Chantilly Cake is an easy and delicious cake that starts with a simple cake mix and is layered with luscious cream cheese icing and an abundance of fresh fruit. Bursting with blackberries, kiwi, raspberries, and cherries, every bite is light, creamy, and full of fresh flavor. This beautiful cake has become a family favorite and is requested year after year for birthdays and special celebrations!
Whether you’re making it for a birthday party, holiday gathering, or just because, this crowd-pleasing dessert is sure to impress.
Chantilly Cake
Chantilly cake with cream cheese frosting. Everyone loves the fresh fruit layers, and the colorful slices make an impressive presentation when served. If you’re looking for a crowd-pleasing dessert that’s simple to make but looks bakery-worthy, this Chantilly Cake is sure to become a favorite in your home too!
12
servings15
minutes23
minutes430
kcal43
minutesKeep the screen of your device on
Ingredients
1 13.25 yellow cake mix
1 cup milk
1 Tablespoon vanilla extract
3 large eggs
1 large egg white
1 cup melted butter
- Cream Cheese Icing
16 ounces softened cream cheese
1/2 cup butter softened
1 teaspoon vanilla extract
2 cups powdered sugar sifted
Directions
- Preheat oven to 350°F (175°C). Prepare cake pans by greasing and flouring them or lining with parchment paper.
- Add the cake mix, milk, eggs, egg white, and vanilla extract to a large mixing bowl.
- Mix on low speed for 30 seconds, scraping down the sides of the bowl as needed.
- Add the melted butter and mix on medium speed for 2 minutes until the batter is smooth and well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 23–28 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool
- Cream Cheese Icing
- Add the cream cheese to a large mixing bowl and beat until smooth and creamy.
- Add the softened butter and vanilla extract. Mix until fully combined and fluffy.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.
- Increase to medium speed and beat until the frosting is smooth, light, and creamy.
- If needed, scrape down the sides of the bowl and mix again until no lumps remain.
Refrigerate for 15–20 minutes before frosting the cake for easier spreading.
Perfect for layering and frosting your Chantilly Cake with fresh blackberries, kiwi, raspberries, and cherries. 🍰🫐🥝🍒🍓
Recipe Video
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Thank you,
Mary
@Southernspoon