Berry Chantilly Sheet Cake

A slice of sheet cake with layered topping on a small plate with a fork.

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.

Prep Time 30

Cook Time 32

Resting time 30

Total Time 1 32

Servings or more servings

Author Heather

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.

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.

Nutrition