Easy Berry Chantilly Cake

⏱ 225 mins 🍽 ['16', '1 (9x13-inch) sheet cake'] 🌶 american 🏷 Dessert

This simple summer dessert combines a light white cake with a layer of juicy, sweetened berries and a billowy cream cheese and mascarpone frosting. Inspired by a popular supermarket cake, it uses a convenient boxed mix as its base, making assembly straightforward. The cake is finished with fresh berries and requires chilling before serving, allowing the flavours to meld beautifully. Perfect for a crowd, it yields a large 9x13-inch sheet cake.

Easy Berry Chantilly Cake

Ingredients

  • Nonstick cooking spray
  • 1 (15.25-ounce) box white cake mix
  • Egg whites as needed for cake mix (according to package directions)
  • Milk as needed for cake mix (in place of water according to package directions)
  • 1/4 cup neutral oil, such as canola or vegetable
  • 4 tablespoons (2 ounces) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 pound fresh strawberries
  • 12 ounces fresh blueberries
  • 6 ounces fresh blackberries, halved if large
  • 6 ounces fresh raspberries
  • 1 tablespoon granulated sugar
  • 8 ounces cream cheese, well softened
  • 8 ounces cold mascarpone cheese
  • 1 3/4 cups (198g) powdered sugar
  • 4 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon kosher salt
  • 2 1/4 cups cold heavy cream

Method

  1. Heat your oven as directed on the cake mix box. Coat a 9x13-inch baking pan with nonstick spray.
  2. Prepare the cake batter in a large bowl, following the package instructions but using egg whites, milk, the neutral oil, melted butter, vanilla, and almond extract.
  3. Transfer the batter to the prepared pan. Bake as per the package guidelines for a 9x13-inch cake until a tester comes out clean, 25 to 30 minutes. Let it cool completely in the pan on a rack, about 1 hour.
  4. While the cake cools, prepare the berries. Hull and slice half the strawberries. Place them in a medium bowl with half the blueberries, half the blackberries, and half the raspberries. Add the granulated sugar and toss until glossy. Refrigerate to macerate for at least 15 minutes and up to 1 1/2 hours. Prepare the remaining strawberries for decorating.
  5. For the cream, beat the softened cream cheese in a stand mixer with a whisk attachment until smooth, about 30 seconds. Add the cold mascarpone, powdered sugar, vanilla, almond extract, and salt. Beat on a medium-low setting until just combined, 15 to 30 seconds. With the mixer running on medium-low, slowly pour in the cold heavy cream. Increase speed to medium-high and whip to stiff peaks, about 1 minute. Keep chilled until needed.
  6. Spread the macerated berries and their juices evenly over the cooled cake. Stir the chantilly cream, then spread it over the berries, smoothing with a spatula. Top with the reserved fresh berries. Chill the assembled cake for at least 2 hours and up to overnight. Use a sharp knife to cut, wiping it clean between slices for neat portions.

Nutrition (per serving)

Sodium106 mg

Recipe details

CategoryDessert
Cuisineamerican
AuthorKayla Hoang