This layered Berry Chantilly Sheet Cake will quickly become your go-to dessert no matter what the occasion! Soft, fluffy vanilla cake with layers of sweet Chantilly cream, berry jam, and fresh berries.
Try my Sheet Pan Strawberry Shortcake Cake for another delicious and easy dessert that is great for large crowds!
BERRY CHANTILLY CAKE
If you have tried the viral Whole Foods berry Chantilly cake, then you know all the hype around a simple berry Chantilly cake. This sheet pan Chantilly cake recipe is an easy homemade version that will become your go-to! Soft and fluffy layered vanilla cake, covered in a sweet, luscious Chantilly cream, and loaded with fresh berries. This cake is the perfect sweet treat no matter what the occasion!
WHAT YOU NEED-
- Vanilla Cake Layers– I make homemade vanilla cake layers for this recipe, but you can totally swap for store-bought vanilla cake mix for an easier dessert. I like using the Classic White or Classic Yellow cake mix.
- Heavy Cream– The main ingredient in this cake that brings everything together is the Chantilly cream! To get fluffy, smooth Chantilly cream you want to use heavy whipping cream.
- Mascarpone Cheese– What makes Chantilly cream is the mascarpone cheese, it gives it a smooth, rich flavor that is to die for! For the best results, I recommend that you do not substitute for anything.
- Vanilla– When it comes to baking, I live by vanilla bean paste, it adds so much more rich flavors than extract. But either will work, based on what you have and preference.
- Sugar– To sweeten the cream, this recipe calls for powdered sugar, also known as confectioners’ sugar.
- Berries– I like to use a variety of fresh mixed berries for this cake, but any of your favorite berries. Blueberries, raspberries, blackberries, and strawberries are great in this cake!
- Jam– There is a layer of jam in the middle of the cake that brings more flavor to this dessert! You can use a mixed berry jam, raspberry jam, or strawberry jam. You can also swap the jam for a simple berry sauce, if preferred.
- Mint– Adding mint is totally optional! I like to add mint leaves when I arrange the berries on top for décor.
HOW TO MAKE CHANTILLY SHEET CAKE
My version of the popular Chantilly Cake is a sheet cake version, which is perfect for large crowds!
- Prepare Vanilla Cake– Preheat the oven and line two baking pans with parchment paper. Lightly spray the parchment and sides of the pans with baking spray.
- In a medium bowl, sift together the dry ingredients for the cake batter. Set aside.
- In a large mixing bowl, with a hand mixer or stand mixer, beat the softened butter, oil and granulated sugar on medium speed until smooth.
- Add the remaining wet ingredients and mix to combine.
- Gently fold in the dry ingredients just until incorporated. (Be sure to NOT overmix the batter.)
- Divide the batter evenly between the prepared pans and spread it into an even layer.
- Bake until the cake has become firm, the top springs back to touch, and a toothpick or fork inserted in the center of the cake comes out clean.
- Allow the cakes to cool in the pans for 5 minutes. Then carefully transfer to the cooling racks and let cool completely before assembling the cake.
- Prepare Chantilly Cream– In a large mixing bowl, with a hand mixer or stand mixer, beat mascarpone cheese and powdered sugar until smooth and combined.
- Pour the cold heavy cream into the bowl and mix on high until the mixture begins to form a whipped, fluffy frosting. (You want to have medium peaks, firm enough to hold its shape, but still creamy and smooth.)
- Store in the fridge until ready to pipe onto your cake.
Assemble Sheet Pan Chantilly Cake
- Add some of the Chantilly cream into a piping bag or plastic bag.
- Place one cooled cake layer on a serving tray, cake board, or large platter. Pipe a border of Chantilly cream around the outer edge of the cake. (This helps keep the filling from spilling out.)
- Spread the berry jam over the cake, evenly inside the cream border.
- Spread or pipe a layer of Chantilly cream over the jam. (You want to use a little under half of the cream.) Top the cream with half of the berries.
