This Berry Chantilly Sheet Cake is made with a soft and fluffy vanilla cake, layered with sweet strawberry preserves, creamy chantilly frosting, and plenty of fresh berries. The chantilly cream is a dreamy combination of mascarpone, cream cheese, and whipped cream, making every bite rich, creamy, and perfectly light. Basically, everything you could want in a delicious summer dessert!
This berry chantilly sheet cake is the perfect dessert when you’re craving something light, creamy, and full of fresh flavor. It starts with a soft and fluffy vanilla sheet cake, layered with strawberry preserve, a dreamy chantilly cream made with mascarpone, cream cheese, and whipped cream, then topped with fresh berries. A layer of sweet strawberry preserves adds even more berry flavor, while fresh berries on top make this cake as pretty as it is delicious. It’s creamy, fruity, and just sweet enough. Basically, everything you want in a summer dessert!
What I love most about this chantilly sheet cake is how easy it is to make and serve. Since it’s made as a sheet cake, there’s no need to worry about stacking and decorating multiple cake layers. Simply bake the vanilla cake, spread on the strawberry preserves, let it cool, then frost it with the creamy chantilly frosting and decorate with your favorite fresh berries. It’s an easy homemade cake that’s perfect for birthdays, brunches, summer gatherings, or whenever you want a beautiful dessert that everyone will love.
WHY YOU’LL LOVE THIS BERRY CHANTILLY SHEET CAKE
- Soft and fluffy: The vanilla sheet cake is light, soft, and makes the perfect base for the creamy frosting and fresh berries.
- Creamy and delicious: The chantilly cream is made with mascarpone, cream cheese, and whipped cream, giving it a rich yet light and fluffy texture.
- Easy to customize: You can use whatever berry preserves you like! Strawberry, raspberry, blueberry, or blackberry would all be delicious.
- Perfect for summer: With creamy frosting and plenty of fresh berries, this cake is a refreshing and beautiful dessert for summer gatherings, birthdays, or weekend baking.
- Easy to make: Since this is a sheet cake, there’s no need to worry about stacking and decorating multiple cake layers. Just frost, decorate, and enjoy!
INGREDIENTS NEEDED & NOTES
Strawberry Preserve – This recipe uses strawberry preserve, but feel free to use your favorite berry preserve.
Butter – You can use either salted or unsalted butter. I recommend using unsalted butter so you have more control over the amount of salt in the recipe.
Cream Cheese – This is used to make the chantilly cream. I recommend using full-fat, original cream cheese for the best flavor and texture.
Mascarpone – Mascarpone is another key ingredient in the chantilly cream, adding a rich and creamy texture.
Heavy Cream – You’ll need heavy cream to make the chantilly cream. Make sure it’s well chilled before whipping so it whips up quickly and holds its shape nicely.
Milk – I use whole milk for the best flavor and texture, but you can use any type of milk you have on hand.
Eggs – Use large eggs at room temperature. Room temperature eggs blend more easily with the other ingredients and help create a smoother batter.
Oil – A little neutral oil helps keep the cake soft and moist, even after it has cooled.
Sugar – You’ll need both granulated sugar for the cake and powdered sugar for the chantilly cream.
Salt – Just a little salt helps balance the sweetness and bring out the flavors in the cake.
Vanilla – Vanilla extract adds a lovely flavor and enhances the overall taste of the cake.
Flour – Regular all-purpose flour works perfectly for this recipe.
Leavening Agents – You’ll need both baking powder and baking soda to help the cake rise and create a soft, tender crumb.
TOOLS & EQUIPMENT YOU’LL NEED
9×13 inch baking dish
Electric mixer
Mixing bowls
Rubber spatula
Offset spatula
Parchment paper
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS BERRY CHANTILLY SHEET CAKE
(Be sure to check the printable recipe card below)
Vanilla Cake:
113g (1 stick) unsalted butter
300g (1+1/2 cups) granulated sugar
2 large eggs
2 egg yolk
120g (1/2 cup) canola oil
300g (1+1/4 cups) whole milk
1 tablespoon vanilla extract
340g (2+3/4 cups, spoon and level method) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
about 1/2 cup strawberry preserve
Chantilly Cream:
340g (12 oz) mascarpone, room temperature
226g (8 oz) original cream cheese, room temperature
270g (2+1/4 cups) powdered sugar
480g (2 cups) heavy cream, cold
2 teaspoons vanilla extract
STEP 1 – Make the Vanilla Cake
Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment and sides of the pan with butter.
In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to medium-low, then add the vanilla and neutral oil. Mix until everything is well combined and smooth.
Next, add the flour, alternating with the milk, and mix just until you have a smooth batter. Be careful not to overmix. Pour the batter into the prepared baking dish and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven. While the cake is still warm, spread a generous layer of strawberry preserves over the top. This adds even more berry flavor and helps keep the cake extra soft and delicious! Let the cake cool completely before adding the chantilly cream.
STEP 2 – Make the Chantilly Cream and Asemmble the berry Chantilly Sheet Cake
While the cake is cooling, make the chantilly cream.
In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature mascarpone and cream cheese. Beat on medium speed until smooth and creamy.
