts to liquify after a few days. If this happens, simply re-whip it for thirty seconds or so to bring it back to life.

Make sure the heavy whipping cream is cold. This is essential for the recipe to work. If you are trying to whisk by hand, use a metal bowl and chill it in the refrigerator before whisking. Making this Crème Chantilly takes a few minutes, so keep whisking until the cream is the desired consistency.

That’s a good indication that you’ve overmixed the Crème Chantilly. To fix overmixed whipped cream, gently whisk in some more cold cream until the proper consistency returns.

Cornstarch is a good way to produce thickened and stabilized whipped cream.

This name comes from the Castle of Chantilly, a castle in the north of France where this whipped topping was supposedly first invented!

Related Recipes

• Strawberry whipped cream
• Peach whipped cream
• Mango whipped cream
• Baileys whipped cream
• Chocolate whipped cream
• Chai spiced whipped cream (from Leite’s Culinaria)

Chantilly Cream

• ▢ 2 cups heavy whipping cream cold
• ▢ 2 tablespoons granulated sugar
• ▢ 1 teaspoon vanilla extract

Instructions

• Using a hand mixer or a stand mixer fitted with the whisk attachment, whisk the cold heavy whipping cream on high speed. As you whisk, you’ll notice that the cream will begin to get bubbly and then thicken.
• Keep on whisking until it is thick enough that it doesn’t collapse when you lift up the whisk or place some on a spoon. 
• After this happens, add the sugar and vanilla and give the chantilly cream one final short whisk.
• Spread or pipe onto desserts or fresh fruit.
• Make sure the heavy whipping cream is cold.
• If you are trying to whisk Chantilly cream by hand, use a metal bowl and chill it in the refrigerator before whisking.
• Making Chantilly cream takes a few minutes, so keep whisking until the cream is the desired consistency.

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Berry Chantilly cake, which was created in New Orleans, has a new flavor

W hole Foods quietly rolled out a seasonal mango yuzu version of the berry Chantilly cake that's a mainstay at New Orleans parties.

Why it matters: It's the first time the grocer has done a riff on the cake.

Catch up quick: Baker Chaya Conrad created Whole Foods' Chantilly cake about 20 years ago when she worked at the Uptown location.

• She also created Rouses' berry Gentilly cake .
• Conrad opened Bywater Bakery in 2017 and sells several versions of Chantilly cake.

Driving the news: Berry Chantilly is Whole Foods' best-selling cake flavor west of the Mississippi River, according to the grocer.

• The company introduced the seasonal item in 2022 and only makes it for a few weeks in the spring.

The Metairie Whole Foods location had berry Chantilly cakes and the seasonal mango yuzu flavor this week. Photo: Carlie Kollath Wells/Axios

What I ordered: 4-inch mango yuzu Chantilly cake ($13.99).

• It's a rich, creamy layered cake like the original Chantilly, but with a tropical flair from the mango. The tart yuzu adds a citrusy pop.

If you go: The flavor is available until Mother's Day (May 12).

• New Orleans metro stores sell it in various cake sizes, along with by the slice and in cupcake form.

Go deeper: Berry Chantilly cake is having a viral moment .

Berry Chantilly cake still reigns supreme in Whole Foods' cake case in Metairie. Photo: Carlie Kollath Wells/Axios

Get the rundown of the biggest stories of the day with Axios Daily Essentials.

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13974 Metrotech Dr, Chantilly, VA 20151

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Ratings and reviews

Location and contact.

Great coffee and a enormous amount of cakes, sweets and pastries. The offer of the breakfast is excellent and the self service fit to the style of modern interior. Unfortunately some of the guests with little children, do not respect the recreational opportunities for other... guests More

A very cozy coffee shop with high quality coffee and bakery. Recently introduced business lunches to their menu which is consistently good. My favorite though is classic capucino with tiramisu!

