Chantilly Sheet Cake
Printable recipe card is at the bottom of this post
This cake is destined to be a classic for birthdays, showers, anniversaries, and even weddings.
It’s that special.
I developed this recipe out of my undying love for the Chantilly Cake at Publix supermarkets here in our area. My husband and I have birthdays just two weeks apart so a few months ago we decided to head over there and pick out a birthday cake for ourselves. Chantilly Cake immediately caught our eye, we took it home, and fell in love. A few weeks later when we found ourselves buying another one and I knew it was time to come up with my own recipe.
This starts with a boxed mix to keep it simple, but we incorporate a few tricks to spruce that mix up a bit. A light layer of berry jam sets it off and a fluffy whipped Neufchâtel icing completes the magic. Garnish with berries for the final touch to what may very well be one of the best cakes you’ve ever tasted. Seriously.
For the cake, you’ll need: Duncan Hines White Cake Mix*, large eggs, whole milk, and butter that has been melted and cooled slightly. Exact measurements are in the printable recipe card at the bottom of this post.
For the topping you’ll need: Strawberry Preserves, Heavy Cream, Powdered Sugar, Neufchâtel Cheese (it’s right next to the cream cheese and says 1/3 the fat on the package), and some vanilla.
To garnish, and this is important, fresh berries are a must. They absolutely complete this cake. Just grab your favorites.
*You can use another cake mix but I used Duncan Hines when developing this and it turned out so great that I’m reccomending that.
Place all cake ingredients in a large mixing bowl. Beat with electric mixer until well combined and smooth, scraping down sides as needed, about two minutes. Pour into greased 9×13 baking dish and bake at 350 for about 35-40 minutes or until center springs back when pressed lighting with your finger.
Allow cake to cool completely.
Spread onto fully cooled cake.
Garnish with berries of your choice, cover, and refrigerate for several hours before serving.
Oh my goodness, I am so excited about the thought of y’all trying this!!!
Because it really, really, really is THAT GOOD!
And you NEED it in your life!
In fact, I do believe I need another piece…
You are going to love this.
Please make it soon.
Chantilly Sheet Cake
Author: Christy Jordan Serves: 9x13 cake
Ingredients For cake:
- Duncan Hines White Cake Mix
- 3 large whole eggs
- 1 cup whole milk
- ½ cup butter, melted and cooled slightly
- 1 cup strawberry preserves
- 2 cups heavy cream
- 1.5 cups powdered sugar
- 8 ounces Neufchâtel Cheese, at room temp (must be at room temp)*
- 1-2 teaspoons vanilla
Instructions
- Place cake mix in large mixing bowl. Add whole eggs, milk, and melted butter. Beat with an electric mixer until blended and smooth, about two minutes, scraping down sides as needed.
- Spray a 9x13 baking dish with cooking spray. Spread cake batter evenly into pan. Bake at 350 for about 30 minutes, or until toothpick inserted in center comes out clean.
- Just before removing cake from oven place strawberry preserves in a microwave safe bowl or measuring cup. Microwave at 30 second intervals, stirring after each, until preserves become runny. Spread preserves evenly over hot cake. Allow cake to cool completely
- Place heavy cream and confectioner's sugar in mixing bowl. Beat with electric mixer until soft peaks form. Add softened cheese and vanilla and beat until stiff peaks form, this will happen kinda quickly. Spread onto fully cooled cake.
- Garnish with fresh berries, cover, and refrigerate for several hours before serving.
Notes *This is found right next to the Cream Cheese and costs about the same.
3.4.3177
This recipe is a part of Meal Plan Monday and the Weekend Potluck!
Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It’s all about the memories.
~Buddy Valastro
