Whole Foods Chantilly Cake


Serves 8 to 10 | Total Time 1 Hour

I don't think you understand...

I love Whole Foods. Seriously, before traveling I ate there at least once a week, and made frequent stops for a quick snack. However, for me the true gem of the flagship store is the bakery corner. If you’ve ever visited WF with me, you know two things: I scour the bakery section for samples, I’d do a lot of things for a Berry Chantilly Cake. I’ve made it for special occasions, and it’s become my go to birthday cake.

So in honor of my cake-crush, and to put a little homesickness to rest, here is a pretty close copycat of the Whole Foods Berry Chantilly Cake. 


Yellow Cake

3 cup flour
1 tsp baking soda
1tsp baking powder
1 tsp kosher salt
2 cup sugar
1/2 cup vegetable oil
1/4 cup unsalted butter
1 cup buttermilk
2 large eggs
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp white vinegar

Mascarpone Frosting

1 stick unsalted butter, room temperature
16 oz mascarpone cheese, room temperature
8 oz cream cheese, room temperature
2 1/2 cup confectioners sugar, sifted
1/8 tsp kosher salt
1 cup heavy whipping cream
1 tsp almond extract

Berry Syrup

1/2 cup water
1/4 sugar
3 Tbs of a berry jam

Berry Glaze

3 Tbs berry jam
1/4 tsp water


whole strawberries & sliced strawberries
whole blueberries & sliced blueberries
whole raspberries & slicedraspberries


Yellow Cake

preheat oven to 350F
combine dry ingredients in a medium bowl
melt the butter melt in a separate bowl
add the vegetable oil, buttermilk, water, vinegar, & eggs to the butter
pour 1/3 of wet ingredients into the dry ingredients
continue to add the wet ingredients until all is combined
distribute batter between 2 prepared, 8 inch spring form pans
place cakes on the middle rack
lower the temperature to 325F
bake for 30 minutes, or until a toothpick comes out clean

Mascarpone Frosting

cream the butter, mascarpone, & cream cheese until fluffy
add salt & confectioners sugar, mix to combine
combine dry ingredients in a medium bowl
in a separate bowl, whip the heavy whipping cream until soft peaks hold
fold the whipped cream into the mascarpone mixture until combined

Berry Syrup

in a small pot, mix the water, sugar, & jam
simmer over medium heat until sugar dissolves
cool, set aside

Berry Glaze

mix jam & water
microwave until slightly liquid


hold a bread knife parallel to the table, cut each cake in half horizontally
drizzle berry syrup on top of the first layer of cake, the rough side should face up
spread a layer of frosting on top of the berry syrup
distribute sliced berries on top of frosting
delicately place second cake later on top, the clean side should face up
spread a thin layer of frosting all over the cake
refrigerate the whole cake for 10 minutes, before frosting
frost the rest of the cake
garnish with the whole strawberries, blueberries, & raspberries
glaze the berry garnish with berry glaze