Easy Berry Chantilly Cake

Welcome the season with this stunningly simple and incredibly delicious Berry Chantilly Cake! It’s a quick, flavorful, and impressive dessert that features a soft, tender almond-scented cake base piled high with juicy macerated berries and a billowy, light cream frosting. It’s the perfect centerpiece for any warm-weather gathering.

Why You Will Love This Recipe

I developed this recipe to capture the essence of a perfect summer dessert: light, fruity, and not overly sweet. The method of enhancing a simple cake base with a few key ingredients creates a wonderfully moist crumb that stands up beautifully to the juicy berries and luxurious cream. It has quickly become my most-requested dessert for potlucks and family dinners, always leaving everyone asking for the recipe.

Ingredients

For the Cake:

• 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

For the Berries:

• 1 pound fresh strawberries
• 12 ounces fresh blueberries
• 6 ounces fresh blackberries, halved if large
• 6 ounces fresh raspberries
• 1 tablespoon granulated sugar

For the Chantilly Cream:

• 8 ounces cream cheese, 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

Step-by-step instructions for making the recipe

1. Preheat your oven according to the cake mix package directions. Spray a 9×13-inch baking pan with nonstick cooking spray.
2. In a large bowl, prepare the cake mix according to the package directions, but use egg whites and milk (instead of water) as the liquid ingredients. Then, stir in the neutral oil, melted butter, vanilla extract, and almond extract until the batter is smooth.
3. Pour the batter into the prepared pan and bake according to the package directions for a 9×13-inch cake, or until a toothpick inserted into the center comes out clean (about 25-30 minutes).
4. Let the cake cool completely in the pan on a wire rack, for about 1 hour.
5. While the cake cools, prepare the berries: Hull and slice half of the strawberries. Place them in a medium bowl with half of the blueberries, half of the blackberries, and half of the raspberries.
6. Add the tablespoon of granulated sugar to the berries and toss gently. Let them macerate in the refrigerator for at least 15 minutes (and up to 1.5 hours) until juicy. Prepare the remaining fresh berries for the top garnish.
7. Make the Chantilly Cream: In the bowl of a stand mixer fitted with a whisk attachment, beat the softened cream cheese on medium speed until smooth, about 30 seconds.
8. Add the cold mascarpone, powdered sugar, vanilla extract, almond extract, and salt. Beat on medium-low speed until just smooth and combined.
9. With the mixer running on medium-low, slowly stream in the cold heavy cream. Once added, increase the speed to medium-high and whip until the cream holds stiff peaks, about 1 minute. Keep chilled until ready to use.
10. Assemble the Cake: Once the cake is completely cool, scatter the macerated berries and all their juices evenly over the top.
11. Give the Chantilly cream a quick stir, then spread it evenly over the berry layer. Use a spatula or the back of a spoon to create decorative swoops.
12. Arrange the remaining fresh, non-macerated berries on top of the cream.
13. Refrigerate the assembled cake for at least 2 hours, or up to overnight, before serving. This allows the flavors to meld and the cake to set for cleaner slices.

Mia

Easy Berry Chantilly Cake

Welcome the season with this stunningly simple and incredibly delicious Berry Chantilly Cake! It’s a quick, flavorful, and impressive dessert that features a soft, tender almond-scented cake base piled high with juicy macerated berries and a billowy, light cream frosting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Chilling Time 2 hours hrs

Total Time 3 hours hrs 45 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 428

Ingredients Equipment Method Notes

Ingredients

  

For the Cake

• 1 (15.25 ounce) box white cake mix
• as needed egg whites according to package directions
• as needed milk in place of water, according to package directions
• 1/4 cup neutral oil, such as canola or vegetable
• 4 tablespoons unsalted butter, melted (2 ounces)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

For the Berries

• 1 pound fresh strawberries
• 12 ounces fresh blueberries
• 6 ounces fresh blackberries, halved if large
• 6 ounces fresh raspberries
• 1 tablespoon granulated sugar

For the Chantilly Cream

• 8 ounces cream cheese, softened
• 8 ounces cold mascarpone cheese
• 1 3/4 cups powdered sugar (198g)
• 4 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/8 teaspoon kosher salt
• 2 1/4 cups cold heavy cream

Equipment

• 9×13-inch Baking Pan
• Stand Mixer or Hand Mixer

Method

 

1. Preheat your oven according to the cake mix package directions. Spray a 9×13-inch baking pan with nonstick cooking spray.
2. In a large bowl, prepare the cake mix according to the package directions, but use egg whites and milk as the liquid ingredients. Then, stir in the neutral oil, melted butter, vanilla extract, and almond extract until the batter is smooth.
   1 (15.25 ounce) box white cake mix, as needed egg whites, as needed milk, 1/4 cup neutral oil, such as canola or vegetable, 4 tablespoons unsalted butter, melted, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract
3. Pour the batter into the prepared pan and bake according to the package directions for a 9×13-inch cake, or until a toothpick inserted into the center comes out clean.
4. Let the cake cool completely in the pan on a wire rack, for about 1 hour.
5. While the cake cools, hull and slice half of the strawberries. Place them in a medium bowl with half of the blueberries, half of the blackberries, and half of the raspberries.
   1 pound fresh strawberries, 12 ounces fresh blueberries, 6 ounces fresh blackberries, halved if large, 6 ounces fresh raspberries
6. Add the tablespoon of granulated sugar to the berries and toss gently. Let them macerate in the refrigerator for at least 15 minutes until juicy. Prepare the remaining fresh berries for the top garnish.
   1 tablespoon granulated sugar
7. Make the Chantilly Cream: In the bowl of a stand mixer fitted with a whisk attachment, beat the softened cream cheese on medium speed until smooth.
   8 ounces cream cheese, softened
8. Add the cold mascarpone, powdered sugar, vanilla extract, almond extract, and salt. Beat on medium-low speed until just smooth and combined.
   8 ounces cold mascarpone cheese, 1 3/4 cups powdered sugar, 4 teaspoons vanilla extract, 1/4 teaspoon almond extract, 1/8 teaspoon kosher salt
9. With the mixer running on medium-low, slowly stream in the cold heavy cream. Once added, increase the speed to medium-high and whip until the cream holds stiff peaks.
   2 1/4 cups cold heavy cream
10. Assemble the Cake: Once the cake is completely cool, scatter the macerated berries and all their juices evenly over the top.
11. Give the Chantilly cream a quick stir, then spread it evenly over the berry layer. Use a spatula to create decorative swoops.
12. Arrange the remaining fresh, non-macerated berries on top of the cream.
13. Refrigerate the assembled cake for at least 2 hours, or up to overnight, before serving.

Notes

Macerating the berries that go directly on the cake is key for maximum flavor and moisture. For the best frosting, ensure all dairy ingredients (cream cheese, mascarpone, heavy cream) are very cold. The cake is best served chilled and can be made a day in advance.

FAQ