Best Berry Chantilly Sheet Cake Recipes

BERRY CHANTILLY CAKE

Steps:

• Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F.
• Combine the flour, baking powder and salt in a medium-sized bowl and set aside.
• Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2 minutes. Do not skimp on the creaming time. You should visibly see a change in color and texture.
• Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Slowly add the milk and mix until well combined.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
• Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
• To make the berry filling, combine the sugar, cornstarch, water and lemon juice in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
• Add the berries and stir to coat with the sugar mixture.
• Continue to cook until the berries start to soften and let out juice. Use your spatula to mash the berries a bit.
• Remove from heat when juices have begun to thicken, after about 3-4 minutes. Pour the mixture into another bowl and refrigerate until cool.
• When your cake layers and filling have cooled, it's time to build the cake. First, make the whipped cream. Add the mascarpone cheese and cream cheese to a large mixer bowl and whip just until smooth. Don't over mix or it can thin out your mascarpone cheese and make it watery.
• Add a small amount of heavy whipping cream at a time (starting with a few tablespoons and slowly adding more at a time) and mix with your whisk attachment on medium speed to incorporate the cream with the cheeses. Continue adding the cream and mixing until all the cream is added. You want to be sure to do this slowly and in small amounts at a time so that your cream mixture doesn't end up lumpy.
• Once all is combined, add the powdered sugar and vanilla extract. Turn the speed to high and whip until it reaches stiff peaks.
• To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat. These cakes don't have a large dome, but I like to make sure they're completely flat. Place the first cake on a serving plate or a cardboard cake round.
• Pipe a dam of whipped cream around the outer edge of the cake and fill it with half of the berry filling.
• Pipe a layer of whipped cream on top of the berry filling and spread evenly.
• Top with the second layer of cake and another layer of berry filling and whipped cream.
• Add the final layer of cake on top and frost the cake with the remaining whipped cream. Use any remaining whipped cream to pipe swirls on top of the cake. Finish off the cake with some fresh berries.
• Store the cake in the fridge until ready to serve. Cake is best stored in an airtight container and eaten within 2-3 days.

BERRY CHANTILLY CAKE

Steps:

• Prepare the Cake: Preheat oven to 350°F. Coat 2 (9-inch) round cake pans with baking spray with flour.
• Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating on low speed just until blended after each addition.
• Whisk together flour, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture, alternately with milk, in 3 parts, beginning and ending with flour mixture. Beat until blended after each addition. Stir in vanilla until just combined. Divide batter evenly among prepared pans.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Let cool in pans on a wire rack 10 minutes. Invert onto wire rack, and let cool completely, about 45 minutes. Using a serrated knife, split each layer in half so that you have 4 thin layers.
• Prepare the Frosting: Stir together jam and warm water in a small bowl until smooth. Set raspberry jam mixture aside.
• Beat cream cheese and powdered sugar with a stand mixer fitted with a whisk attachment on medium speed until creamy, about 2 minutes, stopping to scrape down sides as needed. Add mascarpone, beating until just combined, about 30 seconds. With mixer running on low speed, gradually add heavy cream and almond extract. Gradually increase speed to medium-high, and beat until fluffy and stiff peaks form, about 1 minute.
• Assemble Cake: Place 1 cake layer, cut side up, on a plate; brush with raspberry jam mixture. Spread with about 1 cup frosting, and top with about 2/3 cup berries. Repeat procedure twice. Top with remaining cake layer, cut side down. Reserve 1/2 cup frosting. Spread remaining frosting over top and sides of cake. Spoon reserved 1/2 cup frosting into a piping bag fitted with an open star tip, and decorate top of cake. Garnish with fresh mint and additional fresh berries. Refrigerate 1 hour before serving.