Easy Layered Sheet Cake with Chantilly Cream & Fresh Fruits: Your Ultimate Go-To Recipe
This remarkable layered sheet cake is a true kitchen chameleon, effortlessly transforming a simple bake into a show-stopping dessert. With its tender, fluffy layers, rich Chantilly cream, and vibrant fresh fruits, it’s designed to impress on any occasion. Whether you’re celebrating a milestone birthday, hosting a casual brunch, or simply craving a delightful homemade treat, this versatile cake promises to be your new favorite go-to recipe. It’s not just a cake; it’s a canvas for your creativity, adaptable to seasons and personal preferences, ensuring every slice is a moment of pure joy and a truly memorable experience for your guests.
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For a long time, I debated sharing this particular recipe. Its inherent simplicity almost made me question its necessity; surely, the internet already overflows with countless sheet cake recipes. Yet, this isn’t just another recipe. This is my trusted, perfected, go-to sheet cake – the one I turn to time and again for its consistent results and effortless elegance. And I realized that if I, a passionate baker, spent years searching for such a reliable staple, many others in the home baking community might be doing the same. It’s a recipe born out of countless baking experiments, a few frustrating failures, and a genuine desire for a versatile, adaptable cake base that could simplify entertaining and bring joy to everyday moments.
My quest for the ultimate sponge cake began in earnest when I was developing my first e-book, Sweet Spot. I wasn’t just looking for a good cake; I wanted to create a foundational recipe that was incredibly easy to execute yet supremely versatile in its application. The overarching goal was a cake base flexible enough to be dressed up or down, suitable for everything from elaborate birthday celebrations to a simple “just-because” afternoon tea. During that intense testing period, I explored numerous variations, experimenting with classic flavors like vanilla, rich chocolate, and aromatic coffee. I also pushed its boundaries in terms of form, successfully transforming it into elegant layered cakes, delightful jelly roll cakes, and charming cupcakes. With each successful adaptation, producing light and fluffy results every time, I knew I had stumbled upon a true winner – a cake base that truly could do it all, providing endless possibilities for any dessert dream.
It didn’t take long for me to realize the true potential of this versatile cake base extended far beyond its initial forms. I soon discovered I could use the same basic batter to quickly assemble a magnificent layered cake with minimal fuss. By baking the entire cake mixture in a single, large baking sheet – similar to how one would prepare a thin sponge for a rolled cake or Swiss roll – I could then effortlessly slice it in half. This innovative approach allowed me to create two perfectly even layers, ready to be filled with a simple, yet utterly delicious, combination of velvety Chantilly cream and vibrant fresh fruits. Stacking these two tender pieces instantly transforms a humble sheet cake into an impressive, multi-layered dessert. Adding a generous amount of fresh, seasonal fruits elevates it further, introducing both a refreshing tartness and beautiful bursts of color, creating a visually stunning centerpiece that is guaranteed to delight any crowd and earn you endless compliments.
To specifically tailor this recipe for a magnificent Layered Sheet Cake, I made a crucial update to my original sponge cake base: I enhanced its volume and delicate fluffiness. While a thin, pliable cake is ideal for rolling into a jelly roll, a layered cake truly benefits from a more substantial and impressive height, offering that satisfying lift and an elegant profile. To achieve this desired airy and lofty texture, I introduced a classic baking technique: separating the eggs. The egg yolks are meticulously mixed with the sugar and other wet ingredients, forming the foundational richness and moisture of the cake batter. Meanwhile, the egg whites are whipped separately until they form soft, ethereal peaks – a process that incorporates a significant amount of air. These billowy whipped whites are then delicately folded into the batter at the very end. This meticulous, yet simple, step infuses the cake with a remarkable amount of air, resulting in a fabulously airy, incredibly tender, and impressively tall crumb. The outcome is a cake that not only looks beautifully festive and professional when assembled but also cuts cleanly and easily, ensuring elegant, perfect slices for everyone.
Helpful Tips for Creating Your Perfect Layered Sheet Cake
Achieving a perfectly baked and beautifully assembled layered sheet cake is simpler than you might think, especially when you arm yourself with a few expert tips and tricks. These insights will help you navigate the baking process with confidence, ensuring a delicious and visually appealing result every single time you bake this delightful dessert.