Add the powdered sugar a few spoonfuls at a time, mixing on low speed until fully incorporated. Scrape down the sides and bottom of the bowl, then increase the speed to medium and beat until light and fluffy, about 30 seconds.
In a separate large mixing bowl, whip the heavy cream and vanilla extract on medium speed until stiff peaks form, about 2 minutes. Gently fold the whipped cream into the mascarpone mixture in batches until smooth and well combined. Be careful not to overmix, as you want to keep the chantilly cream light and fluffy.
Once the cake has cooled completely, gently remove it from the pan and transfer it to a serving platter or a cooling rack lined with parchment paper. Spread the chantilly cream evenly over the top of the cake, then use any remaining cream to create your favorite design. Finish with plenty of fresh berries, slice into squares, and enjoy!
TIPS FOR MAKING THE BEST BERRY CHANTILLY SHEET CAKE
- Use room-temperature ingredients. Bring the butter, eggs, cream cheese, and mascarpone to room temperature before you start. This helps everything blend together smoothly and creates a better texture in both the cake and the chantilly cream.
- Don’t overmix the batter. Once you add the flour, mix just until everything is combined. Overmixing can develop too much gluten, which may leave you with a dense or tough cake instead of a soft and tender crumb.
- Don’t skip the strawberry preserves. Spread the preserves over the cake while it’s still warm. The warmth helps the preserves spread easily and soak slightly into the cake, adding extra moisture and a delicious layer of berry flavor. You can also use any berry preserves you like, such as raspberry, blueberry, or blackberry.
- Make sure the heavy cream is cold. Cold heavy cream whips up faster and holds its shape better, giving you a light and fluffy chantilly cream.
- Don’t overwhip the cream. Stop whipping as soon as stiff peaks form. Overwhipping can make the cream grainy and eventually turn it into butter.
- Fold gently. When combining the whipped cream with the mascarpone and cream cheese mixture, gently fold everything together. This helps keep the chantilly cream light, airy, and fluffy.
- Let the cake cool completely. Make sure the cake is completely cool before adding the chantilly cream. If the cake is still warm, the frosting can melt and become difficult to spread.
- Decorate just before serving. For the freshest presentation, add the fresh berries shortly before serving. If you’re making the cake ahead, keep it refrigerated and add the berries closer to serving time.
- Keep it chilled. Because the chantilly cream contains mascarpone, cream cheese, and whipped cream, store the finished cake in the refrigerator until you’re ready to serve. It’s also delicious served cold!
Berry Chantilly Sheet Cake
This Berry Chantilly Sheet Cake is made with a soft and fluffy vanilla cake, layered with sweet strawberry preserves, creamy chantilly frosting, and plenty of fresh berries. The chantilly cream is a dreamy combination of mascarpone, cream cheese, and whipped cream, making every bite rich, creamy, and perfectly light. Basically, everything you could want in a delicious summer dessert!
Ingredients
Vanilla Cake:
- 113g (1 stick) unsalted butter, room temperature
- 300g (1+1/2 cups) granulated sugar
- 2 large eggs
- 2 egg yolk
- 120g (1/2 cup) canola oil
- 300g (1+1/4 cups) whole milk
- 1 tablespoon vanilla extract
- 340g (2+3/4 cups, spoon and level method) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- about 1/2 cup strawberry preserve
Chantilly Cream:
- 340g (12 oz) mascarpone, room temperature
- 226g (8 oz) original cream cheese, room temperature
- 270g (2+1/4 cups) powdered sugar
- 480g (2 cups) heavy cream, cold
- 2 teaspoons vanilla extract
Instructions
STEP 1 - Make the Vanilla Cake
- Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment and sides of the pan with butter.
- In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy.
- Add the eggs one at a time, beating well after each addition.Reduce the mixer speed to medium-low, then add the vanilla and neutral oil. Mix until everything is well combined and smooth.
- Next, add the flour, alternating with the milk, and mix just until you have a smooth batter. Be careful not to overmix.
- Pour the batter into the prepared baking dish and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven. While the cake is still warm, spread a generous layer of strawberry preserves over the top.
- This adds even more berry flavor and helps keep the cake extra soft and delicious! Let the cake cool completely before adding the chantilly cream.
STEP 2 - Make the Chantilly Cream
- While the cake is cooling, make the chantilly cream.
- In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature mascarpone and cream cheese. Beat on medium speed until smooth and creamy.
- Add the powdered sugar a few spoonfuls at a time, mixing on low speed until fully incorporated.
- Scrape down the sides and bottom of the bowl, then increase the speed to medium and beat until light and fluffy, about 30 seconds.
- In a separate large mixing bowl, whip the heavy cream and vanilla extract on medium speed until stiff peaks form, about 2 minutes.
- Gently fold the whipped cream into the mascarpone mixture in batches until smooth and well combined. Be careful not to overmix, as you want to keep the chantilly cream light and fluffy.
- Once the cake has cooled completely, gently remove it from the pan and transfer it to a serving platter or a cooling rack lined with parchment paper.
- Spread the chantilly cream evenly over the top of the cake, then use any remaining cream to create your favorite design.
- Finish with plenty of fresh berries, slice into squares, and enjoy!
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