- Carefully place the second cake layer on top.
- Use the remaining Chantilly cream to frost the top and sides of the cake. Smooth the frosting with a spatula or create decorative swirls and waves if desired.
- Decorate the top of the cake with fresh berries.
- Refrigerate the cake for at least 30 minutes before slicing to help the layers set.
- Let the cake sit at room temperature for 10–15 minutes before serving for the creamiest texture.
- Slice and serve.
One Layer Berry Chantilly Sheet Cake– If you want to avoid the extra steps of a layered cake, you can just make this one-layer sheet cake!
- Add the entire cake batter into one 9×13 baking pan. (The bake time will be a little longer.)
- Spread the jam over the cooled cake.
- Spread all the Chantilly cream over the jam and top with fresh berries.
CLASSIC BERRY CHANTILLY CAKE
Looking to make this a classic, layered cake instead of a sheet cake? No problem, you can totally do that with this recipe!
- Preheat the oven and line three 9 inch round cake pans with parchment paper and spray with baking spray.
- Prepare the vanilla cake batter and evenly divide between the 3 lined round cake pans.
- Bake until the cakes have become firm, the top springs back to touch, and a toothpick or fork inserted in the center of the cake comes out clean.
- Allow the cakes to cool in the pans for 5 minutes. Then carefully transfer to the cooling racks and let cool completely before assembling the cake.
- Assemble Sheet Pan Chantilly Cake– Add some of the Chantilly cream into a piping bag or plastic bag.
- Place a cooled cake layer onto a cake tray or plate. Pipe a border of Chantilly cream around the outer edge of the cake. (This helps keep the filling from spilling out.)
- Spread the berry jam over the cake, evenly inside the cream border.
- Spread or pipe a layer of Chantilly cream over the jam. Top the cream with half of the berries.
- Carefully place the second cake layer on top. Repeat with all three cakes.
- Use the remaining Chantilly cream to frost the top and sides of the cake. Smooth the frosting with a spatula or create decorative swirls and waves if desired.
- Decorate the top of the cake with fresh berries.
- Refrigerate the cake for at least 30 minutes before slicing to help the layers set. (This helps get clean cuts of the cake.)
- Let the cake sit at room temperature for 10–15 minutes before serving for the creamiest texture.
- Slice and serve.
QUESTIONS YOU MIGHT HAVE:
Can I just use store-bought vanilla cake?
Yes! You can totally skip the extra work and use your favorite store-bought vanilla cake mix or white cake mix.
Do I have to use mascarpone cheese?
One of the main ingredients in Chantilly cream is mascarpone cheese. But you can totally swap this to a simple cream cheese cream by swapping the mascarpone cheese with softened cream cheese.
Can I prepare this cake ahead of time?
Yes! You can prepare the vanilla cake and Chantilly cake up to 2-3 days ahead of time! Just be sure to store the cream in the fridge in an airtight container for 3-4 days. Wrap the vanilla cake tightly (to avoid drying out) and store in the fridge or room temp for 2-3 days.
How long is a berry chantilly cake good for?
Once the berry Chantilly cake is assembled, when covered and stored in the fridge, it can keep for 3-4 days. Just be sure to keep an eye out for the fresh berries.
Do I have to use berry jam as a layer in this chantilly cake?
No! You can use berry jam or berry sauce. This layer gives the cake extra flavors but it is not a must.
OTHER DESSERTS TO TRY-
If you have a sweet tooth, check out my other delicious dessert recipes!
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Berry Chantilly Sheet Cake
This easy sheet pan berry Chantilly cake is the only cake you need! Soft, fluffy vanilla cake with layers of sweet Chantilly cream, berry jam, and fresh berries.
