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BERRY CHANTILLY CAKE (WHOLE FOODS COPYCAT)

Print Recipe
Course Dessert

Ingredients

SIMPLE SYRUP

  • 1/3 CUP H20
  • 1/3 CUP WHITE SUGAR

VANILLA CAKE

  • 1 CUP H20
  • 4 EGG WHITES 1 EXTRA EGG WHITE FROM BOX INSTRUCTIONS
  • 1/2 CUP AVOCADO OIL
  • 1 BOX VANILLA OR WHITE CAKE MIX 15.25 OZ

ALMOND MASCARPONE FROSTING

  • 8 OZ PHILADELPHIA CREAM CHEESE 226G, COLD
  • 8 OZ MASCARPONE CHEESE 226G, COLD
  • 1 3/4 CUPS HEAVY WHIPPING CREAM COLD
  • 2 CUPS POWDERED SUGAR
  • 1/8-1/4 TEASPOON ALMOND EXTRACT START WITH 1/8 THEN ADD ANOTHER 1/8 FOR MORE FLAVOR AFTER TASTING, IF NEEDED (OPTIONAL)

FRESH BERRIES

  • 1 1/2 CUPS STRAWBERRIES, BLUEBERRIES, BLACKBERRIES, RASPBERRIES
  • EXTRA BERRIES FOR GARNISH

Instructions

SIMPLE SYRUP

  • COMBINE SUGAR AND WATER OVER MEDIUM HEAT UNTIL DISSOLVED, STIRRING, THEN LET COOL.

VANILLA CAKE

  • PREHEAT OVEN TO 350 DEGREES F.
  • SPRAY A METAL QUARTER SHEET PAN (9"X13"X1") WITH COOKING SPRAY. LINE SHEET WITH PARCHMENT PAPER PRESSING INTO THE SIDES, CORNERS, AND BOTTOM TO STICK TO THE COOKING SPRAY.
  • COMBINE BOX CAKE MIX AND 4 EGG WHITES WITH OIL AND WATER IN A STAND MIXER FOLLOWING BOX INSTRUCTIONS, BEAT FOR 2 MINUTES ON MEDIUM SPEED WHILE SCRAPING DOWN SIDES.
  • POUR INTO METAL SHEET PAN AND BANG ON THE COUNTER TO LEVEL CAKE MIX. BAKE FOR 25-28 MINUTES UNTIL JUST BAKED TURNING HALFWAY THROUGH FOR LEVELING IF YOU HAVE ISSUES IN YOUR OVEN (25 MINUTES WAS PERFECTLY GOLDEN FOR THIS CAKE).
  • REMOVE CAKE AND LET COOL 10 MINUTES ON A BAKING SHEET.
  • BRUSH CAKE TOP VERY LIGHTLY WITH 2 TABLESPOONS OF SIMPLE SYRUP, THEN PLACE A PIECE OF PARCHMENT PAPER ON TOP AND PRESS LIGHTLY DOWN TO COVER.
  • WRAP WHOLE CAKE WITH PLASTIC WRAP IN BOTH DIRECTIONS AROUND THE CAKE AND SHEET PAN. PLACE IN FREEZER FOR 2 HOURS, OVERNIGHT, OR UP TO 24 HOURS.

