Make a berry Chantilly sheet cake to celebrate this summer. This dreamy dessert starts with fluffy white cake that's topped with layers of fruit jam, creamy Chantilly frosting, and fresh berries.
Recipe summary
Flavor/texture: Tender white cake is layered with sweet fruit jam, whipped Chantilly frosting, and glazed fresh fruits. It's dreamy, fresh, light, and perfect for summer.
Pan size: 9x13
Serves: 24 people (2 inch squares)
Similar to: Strawberry Filled White Cake, Summer Berry Icebox Cake
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Ingredients and substitutions
- Wet ingredients - Vegetable oil, butter, egg whites, milk, and granulated sugar add flavor and moisture to the white cake base. We're using a combination of oil and butter to help keep the finished cake moist and soft when refrigerated.
- Dry ingredients - Cake flour, baking powder, baking soda, and salt balance with the wet ingredients to add structure and lift. Cake flour is best because it creates a tender crumb, but all-purpose flour can work in a pinch.
- Jam layer - Seedless raspberry jam and strawberry jam create the jam layer. Additional raspberry jam is used to coat the fresh fruit as a glaze.
- Fruit - You'll need about 24 ounces of fruit to cover the top of your cake like shown in the photos. I used 12 ounces of strawberries, 8 ounces of blueberries, and 6 ounces of raspberries.
- Frosting ingredients - Chantilly frosting is made with block-style cream cheese, mascarpone, heavy cream, confectioner's sugar, vanilla, and almond extract. Heavy cream is a must to make the whipped cream portion of the recipe (lower fat dairy products will not work).
How to make Chantilly sheet cake
- Prepare your cake batter and pour it into a greased 9x13 baking pan.
- Bake until cake is golden across the top, pulling away from the sides slightly, and the center pops back when gently pressed.
- While your cake cools, mix the jam filling in a small bowl. Microwave in 10 second increments if needed to make it thin enough to spread.
- In a separate bowl add remaining raspberry jam with 1 tablespoon of water and microwave until thin, but not hot. Pour over prepared fruit and toss until coated.
- Top cooled cake with jam and spread into an even layer.
- Top jam layer with Chantilly frosting and spread to the edges of the pan.
- Use a spoon to gently place fruit across the top of the cake.
- Continue placing fruit until entire cake is covered.
Heather's top tip
To test for doneness, gently press the top of your cake. If it springs right back, it's done. If an indent is left, it needs more time. For accurate results every time, use an instant read thermometer. Cake is done when it reaches 210F in the center.
Tips and tricks
Properly measured flour - Adding too much flour results in a dense, dry, and bland cake. For 100% accuracy, use a kitchen scale along with the gram measurements in the recipe card. If you don't have a kitchen scale, I recommend the spoon and level method. Give your flour a quick stir, then gently spoon the flour into your measuring cup until heaping. Level off the top with a knife.
Don't overbake your cake - This may seem obvious, but if you've properly measured your ingredients and haven't substituted anything, the only reason your cake will turn out dry is from overbaking. Set a timer and check your cake a few minutes early.
Use a combination of butter and oil - I modified my white cake base with combination of butter and oil, which helps this cake stay soft after refrigeration. Don't be tempted to use an all butter base with this cake! While it may taste slightly better, the butter hardens when chilled and can feel dry when cold. Bringing your cake to room temperature can help, but this cake is best when served slightly chilled.
Gently toss fruit to coat - Fresh fruit, especially raspberries, can be very delicate. Toss your fruit gently to coat in the glaze before decorating your cake.
Decoration variations - Pipe some of your frosting into a border or rosettes. Use less fruit and place a few pieces onto each cake slice before serving. Strawberries and blueberries can be arranged in stripes for holidays like the Fourth of July.
Frequently asked questions
Chantilly sheet cake is best served within a few hours of assembly. The cake base can be made 1 day ahead of time and stored at room temperature, then assembled and decorated on the day of serving.
Yes. The Chantilly frosting and fresh fruit topping must be refrigerated and shouldn't sit out at room temperature for more than 2 hours at a time.
