Kiwi Berry Cake - you have to see what's inside this stunning and delicious cake! | natashaskitchen.com

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This Kiwi Berry Cake. Is. Good! It was my husbands birthday cake. I know how much he loves fruit in, on and around cake so I made his dreams come true with this stunner. We ate it today and there wasn’t a crumb left behind! My whole family enjoyed it!

The combination of kiwi, strawberries, blueberries and raspberries worked really well, but you can sub any of the fruit with whatever you like and make this cake your own.

The base is a biskvit cake (classic Russian sponge). I’ve found that a 15 ingredient cake batter doesn’t always equate to a better cake. I’m more impressed that this cake has only three ingredients: eggs, flour, sugar.

Don’t get me started on the cream cheese frosting. Oh the frosting…

Ingredients for the Kiwi Berry Cake:

6 large eggs, room temp
1 cup granulated  sugar
1 cup all-purpose flour *measured correctly
1/2 tsp baking powder

Frosting Ingredients for the Kiwi Berry Cake:

1 cup heavy whipping cream
16 oz cream cheese, softened at room temp
3/4 cup sugar

Toppings/Fillings:

3-4 Kiwi
1 lb Strawberries
1 to 1 1/2 cup Blueberries
1 cup raspberries

Kiwi Berry Cake

How To Make Kiwi Berry Cake:

If you never made a European Sponge Cake, watch the video before you get started:

1.Preheat Oven to 350˚F. Butter and Line the bottoms of two 9″ cake pans with parchment paper (don’t butter the walls of the cake pans)

Kiwi Berry CakeKiwi Berry Cake-2

2. Combine 6 eggs and 1 cup sugar in the bowl of your electric mixer and beat on high speed for 7 minutes or until tripled in volume and fluffy. In a medium bowl, whisk together 1 cup all-purpose flour and 1/2 tsp baking powder and sift it into the whipped eggs in thirds, folding with a spatula between each addition just until all of the flour is incorporated. DO NOT OVER-MIX or your cake won’t rise well.

Kiwi Berry Cake-8

3. Transfer your dough to your buttered and lined cake pans. Set aside.

4. Bake at 350˚F for 22-25  minutes or until the top is lightly browned. Let the cakes cool down on wire racks, then remove from the pans.

Kiwi Berry Cake-3

Frosting for the Kiwi Berry Cake:

1. Beat together 16 oz of cream cheese and 3/4 cup sugar until smooth (1 min). Add 1 cup cold heavy whipping cream and beat on high speed until fluffy (3 minutes).

Kiwi Berry Cake-9

Assembling your Kiwi Berry Cake Cake:

1. Slice your kiwi and strawberries into thin rings/half circles.

Kiwi Berry Cake-4

2. Once your cakes are fully cooled, carefully cut each layers in half using a sharp serrated knife. Place the bottom layer on a cake stand. Spread a thin layer of frosting over it. Cover with sliced kiwi and strawberries.

Kiwi Berry Cake - you have to see what's inside this stunning and delicious cake! | natashaskitchen.com

3. Spread a thin layer of frosting on the next cake layer and place the frosted side down over your fruit

Kiwi Berry Cake-11

4. Repeat with the remaining layers and spread frosting over the top and sides. Decorate the top ands sides of the cake with fruit. I placed my larger fruit down first: First Strawberries, then raspberries, followed by blueberries then kiwi. I just placed berries onto the cake until it looked full and pretty. For the bottom border, I cut raspberries in half and alternated the raspberries with blueberries to make a ring around the base of the cake. You can also put kiwi slices around the bottom if you like.

Kiwi Berry Cake - you have to see what's inside this stunning and delicious cake! | natashaskitchen.com

Kiwi Berry Cake - you have to see what's inside this stunning and delicious cake! | natashaskitchen.com

Here’s a peak inside:

Kiwi Berry Cake - you have to see what's inside this stunning and delicious cake! | natashaskitchen.com

Kiwi Berry Cake - you have to see what's inside this stunning and delicious cake! | natashaskitchen.com

I can’t wait to see what you come up with! You could totally turn it into a patriotic cake for the 4th of July!

