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 Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert
Cuisine: American
Keyword: cake
Calories: 285kcal
Ingredients
Cake
1Duncan Hines White Cake Mix
3large whole eggs
1cupwhole milk
1/2cupbuttermelted and cooled slightly
Topping
1cupstrawberry preserves
Chantilly Icing
2cupsheavy cream
1.5cupspowdered sugar
1packageNeufchâtel Cheese8 ounces, at room temperature (must be at room temp)*
1-2teaspoonsvanilla extract
Instructions
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.