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A layered vanilla cake with white frosting and berries on top sits on a cake stand. A slice with visible berries inside is on a plate nearby, next to a fork and blue napkin. More berries and flowers are in the background.
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5 from 1 vote

Whole Foods Berry Chantilly Cake Recipe (Copycat)

This Whole Foods Berry Chantilly Cake Recipe is a bakery-style copycat made with tender vanilla cake layers, raspberry simple syrup, fluffy mascarpone chantilly cream frosting, and plenty of fresh berries. It’s light, creamy, fruity, and perfect for birthdays, holidays, and special occasions - just like the famous Whole Foods Market cake, but even better homemade.
Prep Time1 hour
Cook Time35 minutes
Cooling Time1 hour
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: whole foods chantilly cake, berry chantilly cake
Servings: 10 servings
Calories: 695kcal
Author: Kaity Farrell

Ingredients

Vanilla Cake

  • 85 g unsalted butter - melted (6 tbs)
  • 100 g vegetable oil (1/2 cup) or any neutral-tasting oil
  • 200 g sugar (1 cup)
  • 1 tbs vanilla extract or vanilla paste or vanilla bean seeds
  • 2 whole large eggs at room temp
  • 245 g all purpose flour (1-3/4 cups)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 120 g buttermilk (1/2 cup)
  • 100 g sour cream (1/3 cup + 1 heaping tbs) or yogurt

Raspberry Simple Syrup

  • 60 g water (1/4 cup)
  • 50 g sugar (1/4 cup)
  • 10 whole raspberries (1/4 cup)

Whipped Chantilly Cream Icing

  • 226 g mascarpone cheese (8 oz) chilled
  • 67 g sugar (1/3 cup)
  • 1 tsp vanilla extract or vanilla paste or vanilla bean seeds
  • 1/2 tsp almond extract
  • 1/8 tsp kosher salt
  • 85 g block cream cheese (3 oz) at cool room temp
  • 470 g heavy cream (16 fl. oz) chilled

Fresh Berries

  • 2 cups strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup blackberries

Instructions

Make Vanilla Cake

  • Preheat oven to 325°F. Grease an 8-inch round cake pan and line bottom with parchment paper.
  • In a large bowl, whisk together melted butter, vegetable oil, sugar, and vanilla until smooth.
  • Whisk in eggs one at a time until fully incorporated.
  • Sift in flour, baking powder, baking soda, and salt. Fold gently until mostly combined.
  • In a separate bowl, whisk buttermilk and sour cream (or yogurt) until smooth.
  • Add buttermilk mixture to the batter and fold until just incorporated and smooth.
  • Spread batter evenly in prepared pan. Tap pan on the counter to release air bubbles.
  • Bake for 35–40 minutes, until golden and the top springs back when lightly pressed.
  • Cool cake in pan for 10 minutes, then invert onto a wire rack and cool completely.

Make the Raspberry Simple Syrup

  • Combine sugar, water, and raspberries in a small saucepan.
  • Bring to a boil, stirring until sugar dissolves and berries soften.
  • Remove from heat and cool completely.

Make the Chantilly Frosting

  • Add mascarpone and sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed for 2–3 minutes until creamy.
    *NOTE: This frosting is lightly sweet and tastes more like whipped cream than frosting. For a sweeter frosting add more sugar - up to 2/3 cup.
  • Add cream cheese, almond extract, vanilla extract, and salt. Mix until smooth, scraping down the bowl as needed.
  • With mixer on low speed, slowly pour in heavy cream.
  • Increase to medium-high speed and whip until stiff peaks form.

Assemble the Cake

  • Use a serrated knife to slice the cake into two layers.
  • Brush cut sides of cake layers with raspberry simple syrup.
  • Place the first cake layer on a cake stand or serving plate. Spread frosting evenly over the top.
  • Add a layer of fresh berries (slice strawberries if needed). Spread a thin layer of frosting over the berries.
  • Place the next cake layer on top and gently press to secure.
  • Apply a thin crumb coat of frosting over the entire cake. Chill cake and remaining frosting for 30 minutes.
  • Frost the cake with remaining chantilly cream. Decorate with fresh berries and edible flowers if desired.
  • Keep chilled until ready to serve.

Notes

  • For 3-layer 6-inch cake divide batter into three 6-inch round cake pans and bake for 18-22 minutes. 
  • Add 1/2 tsp almond extract to cake batter for a more pronounced almond flavor if desired.
  • Omit almond extract altogether if desired.
  • Wrap leftovers and store in the refrigerator for up to 3 days.

Nutrition

Serving: 1slice | Calories: 695kcal | Carbohydrates: 61g | Protein: 8g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 346mg | Potassium: 227mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1354IU | Vitamin C: 25mg | Calcium: 159mg | Iron: 2mg