Natasha's Kitchen Cookbook

Kiwi Berry Cake

4.96 from 90 votes
Author: Natasha of NatashasKitchen.com
The combination of kiwi, strawberries, blueberries and raspberries worked really well, but you can sub any of the fruit with whatever you like and make this cake your own. The base is a biskvit cake (classic Russian sponge).
Prep Time: 50 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes

Ingredients 

Servings: 12

Cake Ingredients:

Frosting Ingredients:

  • 1 cup heavy whipping cream
  • 16 oz cream cheese, softened at room temp
  • 3/4 cup sugar

Toppings/Fillings:

  • 3-4 Kiwi
  • 1 lb Strawberries
  • 1 to 1 1/2 cup Blueberries
  • 1 cup raspberries

Instructions

  • Preheat Oven to 350˚F. Line the bottoms of two 9" cake pans with parchment paper (don't butter the walls of the cake pans).
  • Combine 6 eggs and 1 cup sugar in the bowl of your electric mixer and beat on high speed for 7 minutes or until tripled in volume and fluffy. In a medium bowl, whisk together 1 cup all-purpose flour and 1/2 tsp baking powder and sift it into the whipped eggs in thirds, folding with a spatula between each addition just until all of the flour is incorporated. DO NOT OVER-MIX or your cake won't rise well.
  • Transfer your dough to your buttered and lined cake pans. Set aside.
  • Bake at 350˚F for 22-25 minutes or until the top is lightly browned. Let the cakes cool down on wire racks, then remove from the pans.

Frosting:

  • Beat together 2 packages of cream cheese and 3/4 cup sugar until smooth (1 min).
  • Add 1 cup cold heavy whipping cream and beat on high speed until fluffy (3 minutes).

Assembling your Biskvit Cake:

  • Slice your kiwi and strawberries into thin rings/half circles.
  • Once your cakes are fully cooled, carefully cut each layers in half using a sharp serrated knife. Place the bottom layer on a cake stand. Spread a thin layer of frosting over it. Cover with sliced kiwi and strawberries.
  • Spread a thin layer of frosting on the next cake layer and place the frosted side down over your fruit.
  • Repeat with the remaining layers and spread frosting over the top and sides. Decorate the top ands sides of the cake with fruit. I placed my larger fruit down first: First Strawberries, then raspberries, followed by blueberries then kiwi. I just placed berries onto the cake until it looked full and pretty. For the bottom border, I cut raspberries in half and alternated the raspberries with blueberries to make a ring around the base of the cake. You can also put kiwi slices around the bottom if you like.
Course: Dessert
Cuisine: American
Keyword: Kiwi Berry Cake
Skill Level: Medium
Cost to Make: $$

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Alexis Carranza
    March 14, 2024

    I only have 8 in Pans I’ll probably just have left over batter right???

    Reply

    • NatashasKitchen.com
      March 15, 2024

      Hi Alexis! Yes, you will likely have some Leftover.

      Reply

  • Olga Lachi
    March 8, 2024

    Hi Natasha. Can i make this cake 2 days before the event? And keep in fridge? Or better to put berries on top the same day?

    Reply

    • NatashasKitchen.com
      March 8, 2024

      Hi Olga! The biskvit (cake layers) freeze really well, you can also store them in an air tight container for a few days.
      If you’d like to assemble the cake, it’s good for a few days but the berries/fruit are always best fresh.

      Reply

  • Christina B
    July 7, 2023

    Hi Natasha! I’ve made this recipe so many times that I didnt even notice this until now… step one says to NOT butter pans and then step 3 says to transfer dough to buttered and lined pans 😬

    Reply

    • Natashas Kitchen
      July 8, 2023

      Hi Christina, we say to butter the bottom of the pan but not the sides. “.Preheat Oven to 350˚F. Butter and Line the bottoms of two 9″ cake pans with parchment paper (don’t butter the walls of the cake pans)” I hope that helps

      Reply

      • Chloe
        July 25, 2023

        Hi Natasha! What would happen to my cake if you do butter the walls of the pan? I have always buttered the walls too, and didn’t notice that it said not too. 🙀

        Reply

        • Natashas Kitchen
          July 25, 2023

          Hi Chloe, it could pull away from the edges causing the cake to not be a perfect circle.

          Reply

  • Beverly
    May 5, 2022

    I love this site that you and your husband do Natasha!!
    I was wondering though if I could freeze the kiwi berry cake, just the cake part with no fruit or topping on it?? Thank you!!
    Sincerely
    Bev

    Reply

    • Natashas Kitchen
      May 5, 2022

      Hi Beverly, the biskvit (cake layers) freezes really well, I do it all the time, but I haven’t tested freezing the frosting on its own to advise. If you experiment I would love to know how you like this recipe!

      Reply

  • Ileana
    March 26, 2022

    Hi Natasha! I am 12 years old and I Love making this cake! it is super easy to make and super yummy! Thank you for everything!

    Reply

    • Natashas Kitchen
      March 26, 2022

      I’m so glad you enjoyed it, Ileana! Thank you so much for sharing that with me!