I had breakfast here twice and grabbed cupcakes once and all three times it was a great experience. Even though no one spoke English and I speak no Russian, I was able to get exactly what I wanted and enjoy it. The atmosphere is very... sophisticated, like something in LA but also comfortable. This is not your Starbucks type place which is a nice change of pace for this tired American. The breakfast was quite good and my traveling mate and I were able to get in and out on both occasions in under an hour even with ordering food. Great place to grab a nice breakfast. The cupcakes on the other hand, not so good. Maybe we just got there late in the day, but they were very dried out and not very good. More

Picked up some coffee and cupcakes to go after visiting the Botanical Garden on one occasion and came back to have breakfast here with my family. So glad we did! First let me say that it's such a beautifully decorated space, it's very comfortable, soothing... and tastefully decorated. Both the desserts and breakfasts were wonderful. They have a good selection of items on the menu and prepare them well. Would recommend! More

Stopped by for a coffee and some food and a quiet corner to do some translation work. All the waiters and waitresses were super friendly and helpful. The terrace was packed since it's summer time, so I had to settle for a table inside. Every... second table was having some kind of a pitch prrsentation, a brainstorming meeting or just a business meeting of sorts, though they all behaved. No conference calls without a headset for everybody to suffer from. My order was a bit messed up (they made a wrong dish) which I thought I had to try one day anyway, so it wasn't a big deal and I didn't have to pay the difference, though it was a bit more expensive. All in all, a really nice experience! More

As soon as I saw the commercially looking desserts I knew I won’t be getting artisanal quality stuff, but decided to give it a try. Prices got me all interested, because rarely do you see a 190 gram piece of tart for 500 roubles. Place... didn’t give out a luxury vibe to measure up to the prices but oh well, I was still hopeful. Sadly, I was disappointed in both the food and the service. No one was friendly or accommodating really. Coffee was mediocre and expensive. Little cupcakes tasted like they sat in a fridge for days. Huge disappointment More

Totally love their breakfasts with eggs yet when I was visiting they didn't accept credit cards which in Moscow means quite a few things but none of them are in favor of the business, and the stuff on the terrace is pretty worn out and... doesn't look too appealing. The glass must wall must definitely be cleaned more often than once a summer and the cushions covers need washing. The waiters did their best, thx! More

After a long day of exploring we wanted a dessert place to rest. I had hoped It had a more Russian traditional | modern vibe. It seemed as if it was a retail chain and there was no personal character to it. My father ordered... a blueberry milkshake and I ordered a refreshing Americano coffee and the Red velvet cake which was absolutely amazing! It was a stack of russian pancakes with red velvet cream cheese in between! Totally reimbursed me for the mediocre atmosphere! More

Cozy place to stay and taste a lot of maffins and other bakery. Good service. Recommend to visit and go to Botanical garden

Guess how much it takes to get an omelette? In my case it was really a record - one hour and 2 minutes! Sunday breakfast got almost at lunch time :) they explained that there were too many guests. Question: why to put that many... places if there is not enough capacity in the kitchen? Disappointed! More

I love this place, every time I feel like having a cake, I go there. They have the best cakes in the city. Even their hot dishes are great. Unfortunately I had a bad experience last time I went, the service was bad, it took... me 30 minutes to be given a menu, and be asked what I wanted. Besides that I won't stop going there, and I hope that it won't happen again. More

This small chain of amazing cakeshops doesn't fail to provide - and this particular location next to the Botanical gardens in downtown Moscow is a fantastic option amongst the other restaurants available next door. For my wife, the cake selection is always a reliable winner... - and unlike other outlets, this outlet offers some savory foods too. While not having had the chance to try these, based on what others were eating, we would like to come back and try them ourselves! More

Don't really understand the hype, the cupcakes are fine but nothing special about them. Very cute interior though, so it is nice to take pictures and so on. But I tasted better cupcakes.

This place has it all - from muffins and cupcakes, to carrot cakes and red velvet, to poached eggs and burgers! With a couple of locations throughout the city, this one is quite lovely. I love this place for brunch, but also for when you... want breakfast for dinner kind of an evening! More

By Moscow standards this place is quite expensive. I took two friends there we all had a cake and a hot drink. It was 1500 Roubles which is about £15 GBP. The cakes all look fantastic and they are pretty good but it was really... sad that they did not use fresh cream on the cakes. I had a hot chocolate and it tasted a bit weird. To be honest I wouldn't bother going back. More

UDCCAFE, Moscow - Mira Ave. 26/1, District Central (TsAO) - Restaurant Reviews & Phone Number - Tripadvisor