I Finally Made the Whole Foods Berry Chantilly Cake! It's AMAZING!
The Daily Bake
366,869 views
This light and pillowy Whole Foods Chantilly Berry Cake tastes just like the $37 whole foods cake — with my no-fail stabilized Chantilly cream method.
No more watery berries or flat, weepy frosting — I'll show you how to keep every layer fluffy, stable, and perfectly not-too-sweet. Looking for new copycat dessert recipes? This one is for you.
🔗 Download the Printable RECIPE: https://docs.google.com/document/d/1V...
CHECK OUT THE NEWS ARTICLE: https://www.foxnews.com/food-drink/am...
📢 Join the Discussion: Head over to the Community Tab to post photos of your bake!
For brand collaborations, product reviews, or sponsorships:
📧 thedailybakebarbgreen@gmail.com
The following are the tools I used in today’s tutorial:
https://amzn.to/4ga4zFt CAKE STAND TURNTABLE
https://amzn.to/4glSGL8 BENCH SCRAPER
https://amzn.to/3U8Oib7 OFFSET SPATULAS
https://amzn.to/4qrPi6d WILTON CAKE LEVELER
https://amzn.to/46hcvi4 USA 8" CAKE PANS
https://amzn.to/4xMfKtF 8" PARCHMENT PAPER ROUNDS
🔗 Browse my full storefront → https://www.amazon.com/shop/barbaramg...
ABOUT THE DAILY BAKE
Advanced techniques for the dedicated baker. We move beyond basic recipes to explore the technical "why" behind baking science. New tutorials every Thursday.
Subscribe for more technical deep-dives: @thedailybake_barbgreen
As an Amazon Associate and affiliate partner, I earn from qualifying purchases at no additional cost to you. This helps support The Daily Bake.
00:00 Intro - The $37 Most Instagrammed Cake
00:34 Whole Foods Bakery Standards
00:57 Prep the Berries (So They Don't Weep)
01:43 Dry Ingredients - Sifting Flour & Sugar
02:40 Reverse Creaming Method - Adding the Butter
03:50 Wet Ingredients - Eggs, Milk & Vanilla
05:47 Portion Batter & Bake
07:08 Raspberry Soak
07:41 Chantilly Frosting - Cream Cheese & Mascarpone Base
09:45 Adding the Cold Heavy Cream
11:13 Trim & Level the Cake Layers
12:25 Assemble Layer 1 - Frosting & Berries
14:32 Crumb Coat & Chill
16:59 Apricot Glaze for the Top Berries
17:14 Cutting Into the Cake - The Reveal
18:27 Taste Test
19:05 Final Comparison & Outro
#wholefoodsberrychantillycake #chantillycake #berrychantillycake #TheDailyBake #BakingScience
20 Comments
Thank you so much for this recipe.
Must admit, that I felt like a cake-connoisseur because I could immediately recognize the similarities in textures aside from the frosting being a whipped-cream prominent frosting.
Whole Foods Berry Chantilly Cake, was light tender and airy, which paired nicely w the chantilly frosting and assorted berries.
That said, I loved your White Cake more - which I had made a couple weeks back. That reminds me I have to leave a comment there as well hehe ;) But learned a lot along the way and definitely will bookmark this too!
Thanks for sharing the techniques and steps in making gourmet-level baked goods at home. Definitely appreciated here!!
I Finally Made the Whole Foods Berry Chantilly Cake! It's AMAZING!
The Daily Bake
366,869 views
This light and pillowy Whole Foods Chantilly Berry Cake tastes just like the $37 whole foods cake — with my no-fail stabilized Chantilly cream method.
No more watery berries or flat, weepy frosting — I'll show you how to keep every layer fluffy, stable, and perfectly not-too-sweet. Looking for new copycat dessert recipes? This one is for you.
🔗 Download the Printable RECIPE: https://docs.google.com/document/d/1V...
CHECK OUT THE NEWS ARTICLE: https://www.foxnews.com/food-drink/am...
📢 Join the Discussion: Head over to the Community Tab to post photos of your bake!
For brand collaborations, product reviews, or sponsorships:
📧 thedailybakebarbgreen@gmail.com
The following are the tools I used in today’s tutorial:
https://amzn.to/4ga4zFt CAKE STAND TURNTABLE
https://amzn.to/4glSGL8 BENCH SCRAPER
https://amzn.to/3U8Oib7 OFFSET SPATULAS
https://amzn.to/4qrPi6d WILTON CAKE LEVELER
https://amzn.to/46hcvi4 USA 8" CAKE PANS
https://amzn.to/4xMfKtF 8" PARCHMENT PAPER ROUNDS
🔗 Browse my full storefront → https://www.amazon.com/shop/barbaramg...
ABOUT THE DAILY BAKE
Advanced techniques for the dedicated baker. We move beyond basic recipes to explore the technical "why" behind baking science. New tutorials every Thursday.
Subscribe for more technical deep-dives: @thedailybake_barbgreen
As an Amazon Associate and affiliate partner, I earn from qualifying purchases at no additional cost to you. This helps support The Daily Bake.
00:00 Intro - The $37 Most Instagrammed Cake
00:34 Whole Foods Bakery Standards
00:57 Prep the Berries (So They Don't Weep)
01:43 Dry Ingredients - Sifting Flour & Sugar
02:40 Reverse Creaming Method - Adding the Butter
03:50 Wet Ingredients - Eggs, Milk & Vanilla
05:47 Portion Batter & Bake
07:08 Raspberry Soak
07:41 Chantilly Frosting - Cream Cheese & Mascarpone Base
09:45 Adding the Cold Heavy Cream
11:13 Trim & Level the Cake Layers
12:25 Assemble Layer 1 - Frosting & Berries
14:32 Crumb Coat & Chill
16:59 Apricot Glaze for the Top Berries
17:14 Cutting Into the Cake - The Reveal
18:27 Taste Test
19:05 Final Comparison & Outro
#wholefoodsberrychantillycake #chantillycake #berrychantillycake #TheDailyBake #BakingScience