Berry Chantilly Cake
This copycat cake is a yellow cake layered with a mascarpone cream frosting and assorted berries with a tart raspberry sauce served on the side.
Servings: 12 people
Cost: $12
Ingredients
For the Cake
- 1 yellow cake mix
- eggs, oil, water as required for mix
For the Raspberry Sauce
- 1 jar (18 oz.) raspberry preserves
- 2 tbsp water
For the Chantilly Frosting
- 1 cup heavy whipping cream
- 1 tsp vanilla
- 8 oz ⅓ fat cream cheese (Neufchatel cheese)
- 8 oz mascarpone cheese
- ¼ cup butter, softened
- 2½ cup powdered sugar
For Assembly
- 2 cups assorted berries (I prefer raspberries, blackberries, and blueberries)
Instructions
- Preheat oven according to cake mix instructions.
- Prepare the cake batter according to cake mix instructions.
- Spray three 9-inch round baking pans with cooking spray. Place a circle of parchment paper in each pan. Divide batter between the three pans. Check for doneness after about 20 minutes. Keep baking until a toothpick comes out with only dry crumbs.
- After five minutes, carefully remove cakes from pans. Brush with raspberry sauce (below). Cool completely.
For the Raspberry Sauce
- Combine raspberry preserves and water. Warm for 1 minute in microwave and stir well. Press through a sieve or colander to remove seeds. Brush on each layer of cake. Serve remaining sauce with the cake.
For the Chantilly Frosting
- In a metal bowl with beaters, combine whipping cream and vanilla. Beat until thickened and stiff peaks form.
- In a large bowl, beat cream cheese, mascarpone, butter, and powdered sugar.
- Gently fold the whipped cream into the cream cheese mixture.
Assemble the Cake
- Place a cake layer on a large plate.
- Top with ½ cup frosting and ½ cup berries.
- Repeat with next cake layer, and more frosting and more berries.
- Top with the last cake layer. Frost sides and top of cake with remaining frosting. Decorate the top and sides of the cake with the berries.
- Chill for 2 hours, until serving.