Cherry Chantilly Cake
Holiday Recipes Recipes

Make A Northern Michigan-Inspired Cherry Chantilly Cake

Our classic Cherry Jam packs the fresh, sweet taste of a northern Michigan summer into a jar. After ripening on the tree for a season, the cherries travel from tree to jar and to your home! The perfect cake for Easter, Mother’s Day, or birthdays!

We knew that we had to have a standout recipe to go along with our Cherry Jam. This Cherry Chantilly Cake is made with moist layers of white cake, Chantilly cream, and Cherry Jam from Northern Michigan.

There is nothing more delicious than fresh cherries and berries served with a layered cake that makes each bite airy and sweet.

What is Chantilly Cake made of?

Cherry Chantilly Cake slice cut out on white cake stand

Chantilly Cake is made from round white cakes layers with a Chantilly whipped cream frosting and fresh fruit. First, we layered our cake with strawberries, blueberries, and Cherry Jam. We also made our version with rich mascarpone cheese, cream cheese, and heavy whipping cream.

If you are not familiar with mascarpone cheese, it’s a smooth, spreadable fresh cream cheese with a sweeter flavor than other cheeses.

How do you make Chantilly Cake?

Don’t let the idea of a four-tiered cake intimidate you. Purchase your favorite store-bought white cake mix. Mix together as directed on the box, and pour into your greased rounded cake pans.

Bake for 25-30 minutes or until your tops are golden brown and the sides are pulling away from the pan.

While your cake is baking, slice your strawberries and wash your blueberries. Toss them with lemon zest and juice.

Allow your cakes to cool before cutting each cake layer in half, horizontally. A long, flat, serrated knife is the best.

Combine your mascarpone and cream cheese until creamy before adding your powdered sugar, vanilla, and heavy whipping cream.

Spread your layer of Cherry Jam onto the first three layers of cake. Top with Chantilly cream and fresh berries. Repeat for the rest of the cake layers.

Once layered, coat the Chantilly cream over the top and side of the cake. Garnish the top and sides with fresh cherries and berries.

How do I store my cake?

Due to the cream, be sure to store your cake in the refrigerator. It is the freshest within two days. If you are making this for a special occasion, we recommend baking the first two layers of white cake and thawing them overnight in the fridge. Prepare the berry filling and Chantilly cream on the day of the serving.

Where can I purchase Cherry Jam?

Jars of the Cherry Jam are available at our cherry retailer’s six stores in Glen Arbor, Traverse City, Charlevoix, Ann Arbor, Frankenmuth, and Holland. Or order them online here, or call 1-800-206-6949.

Cherry Chantilly Cake

Cherry Chantilly Cake

This Cherry Chantilly Cake is a light and airy dessert. A layered vanilla cake filled with Cherry Jam and cream frosting.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours
Course Dessert
Servings 8 slices


  • Mixer
  • Parchment Paper
  • Two 9-inch round cake pans


White Cake

  • 1 box white cake mix We used Pillsbury White Cake Mix

Berry Filling

  • 17 oz. Jar Cherry Jam
  • 1/2 lb fresh strawberries
  • 4 ounces fresh blueberries
  • Juice and zest of 1 lemon

Chantilly Cream

  • Two 8 oz. containers mascarpone cheese room temperature
  • One 8 oz. block cream cheese room temperature
  • 3 cups powdered sugar sifted
  • 2 cups heaving whipping cream
  • 1 ½ tsp vanilla extract


For the Cake

  • Preheat the oven to 350°F. Butter and flour two (9-inch) round cake pans and spray with flour. Line the bottoms with parchment paper.
  • Mix together as directed on box. and pour into cake pans.
  • Bake for 25 to 30 minutes or until the tops are golden brown and the sides start to pull away from the pan. Let cool for 20 minutes.

For the Berry Filling

  • Thinly slice the strawberries and place in a bowl with the blueberries. Toss with lemon zest and juice.
  • For the Chantilly Cream
  • In a large bowl, combine the mascarpone and cream cheese. Beat on medium speed until smooth and creamy, about 30 seconds. Add the powdered sugar a few spoonfuls at a time, beating on low speed until well combined. Once fully combined, scrap down the sides and increase the speed to medium, and beat until fluffy, about 30 seconds.
  • In another large mixing bowl, beat the heavy whipping cream and vanilla on medium speed until stiff peaks are formed. Fold the whipped cream into the mascarpone mixture.

Cake Assembly

  • Carefully cut each cake layer in half, horizontally creating 4 thin round layers.
  • Place one layer, cut-side up on a cake plate. Spread one third of Cherry Jam onto the cake. Top with 3/4 cup of Chantilly Cream. Sprinkle one-third of the fresh berries over the cream. Top with another cake layer, and gently press down. Repeat the layers.
  • Thinly spread about 1 cup of Chantilly Cream over the top and sides of the cake. Garnish with more fresh berries and cherries. Refrigerate the cake at least 2 hours before serving.
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