Everyone has been creating their own version of the viral Chantilly Berry Cake, and this sheet-pan version couldn’t be easier. It starts with a light, moist cake made with a Betty Crocker™ vanilla cake mix. Egg whites are used instead of whole eggs to make a light-textured cake, and sour cream is added for extra moisture. The cake gets brushed with a syrup for even more moisture. It is then covered in a mascarpone and cream cheese frosting and topped with fresh berries. It’s simple to make and perfect for a crowd.
Heat oven to 325°F. Grease an 18x13-inch sheet pan with cooking spray.
In a large bowl, whisk water, oil, sour cream, egg whites, and vanilla until combined. Add cake mix and whisk until smooth. Pour into the sheet pan.
Bake 15 to 20 minutes or until cake springs back when lightly touched in the center. Remove from the oven to a cooling rack. Cool completely, about 45 minutes.
In a small saucepan, heat syrup ingredients over medium heat until the sugar is dissolved, stirring occasionally. Using a pastry brush, brush a thin layer of syrup over the cake. Not all syrup will be used at this point; reserve remaining syrup.
In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, and powdered sugar until smooth. Add the cream, vanilla, and almond extract; beat until smooth and no lumps remain. Attach the whisk attachment to the mixer and beat until thick and fluffy. Spread the cream cheese mixture over the cake using an offset spatula.
Arrange the berries over the cream cheese mixture. Brush the berries with the reserved syrup. Cut into squares to serve. Store in the refrigerator.
