Easy Berry Chantilly Cake

Easy Berry Chantilly Cake is my solution when I need an impressive dessert but do not have all day to bake. This cake layers jam and whipped cream between vanilla cake for a festival of fresh peak-season berries. You get bakery-worthy results using a box mix and a few tricks I have learned over years of celebrations.

My first time making this was for a summer birthday and since then everyone asks for it each berry season. Honestly the hardest part is not eating the berries before assembly.

Ingredients

• Box yellow cake mix: this is your shortcut to fluffy moist layers try to choose one without artificial aftertaste
• Whole milk: boosts the richness over water and helps the cake rise higher
• Real vanilla: always reach for pure vanilla extract for best flavor
• Eggs and egg white: extra egg white gives the crumb more lift and lightness
• Melted butter: adds deeper flavor than oil for a truly homemade taste
• Unflavored gelatin: ensures the whipped cream keeps a perfect shape on your cake
• Cold water: helps bloom the gelatin smoothly
• Heavy whipping cream: use cream labeled forty percent for a luxe frosting
• Powdered sugar: sweetens the whipped cream without graininess sift first if it is clumpy
• Almond extract or vanilla: a little goes a long way so pick a pure option and taste as you go
• Salt: sharpens every sweet and berry note
• Blueberries raspberries strawberries blackberries: blend for color and tart-sweet freshness choose plump berries with shiny skins
• Favorite jam: looks and tastes best with a thick not watery fruit jam I love homemade strawberry but seedless raspberry is a close second
• Fresh mint leaves and spray roses: completely optional but make the cake eye-catching for parties

Step-by-Step Instructions

Make the Cake:

Prep the pans:

Line two nine-inch pans with parchment paper and grease the sides well with softened butter this guarantees the cake comes out clean and the edges stay tender

Mix the batter:

Combine cake mix milk vanilla eggs including the extra egg white in a large bowl no need to beat the egg white separately Blend for thirty seconds on low then pour in melted butter and beat with a hand mixer two full minutes The batter should look glossy and slightly thick

Bake:

Divide evenly between pans Bake at three hundred fifty for twenty three to twenty eight minutes on the middle oven rack The cakes are ready when slightly pulling from the pan edges and a toothpick comes out with just crumbs not wet batter

Cool the cakes:

Let cakes rest in the pans until cool enough to handle then finish cooling them completely on a wire rack For fast cooling you can chill the pans in the refrigerator once no longer hot

Prep the berries:

While the cakes cool wash all berries well and drain dry For filling dice strawberries and measure three cups mixed with some blueberries and raspberries Reserve the rest for decorating the finished cake

Make the stabilized whipped cream:

Bloom the gelatin:

Stir gelatin into cold water in a small bowl let it sit while you start the cream

Whip the cream:

Beat heavy cream powdered sugar almond or vanilla extract and salt on high speed for one minute Taste and adjust sugar if desired

Melt the gelatin:

Microwave gelatin mixture twenty seconds until dissolved and syrupy

Finish the frosting:

With mixer on high pour dissolved gelatin slowly into the whipped cream in a thin stream Continue beating until very stiff peaks form This makes a sturdy frosting that will not deflate

Assemble the Cake:

Slice each cake in half horizontally:

to create four thin layers Use a flat cookie sheet or dinner plate to help lift layers cleanly

Layer one:

Place the first cake layer on your serving plate Spread a quarter cup jam evenly then cover with about half an inch of whipped cream Scatter with one cup of mixed berries gently pressing into the cream

Layer two and three:

Repeat with cake jam cream and berries

Layer four:

Set the final layer on top Press down gently to help settle the cake

Crumb coat the sides:

Spread a thin messy layer of frosting around the cake sides to seal in crumbs

Finish frosting:

Add a thick even topping of whipped cream about half an inch on top then spread over the sides Smooth some but leave a natural look

Decorate:

Scatter all remaining berries on top and around the base Add fresh mint and edible flowers if you like for a burst of color

Pin

My favorite part is layering the cool whipped cream with juicy berries because every bite feels like summer Even my niece who usually skips cake will sneak extra forkfuls when I bring this

Storage Tips

Keep the cake chilled in the refrigerator uncovered if serving within a few hours For storing longer cover with plastic wrap to prevent the whipped cream from picking up fridge odors Berry Chantilly tastes best for one or two days but still edible up to three days if you only use whole berries inside

Ingredient Substitutions

Any super moist cake mix brand works Even white mix can be used with a little more vanilla Fresh berries are the classic but frozen berries can be used in the filling if thawed and drained well Almond extract can be swaped for more vanilla if desired

Serving Suggestions

Serve slices cold straight from the fridge for a refreshing contrast of creamy and tart For an extra fancy touch dust the top lightly with powdered sugar or garnish with chocolate shavings For summer parties offer a side scoop of berry sorbet

Cultural and Historical Context

Chantilly cream originated in France as sweetened whipped cream but American style Berry Chantilly Cake became famous in Southern bakeries as a celebration cake The recipe blends French technique with Southern love of berries and light fancy cakes

Recipe Questions & Answers

→ What kind of cake mix works best?

A standard yellow cake mix, such as Betty Crocker, is ideal. The added eggs, milk, and butter boost richness and structure.

→ How do I stabilize whipped cream for frosting?

Unflavored gelatin mixed with cold water helps whipped cream hold its shape, preventing it from weeping or collapsing.

→ Can I use different berries?

Yes! Any combination of strawberries, raspberries, blueberries, or blackberries can be used fresh to your preference.

→ What jam should I use between layers?

Strawberry, raspberry, or mixed berry jam works well. Seedless or homemade versions provide the smoothest texture.

→ How should the cake be stored?

Store covered in the refrigerator and serve cold for best flavor and texture. Fresh berries mean it’s best eaten within two days.

→ Can I make the cake ahead?

You can prepare and assemble several hours in advance. For freshest results, add berries and decorate just before serving.