Whole Foods Berry Chantilly Cake Copycat

Ingredients

• 3.75 cup cake flour
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 cup whole milk (For the cake batter)
• 2 tbsp canola or vegetable oil
• 2 tsp vanilla extract
• 2 cup granulated sugar
• 1 cup unsalted butter (At room temperature)
• 6 egg whites (Alternatively, use 3 extra-large whole eggs)
• 6 oz cream cheese (Chilled)
• 1 cup powdered sugar
• 6 oz mascarpone cheese (Chilled)
• 1.5 cup heavy whipping cream (Chilled)
• 1 cup whole milk (For the milk soak)
• 1 tsp almond extract (For the milk soak)
• 6 oz strawberries (Rinsed, dried, hulled, and sliced if large)
• 3 oz blackberries (Rinsed and dried)
• 3 oz raspberries (Rinsed and dried)
• 3 oz blueberries (Rinsed and dried)

Steps

1. 1

   Preheat the oven to 350°F (180°C). Grease and flour two 8-inch round cake pans, or line their bottoms with parchment paper.

2. 2

   In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set the dry mixture aside.

3. 3

   In a separate small bowl, whisk together the whole milk, oil, and vanilla extract until combined.

4. 4

   In a large mixing bowl, beat the room-temperature butter and granulated sugar with an electric mixer on medium-high speed for 3–5 minutes, until light and fluffy.

5. 5

   Reduce the mixer speed to medium-low. Add the egg whites one at a time, mixing well after each addition. If using the alternative whole-egg version, add the extra-large eggs one at a time instead.

6. 6

   With the mixer on low, add the dry ingredients in three additions, alternating with the milk mixture in two additions. Begin and end with the dry ingredients. Mix only until combined; do not overmix.

7. 7

   Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, until the cakes are lightly golden and a toothpick inserted in the center comes out clean.

8. 8

   Let the cakes cool in their pans for 10 minutes. Turn them out onto a wire rack and allow them to cool completely before assembling.

9. 9

   Make the milk soak while the cakes bake: whisk the whole milk and almond extract together in a small bowl, then set it aside.

10. 10

    For the Chantilly cream, beat the chilled cream cheese and powdered sugar in a large mixing bowl on medium speed for 1–2 minutes, until smooth and fluffy.

11. 11

    Add the chilled mascarpone and mix on low speed just until combined. Do not overmix, as mascarpone can curdle.

12. 12

    In a separate chilled bowl, whip the chilled heavy cream on medium-high speed until soft peaks form.

13. 13

    Gently fold, or slowly mix, the whipped cream into the mascarpone mixture until fully incorporated and smooth. Keep the Chantilly cream chilled until needed.

14. 14

    Rinse all the berries under cold water and pat them thoroughly dry with paper towels. Hull the strawberries and slice them if large. Leave the berries on a clean towel until completely dry so excess moisture does not loosen the layers.

15. 15

    If the cakes have domed tops, use a serrated knife to level them for even stacking. Place the first cake layer on a serving platter or cake board.

16. 16

    Using a pastry brush or spoon, evenly drizzle milk soak over the surface of the first cake layer, moistening it without saturating it.

17. 17

    Using an offset spatula, spread a generous layer of Chantilly cream over the soaked cake.

18. 18

    Arrange a mix of strawberries, blackberries, raspberries, and blueberries evenly over the Chantilly layer.

19. 19

    Place the second cake layer on top and press it down gently. Repeat the milk soak, Chantilly cream, and berry arrangement on the second layer.

20. 20

    Apply a thin crumb coat of Chantilly cream around the entire cake. Refrigerate for 15–30 minutes, until the coating is set.

21. 21

    Apply the remaining Chantilly cream in a final smooth layer over the top and sides of the chilled cake.

22. 22

    Arrange the remaining berries on top. Slice and serve.

Notes

The source notes that the recipe makes two 8-inch layers. Keep the mascarpone chilled and avoid overmixing it. Thoroughly dry the berries before assembly. Refrigerate the assembled cake until serving; leftovers should be covered and refrigerated.

Nutrition per serving

• dessert
• cake
• American
• baked
• fresh fruit
• berries
• vegetarian
• make-ahead