Fruit Cream Cake

Helene

(1)

Introducing this fruit cream cake: a mouthwatering layer cake bursting with fresh fruits and fluffy whipped cream, a true celebration of flavors.

a three-layer fruit cream cake, placed on a cake stand, with napkin and dessert plates around.

Each slice offers an explosion of tastes and textures. The cake is super moist, and the whipped cream perfectly complements the natural sweetness of the fruits. This fresh fruit cream cake is a delicious and heavenly dessert.

Top view of a three-layer fruit cream cake, placed on a cake stand.

Fresh Fruit Cream Cake: 5 Reasons to Give It a Try!

  • The perfect cake for any special occasion or simply if you want to treat your family to a nice dessert.
  • Stunning, effortless presentation with a semi-naked cake with fruits on top; it looks like it’s from a bakery.
  • Bursting with flavors: Nothing is better than a vanilla cake with fresh fruits and creamy whipped cream.
  • Customizable: You can choose a variety of fruits based on personal preferences or seasonal availability.
  • Easy to follow-recipe, approachable for new bakers.

Ingredient Notes

Here are some helpful notes about key ingredients to help you select the best options for ensuring recipe success. Full list at the bottom of the page.

For the vanilla cakes:

  • Make sure to use good-quality vanilla extract.
  • Fine sugar: you can use caster or granulated sugar.
  • Milk: whole or 2% milk-fat
  • vegetable oil with a neutral flavor like canola oil / rapeseed oil.

Mixed Fruits: Use fresh fruits for the best flavor. Some frozen fruits have extra water, which may affect the texture of your batter.

For this cake, I opted for a mix of strawberries, raspberries, blueberries, golden kiwis, and pineapples. Feel free to mix in other fruits of your choice. Check out the “Variation” section below for delicious fruit combinations that pair well together.

Fresh whipped cream frosting: For the best results, use full-fat heavy cream and full-fat mascarpone cheese. Avoid opting for a light version, as the fat content helps stabilize the whipped cream and ensures it holds its shape.

A fruit cream cake cut to show the inside with layers of fluffy cream and fresh fruits.

Useful tools

  • 3 x 6 inch / 15 cm round cake pans
  • hand mixer
  • palette spatula
  • piping bag with a tip
  • cake board
  • turntable
  • cake scraper / frosting smoother 

Some of these tools will make the fruit cream cake-making process easier, but they’re not all compulsory.

How to make this cake?

Here is a summary of the recipe. Get all the ingredients, measurements, and instructions at the end of this post.

Bake the vanilla cakes: In a large mixing bowl, combine all the dry ingredients. Then, add the wet ingredients to the dry mixture and stir until well combined. Transfer the batter to cake pans and bake.

Fruits inside: Dice the fruits, depending on their size and place them into a bowl. Add sugar, then let sit for 30-45 minutes. Then, strain off the excess juice through a sieve.

A fruit cream cake in process, with three layers of vanilla cake on the left side of the image and a sieve filled with fresh fruits on the right side.

Homemade whipped cream: In a large bowl, add all of the ingredients. Using an electric mixer, beat at a slow speed until everything is incorporated. Then, gradually increase the speed slightly and continue to whip until stiff peaks start to form

Once the cakes are baked and cooled, proceed to the assembly.

Fill the cake: If needed, level the cakes to remove any domes and to have flat cakes (with a cake leveler or a long-serrated knife).

Spread the whipped cream evenly on top of the first cake and pipe a rim around the edge to prevent the fruits from slipping.

A fruit cream cake in process, with a bowl of whipped cream on the left side of the image and a layer of cake with whipped cream spread on it on the right side.

Then, top the cake with fruits inside, in the center over the whipped cream until the edge of the dam.

Top again with whipped cream and spread evenly with a palette spatula.

A fruit cream cake in process, with a layer of cake with whipped cream spread on it topped with fresh on the left side of the image. The cake is further topped with another layer of whipped cream on the right side.

Top with the second cake layer, and repeat the process.

