Golden Berry Chantilly Cake

photo of a slice of berry chantilly cake showing mixed berry filling and fluffy mascarpone cream

I’ve wanted to make a berry Chantilly cake for the longest time and this Spring I finally got around to it!!

Berry Chantilly cakes are usually made with fluffy white cake layers, frosted with a Chantilly cream and filled with loads of fresh berries. Sounds pretty incredible, right??

image of slice of berry chantilly cake made with Domino Sugar Golden Sugar

To top all of that off, my version of this cake also uses Domino® Golden Sugar! This adds a fantastic layer of flavor that really elevates this cake.

What is Golden Sugar?

Every component of this cake is made with Domino® Golden Sugar, which is less-processed than granulated sugar.

Domino® Golden Sugar is made from pure cane sugar. It works cup-for-cup just like white sugar. The main difference is that it has a beautiful golden color and a distinct hint of molasses flavor.

image of pouring golden sugar into bowl

By using Domino® Golden Sugar in the cake layers, berry cake filling, and mascarpone cream cheese frosting, there’s a delicious hint of molasses in every bite.

The Trick to Making this Mixed Berry Cake Filling

My favorite part of this golden berry Chantilly cake is the mixed berry cake filling. It’s packed with flavor and adds so much flavor to this cake.

While you could just add fresh berries between the cake layers, I find that cooking down a mixture of berries with Domino® Golden Sugar and a touch of lemon really concentrates the flavor.

image of mixed berry cake filling being made for a berry chantilly cake

To help thicken the filling, I like to add a slurry of cornstarch and water. It makes it so much easier to add the filling to between the cake layers. This also prevents the juices from seeping out of the cake once it’s assembled.

I love berries so much that I actually pressed fresh berries on top of the filling before covering it with frosting! This adds another layer of texture to this cake, which I am a huge fan of.

image of cake layers stacked with mixed berry filling and piped frosting dam of mascarpone cream cheese frosting

The Importance of Leveling Your Cake Layers

Usually I say that leveling your cake layers is optional. Most of my cake recipes bake up pretty flat, so it is possible to assemble your cake without trimming the tops.

However, I highly recommend leveling your cake layers for two reasons.

The first reason is that by removing the caramelization from the top of the cake layer you allow your cake layers to soak up that delicious berry filling!!

The second reason is that this cake ends up being super tall! Leveling your cake layers makes it a lot easy to stack your cake layers. It also makes the cake more stable.

image of fluffy white cake layers, mixed berry cake filling, and cream cheese mascarpone frosting laid out and ready to be used to make a berry chantilly cake

My Spin on This Mascarpone Cream Cheese Frosting

Chantilly cream is usually made with a stabilized whipped cream base. Whipped cream is great, but I’ve found it’s challenging to decorate with!

To me, the most distinguishing thing about this frosting is the mascarpone and cream cheese. That’s where it gets its flavor and silky-smooth texture.

I personally am not the biggest fan of whipped cream, so I decided to go a little rogue when I made my frosting for this cake.

Instead of starting with a whipped cream base, I chose to start with swiss meringue buttercream! It’s just as fluffy and light and whipped cream, but is a bit more stable.

photo of meringue on a kitchenaid whisk attachment, which is about to be turned into swiss meringue buttercream

Then by adding the equal parts mascarpone and cream cheese, the frosting on this cake is perfectly balanced and absolutely delicious.

Decorating This Golden Berry Chantilly Cake

The last thing to consider about this cake is how you want to decorate it!

I wanted to decorate this cake in an elegant yet simple way that let the ingredients in this cake be the star of the show.

photo of mixed berry cake decorated with mascarpone cream cheese frosting

I chose to decorate this cake in a semi-naked style. This lets those delicious vanilla cake layers peak through the frosting!

With that in mind, I decided to pile the same fresh berries that were used in my cake filling on top of this cake. I also added some small, seasonal edible flowers on top of the cake as a finishing touch.

You can decorate this cake however you like, but I swear sometimes all you need are some fresh berries!

image of top of a cake decorated with fresh berries and edible flowers for spring and easter

Tips for Making the Best Golden Berry Chantilly Cake

  • Be sure to use Domino® Golden Sugar to give this cake a delicious hint of molasses flavor
  • Use a serrated knife to level your cake layers once they’re fully cooled, to allow the berry filling to seep into the cake layers
  • Use fresh berries for the cake filling if they are in season, and frozen if they aren’t
  • Chill your cake layers in the freezer for about 20 minutes before assembling the cake, to make it easier to stack and frost.
  • Mix your cake batter just until the ingredients are incorporated; this will ensure your cake layers are tender and fluffy
  • Be sure to properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients

Making These Cake Layers in Advance and Storage Tips:

  • Make your cake layers in advance and freeze them! It breaks the process up and make it more approachable.
  • Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.
  • A frosted cake can last in the fridge for 2-3 days, or in the freezer for up to a week. The buttercream locks in all the moisture, keeping the cake fresh and delicious.
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
image of berry chantilly cake with slice cut out to show berry filling

Let Me Know What You Think!

