Berry Chantilly Cake
Berry Chantilly Cake truly is having its viral moment. Our version is delicious and easy with fluffy white cake layers, airy Chantilly cream, and sweet berries. Betty Crocker™ Super Moist™ White Cake Mix makes this cake extra simple, with only a slight deviation from the box instructions. Whipping the egg whites separately and folding them in, instead of simply mixing them into the batter with the other ingredients, gives the batter extra lift for a plush and tender cake.
Recipe Ingredients
Here are the ingredients you'll need to make our Chantilly cream cake.
White Cake Mix: Betty Crocker cake mix makes this cake easy and ensures a fluffy, flavorful cake.
Egg Whites: Whipping egg whites and a little sugar into soft peaks, makes this cake super light and fluffy.
Oil and Milk: Together they provide moisture and richness to the cake batter.
Mascarpone Cheese: Provides the Chantilly cream (aka whipped cream) with body and structure, making a light frosting that complements the cake and berries. Make sure it’s cold to avoid a grainy texture.
Jam: Pushing the jam through a fine mesh strainer removes seeds and results in a smooth texture. It is brushed onto the bottom cake layer to add moisture and an additional pop of berry flavor.
Fresh Berries: Essential for Berry Chantilly Cake. This cake is perfect when berries are in season. Use a mix of whatever berries look and taste the best.
Vanilla and Almond Extract: Using both flavorings adds to the Chantilly cream, giving it a subtle and layered flavor.
How to Make Berry Chantilly Cake
1. Beat the Egg Whites
Beating the egg whites with a little sugar and folding them into the batter gives this cake an ultra fluffy and pillowy texture.
2. Make the Batter
This cake comes together quickly thanks to Betty Crocker’s white cake mix. Whisk the cake mix with the oil and milk called for on the box, then fold in the whipped egg whites.
3. Bake the Cake Layers
Divide the batter between two pans and bake until golden. You can check for doneness with a toothpick or by checking if the top of the cake springs back when lightly touched.
4. Make the Chantilly Cream
While the cake cools, make the Chantilly cream by beating cold mascarpone cheese with a little sugar, vanilla, almond extract, and cold heavy whipping cream.
5. Assemble the Berry Chantilly Cake
Place one cake layer on a serving plate and spread the sieved jam over the top of the layer. Top with Chantilly cream and an even layer of fresh berries. Sandwich the other cake layer on top and frost generously with the remaining Chantilly cream before decorating with additional berries.
6. Make Ahead
You can get a jump on this cake and make the cake layers ahead of time as instructed. Once the cake layers have cooled, wrap each layer individually in plastic and freeze for up to 1 month. When you are ready, simply defrost the cake layers in the refrigerator overnight, make the Chantilly cream, and assemble.
How to Store Berry Chantilly Cake
This cake is best within a day or two of assembling. However, if you have leftovers, follow the instructions below for storing.
Refrigerator
You can store portions of leftover Berry Chantilly Cake in the refrigerato for two days. Wrap or cover well so the cut edges don’t dry out.
Freezer
Wrap portions of Berry Chantilly Cake in a double layer of plastic wrap (or a layer of plastic wrap and foil). Freeze for up to 1 month. Thaw portions of cake still wrapped to keep them moist, and enjoy at room temperature for the best texture.
Berry Chantilly Cake
- Prep Time 35 min
- Total 2 hr 20 min
- Servings 12
- Ingredients 13
Ingredients
Cake
- 4 egg whites
- 1 tablespoon granulated sugar
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- 1/2 cup vegetable oil
- 1 cup whole milk
Chantilly Cream
- 1 container (8 oz) cold mascarpone cheese
- 1/3 cup granulated sugar
- 2 cups cold heavy whipping cream
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 pinch of salt
Fruit Filling & Topping
- 1/4 cup berry jam (any berry flavor works)
- Fresh strawberries, blueberries, and raspberries (about 3 cups), washed and dried
Instructions
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Step1
Heat the oven to 350°F. Spray two (8- or 9-inch) round cake pans with baking spray with flour or grease generously.
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Step2
In large mixing bowl, beat the egg whites and 1 tablespoon granulated sugar with an electric hand mixer (or a stand mixer with the whisk attachment) until soft peaks form.
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Step3
In another large mixing bowl, whisk the cake mix, oil, and milk together. Fold in the egg whites in 2 to 3 batches until the batter is smooth and there are no streaks of egg whites.
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Step4
Divide the batter evenly between the pans. Bake 24 to 28 minutes or until the cakes are golden brown and spring back when lightly touched in center. Cool 20 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
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Step5
In medium bowl, beat the cold mascarpone cheese and 1/3 cup granulated sugar with an electric hand mixer (or in a stand mixer fitted with the whisk) until smooth. With the mixer on, slowly pour in the cold heavy whipping cream, pausing occasionally to scrape down the sides of the bowl, mixing until thoroughly blended. Add the vanilla, almond extract and salt; beat until fluffy.
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Step6
Press the jam through a fine mesh sieve with the back of a spoon.
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Step7
To assemble the cake, spread a dollop of Chantilly cream onto a serving plate or cake board. Place one of the cake layers on top. Brush or spread the jam over the cake layer.
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Step8
Spread a generous dollop of Chantilly cream over the cake layer. Place about half berries on top, gently pressing into the cream.
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Step9
Top with the final cake layer. Using an offset spatula or the smooth side of a butter knife, smooth the Chantilly cream between the two layers, adding additional Chantilly cream to fill any empty areas.
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Step10
Cover the entire cake with the remaining Chantilly cream, using an offset spatula to smooth and swirl however you like. Decorate with additional fresh berries.
