Brighten any occasion with this Fresh Fruit Cake, a stunning Dessert Cake that bursts with juicy seasonal fruit, fluffy whipped cream, and tender layers of Genoise Sponge Cake. Inspired by the gorgeous fruit cakes found in Korean, Chinese, and Japanese bakeries, this Fresh Fruit Cake is as beautiful as it is delicious. Perfect for birthdays, Easter, Christmas, or a simple weekend treat, it’s easy to make at home with vibrant fruit as the star. This Sponge Cake recipe captures the elegance of Asian-style desserts while keeping things approachable for any home baker.
In this post, we’ll guide you through making this Fresh Fruit Cake, share tips for a perfect Dessert Cake, and suggest ways to serve this refreshing treat. Let’s get baking!
Why You’ll Love This Fresh Fruit Cake
- Fresh and Fruity: Seasonal fruit adds vibrant color and natural sweetness to this Sponge Cake.
- Light and Airy: Fluffy whipped cream and tender Genoise make it a delicate Dessert Cake.
- Simple Elegance: Looks bakery-worthy without complex techniques.
- Versatile: Use your favorite fruits to customize this Fresh Fruit Cake for any occasion.
- Crowd-Pleaser: Ideal for celebrations or casual gatherings.
Ingredients for Fresh Fruit Cake
This Fresh Fruit Cake uses simple ingredients to create a stunning Dessert Cake for 8-10 servings.
Genoise Sponge Cake
- Cake Flour (1 cup): Sifted for a soft, light texture; all-purpose flour works in a pinch.
- Large Eggs (4, room temperature): Create a fluffy, stable sponge.
- Granulated Sugar (⅔ cup): Sweetens the cake without overpowering the fruit.
- Unsalted Butter (1¾ tbsp, melted): Adds richness and moisture.
- Vanilla Extract (½ tsp): Enhances the flavor.
- Salt (¼ tsp): Balances sweetness.
Cake Syrup
- Hot Water (⅓ cup): Dissolves sugar for a moistening syrup.
- Granulated Sugar (3 tbsp): Lightly sweetens the syrup.
Whipped Cream
- Heavy Whipping Cream (2 cups, cold): Whips into a light, fluffy frosting.
- Powdered Sugar (6-8 tbsp): Adjust to taste for sweetness.
Fruit Filling and Topping
- Fresh Fruit (3 cups): Strawberries, raspberries, blueberries, blackberries, kiwi, or mandarin oranges, sliced or whole as needed.
Equipment Needed
- 9-inch round cake pan (or two 6-inch pans)
- Parchment paper
- Large heat-proof bowl
- Larger bowl for bain-marie
- Hand mixer
- Sifter
- Spatula
- Cooling rack
- Cake leveler or serrated knife
- Offset spatula
Preparation Guide
Making this Fresh Fruit Cake is a joyful process, delivering a beautiful Sponge Cake that’s perfect for any occasion. Follow these instructions for a delicious Dessert Cake.
Bake the Genoise Sponge
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan (or two 6-inch pans) with parchment paper.
- In a large heat-proof bowl, combine eggs, sugar, vanilla extract, and salt. Place the bowl over a larger bowl of hot water (bain-marie) to gently warm the mixture.
- Using a hand mixer on high speed, beat the egg mixture for 8-10 minutes until pale, fluffy, and forming soft ribbons. Replace the hot water halfway if it cools.
- Sift cake flour in three parts over the egg mixture, gently folding with a spatula after each addition to keep the batter airy.
- In a small bowl, mix 3 heaping spoonfuls of batter with the melted butter. Gently fold this butter mixture back into the main batter to incorporate smoothly.
- Pour batter into the prepared pan(s). Bake for 25 minutes (9-inch pan) or 18 minutes (6-inch pans), or until a toothpick inserted in the center comes out clean.
- Remove parchment and cool completely on a wire rack.
Prepare the Whipped Cream
- In a chilled bowl, beat cold heavy whipping cream and powdered sugar with a whisk attachment until light and fluffy, forming soft peaks. Adjust sugar to taste.
Make the Cake Syrup
- Dissolve sugar in hot water to create a simple syrup. Set aside to cool slightly.
Assemble the Cake
- Slice the cooled cake horizontally into two even layers (or use the two 6-inch cakes as is) with a cake leveler or serrated knife.