If you try this golden berry Chantilly cake recipe, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment 🙂

Please tag us @chelsweets and @dominosugar! Use the #chelsweets and #BakeWithGolden on social media so that I can see your amazing creations!

You can learn more about Domino® Golden Sugar and find more great recipes that use Domino® Golden Sugar here.

Other Recipes You Might Like:

Yield: 24

Golden Berry Chantilly Cake

photo of a slice of berry chantilly cake showing mixed berry filling and fluffy mascarpone cream

This golden berry Chantilly cake is made with Domino® Golden Sugar, which pairs perfectly with its fluffy mascarpone cream cheese frosting and mixed berry filling.

Prep Time 30 minutes
Cook Time 39 minutes
Additional Time 1 hour
Total Time 2 hours 9 minutes


Berry Cake Filling

  • 2 cups fresh or frozen mixed berries (raspberries, blackberries, blueberries etc.) (288 grams)
  • ½ cup Domino® Golden Sugar (100 grams)
  • 1 Tbsp water (15 grams)
  • 1 Tbsp cornstarch (8 grams)
  • 1 Tbsp fresh lemon juice (12 grams)
  • 2 tsp lemon zest (6 grams)

Golden Vanilla Cake Layers

  • 3 cups cake flour (360 grams)
  • 3 cups Domino® Golden Sugar (600 grams)
  • 2 1/2 tsp baking powder (10 grams)
  • 1 tsp salt (6 grams)
  • 1 cup unsalted butter, room temperature (226 grams) - 2 sticks
  • 1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)
  • 1 1/2 cups full-fat sour cream, room temperature (382 grams)
  • 1/8 cup vegetable oil (28 grams)
  • 1 tsp vanilla extract (4 grams)

Mascarpone Cream Cheese Frosting

  • 7 large egg whites, room temperature (235 grams)
  • 2 cups Domino® Golden Sugar (400 grams)
  • 1 1/2 cups unsalted butter, room temperature (339 grams)
  • 1/2 cup mascarpone cheese, room temperature (112 grams)
  • 1/2 cup cream cheese, room temperature (74 grams)
  • 1/4 tsp salt (1 gram)
  • 2 tsp vanilla extract (8 grams)


  • 1-2 cups fresh berries
  • mint springs
  • edible flowers


Berry Cake Filling

  1. Make the filling first, so that it has time to cool and thicken.
  2. Pour mixed berries and Domino® Golden Sugar into a large saucepan over medium heat and bring to a simmer.
  3. In a separate small bowl, stir together the cornstarch and water to make a slurry.
  4. Pour the slurry into the saucepan and stir to combine.
  5. Allow the berry mixture to cook for a several minutes, stirring constantly.
  6. Once the mixture has thickened, turn off the stove and mix in the fresh lemon juice and zest.
  7. Pour into a separate bowl and set aside to cool. To accelerate the cooling process, cover the bowl with plastic wrap and place in the fridge.

Golden Vanilla Cake Layers:

  1. Preheat oven to 325°F. Line and grease three, 8” pans or four, 7” pans with parchment rounds.
  2. Sift the dry ingredients (cake flour, Domino® Golden Sugar, baking powder, and salt) into the bowl of a stand mixer.
  3. Mix chunks of room-temperature butter slowly with a whisk attachment on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
  4. Pour in egg whites, and mix on low until just incorporated.
  5. Add the sour cream, oil and vanilla extract. Mix on a low speed until the batter is smooth.
  6. Scrape down the sides of the bowl with a spatula, then beat on low speed for a few more seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over mixed).
  7. Divide batter evenly between the prepared cake pans.
  8. Bake for 39-40 minutes or until a toothpick comes out with a few moist crumbs.
  9. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
  10. Place cake layers on a wire rack to finish cooling.
  11. Once fully cooled, use a serrated knife to level the tops of the layers. Set cake layers aside.

