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This easy sheet pan berry Chantilly cake is the only cake you need!
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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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Course Dessert
Cuisine American
Keyword berry chantilly cake
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings 12 servings

Ingredients

  • 1 cup mixed berry jam
  • 1 1/2 cups fresh berries blueberries, raspberries, blackberries, strawberries
  • mint leaves optional

Vanilla Cake-

Chantilly Cream-

Instructions

Bake Vanilla Cake-

  • Preheat the oven to 350°F. Line two 9x13 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:
  1. Add the entire cake batter into one 9x13 baking pan. Bake for 36-40 minutes, or until cooked through. 
  2. Spread the jam over the cooled cake.
  3. Spread all the Chantilly cream over the jam and top with fresh berries.