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    You are in: Home / Community Forums / Recipe Requests - General / Whole Foods Berry Chantilly Cake recipe
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    Whole Foods Berry Chantilly Cake recipe

    Mon Mar 03, 2008 8:51 pm
    Newbie "Fry Cook" Poster
    Does anyone have a recipe that is, or is close to, the cake recipe at Whole Foods called Berry Chantilly? I know that it has a mascarpone cheese, almond extract, and whipping cream frosting. The yellow cake tastes as though it has a little lemon in it. Help!
    Tue Mar 04, 2008 6:57 pm Groupie
    Berry Cake with Chantilly Cream

    1 White cake round, 9 inch, baked from mix
    3 cups Lightly sweetened whipped cream
    Confectioner's sugar to garnish
    Fresh mint sprigs to garnish
    Raspberry Sauce to garnish (recipe follows)
    1/4 cup Toasted sliced almonds
    10-12 Whole fresh raspberries

    1 cup Fresh strawberries, stemmed, halved
    1 cup Fresh raspberries
    1/2 cup Fresh blackberries or blueberries
    3 oz. Grand Marnier
    1/4 cup Orange juice
    2 tsp. Confectioner's sugar
    1/3 cup Raspberry Sauce

    Combine Grand Marnier, orange juice and confectioner's sugar. Whisk until well blended. Place berries in a shallow bowl or dish, cover with Grand Marnier mixture. Marinate for 30 minutes.

    Using a serrated knife, cut cake horizontally to create a top and bottom. Pipe a ring of whipped cream around edge of bottom cake half. Drain berries and portion into center of cake and spread. Drizzle with raspberry sauce. Cover with top half of cake and coat entire cake with a thin layer of whipped cream.

    Pipe whipped cream rosettes around edge of cream and top with whole raspberries. Sprinkle top of cake with toasted sliced almonds. For service slice and serve with Raspberry Sauce and garnish with Confectioner's sugar and mint sprigs.

    Makes 10-12 Servings

    Chef Larry Raspberry Sauce Ingredients

    1 cup Raspberries
    1/2 cup Orange juice
    2-3 T. Sugar
    Squeeze of fresh lemon juice

    Place raspberries, orange juice, 2˝ tablespoons sugar and lemon in a blender. Puree until smooth. Taste for "sweetness", add additional sugar if necessary. Strain and reserve until use.
    Fri Feb 25, 2011 9:21 pm
    Newbie "Fry Cook" Poster
    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.
    Thu Dec 29, 2011 9:34 am
    Newbie "Fry Cook" Poster
    Thanks for the recipe! But quick question, for the frosting, where does the cream cheese come in place?
    Chicagoland Chef du Jour
    Thu Dec 29, 2011 9:39 am Groupie
    It appears that you would use both the mascarpone and cream cheese in the frosting
    Thu Dec 29, 2011 11:41 am
    Newbie "Fry Cook" Poster
    So I just mix them both together? Thank you!
    Tue Aug 21, 2012 4:48 pm
    Newbie "Fry Cook" Poster
    I tried this recipe for a wedding and it turned out fairly well. Not as wonderful as the original from Whole Foods. The frosting seemed a bit lumpy though. Not sure how to fold the whipped cream in with the marscopone & cream cheese and have it come out smooth. It was a very tasty cake so if you can't find a Whole Foods store then I'd definitely recommennd making it. I should say that I'm not much of a baker icon_wink.gif
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