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Mar 25, 2009 07:37 AM

whole foods berry chantilly cake ingredients/recipe?

To me, this is WF's signature cake. I have been dying to make a copycat of it. Would any gourmets out there know?

I bake other things besides full fledged cakes so I need some helping figuring out what WF puts in THEIR berry chantilly. All I know is that it has a yellow crumb mixture, whipped cream, berries, and some orange/lemon zest taste to the syrup.

At least I think there is a syrup right?

What kind of cake are they using? Just a regular yellow cake recipe, or genoise... ?

The whipped cream also tastes as if there is something else besides cream and sugar... ?

Any help with this would be appreciated. I don't really need a step by step recipe, just mainly all the ingredients you think WF use. Thanks!!

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    1. I am not a gourmet, however, after devouring my first one of these with glee several minutes ago, I found your post as I was looking for a recipe. I also found the following on the bottom of the cake:

      Egg Yolks
      Unbleached Unbromated Flour
      Cake Flour
      Baking Powder
      Vanilla Extract

      Cream Cheese
      Almond BItter Essence
      Powdered Sugar
      Mascarpone Cheese
      Heavy Whipped Cream

      Orange Flavado (? is this a thing or typo?)
      Raspberry Puree
      Fresh Berries

      Corn Syrup
      Citric Acid

      Please post a recipe if you think you get this down! I listed the ingredients in order, so that should help with quantities since they always go largest to smallest. Good luck!!

      1. Berry Chantilly Cake Recipe
        This recipe is a close copy of a Berry Chantilly Cake from a popular organic grocery chain. The ingredients were copied from the listing on the cake container itself. The original cake calls for orange Flavedo which is simply orange zest. This recipe substitutes Gran Marnier instead but feel free to use the zest instead if you like. The overall measurements were calculated based off of other tried and tested recipes. The apricot glaze is an easier method than making your own from scratch but will yield the same results. If you try it and feel it's not exactly right let me know. I no longer have the ariginal to compare it to. None of the markets here in my new city sell this cake. Hope you enjoy!

        Yellow Cake:

        1 cup butter
        1 1/2 cups white sugar
        8 egg yolks
        3/4 cup milk
        1 1/2 teaspoons vanilla extract
        1 cup + 2 Tablespoons unbleached cake flour
        1 cup unbleached unbromated flour
        2 teaspoons baking powder
        1/2 teaspoon salt

        1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt three times to ensure maximum integration. Set aside.
        2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.

        Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

        (Make sure to use unbleached, unbromated flour to ensure your cake comes out like the original! Measure all flour portions by pouring your flour into your measuring cup rather than scooping. Scooping will pack the flour in and almost always add too much to the batter causing the cake to be dry or not rise.)

        Marscopone cream cheese frosting:

        2 cups of heavy cream

        8 ounces of mascarpone cheese, room temperature

        8 ounces cream cheese, room temperature
        1 cup confectioners’ sugar, sifted

        1 teaspoon almond bitter essence


        1.With an electric mixer on medium speed, whisk heavy cream and
        almond bitter essence until stiff peaks form (be careful not to
        over-beat, or cream will be grainy).
        2.In another bowl, whisk together mascarpone and confectioners’
        sugar until very smooth.
        3.Gently fold whipped cream into mascarponeuntil completely
        incorporated. Use immediately.

        Raspberry Puree:

        2 pints raspberries
        1/4 cup sugar
        1 tablespoon lemon juice

        1.Combine raspberries and sugar in a saucepan. Cook until raspberries are
        broken down, about 10 minutes.
        2.Remove from the heat and strain through a chinois to eliminate seeds.



        1 cup Fresh strawberries, stemmed, halved

        1 cup Fresh raspberries

        1/2 cup Fresh blackberries or blueberries

        3 oz. Grand Marnier
(you can also use orange extract)
        1/4 cup Orange juice


        1.Combine Grand Marnier & orange juice. Whisk until blended.
        2.Place berries in a shallow bowl or dish, cover with Grand Marnier mixture.
        Marinate for 30 minutes.