ALMOND MASCARPONE FROSTING

  • PLACE LARGE METAL BOWL IN THE FRIDGE AND REMOVE CAKE FROM FREEZER ONTO COUNTER.
  • USING A PADDLE ATTACHMENT ON A STAND MIXER, ADD COLD CREAM CHEESE AND POWDERED SUGAR ON LOW TO COMBINE, THEN SWITCH TO MEDIUM SPEED UNTIL NO LUMPS REMAIN (ABOUT 1 MINUTE).
  • SCRAPE DOWN THE SIDES OF THE BOWL AND ADD COLD MASCARPONE ON MEDIUM-HIGH SPEED UNTIL COMPLETELY COMBINED (ABOUT 1 MINUTE).
  • SCRAPE SIDES AND SLOWLY POUR IN HEAVY WHIPPING CREAM UNTIL COMPLETELY INCORPORATED, SCRAPING AS NEEDED THROUGHOUT.
  • ADD IN 1/4 TEASPOON ALMOND EXTRACT AND MIX, THIS WILL BE LOOSE BUT DON'T WORRY. TASTE HERE AND ADD ANOTHER 1/4 IF YOU'D PREFER MORE ALMOND FLAVOR. DON'T ADD ANY EXTRA IF YOU WANT JUST THE TINIEST AMOUNT OF ALMOND FLAVOR.
  • SWITCH TO WHISK ATTACHMENT IN THE STAND MIXER, START MIXING ON LOW SPEED, THEN INCREASE TO MEDIUM-HIGH SPEED SLOWLY FOR 2-3 MINUTES UNTIL YOU SEE RIBBONS START TO FORM.
  • INCREASE SPEED TO HIGH FOR 1-2 MINUTES UNTIL STIFF PEAKS FORM, SHOULD BE A WHIPPED CREAM/MOUSSE TEXTURE.
  • REFRIGERATE UNTIL READY TO USE.

ASSEMBLING CAKE

  • USING A BREAD KNIFE, SLICE OFF TINY SLICES OF THE TOP TO MAKE THE CAKE LEVEL AND FLAT. IF YOUR CAKE IS FLAT AND LEVEL AFTER BAKING THEN SKIP THIS STEP.
  • USING A 6" ROUND METAL CAKE RING OR BOWL, CUT OUT 2 FULL CIRCLES FROM THE QUARTER SHEET PAN CAKE ON OPPOSITE SIDES AS CLOSE TO THE EDGES AS POSSIBLE. THEN CUT OUT 2 HALF CIRCLES IN THE OPEN SECTIONS OF THE CAKE, USING A KNIFE TO CUT AROUND THE CIRCLES. (SEE PHOTO FOR REFERENCE).
  • ON A CAKE BOARD OR FLAT PLATE PUT A LITTLE BIT OF FROSTING IN THE CENTER AND PLACE ONE FULL CAKE ROUND ON TOP, PRESSING LIGHTLY.
  • BRUSH CAKE VERY LIGHTLY WITH 1/2 TABLESPOON SIMPLE SYRUP ON TOP OF THE CAKE.
  • COVER LAYER WITH FROSTING, SMOOTH FLAT AND TOP WITH A MIXTURE OF FRESH BERRIES, PRESSING LIGHTLY INTO THE FROSTING.
  • PLACE BOTH HALF CIRCLE CAKE PIECES ON THE EDGE OF THE CAKE AND FILL THE CENTER WITH SMALL PIECES OF LEFTOVER CAKE (NOT THE CUT ROUNDS) UNTIL THE ENTIRE CENTER IS FILLED WITH CAKE ACROSS THE TOP AND SIDES.
  • REPEAT THE SIMPLE SYRUP AND FROSTING LAYER WITH FRESH BERRIES ON TOP.
  • USING THE SECOND FULL ROUND PIECE OF CAKE, PLACE ON TOP AND BRUSH WITH SIMPLE SYRUP AGAIN.
  • COVER WITH THICK LAYER OF FROSTING AND START SPREADING FROM THE TOP TO THE SIDES UNTIL THE ENTIRE CAKE IS COVERED IN FROSTING. KEEP ADDING LAYERS OF FROSTING AND THEN SMOOTH IT OUT FROM TOP TO BOTTOM WITH SIMPLE SWOOSHES. YOU WILL HAVE A LITTLE FROSTING LEFTOVER.
  • ONCE SMOOTH, DECORATE CAKE TOP AND SIDES WITH FRESH BERRIES.
  • REFRIGERATE CAKE FOR 8 HOURS OR OVERNIGHT SO IT'S COMPLETELY SET.
  • CUT CAREFULLY AND SERVE STRAIGHT FROM THE FRIDGE.