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Slice of Chantilly Cake with berries in the filling and on top of the cake. The cake is on a round white plate.

Berry Chantilly Cake (Box Mix + Video!)

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4.6 from 7 reviews

Recipe by Rose

  • Prep Time40
  • Cook Time40
  • Total Time1 hour 20 minutes
  • Yield20 1x

Description

This Chantilly Cake Recipe with Box Mix includes four layers of white almond sour cream cake, cream cheese & mascarpone mousse, raspberry filling, and loads of fresh berries! It’s a fancy spring or summer dessert sure to impress guests!

Ingredients

Units Scale

White Almond Sour Cream Cake Ingredients:

  • 1 white cake mix
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 whole eggs (or 4 egg whites)
  • 2 tablespoons vegetable oil
  • 1 1/3 cup water
  • 8 ounces sour cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon almond extract

Mousse Filling Ingredients:

  • 8 ounces heavy whipping cream
  • 8 ounces mascarpone cheese, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 8 ounces unsalted butter, at room temperature
  • 1 teaspoon almond extract
  • 1 pound confectioners sugar
  • pinch of salt

Fruit Syrup/Filling:

Cream Cheese Frosting

  • 4 ounces unsalted butter (1 stick), at room temperature
  • 4 ounces Crisco* shortening
  • 8 ounces cream cheese, at room temperature
  • 3 pounds powdered sugar
  • 1 tablespoon of vanilla extract
  • 1 teaspoon of almond extract
  • 3-4 tablespoons of milk (add until you get the consistency for piping and spreading)

Fruit

  • Approximately 1/2 cup of each: strawberries, raspberries, blueberries and blackberries plus extra for garnish and decorations
  • Cut the larger berries in half or into slices for easy assembly.

Instructions

For the cake:

  1. Mix all cake ingredients just until combined.  
  2. Divide the batter evenly between two 8-inch prepared pans (I love to use Baker’s Joy!)
  3. Bake at 325° for 35-45 minutes, checking for doneness after 35 minutes.
  4. Allow the cakes to cool.
  5. Torte each layer into 2 layers.

For the mousse:

  1. Whip the heavy whipping cream until stiff peaks form. Set aside.  I have a tutorial here.
  2. In a medium mixing bowl, cream together the butter, mascarpone, cream cheese and extracts until light and fluffy.  
  3. Add the salt, then the sugar, one cup at a time, mixing until it’s all incorporated and smooth.
  4. Gently fold in the whipping cream, just until combined.
  5. Set aside.
  6. Have the filling and/or jam at room temperature, ready for assembly steps.

For the frosting:

  1. Cream the butter and Crisco in a mixing bowl. Mix on low speed for a couple of minutes until smooth and creamy.
  2. Add in the vanilla and cream cheese and mix again until very smooth.
  3. Gradually add the powdered sugar until it’s all combined.
  4. It will be very stiff!
  5. Remove 1 cup of the stiff frosting and set it aside for piping the dam.
  6. Then begin adding milk until you reach the desired consistency for decorating (2-3 tablespoons works well for me!)

Assembling the cake:

  1. Place the first layer of cake on a cake board or plate with the cut-side up.  
  2. Pipe a dam of stiff frosting around the outer edge using a large round tip.
  3. Spread a thin layer of strawberry filling onto the cake.
  4. Top with 1/3 of the mousse.
  5. Top with 1/3 of the fresh fruit.
  6. Top with another layer of cake, cut-side up.
  7. Repeat steps 2-6 two more times.
  8. Top with the final layer of cake, cut-side down.
  9. Frost the cake with cream cheese frosting.
  10. Garnish and/or decorate with extra fruit or sugared berries.

Chill the cake for at least 4 hours or overnight for the best flavor!  Keep it refrigerated until approximately one hour before serving, then allow it to come to room temperature.

Serve and enjoy!

Notes

    • Have all ingredients at room temperature before you start!For most any doctored cake mix recipe, I prefer the Pillsbury brand but I have had success with other brands.
    • Make the frosting, fruit syrup, and Chantilly Cream a day ahead of time so when you get the cake baked and are ready to assemble it, you have everything ready to go!
    • If you want so skip making the fruit syrup, use raspberry or strawberry jam instead.
    • Cut the fruit into slices for the inside of the cake so it will sit level.
    • You can use a bread knife or any long serrated knife to torte (or split) your layers of cake if you don’t have a cake leveler.
    • With the exception of the top layer, place the cakes cut side up so they can absorb the fruit syrup.
    • Make the cake in a disposable sheet pan to save yourself a lot of work, fear, and clean-up!
    • If you want to do the sugared berries, I have a recipe and tutorial here.

Nutrition

  • Serving Size: 1 slice
  • Calories: 526
  • Sugar: 61.4 g
  • Sodium: 110.1 mg
  • Fat: 20.5 g
  • Carbohydrates: 81.9 g
  • Fiber: 0.4 g
  • Protein: 4.3 g
  • Cholesterol: 69 mg

Find it online: https://rosebakes.com/chantilly-cake-recipe-with-box-mix-video/

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