Top with the third layer, making sure the layer cake is upside down to have a perfectly flat surface on the top.

Frost the cake: Using an offset spatula, cover the sides and top of the cake with the remaining whipped cream. Use a frosting smoother to smooth the side.

a fruit cake in process of decorating with the frosting set on the left side of the image and and the top of the cake is decorated with a spiral of whipped cream on the right side.

Decorate the top making a spiral around the edge of the cake and add fresh fruits on top.

Tips

For the vanilla cakes

  • Ingredients at room temperature: It’s easier to combine
  • Don’t overmix the batter, mix until just combined.
  • Divide the batter evenly by weighing it (about 300g in each cake pan)
  • Use aluminum cake pans for best results.
  • Use a wet strip around the sides of the pan. It prevent hard edges, domed cakes.
  • To ensure that your cakes remain moist, be careful not to overbake them.

Fresh fruits

  • It is best to avoid using frozen fruits as they often contain higher water content.
  • If you fruits are too juicy, dice them and place them on a kitchen paper to remove excess of water.
  • For best flavor, prefer fruits that are in season.

 Whipped cream :

  • Use chilled heavy cream.
  • Mascarpone cheese stabilizes the whipped cream. Stir it before with a spoon or spatula to smooth it a bit.
  • Start whipping the ingredients at low speed and gradually increase the speed. It helps for a stable whipped cream.
  • Avoid store-bought whipped cream; they’re less stable than homemade.

Assembly:

  • Let the cakes cool completely before frosting. Whipped cream can’t be added to warm cakes or will melt.
a fruit cream cake decorated with fluffy whipped cream and fruits on top, is set on a marble cake board with a yellow napkin in the foreground.

FAQs 

How to store the cake?

Store it in the refrigerator under a cake dome for up to 2 days.

Can I make this fruit cream cake ahead of time?

You can prepare the cakes a day ahead. Once cooled, wrap them in plastic wrap and put them in an airtight container. Alternatively, freeze them for up to 2 months.

Prepare the fruits and whipped cream the same day you serve the cake.

Variation

  • Instead of mascarpone cheese, swap it for full-fat cream cheese. Please note that the flavor may differ slightly, so you may need to adjust the amount of powdered sugar to balance out any sourness
  • To frost the cake entirely instead of semi-naked, add extra: 120ml (1/2 cup) heavy cream + 60g (1/4 cup) mascarpone cheese + 25g (1/4 cup) powdered sugar

Here are some fruit combinations that pair well together:

  • Peach and apricot
  • Mango and pineapple
  • Strawberry and banana
  • Plum and nectarine
  • Mixed berries: strawberry, raspberry, and blueberry like I did for the chocolate berry cake

Feel free to get creative and experiment with different fruit combinations to find your perfect match!

A slice of fresh fruit cake on a dessert plate, accompanied by a spoon on the side. The remaining cake is visible in the background.

Try these recipes, next:

If you tried this fruit cream cake or any recipe on the blog, let me know how you liked it by leaving a comment below or a rating.

Find me on InstagramFacebook and Pinterest for even more tips and recipes.

Fruit Cream Cake

  • Prep time: 45 minutes
  • Cook time: 25 minutes
  • Total time: 2 hours
  • Serves: 8

fruit cream cake: a mouthwatering layer vanilla cake bursting with fresh fruits and fluffy whipped cream.

Ingredients

Vanilla Cakes

  • 310 g (2 cups + 1/2 cup) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 200 g (1 cup) fine sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 120 ml (1/2 cup) milk
  • 120 ml (1/2 cup) water
  • 2 teaspoons vanilla extract
  • 90 ml (1/2 cup) vegetable oil - neutral flavor

Fruits Inside

  • 45 g (0.1lb) strawberries
  • 45 g (0.1lb) raspberries
  • 45 g (0.1lb) blueberries
  • 45 g (0.1lb) golden kiwi
  • 45 g (0.1lb) pineapples
  • 35 g (3 Tbsp) fine sugar
  • Note + extra fruits for decoration

Whipped Cream

  • 300 ml (1 cup + 1/4 cup) heavy cream - full fat
  • 150 g (2/3 cup) mascarpone cheese - full fat
  • 75 g (3/4 cup) powdered sugar
  • 1.5 teaspoon vanilla extract

Decoratiom

  • fresh mixed fruits

Method

Vanilla Cakes

  • 1)

    Preheat the oven to 180°C (350°F), fan off. Line three 6-inch (15cm) round cake pans with baking paper or grease with baking spray.