Mascarpone Cream Cheese Frosting:

  1. While the cake layers bake and cool, make the mascarpone cream cheese frosting.
  2. In a medium sized pot, add about 1 inch of water bring to a simmer.
  3. Before making the frosting, be sure to thorough clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue.
  4. Add the egg whites and Domino® Golden Sugar into your clean mixing bowl.
  5. Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot.
  6. Whisk the mixture constantly for about 3 minutes, until it reaches 160 degrees F. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.
  7. Lift your bowl away from the pot, and dry the bottom with a towel.
  8. Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. Mix for about 10 minutes, until you have stiff and glossy peaks.
  9. At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s still warm, it will melt your butter!!
  10. Mix in the unsalted butter at a medium speed, 1 Tbsp at a time.
  11. In a separate bowl, whisk together the room temperature mascarpone cheese and cream cheese until fluffy and fully combined.
  12. Mix the whipped cream cheese mixture into the meringue mixture at a medium high speed.
  13. When the ingredients are fully incorporated, scrape the sides and bottom of the bowl with a rubber spatula.
  14. Add in the vanilla extract and salt and mix on a low speed for a couple minutes then set aside. The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.
  15. Place 2/3 of the frosting into a large piping bag, and cut a 2 cm opening at the tip of the bag.

Assembling This Golden Berry Chantilly Cake:

  1. Build your cake on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
  2. Pipe a thick frosting ring around the edge of your cake layer to act as a frosting dam for the berry filling.
  3. Spread 1/3 of the cooled berry filling into the ring of frosting. Top with additional fresh berries (optional) and cover with an even layer of cream cheese mascarpone frosting.
  4. Repeat with remaining cake layers, being sure to flip the top cake layer upside down to make it easier to frost.
  5. Add a thin coat of frosting around the cake, to fully cover the cake layers.
  6. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
  7. Top the cake with fresh berries and edible flowers, then enjoy!


Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.

Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for 2-3 days, or in the freezer for up to a week. The buttercream locks in all the moisture, keeping the cake fresh and delicious.

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition Information



Serving Size


Amount Per Serving Calories 529Total Fat 29gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 10gCholesterol 77mgSodium 269mgCarbohydrates 64gFiber 1gSugar 48gProtein 5g

70 thoughts on “Golden Berry Chantilly Cake

  1. Hi Chelsweets! This cake looks amazing! Do you have to use the golden sugar? I can’t find it anywhere with the current situation.
    I just love all the recipes! Thank you!!!

  2. Hi! This looks absolutely amazing!! Could we substitute the golden sugar with regular sugar? Love your recipes btw!

    1. Hi Nessy,

      If you are having a hard time getting your hands on golden sugar, you can use regular granulated sugar in place of the golden sugar in this recipe!

    1. Hi Yanira,

      You totally can! Once it’s made, place it in an airtight container and store it in the fridge! It stays good for up to 5 days. Hope that helps, happy baking!

  3. This cake looks and sounds amazing!! Would it be possible to half everything? Would everything else still work? Sadly we don’t have enough people to feed so a two layered cake would work better.

  4. Hi Chelsweets!
    This cake looks amazing thank you for the recipe. I am one who LOVES frosting… probably too much LOL! That said I’ve had a lot more experience buying cakes than making them and now I’d really like to try for myself. I am wondering if it will work to try to double the frosting recipe? Will that be too much ingredients in one regular stand mixer and would it cause the recipe to not come out right? Thanks, Kate

    1. Hi Kate,

      Haha I love that! It would be pretty difficult on your mixer to make a double batch, and I actually am not sure it would fit!! You could probably fit a double batch in a 5 qt bowl, but it’d probably be easier to make the two batches separately <3

  5. Hi! This looks absolutely amazing, but i cant find cake flour in my city. How can I substitude it? Can I use apf instead? Thank you!

    1. Hi Alina,

      You can definitely use AP flour in place of the cake flour if that’s what you have on hand! So sorry for the delayed response!!

    1. Hi Ravina,

      You can use all-purpose flour in place of the cake flour in this recipe, but it will make the cake a tiny bit more dense!

  6. Hi Chelsweets – Thanks for sharing this recipe! This cake sounds so perfect for Spring. I only have 9 inch baking pans – I’m wondering if the batter would divide into two 9 inch pans? Or should I wait until I purchase some more sizes. Any advice would be appreciated!! 🙂

    1. Hi Kari,

      I am so sorry for the delayed response!

      Thanks!! This recipe should bake up great in 2, 9-inch cake pans 🙂 Hope that helps, happy baking!

  7. Hi. I plan on making this for a birthday but the recipient doesn’t like mascarpone. Should I just use your cream cheese frosting recipe? Do you have a stabilized whipped cream recipe to share as well?