- Place the bottom layer on a serving plate. Brush lightly with cake syrup to keep it moist.
- Spread a thin layer of whipped cream over the cake, then arrange a layer of sliced or whole fruit, being careful not to overfill.
- Add another thin layer of whipped cream over the fruit. Top with the second cake layer and repeat the syrup, cream, and fruit steps.
Decorate
- Cover the top and sides of the cake with whipped cream, smoothing with an offset spatula for a clean look.
- Arrange fresh fruit on top in a colorful, artistic pattern to showcase the vibrant seasonal produce.
- Chill the Fresh Fruit Cake for 30 minutes to set before serving for neat slices.
Serve
- Slice and serve this Dessert Cake chilled or at room temperature, letting the fruit and cream shine in this beautiful Sponge Cake.
Chef’s Tips for Perfect Fresh Fruit Cake
- Warm Eggs Properly: The bain-marie ensures a fluffy sponge; keep the water warm but not boiling for this Fresh Fruit Cake.
- Fold Gently: Use a light hand when folding flour and butter to maintain airiness in the Sponge Cake.
- Chill Cream: Cold cream and a chilled bowl whip faster and hold peaks better for this Dessert Cake.
- Choose Ripe Fruit: Select firm, sweet fruit for the best flavor and presentation in this Fresh Fruit Cake.
- Don’t Oversoak: Brush syrup lightly to avoid a soggy Sponge Cake.
Serving Suggestions
Make this Fresh Fruit Cake the star of your gathering with these serving ideas:
- For Celebrations: Serve at birthdays, Easter, or Christmas with candles or festive decor for a stunning Dessert Cake.
- With Drinks: Pair with iced tea, sparkling lemonade, or coffee for a refreshing Sponge Cake experience.
- For Brunch: Offer alongside yogurt parfaits or mimosas for a vibrant Breakfast Ideas spread.
- With Extras: Add a dusting of powdered sugar or edible flowers for an elegant touch.
- Beverage Pairing: Enjoy with a light white wine or fruit-infused water to complement the fresh fruit in this Fresh Fruit Cake.
Storing and Make-Ahead
This Fresh Fruit Cake is best fresh but can be stored carefully:
- Store: Keep in an airtight container in the fridge for up to 2-3 days to maintain the whipped cream’s texture and fruit freshness.
- Make-Ahead: Bake the sponge a day ahead and store wrapped at room temperature. Whip cream and assemble the Dessert Cake on the day of serving.
- Freeze: Freeze unfrosted sponge layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw at room temperature before assembling.
- Serving Tip: Add fresh fruit toppings just before serving to keep them vibrant for this Sponge Cake.
Variations and Substitutions
Customize this Fresh Fruit Cake to suit your preferences:
- Fruit Swap: Use peaches, mangoes, or pineapple for a tropical Dessert Cake.
- Flavor Boost: Add a splash of almond extract to the batter or cream for a nutty twist.
- Gluten-Free: Use a 1:1 gluten-free cake flour blend for a gluten-free Sponge Cake.
- Dairy-Free: Swap whipped cream for coconut whipped cream and butter for plant-based margarine.
- Cake Base: Try a chiffon cake base for an even lighter Fresh Fruit Cake.
FAQs About Fresh Fruit Cake
Can I use all-purpose flour instead of cake flour?
Yes, but sift it well for a lighter texture in this Fresh Fruit Cake. Cake flour yields a softer Sponge Cake.
How do I keep the whipped cream from deflating?
Use cold cream and a chilled bowl, and whip to soft peaks for a stable Dessert Cake frosting.
Can I use frozen fruit?
Fresh fruit is best for texture and appearance, but thaw and pat dry frozen fruit if needed for this Fresh Fruit Cake.
How do I prevent a soggy cake?
Apply cake syrup lightly and avoid overfilling with juicy fruit in this Sponge Cake.
Can I make this cake ahead?
Bake the sponge a day ahead, but assemble with cream and fruit on the serving day for the freshest Dessert Cake.
What size pan should I use?
A 9-inch round pan or two 6-inch pans work perfectly for this Fresh Fruit Cake.
Can I freeze the assembled cake?
Freezing is not ideal due to the whipped cream and fruit, but the sponge alone freezes well for this Sponge Cake.
What fruits work best?