        Apricot Glaze:


        1/2 cup (125 grams) apricot jam or preserves
        1 tablespoon Grand Marnier or water (can also use other liqueurs)


        1.Heat the apricot jam or preserves in a small saucepan over medium heat
        until melted.
        2.Remove from heat and strain the jam through a fine strainer to remove
        any fruit lumps. (If using, add the liqueur at this point.)
        3.Let cool until it is only slightly warm and then glaze the fruit on top of
        cake, using a pastry brush.


        Place one completely cool layer of cake on a cake dish and add frosting to top. Frosting should be slightly higher near edges than in the center. Add raspberry puree to layer then add a layer of fruit. Next, add the second layer of cake and frost the entire cake with Marscopone frosting. At this point you can add piping to the top rim of the cake as well as the sides if you like. Piping at the top will help to keep the raspberry puree from running down the sides. At this point add the raspberry puree then top with the remaining fruit. While the apricot glaze is still warm brush the fruit with a thin layer. You may also add sliced almonds to the top and sides of the cake if you wish. Place the cake in the refrigerator until ready to serve. This cake is best served cold.

        5 Replies
        1. re: hattiesburgboi22

          Wondering if anyone has tried this. It looks a *lot* closer than the other recipe I've seen posted on numerous sites that doesn't even contain marscapone. I was just wondering if anyone had success, tips, etc., with this one. Looking forward to trying it!

          1. re: luv2bake

            I did frosting. Flavor was awesome consistency wasn't. Little thicker than whipping cream frosting.

          2. re: hattiesburgboi22

            Made this tonight and whether or not it tastes exactly like the one from Whole Foods doesn't really matter because it's delicious!! It didn't say when the cream cheese was mixed into the frosting, but I mixed with the marscarpone and it came out fine and very easy to work with. Made this for a friend's birthday and she was so happy!! Thank you for your recipe :)

            1. re: hattiesburgboi22

              Thank you so much for this. I actually made it in May 2011 for a birthday, and then this year when that birthday came around again, the request was made for the cake, so I made another one. The recipe is reliable and was again a huge hit. The mascarpone & cream cheese addition to the whipped cream frosting is really key. You could easily make it a day ahead and refrigerate - it would hold up great. I omitted the raspberry puree, and the cake and topping are phenomenal, with the berries, of course. This goes to the top of my favorite cake list. Many thanks!

              1. re: hattiesburgboi22

                Thank you so much for posting, ive had the whole foods version many times and found the flavors are spot on. I took to a dinner party and not a single piece was left, which is hard to do following a very good meal. My only deviation was increasing the sugar in the cream cheese mascarpone mixture by 1/2 cup, this made it much smoother and easier to fold with whipping cream and in my opinion it needed to be a little sweeter. I used an electric mixer for the the cream cheese/ mascarpone step of frosting, i think its too thick to do anything else. I would say you can save yourself money (this cake gets pricey) omit grand marnier, use almond bitter like recipe says vs. extract, i had apricot preserves but the whole foods in my area doesn't glaze it's fruit and I think it's fine without that additional step, I used frozen raspberries (for purée only) you
                want the beautiful fresh berries for the rest! Again thanks for your time and effort and sharing, I've added this to my bakers "arsenal" :o)

              2. I am at 5,000 feet altitude. Do I need to make any adjustments?

                1 Reply
                1. re: joyce1113

                  My standard cake adjustment for mile-high cake baking is to add 1/4 cup flour (to weigh down the batter a bit to counter the extra loft you get with less atmosphere) and add 2 or so tablespoons of water (to compensate for moisture loss due to a lower boiling point at altitude). That generally helps, but sometimes I have to add more of either if the cake still rises too much (and then collapses) or seems dry. Good luck!

                2. The original comment has been removed