      Reply

  • Marzi
    March 11, 2022

    Hi Natasha I love this recipe and looks delicious and beautiful! My question is can I use this recipe for 20 people on 2 9×13 pan ? Or I need change measures? Thank you!

    Reply

    • Natashas Kitchen
      March 11, 2022

      Hi Marzi, this cake serves 12 as written, so you would need to close to double the recipe to serve unless you make it a smaller cake sliced as a single layer cake. I imagine it would be rather thin as a 9×13 cake. If you experiment, let me know how you liked the recipe.

      Reply

      • Marzi
        March 15, 2022

        Thank you Natasha ,If I make double in 2 9×12 pans with one layer cream and fruits ,what do think? Is it thin for one layer between 2 cakes?

        Reply

        • Natasha
          March 16, 2022

          HI Marzi, I haven’t tested this that way but I think it could work fine. We baked our strawberry layer cake in a similar way with a 9×13 pan. I hope that helps for reference.

          Reply

  • Ev
    December 10, 2021

    Since finding your recipe, I’ve been making this cake for all my family’s birthdays, changing the fruit each time. Today is my youngest daughter’s bday and I’m making it (again) with strawberries and cranberries. Looks much more homemade than yours, but everyone raves, so thank you!

    Reply

    • Natasha's Kitchen
      December 10, 2021

      I’m sure you’ll do a great job. Happy Birthday to your daughter, I hope all of your family and friends will love all the recipes that you will try.

      Reply

  • Herath
    November 18, 2021

    Hi Natasha I made this cake , everything was perfect but when I make the filling I used 35% whipping cream and my filling was watery. Not stiff or holding. I used 16 oz cream cheese, 3/4 cup sugar and 35% whipping cream 1 cup.
    Why it’s happening? Do you have any idea?
    Thanks 🙏

    Reply

    • Natashas Kitchen
      November 19, 2021

      Hi Herath, it’s hard to say what went wrong without being there. Be sure you are using Heavy whipping cream and not just whipping cream. That may be the culprit here. Also, be sure your cream cheese is softened but not overly soft or melted – around 70 degrees Fahrenheit.

      Reply

    • Romi
      March 9, 2022

      Hi Herath,
      One reason could be heat around the place which leads to a runny whipped cream. Make sure the cream, the beaters and the bowl are all chilled before you start to whip. And you are not whipping next to the stove. This should help. Sorry Natasha to barge in, but I have experienced this in the past, so thought of sharing my experience. Thanks!

      Reply

  • Olivia
    July 7, 2021

    We are hooked on this cake from now on! Hi Natasha! Thank you for sharing such an amazing cake recipe! 🙂 I doubled it to create an American flag for my hubby’s 4th of July birthday cake. There is something I did wrong by doubling the recipe. The cake was kinda on the dry side, but was still delicious. I did cut the sugar in half, I think the fruit adds enough sweetness to it, but I wonder if the cake has to be moist. I’ll be making it again just to see how moist the cake is and follow the recipe to a T. Great cake! You are right, the fruit adds deliciousness to this cake. Love your videos and how fun they are. You crack me up with your silliness, Love it! LOL

    Reply

    • Natashas Kitchen
      July 7, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Olivia. I’m all smiles. It’s hard to say what the culprit was with substitutions and changes. With the amount of fruit and frosting in this cake, it definitely doesn’t taste dry. You could put a small amount of syrup if you wanted to, but I didn’t think it was necessary. I hope it turns out better for you next time!

      Reply

  • Olivia
    July 1, 2021

    Hi Natasha! This cake looks amazing!! I haven’t make it, but I was wondering if this cake can be made with less sugar. I hv family members that are very sensitive to white sugar. Do you hv any other alternatives?

    Reply

    • Natashas Kitchen
      July 1, 2021

      Hi Oliva, I haven’t tried an alternative and truly believe we found the perfect balance here. We don’t care for overly sweet recipes either.

      Reply

      • Olivia
        July 2, 2021

        Wow! You actually replied to my comment! Thank you!! 🙂 wish me luck. I’m not a baker, but I want to surprise hubby with this amazing cake. It looks very simple and it has a beautiful presentation. His birthday is the 4th of July. I’m going to double the recipe to make it in my square pan so I can present it as an American flag 🇺🇸 Hope it turns ok! 😬🤞

        Reply

        • Natashas Kitchen
          July 3, 2021

          You got this Oliva! Enjoy this cake and Happy Birthday to your Hubby!

