Berry Chantilly Bundt Cake from Cake Mix
Berry Chantilly Bundt Cake from Cake Mix
Ingredients
For the Cake
- 1 package French vanilla cake mix
- 4 eggs, room temperature
- 1 cup Greek yogurt, room temperature
- 1/4 cup butter, melted
- 1/4 cup vegetable oil
- 1 cup milk, room temperature
- 1 tablespoon vanilla extract
For the Chantilly Frosting
- 8 ounces cream cheese, room temperature
- 8 ounces mascarpone, room temperature
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon almond extract
- 1 1/2 cups powdered sugar, up to 2 cups, to taste
- 2 cups whipping cream
For the Topping
- 1 cup mixed berries, up to 1 1/2 cups
- 5 strawberry halves, for garnish
Instructions
- 1
In a large bowl, combine the cake mix, eggs, Greek yogurt, melted butter, vegetable oil, milk, and vanilla extract. Mix until the batter is smooth and well combined.
⏱️ 5 min
- 2
Cover the bowl with plastic wrap and let the batter rest for 15 to 45 minutes to hydrate. While the batter rests, preheat your oven to 350°F and generously grease a 10-cup bundt pan.
⏱️ 45 min•🌡️ 350
- 3
Give the hydrated batter one final mix by hand, then carefully pour it into the prepared bundt pan.
⏱️ 2 min
- 4
Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
⏱️ 40 min
- 5
Let the cake cool in the bundt pan for 15 minutes. After 15 minutes, carefully invert the cake onto a wire rack to cool completely. This cooling process can take up to 45 minutes.
⏱️ 60 min
- 6
While the cake cools, prepare the Chantilly frosting. In a separate bowl, whip the 2 cups of whipping cream until stiff peaks form. Set aside.
⏱️ 5 min
- 7
In another bowl, combine the room temperature cream cheese, mascarpone, vanilla bean paste, almond extract, and powdered sugar. Mix with an electric mixer until the mixture is smooth and creamy.
⏱️ 5 min
- 8
Gently fold the prepared whipped cream into the cream cheese mixture until it is well combined and fluffy.
⏱️ 3 min
- 9
Once the cake is completely cool, carefully slice it horizontally into two equal halves. Place the bottom half of the cake on your serving plate.
⏱️ 3 min
- 10
Pipe or spread a generous layer of Chantilly frosting onto the bottom half of the cake. Evenly distribute the mixed berries over the frosting.
⏱️ 2 min
- 11
Carefully place the top half of the cake over the berries. Pipe or spread the remaining frosting on top of the cake. Garnish with the strawberry halves.
⏱️ 2 min
Kitchen Tools
Berry Chantilly Bundt Cake from Cake Mix
For the Cake
- 1 package French vanilla cake mix
- 4 eggs, room temperature
- 1 cup Greek yogurt, room temperature
- 1/4 cup butter, melted
- 1/4 cup vegetable oil
- 1 cup milk, room temperature
- 1 tablespoon vanilla extract
For the Chantilly Frosting
- 8 ounces cream cheese, room temperature
- 8 ounces mascarpone, room temperature
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon almond extract
- 1 1/2 cups powdered sugar, up to 2 cups, to taste
- 2 cups whipping cream
For the Topping
- 1 cup mixed berries, up to 1 1/2 cups
- 5 strawberry halves, for garnish
Instructions
- 1
In a large bowl, combine the cake mix, eggs, Greek yogurt, melted butter, vegetable oil, milk, and vanilla extract. Mix until the batter is smooth and well combined.
⏱️ 5 min - 2
Cover the bowl with plastic wrap and let the batter rest for 15 to 45 minutes to hydrate. While the batter rests, preheat your oven to 350°F and generously grease a 10-cup bundt pan.
⏱️ 45 min•🌡️ 350 - 3
Give the hydrated batter one final mix by hand, then carefully pour it into the prepared bundt pan.
⏱️ 2 min - 4
Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
⏱️ 40 min - 5
Let the cake cool in the bundt pan for 15 minutes. After 15 minutes, carefully invert the cake onto a wire rack to cool completely. This cooling process can take up to 45 minutes.
⏱️ 60 min - 6
While the cake cools, prepare the Chantilly frosting. In a separate bowl, whip the 2 cups of whipping cream until stiff peaks form. Set aside.
⏱️ 5 min - 7
In another bowl, combine the room temperature cream cheese, mascarpone, vanilla bean paste, almond extract, and powdered sugar. Mix with an electric mixer until the mixture is smooth and creamy.
⏱️ 5 min - 8
Gently fold the prepared whipped cream into the cream cheese mixture until it is well combined and fluffy.
⏱️ 3 min - 9
Once the cake is completely cool, carefully slice it horizontally into two equal halves. Place the bottom half of the cake on your serving plate.
⏱️ 3 min - 10
Pipe or spread a generous layer of Chantilly frosting onto the bottom half of the cake. Evenly distribute the mixed berries over the frosting.
⏱️ 2 min - 11
Carefully place the top half of the cake over the berries. Pipe or spread the remaining frosting on top of the cake. Garnish with the strawberry halves.
⏱️ 2 min