The Best Fresh Fruit Cake Recipe (with Whipped Cream) (2024)

If you’re looking for the best fresh fruit cake recipe with whipped cream, you’ve come to the right place. This recipe features moist cake layers and a generous amount of fresh, seasonal fruit on top of the cake. It’s the perfect dessert for any occasion, offering a beautiful and tasty treat.

The cake is easy to make and sure to impress. The whipped cream frosting is light and pairs perfectly with juicy, seasonal fruit. Whether you’re hosting a party or want a special dessert, this fresh fruit cake is a great choice.

Ingredients you’ll need for this Fresh Fruit Cake Recipe

You’ll need simple ingredients for this recipe, found in any of your local grocery stores:

• Cake Flour: Provides a tender crumb and light texture to the cake layers, making sure they are soft and fluffy.
• Baking Powder: Acts as a leavening agent, helping the cake rise and achieve a light and airy structure.
• Salt: Enhances the overall flavor of the cake and balances the sweetness of the sugar.
• Eggs: Contribute to the structure and stability of the cake, adding moisture and richness to the batter.
• Granulated Sugar: Sweetens the cake and helps in creating a tender texture by incorporating air when creamed with butter.
• Pure Vanilla Extract: Adds a rich, aromatic flavor that complements the cake’s sweetness and enhances the fruit’s taste.
• Full-Fat Yogurt: Adds moisture and a slight tanginess, making the cake layers extra moist and tender. Make sure it’s at room temperature before adding it to the batter.
• Unsalted Butter: Provides richness and flavor, helping to create a moist and tender crumb when creamed with sugar.
• Heavy Cream: Whips into a light, airy frosting that complements the cake layers and fresh fruit, adding a creamy texture.
• Icing Sugar: Sweetens the whipped cream and helps stabilize it, ensuring a smooth and light frosting.
• Seasonal Fruits: Experiment with different fruits. Whether fresh berries, mango, kiwi, fresh strawberries, or any fruit for your time of the year, they add fresh flavors, making the cake visually appealing and refreshing.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ins and Substitutions

Below are a few additions and alterations you can try to customize this recipe to your liking.

Add-Ins:

1. Orange Zest or orange juice:Add orange peel or juice to the cake batter for a citrusy aroma and enhanced flavor.
2. Lemon Zest or lemon juice:Like with oranges, lemon adds a fresh and zesty flavor.
3. Almond Extract:Substitute or combine with vanilla extract for a nutty twist.
4. Coconut Flakes: Mix into the batter for added texture and a tropical flavor.
5. Chopped Nuts: Fold Almonds, Walnuts, or pecans into the batter for a crunchy element.
6. Chocolate Chips or Chunks:Add to the batter for a touch of chocolate.

Substitutions:

1. Cake Flour:Substitute with all-purpose flour (1 cup all-purpose flour minus 2 tablespoons, plus 2 tablespoons cornstarch).
2. Full-Fat Yogurt:Use sour cream or buttermilk for a similar tangy and moist texture.
3. Granulated Sugar:Substitute with light brown sugar for a deeper, caramel-like flavor.
4. Unsalted Butter:Use salted butter but reduce the added salt in the recipe by half.
5. Powdered Sugar:Make your own by blending granulated sugar until fine.

How to make the Best Fresh Fruit Cake Recipe with Whipped Cream

Sponge Cake:

Begin by preheating your oven to 350 degrees Fahrenheit and lining the bottom of two 8-inch cake pans with parchment paper. Avoid greasing the sides of the pan.

Next, measure and sift your dry ingredients, then set them aside.

In a large bowl of a stand mixer or using an electric hand mixer with the whisk attachment, beat the eggs and yolk, sugar, and vanilla on medium-high speed until they triple in size, about 5 minutes. Be careful not to overbeat the eggs; just whip them until they reach the right volume. If the mixture becomes too stiff, the cake won’t rise properly.

To check if the batter is ready, lift the whisk and make a figure-eight with the dripping batter. If the figure-eight holds its shape on the batter, it’s ready.

Using a rubber spatula, gently fold the flour into the wet ingredients until just combined. Avoid overmixing to maintain a light and fluffy batter and preserve the air bubbles created by whipping the eggs, ensuring an airy cake.

