Chantilly Sheet Cake
This recipe for berry Chantilly Sheet Cake is a soft and tender sponge cake with fresh berries and a fluffy Chantilly cream icing that melts in your mouth! Perfect for any celebration!
Servings: 16 servings
Ingredients
White Cake
- 1 box white Cake Mix (I used Duncan Hines)
- 1 cup whole milk
- ½ cup vegetable oil or melted butter
- 3 eggs you can also use only whites
Berry Jam Filling
- ½ cup strawberry jam
- ½ cup seedless raspberry jam
Chantilly Whipped Cream Icing
- 8 ounces cream cheese full fat
- 8 ounces mascarpone cheese
- 2 cups heavy whipping cream
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- Fresh Fruit to garnish - I use strawberries raspberries, blueberries and blackberries
Instructions
Vanilla Sponge Cake
- Preheat oven to 350°. Prepare Jelly Roll pan or 9 X 13 baking dish by spraying with baking spray.
- Place cake mix in a large mixing bowl. Add in eggs, milk, and vegetable, canola oil or melted butter. Beat with an electric mixer or in a stand mixer until batter is smooth, about 2 minutes, scraping down sides as needed.
- Spread batter into the pan evenly and bake for about 30 to 40 minutes for a 9 X 13 dish or 10 to 15 minutes for a jelly roll pan. It will be done when a toothpick inserted into the center comes out clean.
- Remove from oven and let slightly cool while preparing jam filling.
Jam Filling
- In a microwave-safe bowl, pour strawberry and raspberry jam and mix together. Microwave in 30-second intervals, stirring after each interval until the jam becomes runny or liquified. Spread evenly over hot cake.
- Allow cake to cool completely.
Chantilly Cream
- In a large mixing bowl or stand mixer, beat heavy cream, vanilla, and almond extracts until stiff peaks form.
- In a separate mixing bowl, cream together softened cream cheese and mascarpone cheese until light and fluffy, about 2 minutes. Beat in powdered sugar until combined and smooth.
- Gently fold whipped cream into the cream cheese mixture using a rubber spatula. Fold until just combined. Refrigerate until the cake is cooled and ready to assemble.
- Spread evenly onto the cake with an offset spatula.
- Garnish with fresh berries, cover, and refrigerate for at least 2 hours before serving.
Notes
✱ Nikki's Tips
- Make sure the cream cheese and mascarpone cheeses are completely softened/room temperature. This will make for a smooth icing.
- For a true white frosting use a clear vanilla extract.
- Want a super-smooth icing? Sift the powdered sugar before mixing it into the cream cheese.
- Keep in mind how hot your oven cooks (all oven temperatures are different) and watch the cake cook time. I like to check about 5 minutes before the earliest cook time to be sure it doesn't overbake.
- You can serve this at room temperature. However, I wouldn't keep it out any more than 1 to 2 hours. I definitely don't recommend serving this cake outside in warm temperatures. The whipped cream icing melts quickly in the heat.
Nutrition
Serving: 11 serving | Calories: 291kcal | Carbohydrates: 23g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 70mg | Sodium: 108mg | Sugar: 19g
Find it online:
www.soulfullymade.com/chantilly-sheet-cake-recipe/