    1. Hi Caitlin,

      You can use additional cream cheese in place of the mascarpone in this recipe! Sadly I haven’t shared a stabilized whipped cream recipe yet, but I’m hoping to later this month! stay tuned <3

  8. Hi Chelsweets! We have more cake leftover, can we leave it out overnight or should we refrigerate it? Thanks!

    1. Hi Leah,

      So sorry for the delayed response! I would cover the cut section with some leftover frosting or slice it up and put it in an airtight container, and refrigerate it!! The frosting can spoil if left out at room temp for too long. Hope that helps, happy baking!!

  9. Hi, if I want to give it to someone tomorrow, do you suggest making it today or tomorrow? And cab I make it with normal sugar if I dint find the domino sugar?
    By the way I love all you recipes 🙂

    1. Hi Kyra,

      I am so sorry for the delayed response!! This can be made with regular in place of the golden sugar in a pinch, and it can be made the day before if you want! The berry filling tastes even better the second day. Hope that helps for the future, happy baking!

  10. This cake just looks sooo amazing!! I was wondering if this cake can be made as a 2 tier cake? Any suggestions?

  11. Wow, this cake looks SO yummy!! I was wondering if you can make a 2 tier cake out of it? Any suggestions?

  12. Aw, this cake looks SO yummy! I was wondering if it would be possible to make a 2 tier cake out of it? Any suggestions?

    1. Hi Maija,

      It is such a yummy recipe 🙂 You could totally make a 2 tiered cake out of it. I’d suggest making 1 1/2 batches of the entire recipe, and making an 8 inch and 6 inch tier with 3 cake layers in each tier! hope that helps, happy baking!

  13. If you make the cake a few days in advance does it dry it out? Do you need to apply a simple syrup when you are ready to assemble to keep it moist?

    1. Hi Caitlin,

      Normally I’d say, but since this is a semi naked cake it’s probably not a bad idea!

  14. I have tried making the frosting twice but it ends up very liquidy, do you know anything I could do to fix the problem?

    1. Hi Niovis,

      If the frosting is soupy, chill it in the fridge for 30 minutes intervals, then rewhip it! repeat until it’s the right consistency. In general, if your frosting turns out soupy, it’s because the meringue / bowl was too warm when you added the butter, or your butter was too soft. Hope that helps for the future <3

  15. My husband has a wheat allergy, but I really want to try this! Any recommendations on making the layers gluten free??

    1. Hi Rebecca,

      You can use GF flour cup for cup, just be sure to really overmix the batter to help give it structure and let the batter sit for at least 30 minutes before baking it (to help the GF flour absorb some of the moisture from the batter). Hope that helps, happy baking!

  16. Yes, thank you for asking this question! I had the same problem tonight. I hope the 30mins of cooling will work!

  17. This looks amazing! I am so excited to try this. Would you happen to have measurements for a 6 inch tier version of this cake? That would be amazing!

    1. Hi Jessica,

      Thanks!! Sadly I don’t :/ But I’d recommend making 2/3 of this recipe to make a 6 inch layer cake with 3 layers. Sorry I can’t be of more help!

  18. What can I do if my consistency of my frosting is not thick? How can I get it thick?

    1. Hi Melissa,

      You can chill it in the fridge to help it thicken up, then rewhip it until the consistency is right <3

  19. How you gonna say we can store it in the fridge, take it out and give it a good mix and it will be fine? My icing was PERFECT before I put it in the fridge, took it out later, stirred it up a bit so it wouldn’t be hard, and it breaks. Was not broken before I put it in the fridge…

    1. Hi Sophie,

      You’re only supposed to but the frosting in the fridge if it’s too thin! Do you mean you made your frosting in advance, and stored it in the fridge?

      If you let it thaw to room temp after its been chilled, then stir it for a while it should come together! Even if it’s broken at first, if you mix it for long enough I promise it should become smooth again. Hope that helps!

  20. Hello Chelsea!
    I love your videos I also tried your Go to Vanilla Cake and it turned out great.
    I have a request. Can you please make a Stranger Things Cake.(without fondant).
    Thank you very much I will really appreciate it.I am trying to make it for my own birthday in September but I was looking for recipes I didn’t found anything.I saw your channel and started doing your recipes they’re good so i can resist.Please I hope you will fulfill my request.

  21. My daughter and i made this together for her 17th birthday. The measurements were exact and it came out perfect. It reminds me of strawberry shortcake with whipped cream but on steroids. The cake on its own is amazing and moist. Excellent job on the recipe!