In a small bowl, mix the yogurt and melted butter together.

Fold this mixture into the batter similarly to how you folded it with the flour. These ingredients will contribute to a moist sponge cake. Divide the batter equally between the two pans and place them in the oven immediately to bake.

Bake for 20 to 25 minutes until a toothpick inserted in the middle comes out clean and the cake is golden brown.

Once baked, remove the sponge cakes from the oven, place them on a wire rack, and let them cool for 5 minutes. Loosen the sides by inserting a knife between the cake and the pan.

Invert both cake tins onto the cooling rack and remove the parchment paper from the bottom.

Finally, allow the cakes to cool completely upside down on the wire rack for approximately 2-3 hours. While they cool, you can start preparing the whipped cream.

Whipped Cream:

In a large mixing bowl, use an electric mixer with the whipping attachment to beat together the cream and sugar at high speed until stiff peaks form. Cut the fruit into small pieces.

Place the first cake layer on a large plate. Add a thin layer of whipped cream on top, arrange half of the fruit, add another thin layer of whipped cream on top of the fruit, and then place the second layer on top.

Spread the remaining whipped cream over the top layer and decorate with the remaining fresh fruit. Serve immediately and store any leftovers in the refrigerator.

Expert Tips

1. Skip greasing the sides:Instead, line the bottom of the pan with parchment paper. Leaving the sides ungreased helps the cake climb up, resulting in a light and fluffy texture.
2. Use room temperature eggs:Make sure your eggs are at room temperature before using them. This allows for better whipping, creating a stable and voluminous egg foam crucial for achieving a light and airy texture in your sponge cake.
3. Don’t over-mix your eggs:Perform a figure-eight test with the batter. If the figure-eight holds for 10 seconds, the batter is ready. If not, beat a bit more to ensure a spongy texture.
4. Fold in flour and butter gently:When adding flour and butter, use a gentle folding motion to mix them into the wet ingredients. This prevents air bubbles from popping and the cake from deflating.
5. Bake immediately:Preheat the oven and have your cake pan ready before starting. Bake the batter immediately to prevent air bubbles from popping and to avoid the cake deflating during baking.
6. Avoid opening the oven:During baking, keep the oven door closed to prevent the cake from sinking. Only check for doneness near the end of the baking time.
7. Cool inverted:After baking, cool the sponge cake by inverting it onto a cooling rack. This helps prevent the cake from collapsing as it cools.

Frequently Asked Questions

What is the difference between a sponge cake and a regular cake?

Sponge cake is lighter and uses basic ingredients like eggs, sugar, and flour, which gives it a drier texture because the beaten eggs provide the lift.

On the other hand, regular cake, also known as butter cake, is moister and richer. It has a mix of ingredients like butter, oil, and leavening agents, which make it denser.

How should I store the cake if I’m not serving it immediately?

Store the assembled cake in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from drying out. It’s best consumed within 2-3 days.

What’s the difference between whipped cream and chantilly cream?

Whipped cream and Chantilly cream are both popular toppings for desserts, but they have a few differences.

Whipped cream is made by whipping heavy cream with sugar until it’s fluffy. Chantilly cream is whipped cream with vanilla added, giving it a hint of vanilla flavor. You can use both for this dessert.

Can I freeze the cake?

Yes, you can freeze the cake layers before assembling them. Wrap each layer individually in plastic wrap and then aluminum foil to prevent freezer burn.

When ready to use, thaw the cake layers in the refrigerator overnight. It’s best to add fresh fruit and whipped cream just before serving.

How can I prevent the whipped cream from melting?

Make sure the whipped cream is well-chilled before using it to assemble the cake. Additionally, keep the assembled cake refrigerated until ready to serve. If serving outdoors in warm weather, consider keeping the cake in a cooler until serving time.

Can I make the cake layers in advance?

Yes, you can bake the cake layers ahead of time. Once cooled, wrap them tightly in plastic wrap and store them at room temperature for up to 1 day, or freeze them for longer storage (around 3 months). Allow frozen layers to thaw completely before assembling the cake.

Take a look at this link to see moreCake Recipeslike this one. You can also take a look at the recipes below for more fruity recipes.

Delicious Strawberry Tres Leches Cake Recipe

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Easy Homemade Lime Sorbet Recipe

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