  • 2)

    In a large bowl, sift together the flour, baking powder, and baking soda. Then, add the sugar and salt. Mix everything together until well combined.

  • 3)

    Combine the wet ingredients with the dry ingredients: eggs, milk, water, vanilla, and oil. Mix until just combined, being careful not to over-mix.

  • 4)

    Divide the batter between three 6-inch cake pans (about 300g in each tin) and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

    Note: I use wet cake strips around the pans to keep the sides moist and prevent the cakes from doming on top and it usually extends the baking time by approximately 5 minutes. Therefore, start monitoring the cakes after 20 minutes of baking to ensure they are cooked to perfection.

  • 5)

    Let the cakes cool in their pans for 5 minutes. Then, transfer to a cooling rack. Allow them to cool completely.

Fruits in the middle

  • 1)

    Rinse, dry, then dice, considering the size of the fruits you are using.

  • 2)

    In a bowl, add the diced fruits and sugar. Toss until the fruits are coated with sugar. Place the mixture in the fridge for about 30-45 minutes

  • 3)

    When ready to use, drain any excess juice by placing the fruits in a sieve and let for 10 minutes.

Whipped Cream

  • 1)

    Add all the ingredients to a large bowl. With an electric mixer, start to whip on medium speed, allowing the mascarpone cheese to turn to a liquid consistency.

  • 2)

    When everything is fully mixed together, increase the speed to medium-high and whip until stiff peaks form.

  • 3)

    With a spatula, gently fold the frosting to remove any air bubbles. Be gentle to avoid the chantilly deflating.

Assembly

  • 1)

    Once the cakes are baked and cooled, proceed to the assembly. Using a cake leveler or a long-serrated knife, level the cakes if needed to remove any domes and to have flat cakes.

  • 2)

    Place the first cake on a cake board. Spread the whipped cream on top of the cake and pipe a rim around the edge of the first layer cake. (It will create a dam, and your fruits won’t slip.)

    Note: Use a piping bag for this step; it makes things easier.

  • 3)

    Then, spoon the fruits in the center over the whipped cream until the edge of the dam. Then, top with whipped cream and spread evenly with a palette spatula.

  • 4)

    Top with the second cake layer, and repeat the process.

  • 5)

    Top with the third layer, making sure the layer cake is upside down to have a perfectly flat surface on the top.

  • 6)

    Using an offset spatula, cover the sides and top of the cake with the whipped cream. Use a frosting smoother to smooth the side.

  • 7)

    Decorate the top with the remaining frosting making a spiral around the edge of the cake and add fresh fruits on top. I use a closed star tip to decorate it (2D piping tip from Wilton).

Notes

– Store this cake for up to 2 days in the fridge under a cake dome.

– US/UK standard Baking Spoons:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful

 

2 Comments

  • Ashly

    May 2, 2024 at 5:16 pm

    Hi there,
    Love the recipe! Can’t wait to try it. Would you mind giving the recipe when baking with a 9inch round cake pan?
    I always seem to get the measurements wrong when I double a 6inch round cake pan recipe.

    1. Helene

      May 3, 2024 at 3:47 pm

      Hi Ashly,

      To convert a recipe from a 6-inch round cake pan to a 9-inch pan, the quantity should be multiplied by 2.35. For example, 310g of flour, it would be 310 x 2.35 = 728g. This calculation should be applied to each ingredient, and don’t forget to adjust the baking time as well.

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