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Servings 12 servings
Ingredients
- 1 cup mixed berry jam
- 1 1/2 cups fresh berries blueberries, raspberries, blackberries, strawberries
- mint leaves optional
Vanilla Cake-
- 3 cups all-purpose flour sifted
- 3 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3/4 cup unsalted butter softened (1 1/2 sticks)
- 3/4 cup vegetable oil or canola or olive oil
- 1 1/2 cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1 1/2 cups whole milk
Chantilly Cream-
- 2 1/2 cups heavy whipping cream
- 8 oz mascarpone cheese
- 1 1/2 cups powdered sugar
Instructions
Bake Vanilla Cake-
- Preheat the oven to 350°F. Line two 9×13 baking pans with parchment paper, allowing the paper to slightly overhang the edges for easy removal. Lightly spray the parchment and sides of the pans with baking spray.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.3 cups all-purpose flour, sifted, 3 tsp baking powder, ½ tsp baking soda, ½ tsp salt
- In a large mixing bowl, with a hand mixer or stand mixer, beat the softened butter, oil, and granulated sugar on medium speed for 2-3 minutes, until smooth and slightly fluffy.3/4 cup unsalted butter, softened (1 1/2 sticks), 3/4 cup vegetable oil, or canola or olive oil, 1 1/2 cups granulated sugar
- Add the eggs, vanilla, and milk and mix until well combined.4 large eggs, room temperature, 1 tbsp vanilla extract, 1 1/2 cups whole milk
- Add the dry ingredients to the wet ingredients and gently mix just until incorporated. (Be sure to NOT overmix the batter.)
- Divide the batter evenly between the prepared pans and spread it into an even layer.
- Bake at 350℉ for 18-20 minutes, or until the cake has become firm, the top springs back to the touch, and a toothpick or fork inserted in the center of the cake comes out clean.
- Allow the cakes to cool in the pans for 5 minutes. Carefully lift the cakes out using the parchment paper and transfer them to wire cooling racks. Let cool completely before assembling.
Prepare Chantilly Cream-
- As the vanilla cake is baking, prepare the cream.
- In a large mixing bowl, with a hand mixer or stand mixer, beat mascarpone cheese and powdered sugar until smooth and combined.8 oz mascarpone cheese, 1 1/2 cups powdered sugar
- Pour the cold heavy cream into the bowl and mix on high for about 5 minutes, or until the mixture begins to form a whipped, fluffy frosting. (You want to have medium peaks, firm enough to hold its shape, but still creamy and smooth.)2 1/2 cups heavy whipping cream
- Store in the fridge until ready to pipe onto your cake. (The Chantilly cream can be made up to 3-4 days ahead of time, just store it in the fridge in airtight container.)
Assemble Sheet Pan Chantilly Cake-
- Prepare fresh berries and berry jam (or homemade berry sauce).1 cup mixed berry jam
- Add some of the Chantilly cream into a piping bag or plastic bag.
- Place one cooled cake layer on a serving tray, cake board, or large platter. Pipe a border of Chantilly cream around the outer edge of the cake. (This helps keep the filling from spilling out.)
- Spread the berry jam over the cake, evenly inside the cream border.
- Spread or pipe a layer of Chantilly cream over the jam. (You want to use a little under half of the cream.)
- Sprinkle about ½ cup of the fresh berries evenly over the cream.
- Carefully place the second cake layer on top. (For easiest handling, gently flip the cake layer onto the filling using the parchment paper, then peel away the parchment.)
- Use the remaining Chantilly cream to frost the top and sides of the cake. Smooth the frosting with a spatula or create decorative swirls and waves if desired.
- Decorate the top of the cake with fresh berries.
- Refrigerate the cake for at least 30 minutes before slicing to help the layers set.
- Let the cake sit at room temperature for 10–15 minutes before serving for the creamiest texture.
- Slice, serve, and enjoy!
Notes
For a One-Layer Sheet Pan Cake:
- Add the entire cake batter into one 9×13 baking pan. Bake for 36-40 minutes, or until cooked through.
- Spread the jam over the cooled cake.
- Spread all the Chantilly cream over the jam and top with fresh berries.
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