Strawberries, berries, kiwi, and mandarins are great for color and flavor in this Dessert Cake.
More Summer Dessert Ideas You’ll Love
Conclusion
This Fresh Fruit Cake is a light, refreshing Dessert Cake that showcases the beauty of seasonal fruit atop fluffy whipped cream and tender Genoise Sponge Cake. Easy to make and endlessly customizable, it’s perfect for celebrations or any day you want a sweet, vibrant treat. Bake this Fresh Fruit Cake for your next gathering and watch it disappear slice by slice. Share your favorite fruit combos in the comments below!
Happy baking!
Fresh Fruit Cake: A Vibrant, Fruity Delight
Ingredients
Vanilla Cake
- ▢1 cup cake flour
- ▢4 eggs - room temperature
- ▢⅔ cup sugar
- ▢1 ¾ tablespoon butter - melted
- ▢½ teaspoon vanilla extract
- ▢¼ teaspoon salt
Cake Syrup
- ▢⅓ cup hot water
- ▢3 tablespoons sugar
Whipped Cream
- ▢2 cups heavy whipping cream - cold
- ▢6 to 8 tablespoons powdered sugar - adjust to taste
Fruit Topping and Filling
- ▢3 cups fresh fruit - strawberries raspberries, blueberries, blackberries, kiwi, mandarin oranges
Instructions
For the Cake:
- Preheat the oven to 350°F. Line the bottom and sides of the cake pan with parchment paper.
- Whip Eggs: In a large heat-proof bowl, add the eggs, sugar, vanilla, and salt. Place this bowl inside a larger bowl that's been filled with hot water (bain-marie). Using a hand mixer, beat the eggs on high speed until soft, fluffy, and pale yellow ribbons form, about 8 to 10 minutes. Replace the hot water halfway through as it cools down. See Note 1.
- ⅔ cup sugar,4 eggs,½ teaspoon vanilla extract,¼ teaspoon salt
- Add Flour: Sift in the flour in three parts, gently folding after each time.
- 1 cup cake flour
- Add Butter: To help incorporate the butter, mix 3 heaping spoonfuls of the batter into the warmed, melted butter. Next, gently fold the butter mixture into the batter. See Note 2.
- 1 ¾ tablespoon butter
- Bake: Pour the batter into your cake pan and bake at 350°F until a toothpick inserted in the center comes out clean. For one 9-inch round pan, about 25 minutes. For two 6-inch round pans, about 18 minutes.
- Cool: Remove all parchment paper and allow it to cool completely on a cooling rack.
For the Whipped Cream:
- Using a whisk attachment, beat the heavy whipping cream and powdered sugar together until light and fluffy.
- 2 cups heavy whipping cream,6 to 8 tablespoons powdered sugar
Assemble:
- Cake syrup: Make cake syrup by dissolving the sugar in hot water. Set aside.
- 3 tablespoons sugar,⅓ cup hot water
- Fill: Slice the cake into even layers using a leveler. Working with the bottom cake layer, brush on a layer of cake syrup, then add a thin layer of whipped cream. Top with sliced fruit, being careful not to overfill. Then top with another thin layer of whipped cream. Repeat these steps for the next cake layer. See Notes 3 and 4.
- 3 cups fresh fruit
- Decorate: Decorate the top layer with more fruit and whipped cream. Serve and enjoy!
Notes
- Whipping eggs: It is essential the egg mixture is warm to the touch and the sugar is completely dissolved for this step, thus requiring a bain-marie. See step-by-step photos in the post for the proper ribbon stage. If you're looking for a sponge cake that doesn't require a bain-marie, try my Easy Sponge Cake recipe.
- When adding butter, it's very easy to deflate the batter. Make sure the melted butter and batter are still warm. Cold temperatures will solidify the butter and deflate the batter. Fold very gently at this stage until just combined.
- Cake layers: I recommend using no more than 3 layers per cake as it can easily collapse if too tall. If using a 9-inch cake, use 3 layers. If using two 6-inch cakes, create two 2-layer cakes or one 3-layer cake.
- Overfilling the cake with too much fruit or whipped cream can cause it to collapse. Be conservative when placing the fruit and be sure they are sliced the same thickness to have a level layer. I recommend using cake dowels for extra support.
- Storage: Store decorated and filled cake in the fridge for up to 2 days.
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