Leftover Chantilly cake will keep for 2-3 days in the refrigerator. The frosting will begin to wilt and fruit will break down over time.
No, I don't recommend freezing Chantilly cake. The fruit softens and breaks down when thawed, and frosting can separate and get watery. The unfrosted white cake base can be frozen for up to 3 months. To thaw, place on the countertop, uncovered, to bring to room temperature for 2-3 hours.
All cakes, even white cake, will brown on the outside edges due to a chemical reaction that happens when sugar is heated up. This is called a Maillard reaction and is completely normal. The inside of your cake remains white and fluffy and the top will be covered in frosting.
Yes, this frosting pipes beautifully and a portion can be saved to pipe a border or rosettes on top of your cake.
Recommended
📖 Recipe
Berry Chantilly Sheet Cake
Ingredients
Cake
- 3 cups (336 g) cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups (400 g) granulated sugar
- ½ cup (100 g) vegetable oil
- ½ cup (113 g) unsalted butter, room temperature
- 1 tablespoon vanilla extract
- 6 large (180 g) egg whites, or ¾ cup liquid egg whites, room temperature
- 1 cup (227 g) whole milk, room temperature
Filling and garnish
- ¾ cup (255 g) seedless raspberry jam, divided
- ½ cup (170 g) strawberry jam
- 24 ounces (680 g) fresh berries, strawberries, blueberries, raspberries, blackberries
Chantilly frosting
- 8 ounces (226 g) cream cheese, room temperature
- 8 ounces (226 g) mascarpone, room temperature
- 2 cups (227 g) confectioner's sugar
- 16 ounces (454 g) heavy cream, cold
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Instructions
Cake
- Preheat oven to 350℉. Generously grease a 9x13 pan and set aside.
- In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.
- In a large bowl, add vegetable oil, unsalted butter, granulated sugar, and vanilla extract. Using a hand mixer, cream together until smooth, about a minute. Add egg whites and beat until smooth, about a minute.
- Add flour mixture to egg white mixture in thirds, alternating with the milk, until all ingredients are just incorporated and batter is smooth. Do not overmix.
- Pour batter into prepared baking pan and spread into an even layer.
- Bake for about 32-38 minutes, or until cake no longer jiggles in the middle, cake pops back when gently pressed in the center, and reaches 210F in the center when tested with an instant-read thermometer.
- Remove cake from oven and allow to cool completely in the pan on a wire cooling rack.
Filling and garnish
- Add ½ cup of the raspberry jam and strawberry jam to a microwave safe bowl and microwave in 10 second increments until runny and warm (not hot).
- Spread preserves over cake.
- Add remaining raspberry jam and 1 tablespoon of water to a microwave safe bowl and microwave in 10 second increments until runny.
- Add berries to a bowl and drizzle with raspberry glaze. Gently toss until fruits are evenly glazed. Set aside.
Chantilly cream
- Add cream cheese and mascarpone cheese to a large bowl. Using a hand mixer, beat until fluffy and smooth, about a minute. Add confectioner's sugar and mix until combined.
- In a separate bowl, add heavy cream, vanilla extract, and almond extract. Using a hand mixer with a whisk attachment, whip until stiff peaks are achieved, about 2-3 minutes.
- Carefully add whipped cream to cream cheese mixture and fold in until fully incorporated.
- Spread Chantilly cream over jam and spread into an even layer. Optionally, divide frosting and use a portion to pipe decorations like a border or rosettes.
- Carefully spoon glazed fruits over the Chantilly frosting until entire cake is covered. Serve immediately or slightly chilled from the refrigerator.
Equipment Recommendations
Notes
- Storage: The white cake (without toppings) can be stored at room temperature for 1-2 days or frozen for up to 3 months. Assembled cake (with frosting and fruit) can be stored in the refrigerator for 2-3 days, but is best served within a few hours of assembly.
- Can I make this ahead? If you need to save time on the day of serving, I recommend making the cake base a day ahead, then storing (after cooling completely) at room temperature. The day of serving, decorate with frosting and fruits, then store in the refrigerator until ready to serve.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!