- Choosing the Right Baking Sheet for an Even Bake: The very foundation of a great sheet cake starts with selecting the appropriate pan. This recipe is specifically designed for a standard half-sheet pan, which typically measures 13 x 18 inches (33 x 46 cm). My strong recommendation is to opt for commercial-type aluminum baking sheets over nonstick varieties. Why? Lighter-colored aluminum pans conduct heat more gently and evenly across their surface, which is absolutely crucial for preventing excessive browning on the delicate edges and bottom of your sponge cake. This ensures a consistent, beautiful golden hue and a perfectly tender, moist crumb throughout the entire cake. Furthermore, always ensure your baking sheet is at least 1 inch (2.5 cm) deep; this ample depth allows the cake batter to rise properly without overflowing, helping it achieve that impressive, airy volume we’re aiming for.
- The Non-Negotiable Power of Parchment Paper: If there’s one shortcut you should never, ever take when baking this particular cake, it’s skipping the parchment paper. Thoroughly greasing and meticulously lining your baking sheet with parchment paper is an absolutely essential step for a stress-free and successful unmolding process. This simple, yet incredibly effective, technique guarantees that your beautifully baked cake will lift out of the pan in a snap, completely intact and ready for assembly. Trust me, preventing the frustration of a cake stuck stubbornly to its pan is worth every single inch of parchment!
- Embrace Berry Diversity and Explore Other Seasonal Fruits: While plump, juicy raspberries, as beautifully photographed, make for a stunning and undeniably delicious filling, this Layered Sheet Cake is incredibly versatile when it comes to fruit choices. Feel absolutely free to experiment with other vibrant berries like sweet strawberries, bursting blueberries, or tart blackberries for different bursts of flavor and captivating color. And please, don’t limit yourself to just berries! When stone fruit season arrives with its abundance of fresh produce, I enthusiastically swap them in – succulent, ripe apricots and tender peaches are fantastic alternatives, offering a luscious texture and a wonderful sweet-tart balance. The key to success is always to use fresh, perfectly ripe, and in-season fruits for the absolute best flavor and textural contrast against the luxurious, sweet Chantilly cream.
- Unleash Your Creativity with Unique Garnishes and Thoughtful Flavor Pairings: Beyond the vibrant fruit, the garnish presents yet another fantastic opportunity to add an extra layer of sophistication, personal flair, and bespoke flavor to your layered sheet cake. I personally adore adding a delicate splash of rose water to crushed raspberries and then adorning the top of the cake with elegant, edible rose petals for a truly exquisite and fragrant finish. But the possibilities are truly endless! Think about complementary flavors that will beautifully elevate your chosen fruit. Consider what notes will enhance the sweetness, add a contrasting tartness, or introduce an unexpected aromatic dimension. Here are some inspiring ideas to get you started on your very own flavor adventure:
- Strawberries + Hibiscus: Infuse the mashed strawberries with a touch of hibiscus syrup for an exotic, floral note, and then crown your cake with beautiful dried hibiscus petals for a visually striking and uniquely aromatic touch.
- Strawberries + Orange: For a bright, refreshing, and zesty contrast, mix a splash of orange liqueur or fragrant orange blossom water into your mashed strawberries. Finish with finely grated fresh orange zest over the top to really enhance that vibrant citrus aroma.
- Blueberries + Lemon: The vibrant, sunny tartness of Limoncello beautifully complements the sweetness of blueberries. Stir it into the mashed fruit mixture and sprinkle fresh lemon zest generously over the top for an invigorating burst of refreshing flavor.
- Blackberries + Lavender: Create a sophisticated, aromatic pairing by mixing a small amount of crushed dried lavender flowers into your mashed blackberries. Garnish delicately with fresh or dried lavender blossoms for an undeniably elegant and fragrant presentation.
- Apricots + Chamomile: For a delicate and wonderfully soothing combination, mix a few crushed dried chamomile buds into your mashed apricots. Adorn the finished cake with dried chamomile buds or fresh chamomile flowers for a subtle, earthy, and truly unique charm.
- Peaches + Almonds: Enhance the natural sweetness of peaches with the warm, comforting, and nutty notes of Amaretto or a tiny drop of pure almond extract. Crown your creation with beautifully toasted sliced almonds for a delightful crunch, added texture, and an irresistible aroma.
Pin Recipe
Easy, Versatile Layered Sheet Cake
Ingredients
For the Vanilla Sponge Sheet Cake
- 2 cups 500 ml all-purpose flour
- 2 tsp 10 ml baking powder
- Pinch kosher salt or fine sea salt
- 6 eggs divided
- 1 1/2 cups 375 ml granulated sugar
- 2/3 cup 160 ml milk
- 1 tbsp 15 ml pure vanilla extract
For the Chantilly Cream
- 2 cups 500 ml heavy cream (35% m.f.)
