Simplified Berry Chantilly Cake Recipe
A simplified Berry Chantilly Cake Recipe that uses short cuts for quick prep, but tastes like you spent hours in the kitchen!
Makes a nine inch, two layer cake.
Servings 10 slices
Calories 335kcal
Ingredients
- 1 white cake mix
For the Frosting:
- 2 cups heavy whipping cream
- 1 8 oz. cream cheese (chilled)
- 1 8 oz. mascarpone cheese (chilled)
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
For Assembly:
- 1/2 cup strawberry jam or jelly
- 1 teaspoon water
- 6 oz. strawberries (sliced)
- 6 oz. blueberries
- 6 oz. raspberries
- 6 oz. blackberries
Instructions
- Bake the cake, according to package directions, in two 9 inch cake pans. Cool completely
- Prepare the frosting: In a large mixing bowl, beat the heavy cream for 3 minutes, until stiff peaks form.
- Cover and place in refrigerator.
- In a separate large mixing bowl, place the cream cheese, mascarpone cheese, powdered sugar, and vanilla.
- Beat until completely blended, about 2 minutes. Make sure to scrape the sides and bottom of the bowl halfway through the beating time.
- Fold whipping cream into cream cheese mixture, just until it's all mixed together.
- Cover and place in refrigerator for at least 15 minutes.
- Clean all the berries and pat dry.
- Add 1 teaspoon water to 1/2 cup strawberry jam. Stir until smooth.
- Place one layer of cake on a cake plate with the bottom of the cake facing up.
- Spread half of the strawberry jam mixture on cake layer. The layer will be thin.
- On top of the jam, spread a thick layer of frosting. Frosting layer should be at least 1/2 inch thick.
- Top frosting with sliced berries.
- Place remaining cake layer on top of the first one, this time with the top up.
- Spread remaining strawberry jam mixture over top of cake.
- Follow with a thick layer of frosting.
- Using a flat spatula, frost the sides of the cake.
- Garnish the top of the cake with more sliced and/or whole berries and fresh mint.
- This cake slices and serves beautifully if it is very cold. Store in refrigerator until ready to serve.
- Stays fresh in an air-tight cake carrier, in the refrigerator, for up to three days.
Nutrition
Calories: 335kcal | Carbohydrates: 45g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 20mg | Potassium: 151mg | Fiber: 3g | Sugar: 37g | Vitamin A: 756IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 0.5mg
