8 Inch Berry Chantilly Sheet Cake (Copycat Whole Foods Recipe)

Steps

1. First, make the White Almond Cake. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray two 8 x 8-inch square pans with cooking spray and line the bottom of the pans with parchment paper. Spray the parchment, too.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Mix the wet ingredients. In a liquid measuring cup, whisk together the half-and-half, oil, and almond extract.
4. Cream the butter and sugar, then add the egg whites. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium until light, fluffy, and doubled in volume, 3 to 4 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg whites, and beat until the mixture is smooth, about 1 minute.
5. Add the dry ingredients in 3 parts, alternating with the wet ingredients in 2 parts. With the mixer on low, gradually add the dry ingredients in three parts, alternating with the wet ingredients, beginning and ending with the dry ingredients. Beat until the last of the dry ingredients are just combined. Scrape down the bottom and sides of the bowl once more and beat for 30 seconds.
6. Assemble the cakes for baking. Divide the batter evenly between the pans; if using a digital scale to measure out the layers, note that this recipe makes around 25 ounces (709 grams) of batter. Pour 12.5 ounces (355 grams) of batter into each pan.
7. Bake the cakes. Bake for 18 to 20 minutes. When done, the top of the cake should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached.Cool completely in the pans on a wire rack before assembling the cake.
8. Prep the Chantilly Cream Cheese Frosting. While the cakes are baking, prep the chantilly cream cheese frosting.In a stand mixer fitted with the paddle attachment, combine the cream cheese and confectioners' sugar. Beat on medium-low for 1 minute, before increasing the mixer speed to medium-high and beating until smooth, another 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.Reduce the mixer speed to low. Add the mascarpone and beat until just combined. With the mixer still on low, slowly pour in the heavy cream, scraping down the sides of the bowl with the rubber spatula as needed. Mix until just combined.Cover the bowl with plastic wrap and refrigerate for at least 1 hour while you prep the fruit.
9. Prep the fruit. While the frosting is chilling, prep the fruit. Rinse the strawberries, blackberries, blueberries, and raspberries in a colander. Pat the berries to dry with a kitchen towel.Hull the strawberries, and slice each strawberry into quarters from tip to stem. Slice the remaining blackberries in half.In a large bowl, mix together all the berries. Set aside about a third of the berries (around 5 ounces or 142 grams) to garnish the cake.
10. Whip the Chantilly Cream Cheese Frosting. Once the frosting has chilled for at least 1 hour and you're ready to assemble the cake, finishing whipping the Chantilly Cream Cheese Frosting.Affix the whisk attachment to the stand mixer. Whisk the frosting on medium-high until stiff peaks form, about 1 to 2 minutes. Be careful not to overwhip!
11. Assemble the Berry Chantilly Cake. If necessary, level the top of both cakes. Place one of the cake layers on a cake board or serving platter in the center of a rotating cake stand. Use a pastry brush to brush 2 Tablespoons of simple syrup all over the top of the cake layer.Use a rubber spatula or cookie dough scoop to drop ½ cup of frosting (around 3.5 ounces or 99 grams) in the middle of this cake layer. Spread it evenly all over the top, just like you would spread butter on toast. Spoon the remaining berries filling over the frosting, distributing it randomly but evenly.Place the second cake on top of the berries, stacking it evenly on top of the first cake. Use the pastry brush to brush the remaining syrup all over the top of this cake layer.
12. Crumb coat the cake. Cover the surface of the entire layer cake with a thin layer of frosting. Use just enough frosting to cover the entire cake completely. Refrigerate, uncovered, for 30 minutes to stiffen and "set" the frosting.
13. After the crumb coat sets, finish frosting the cake. Cover the cake completely with the remaining frosting, using an offset spatula to spread the frosting all over the top and sides of the cake evenly. Garnish the top of the cake with the berries that were set aside to garnish the cake.
14. Chill, serve, and store. Refrigerate the cake for at least 2 hours before serving, but preferably overnight. When ready to serve, slice into 9 square slices. The assembled cake cane be store in the refrigerator for up to 3 days. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out.