- 1/2 cup 125 ml powdered sugar, sifted
- 1 tsp 5 ml pure vanilla extract
For the Fruit Filling
- 3 cups 750 ml fresh raspberries, or your choice of: blueberries, blackberries, hulled and quartered strawberries, pitted and sliced apricots, or pitted and sliced peaches
- 1 tbsp 15 ml granulated sugar
- 1 tbsp 15 ml rose water, or other flavoring of your choice (see suggestions in the notes below)
- Dried rose petals or other garnish of your choice (see suggestions in the notes below)
Instructions
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For the Vanilla Sponge Sheet Cake: Preheat the oven to 350°F (175°C). Grease a 13 x 18-in (33 x 46 cm) baking sheet with cooking spray, and then line the bottom of the pan with parchment paper.
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In a large mixing bowl, sift the flour, baking powder, and salt, then whisk to mix the dry ingredients together. Set aside.
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In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, if using a handheld mixer), beat the egg yolks and sugar together until the mixture is pale and fluffy and falls from the beater in ribbons, 1 to 2 minutes. Scrape down the bowl, then add the milk and vanilla and whisk to incorporate. Add the dry ingredients and fold with a spatula to incorporate.
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In a clean bowl, beat the egg whites until soft peaks form. Transfer the beaten egg whites to the bowl with the cake mixture, then gently fold to incorporate.
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Pour the batter into the prepared baking sheet and even out the using a spatula. Bake for about 18 minutes, or until light golden brown and a toothpick inserted in the center each cake comes out clean. Transfer to a wire rack and let cool to room temperature.
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While the cake cools, prepare the Chantilly cream filling: Pour the heavy cream in a large mixing bowl, then add the powdered sugar and vanilla extract. Beat until soft peaks form, about 3 to 5 minutes. Cover the bowl with plastic wrap and refrigerate until needed.
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Unmold the cake: slide a sharp knife all around the edge of the pan, then use a spatula to help you lift the cake out of the pan. Invert to a large cutting board. Using a serrated knife, slice off the uneven edges of the cake (these make a great snack!), then slice the cake in two to create two even rectangles (each rectangle should measure about 12 x 8 inches / 30 x 20 cm).
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Prepare the fruit filling: Measure out half of the fruits (keep the remaining half to use as topping). If using berries, transfer to a shallow bowl and roughly mash the fruits with a fork so they break down a bit and release some of their juices. Mix in the sugar and flavoring of your choice. If using stone fruits, dice the sliced fruits, then transfer to a shallow bowl and roughly mash the fruits with a fork so they break down a bit and release some of their juices. Mix in the sugar and flavoring of your choice. (It’s best to prepare the fruits right before assembling the cake because they will keep on releasing juices upon sitting.)
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To assemble the cake: Set one of the cake rectangles on a large serving plate, a baking sheet covered with parchment paper, or a cutting board. Cover with half of the Chantilly cream, then spoon the mashed fruit filling over the cream. Cover with the second cake rectangle. Slather on the remaining Chantilly cream, then top with the reserved fresh fruit and garnish of your choice.
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Serve immediately, or refrigerate for up to two hours before serving. This cake is best enjoyed the day it is made.
Notes
- Strawberries + Hibiscus (mix hibiscus syrup into the mashed fruits + use dried hibiscus to garnish)
- Strawberries + Orange (mix orange liqueur or orange blossom water into the mashed fruits + use orange zest to garnish)
- Blueberries + Lemon (mix Limoncello into the mashed fruits + use lemon zest to garnish)
- Blackberries + Lavender (mix crushed dried lavender flowers into the mashed fruits + use fresh or dried lavender flowers to garnish)
- Apricots + Chamomile (mix crushed dried chamomile buds into the mashed fruits + use dried chamomile buds or fresh chamomile flowers to garnish)
- Peaches + Almonds (mix Amaretto or a drop of almond extract into the mashed fruits + use toasted sliced almonds to garnish)
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
This Layered Sheet Cake is truly more than just a dessert; it’s a celebration of simple pleasures and creative possibilities. Its delicate, airy sponge, luxurious Chantilly cream, and vibrant fresh fruit filling create a harmonious balance of flavors and textures that is truly irresistible. Whether you stick to the classic berry and rose water combination or venture into unique pairings like apricots and chamomile, this recipe invites you to make it your own and unleash your inner pastry chef. It’s designed for sharing joy and creating lasting memories, making it perfect for intimate gatherings, festive holidays, or simply brightening an ordinary day with a touch of homemade elegance and irresistible flavor. Don’t be shy – dive in and discover the delight of creating this beautifully versatile and utterly delicious cake!
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