Berry Chantilly
Some cakes are pretty. Some cakes are nostalgic. This Berry Chantilly Cake is both—and then some.
At the heart of this recipe is our perfect white, from-scratch velvet cake: soft, tender, and balanced just right so it melts in your mouth without being overly sweet. It’s the kind of cake that stands proudly on its own… but we didn’t stop there.
Each layer is brushed with our house-made berry syrup, adding just enough brightness and moisture to wake up every bite. Then comes the star—our signature Chantilly cream, light, silky, and not too sweet, whipped to perfection and layered generously between fresh berries and cake.
This is the cake we turn to when we want something timeless yet special. It’s elegant without being fussy, celebratory without being heavy, and always a crowd-pleaser. Whether you’re baking for a birthday, a gathering, or just because you believe dessert should be beautiful and delicious, this Berry Chantilly Cake is one you’ll come back to again and again.
a little history
The Berry Chantilly Cake as we know and love it today is a beloved Southern creation with roots in New Orleans, Louisiana. While Chantilly itself refers to the classic French sweetened whipped cream — a delicately whipped frosting with a long heritage in European pastry — the Berry Chantilly Cake is a distinctly modern twist on that tradition.
In the early 2000s, Chaya Conrad, then a bakery team leader at the Whole Foods Market on Magazine Street in New Orleans, reimagined this concept into a tall layer cake featuring light, tender cake layers, luscious Chantilly cream, and vibrant fresh berries. Inspired by a dessert her grandmother used to make, Conrad’s version combined the airy sweetness of Chantilly cream with the brightness of seasonal berries — and quickly captured the hearts of customers.
Conrad’s Berry Chantilly Cake became one of Whole Foods’ most iconic bakery items, spreading from stores in the South to locations across the country. As the cake’s fame grew — helped along by social media and devoted fans — so did its status as a cult classic.
After leaving Whole Foods in 2009, Chaya Conrad continued her baking journey, and in 2017 she opened Bywater Bakery in New Orleans, where she still perfects and serves her acclaimed cake. At her bakery, she often updates the recipe — most notably with a white cake base — while staying true to the fresh berries and dreamy cream that made the Berry Chantilly Cake a sensation.
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