Chantilly Sheet Cake

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If you love the Publix Chantilly Cake as much as I do, you need this Chantilly Sheet Cake recipe in your life. The rich and finely crumbed baker-style cake is topped with a slathering of preserves, a fluffy whipped Neufchatel icing, and garnished with fresh berries.

SouthernPlate's Chantilly Sheet Cake

I developed this Chantilly Sheet Cake recipe out of my undying love for the Publix Chantilly Cake found at my local supermarket in our area. My sources tell me there’s also a similar Whole Foods Berry Chantilly Cake. 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, so we took it home and immediately fell in love. When we found ourselves buying another one a few weeks later, I knew it was time to come up with my own Chantilly Sheet Cake recipe.

This starts with a boxed cake mix to keep it simple. But we incorporate a few tricks to spruce the soft and tender sponge cake up a bit. A light layer of berry jam sets it off and a fluffy whipped Neufchâtel icing completes the magic and practically melts in your mouth. Garnish with fresh berries for the final touch to what may very well be one of the best cakes you’ve ever tasted. Seriously.

Recipe Ingredients for Chantilly Sheet Cake.

Recipe Ingredients


  • Duncan Hines White Cake Mix
  • Large eggs
  • Whole milk
  • Butter that’s been melted and cooled slightly

Cake Topping

  • 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)
  • Vanilla extract
  • Fresh berries for garnish

How to Make Chantilly Sheet Cake

Place all the cake ingredients in a large bowl. Beat with an electric mixer until well combined and smooth (about 2 minutes), scraping down sides as needed.

Pour into a greased 9×13 baking dish and bake at 350 for about 35-40 minutes or until the center springs back when pressed lighting with your finger.

Pour preserves over warm cake.

While the cake is still hot, place preserves in a microwave-safe cup and microwave in 30-second intervals, stirring after each, until melted and pourable. Pour over the top of the cake and spread to cover if need be.

You don’t have to poke holes in it, just spread this over.

Allow the cake to cool completely.

Beat ingredients together to make icing for Chantilly Sheet Cake.

To Make The Icing

Place the heavy cream and confectioner’s sugar in a mixing bowl. Beat with an electric mixer until soft peaks form. Add the softened cheese and beat until stiff peaks form – this will happen kinda quickly.

Spread icing on the cooled Chantilly Sheet Cake.

Spread the icing onto the fully cooled cake.

Garnish Chantilly Sheet Cake with berries before refrigerating.

Garnish with berries of your choice, cover, and refrigerate for several hours before serving.

Slice of Chantilly Sheet Cake (inspired by Publix).

Oh my goodness, I am so excited about the thought of y’all trying this!

Because it really, really, really is THAT GOOD!

Slice of Chantilly Sheet Cake.

And you NEED it in your life!

Removing slice of Chantilly Sheet Cake.

In fact, I do believe I need another piece…

You are going to love this.

Please make it soon.


Store Berry Chantilly Cake leftovers in an airtight container in the fridge for up to 3 days. 

Recipe Notes

  • You can use any brand of cake mix in this Chantilly Cake recipe, including vanilla cake or white cake mix. I just used Duncan Hines when developing this and it turned out so great that I’m recommending that.
  • Use whichever fresh berries you like, whether that’s just one type or an assortment of strawberries, raspberries, blackberries, and blueberries.
  • The same goes for the preserves. You can use your favorite, which might be strawberry or raspberry jam.
  • For something different from the Publix Chantilly Cake, try another fresh fruit and jam combination like peach jam with fresh peach slices on top.

Recipe FAQs

What is Neufchatel cheese?

Neufchatel cheese is a soft unripened cheese that comes from France. Our version in the US, which is similar to cream cheese, is made from pasteurized milk and cream. Neufchatel from the US is slightly lower in calories than cream cheese and has slightly more moisture. Many Berry Chantilly Cake recipes opt for mascarpone cheese and cream cheese, but I prefer using this instead.

What is the difference between Chantilly Cake and Gentilly Cake?

The main difference between Chantilly Cake and Gentilly Cake is that Gentilly Cake uses buttermilk rather than regular milk in the cake batter. Its topping is also usually a fluffy combination of mascarpone and cream cheese too.

What is Chantilly cream?

Contrary to what you probably think, it’s nothing to do with the icing on top of this Berry Chantilly Cake Recipe. Instead, it’s sweetened whipped cream that originated in the French town of Chantilly in the 17th century. It’s made when you combine 1/2 vanilla bean, 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract.

Check out these other scrumptious cake recipes:

Honey Bun Cake Recipe

Aunt Sue’s Easy Pound Cake Recipe

Mini Red Velvet Cakes

Super Easy King Cake Recipe

Cheesecake Toppings & An Easy Cheesecake Recipe

Old-Fashioned Hummingbird Cake Recipe

Chantilly Sheet Cake

A rich cake topped with preserves, fluffy icing, and fresh berries, this Chantilly Sheet Cake recipe is for fans of the Publix Chantilly Cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: cake
Calories: 285kcal



  • 1 Duncan Hines White Cake Mix
  • 3 large whole eggs
  • 1 cup whole milk
  • 1/2 cup butter melted and cooled slightly


  • 1 cup strawberry preserves

Chantilly Icing

  • 2 cups heavy cream
  • 1.5 cups powdered sugar
  • 1 package Neufchâtel Cheese 8 ounces, at room temperature (must be at room temp)*
  • 1-2 teaspoons vanilla extract


  • Place the cake mix in a large bowl. Add the whole eggs, milk, and melted butter. Beat with an electric mixer until blended and smooth, about two minutes, scraping down sides as needed.
    1 Duncan Hines White Cake Mix, 3 large whole eggs, 1 cup whole milk, 1/2 cup butter
  • Spray a 9x13 baking dish with cooking spray. Spread the cake batter evenly into the pan. Bake at 350 for about 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Just before removing the cake from the oven, place the 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.
    1 cup strawberry preserves
  • Place the heavy cream and confectioner's sugar in a mixing bowl. Beat with an electric mixer until soft peaks form. Add softened cheese and vanilla and beat until stiff peaks form, this will happen kinda quickly. Spread onto the fully cooled cake.
    2 cups heavy cream, 1.5 cups powdered sugar, 1 package Neufchâtel Cheese, 1-2 teaspoons vanilla extract
  • Garnish with fresh berries, cover, and refrigerate for several hours before serving.


*This is found right next to the cream cheese and costs about the same.


Calories: 285kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

Chantilly Sheet Cake from SouthernPlate

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

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  1. 5 stars
    I made this for a coworker that’s been talking about a chantilly cake for weeks. Her husband also bought her one from Publix she brought in a slice for us to do a taste test. I’ll say the cake was a little better texture on the bakery one, a little lighter/finer textured, but this frosting blew the bakery one away. Theirs had a slightly artificial taste to it, and kinda just tasted like whipped buttercream. This was amazing. Not quite a cream cheese frosting, but close.

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