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Copycat Whole Foods Berry Chantilly Cake Recipe

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This Copycat Whole Foods Berry Chantilly Cake features tender white cake layers soaked with a sweet strawberry jam glaze, filled with a vibrant mix of fresh berries tossed in lemon zest and juice, and layered with a luscious cream cheese and Chantilly cream frosting. It’s perfect for celebrations or a delightful dessert showcasing fresh berries and a fluffy, creamy frosting.

Ingredients

Scale

Cake Ingredients

  • 1 (15.25 oz.) box white cake mix
  • 1 cup milk (substituted for water)
  • ½ cup melted butter (substituted for oil)
  • 3 eggs
  • 1 tsp vanilla extract

Jam Mixture

  • ½ cup strawberry jam (preferably freezer jam)
  • 2 tablespoons water

Berry Filling

  • 4 cups mixed chopped berries (blueberries, blackberries, strawberries, raspberries)
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • Reserved whole berries for decoration

Cream Cheese Frosting

  • 4 cups powdered sugar
  • 2½ blocks (about 20 oz) cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Chantilly Cream

  • 1 (3.4 oz) box vanilla instant pudding
  • ⅓ cup powdered sugar
  • ½ cup milk
  • 8 oz Cool Whip, thawed

Instructions

  1. Prepare the Cake Batter: Using a hand mixer, combine the white cake mix, milk, melted butter, eggs, and vanilla extract until smooth and well blended.
  2. Bake the Cake: Pour the batter evenly into two 8-inch round cake pans and bake according to the box directions. Once baked, remove the cakes from the pans and allow them to cool completely.
  3. Make the Jam Glaze: Microwave the strawberry jam and water together for 15 to 20 seconds until warm and easily brushable.
  4. Slice and Glaze the Cake Layers: Slice each cooled cake layer horizontally into two equal halves. Brush each layer generously with the warm jam mixture to add moisture and flavor.
  5. Prepare the Cream Cheese Frosting: In a stand mixer, beat the cream cheese until fluffy. Gradually add the powdered sugar, vanilla extract, and almond extract, continuing to beat until light and creamy. Refrigerate the frosting until ready for use.
  6. Make the Chantilly Cream: With a hand mixer, blend the vanilla pudding mix, powdered sugar, and milk until thickened. Gently fold in the thawed Cool Whip until fully incorporated. Chill for 15 minutes.
  7. Combine Frostings: Gently fold the chilled Chantilly cream into the cream cheese frosting to create a fluffy Chantilly frosting.
  8. Prepare the Berry Filling: Toss the chopped mixed berries with the lemon zest and lemon juice to brighten their flavor.
  9. Assemble Cake Layers: Using a piping bag, pipe a ring of Chantilly frosting around the edge of each cake layer to create a frosting border.
  10. Add Berry Filling: Fill the center of each frosted cake layer with the mixed berries, contained within the frosting border.
  11. Stack and Frost the Cake: Carefully stack the cake layers with berry filling inside and frost the entire outside of the assembled cake with the Chantilly frosting evenly.
  12. Decorate and Chill: Decorate the top of the cake with reserved whole berries for a beautiful presentation. Refrigerate the completed cake until ready to serve.

Notes

  • The substitution of milk and melted butter for water and oil in the cake mix creates a richer, more flavorful cake.
  • Using freezer jam is recommended for a fresher fruit flavor in the jam glaze.
  • Ensure the cream cheese is at room temperature before whipping to avoid lumps.
  • Chilling the Chantilly cream before folding helps maintain its fluffiness.
  • Slicing the cake layers horizontally allows for more filling layers and a balanced berry distribution.
  • Refrigerate the assembled cake to allow flavors to meld and the frosting to set properly.

Keywords: Berry Chantilly Cake, Whole Foods Copycat Cake, Cream Cheese Frosting, Berry Cake, Vanilla Cake with Berries

Find it online: https://freshrecipehub.com/copycat-whole-foods-berry-chantilly-cake-recipe/