          Reply

      • Olivia
        July 3, 2021

        Natasha, one more question. I’m going to make an American flag on this cake and want my fruit (strawberries 🍓) to stay fresh. I’ve noticed that on your fruit on your cake such as the strawberries did not have the stems removed. Would it make a big difference? And second question. Why does your blog have soooo many ads? It makes it so difficult to scroll without being interrupted. Other than that, I LOVE all your recipes:-)

        Reply

        • Natasha
          July 3, 2021

          Hi Olivia, the ads are how we are able to produce and provide it to you and all of our readers free without charge and without needing to make our site subscription-based. Most people are ok with that to get the recipes for free. You can remove the stems if you prefer.

          Reply

        • Natashas Kitchen
          July 3, 2021

          You’re welcome to remove the stems — that will work great! Thank you for sharing your concerns and feedback about the ads. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.

          I appreciate your feedback, and I hope you love every recipe you try.

          Reply

  • Nikki
    May 16, 2021

    Hi Natasha,

    I loved the flavours of this cake but my frosting didn’t turn out as I expected. This recipe doesn’t say to whip the whipping cream first then add fold it into the whipped cream cheese and sugar, like you do in your strawberry cake video.

    Could skipping that step be why the frosting didn’t get fluffy? Still delicious but didn’t have the same beautiful presentation.

    Reply

    • Natasha
      May 17, 2021

      Hi Nikki, make sure the ingredients are at the correct temperature (softened cream cheese should only be at room temperature about 1 1/2 hours and HEAVY whipping cream should be cold. Make sure to use HEAVY whipping cream which has a higher fat content. If you want a fluffier frosting, you could use our new cream cheese frosting recipe which is more pipeable and delicious.

      Reply

      • Nikki
        May 20, 2021

        Thank you so much Natasha! I can’t wait to make this cake again.

        The cream cheese must have been too warm, because I left it out for a few hours.

        Reply

  • Nev
    March 21, 2021

    One of the best cakes I’ve made! They shrink down a bit though and with cutting off crispy edge I decided to make another batch vs cutting the cakes and having two thin layers.
    Made a strawberry simple syrup as well and drizzled onto cakes to keep it moist.
    So good, thank you for sharing!!

    Reply

    • Natasha's Kitchen
      March 22, 2021

      You are very welcome, Nev! I’m glad you loved this cake, thanks for sharing your good review with us!

      Reply

    • Olivia
      July 2, 2021

      Would you be able to share the strawberry syrup recipe. I can see doing that for a more moist cake. Thank you ! 😊

      Reply

      • Natashas Kitchen
        July 3, 2021

        Hi Olivia, I’m not sure what recipe Nev used, but we have a raspberry syrup HERE you can try. I hope you love it!

        Reply

  • Lisa K
    March 5, 2021

    Hi. I’m excited to try this recipe today but have a question: is it possible to make this with frozen fruit? If so, what adjustments need to be made? I’m a newbie baker so could use as much advice as I can get. Lol

    Reply

    • Natashas Kitchen
      March 5, 2021

      Hi Lisa, if using frozen, it should be eaten pretty soon after it is made (within a day; max 2 days), since frozen berries don’t hold up as well as fresh berries. I would not decorate the top of the cake with frozen berries – if they juice out, it will get messy. I hope that helps!

      Reply

  • M
    September 27, 2020

    Does the frosting freeze well? Love your sponge cake so much! Thanks for the great recipe!

    Reply

    • Natashas Kitchen
      September 28, 2020

      Hi M, biskvit freezes really well, I do it all the time, but I haven’t tested freezing the frosting on its own to advise. If you experiment I would love to know how you like this recipe!

      Reply

  • Myrna Andrey
    June 18, 2020

    I did your mango cake recipe..the cake was soggy in the middle..what did i do wrong?
    It was a great recipe though.
    Thanks for your advice.

    Reply

    • Natasha
      June 18, 2020

      Hi Maryna, was the actual cake layer soggy? Could it have needed a little more baking?

      Reply

  • novice baker
    May 15, 2020

    One of the frosting ingredients is “3/4 cup sugar”. Is that granulated sugar or confectioner’s sugar or ultrafine sugar? Can’t wait to try this recipe! Thank you.

    Reply

    • Natasha's Kitchen
      May 15, 2020

      It’s granulated white sugar

      Reply

  • Stephanie
    May 1, 2020

    Hi Natasha,

    In your sponge cake recipe, the instructions tells us to line the bottom of the cake pan with parchment paper. In this recipe it tells us to butter and line. Which works better?

    Reply

    • Natasha
      May 1, 2020

      Hi Stephanie, lately I have not been buttering the bottom under the parchment. It just helps to hold the parchment in place and it isn’t necessary for the success of the cake.

      Reply

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