Berry Chantilly Cake

40 Minutes

If you’ve ever had chantilly cake from whole foods or publix you know exactly how this cake taste, and for the ones who’ve never heard of chantilly cake or have never had it let me give you a brief description of heaven; a spongy vanilla cake, layered with fresh berries and topped off with scrumptious mascarpone whipped cream.

I wanted to make this cake egg-less without the hassle or fuss of dealing with whipped eggwhites and folding them into the batter. After couple of trial and error, I found out the quickest and easiest way to get that spongy texture without having to create a whole lot of work.

I used Duncan Hines classic white moist cake mix and replaced the eggs with 3/4 cup of yogurt. (1/4 cup yogurt per egg). This cake mix took all the leg work out of making the cake without having to lose texture or taste.

I used half of my cake batter to make some cupcakes, and it was super easy to layer. Spread a layer strawberry jam followed by the mascarpone whipped cream and decorate with fresh berries. I also added silvered almonds for a extra crunch but its totally optional. Please read ALL of the notes below for tips and tricks on make this cake.

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Berry Chantilly Cake

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• Author: Sweta Patel
• Total Time: 40

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Description

If you’ve ever had chantilly cake from whole foods or publix you know exactly how this cake taste, and for the ones who’ve never heard of chantilly cake or have never had it let me give you a brief description of heaven; a spongy vanilla cake, layered with fresh berries and topped off with scrumptious mascarpone whipped cream

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Ingredients

Scale

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Chantilly Cake

• 1 Duncan Hines perfectly moist classic white cake mix

Chantilly Whipped Cream

• 1 8oz Mascarpone Cheese chilled
• 2 cups heavy whipping cream chilled
• ⅓ cup sugar
• 2 tsp almond extract

Berry Topping & Layering

• 1 cup fresh strawberries
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• ¼ cup strawberry jam
• ½ cup hot water

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Instructions

1. Bake the cake or cupcakes according to package directions. Cool completely.
2. In a large bowl using a hand mixer or mixing bowl; add mascarpone cheese,heavy cream, sugar and almond extract for 3-5 minutes, until stiff peaks form. Cover bowl and place in refrigerator until ready to use.
3. Mix the strawberry jam and hot water together and set aside. (strawberry simple syrup)

Assemble Cake

1. Place the cake on cake stand or large plate and place 2-3 tbsp of strawberry simple syrup. Top with an even of layer of chantilly cream and then place with fresh berries on top of the cream.
2. * If you want to create a 2-3 layered cake – Continue layering with cake, jam, chantilly cream, and berries. Top final layer with remaining chantilly cream and frost the outside and sides. Garnish the top with additional berries and/or silvered almonds.

Notes

• Replace 1 egg with 1/4 cup of reg, non fat or greek yogurt for your cake mix.
• Fresh berries are preferable, but if you don’t have fresh berries available to you, you can substitute with frozen. Make sure to thaw the berries completely first, and blot off all excess moisture before adding them into the cake.
• The design of the berries on top of the cake is totally a personal decision, place in any decorative way you want.
• It works well to make the cake a day ahead.
• You can also use this recipe and adapt to make a sheet cake. Simply bake the cake in a 9 x 13 pan, add the jam layer, frost, and top with berries.
• This cake needs to be stored in the refrigerator because of the fresh berries and cream. Once you slice into the cake you can place plastic wrap against the exposed to cake to prevent the cake from drying out.

• Prep Time: 20
• Cook Time: 20
• Category: Dessert
• Cuisine: American, French

Keywords: berry cake, berry cupcakes, chantilly cake, chantilly cupcakes, whole foods cake