  22. I was wondering if we had to use the Domino sugar for this recipe I have all the ingredients except that and don’t want to go to the store lol.

    1. Hi Mia,

      I’m not sure what 3 layer cake you mean! You can use this recipe to make 3, 8″ cake layers <3 Hope that helps!

  23. Hi Chelsea,

    I attempted this cake over the weekend, and while the frosting and the compote were a success, sadly something went wrong with the cake. Potentially one of my errors was to over-mix the batter, since you said in the recipe that the key is to not do that. What would be a sign that the batter was mixed too much? It seemed very light prior to being poured into the tins.
    Thank you.



  24. Hi Chealsea I was wondering where you bought the golden sugar because i really want to make this but I just can’t seem to find the golden sugar? Thank you so much for this recipe!!! So excited to make this!!!!!!??

  25. Hi!

    I am trying to make a dairy free version of this cake. I was able to find a vegan version of the all ingredients except for the Mascarpone. Would this cream cheese frosting be okay without that ingredient?

  26. I notice that your cake has four layers, and I would like to try this but only want three layers? Do you have tips/suggestions as to how to cut this recipe down to make less cake layers/frosting? I know I could just separate the layers into three pans as opposed to four, but I am worried about 1. The layers being too thick even after trimming them down, and 2. Food waste.

  27. Please I need help, my egg whites and the sugar were fluffy as a marshmallow and then I added the very soft butter but then it never went back to fluffy it’s just more like liquid I don’t want to start all over please help!!

  28. I’d like to say that this is the best cake I’ve ever made!! It is DIVINE! Starting with the cake batter, it is so easy to make, it tastes delightful. It bakes super evenly if you follow the recipe and let all the ingredients be room temperature. The cake comes out super fluffy. and with the perfect consistency to cut and layer. I made 2X9inch cakes ( larger than what the recipe asks for ) I later realized that I should have doubled the filling. It is so tasty and tangy!… but sadly I didn’t have enough to put a lot in my 9 inch cakes (totally my bad!) As for the frosting, again, it is super easy to make, the instructions are very clear, and it comes out spectacular to decorate. It has a delicious, mellow taste. It is going into my favorite recipes tab! I’m so happy to have found you and your recipes! Thank you!

  29. I made this cake for my niece’s baby shower and it was SPECTACULAR! I followed the recipe to the tee (the only thing I forgot was to put another layer of frosting over the berry compote, it was still fantastic) and it was possibly the best cake I have ever baked, and tasted! Everyone raved about it, even my very picky mom, who said it tasted professionally made. Every element was delicious, from the berry compote to the frosting, seriously just delicious and perfect in every way! Inloved the Golden Sugar too, I’ll definitely be baking with it again!

  30. The cake and berry filling part of this recipe are great, but I made this frosting over twice and wasted 14 eggs. Not only was it soupy even after refrigerating the meringue before adding the butter, refrigerating it after, remixing many times, making sure everything was room temp, but it didn’t even taste good. Do not make this buttercream substitute for a different frosting.

  31. Hi im wondering how you got your ingredients converted to grams… for this it says 3 cups of cake flour is 360g but plugging it into the app i use it had cake flour at 269.724g.

  32. Hello,
    Do you know if with this frosting I can decorate with piping tips? Is there anything else I could add into the frosting for it to be stiff so it doesn’t melt while I pipe it into flowers ? Thank you!

  33. Hi.I made this cake for my sons girlfriends birthday they said it was yummy but I found my filling started to look curdled when adding the butter is this I’d how outs meant to look or be?
    Thanks Dayle

  34. Hi, I’m going to be making this cake soon and was wondering where you get you edible flowers from, or if you have an suggestions on where to buy them from! Thanks!

  35. Hello, I made this cake today and it was delicious! I did not use your recommended domino golden sugar and just used regular sugar. The cake turned out very dense, like pound cake, which still tastes good, but I wondered it it was supposed to be more fluffy and airy? Also, I had troubles with the frosting, where it was soupy. I think it was from my butter being too soft and the meringue mixer being just slightly warm. I tried stabilizing it with some cream of tarter and/or cornstarch before I saw a comment made my another person to just put it in the fridge for 30 minutes and then re-whip it after. It did work, but because of the stabilizing agents, my frosting was not smooth, but a lumpy whipped cream texture (kind of like an over whipped whipped cream) after a 30 min chill and re-whipping it. I still made it work and everyone at the gathering loved it with no complaints. Will definitely try this recipe again.

  36. I just made this amazing cake! My kitchen is completely sticky, but I have never made anything this amazing. I wish I had beat the whites for longer…my only regret.

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