German Fruit Cake Recipe (VIDEO)

Our spin on the classic German Fruit Cake “Obstkuchen Obsttorte”. It has a super soft cake base, is loaded with glazed berries and a secret ingredient stabilized whipped cream frosting!

German fruit cake with fruit glaze and stabilized whipped cream frosting

My only complaint about this berry cake cake is that it dissapears fast! My children especially loved it.

German Fruit Cake

Up close view of German fruit cake recipe

What is Stabilized Whipped Cream?

Regular whipping cream has a reputation of not staying put over time, especially when piped. This can be due to under-beating the whipped cream, or purchasing the wrong cream. For whipped cream, make sure the package says HEAVY whipping cream as opposed to plain whipping cream. The HEAVY cream has a higher fat content (36% fat), whips faster and is more stable.

Adding the instant pudding powder stabilizes the whipped cream, adds great flavor and makes the frosting easy to pipe. It is similar in consistency to a buttercream but tastes lighter and is lower in fat than a buttercream. We used half of a 3.9 oz package of Godiva White Chocolate flavor but vanilla instant pudding mix would work as well for this fruit cake.

Ingredients for fruit cake and stabilized whipped cream recipe

Easiest Fruit Glaze:

The 2-ingredient fruit glaze is a nice touch on this cake. All you need is:

  • Seedless raspberry jam
  • Hot water

You can serve the fruit cake without the glaze, but it makes the cake more moist, preserves the fruit and makes the cake look like it came out of a fancy bakery. It makes your mouth water just looking at it.

Fruit glaze over German cake

Can I Add a Simple Syrup to Make it More Moist?

  • YES! The glaze from the berries adds moisture to the cake as it is sliced but if you prefer a moist cake, you can add this simple syrup. We double the ingredients when making a 2-layered cake.
  • Ingredients for Simple Syrup: 1/4 cup water, 1/2 Tbsp lemon juice, 1/2 Tbsp granulated sugar
  • How to Make Simple Syrup: Stir the ingredients together until sugar dissolves. Brush cooled cake, focusing on the outer edge and moving towards the center.

Moist German fruit cake slice on a plate

Watch How to Make German Fruit Cake!

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German Fruit Cake Recipe

5 from 7 votes
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Our spin on the classic German Fruit Cake "Obstkuchen Obsttorte". It has a super soft cake base, is loaded with glazed berries and a secret ingredient stabilized whipped cream frosting! | natashaskitchen.com

Our spin on the classic German Fruit Cake "Obstkuchen Obsttorte". It has a super soft cake base, is loaded with glazed berries and a secret ingredient stabilized whipped cream frosting!

Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $10-$12
Keyword: fruit cake
Calories: 281 kcal
Servings: 8 slices

Ingredients

For Sponge Cake:

  • 3 large eggs room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract

For Fruit and Glaze:

  • 1 1/2 cups mixed berries
  • 3 Tbsp seedless raspberry jam + 1 1/2 Tbsp hot water

For Stabilized Whipped Cream Frosting:

  • 1 cup heavy whipping cream chilled
  • 4 Tbsp white chocolate instant pudding powder (45 grams)
  • 3 Tbsp powdered sugar
  • 2 Tbsp milk or to reach desired texture

Instructions

How to Make the Sponge Cake:

  1. Preheat oven to 350˚F and line the bottom of a 9" round cake pan (or springform pan). Chill a large mixing bowl in the freezer. A chilled mixing bowl will make it easier to beat the whipping cream.
  2. Add 3 eggs to the bowl of your mixer and beat with whisk attachment on high speed 1 minute. Gradually add sugar and continue beating 8 min.* It should be whipped and form a thick ribbon when you pull up on the whisk.

  3. In a small bowl, whisk together 1/2 cup flour and 1/2 tsp baking powder then sift it into the whipped eggs in thirds, folding between each addition. Fold in 1/2 tsp vanilla just until blended (do not overmix).

  4. Bake at 350˚F for 25 min. Let cake rest 3 min in pan then run a thin spatula around the edges too release from the pan. Invert cake onto a wire rack, peel back parchment paper and let cool completely to room temperature.

How to Make Fruit Glaze:

  1. In a measuring cup, combine 3 Tbsp raspberry jam with 1 1/2 Tbsp hot water and stir until completely smooth. If glaze seems lumpy, heat slightly to loosen it up.

How to Make Stabilized Whipped Cream:

  1. In your chilled mixing bowl, add 1 cup heavy whipping cream and beat on high speed (1-2 min) just until stiff peaks form.

  2. Add 4 Tbsp instant pudding and 3 Tbsp powdered sugar, adding them 1 Tbsp at a time, mixing with each addition. Beat on med/high speed until fully incorporated. If frosting seems too thick, add milk 1/2 Tbsp at a time (I added 2 Tbsp milk). Beat until the pudding mix is fully dissolved and frosting is smooth (2 min).

How to Assemble the Fruit Cake:

  1. Transfer half of the frosting to a piping bag fitted with a large closed star tip (Wilton 2D) and set aside. Dollop and spread half of the frosting over the top of cake. 

  2. Arrange fruit over the frosting, leaving a 1" border. Brush all of the glaze over berries then pipe the second half of frosting around the top border of the cake. Serve right away or refrigerate until serving.

Recipe Notes

*If using an electric hand mixer, beat 10 min on highest speed.

Nutrition Facts
German Fruit Cake Recipe
Amount Per Serving
Calories 281 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 102mg 34%
Sodium 142mg 6%
Potassium 111mg 3%
Total Carbohydrates 38g 13%
Dietary Fiber 1g 4%
Sugars 27g
Protein 3g 6%
Vitamin A 10.8%
Vitamin C 1.9%
Calcium 5%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This post contains Amazon affiliate links for tools we used to make this cake.

German Recipes to Explore:

One of our favorite German recipes the German fruit cake

Q: Have you tried any German or European cakes? They are such a treat! This fruit cake and most European desserts are typically lower in sugar than American desserts and they will always excite your taste buds.

Our spin on the classic German Fruit Cake

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Jenna
    November 20, 2018

    Can I use canned blueberry pie filling for the top? I can’t find fresh berries anywhere this time of year . Reply

    • Natasha
      November 20, 2018

      Hi Jenna, I haven’t tried that so I’m not 100% sure if it would weigh down the cake or not to have the heavier syrupy filling over the top. If you experiment, let me know how it goes! Reply

  • Aldi
    October 22, 2018

    So easy yet so delicious, everyone loved it !, your recipes are making me look good hahaha Reply

    • Natashas Kitchen
      October 22, 2018

      I love that! Thank you for sharing this with us, Aldi! Reply

  • Alena
    October 17, 2018

    Hello, do you think I can make this a day ahead and store in the fridge overnight? Reply

    • Natashas Kitchen
      October 18, 2018

      I think that will work just fine Alena! Reply

  • Laura
    October 10, 2018

    This recipe came together beautifully, quickly, and perfectly. My family enjoyed it immensely! I’m keeping this in my file for desserts that wow, but aren’t as tedious and time consuming. Thank you so much! Reply

    • Natashas Kitchen
      October 10, 2018

      Sounds like you found a new favorite, Laura!! I’m so happy you enjoyed that! Reply

  • alejandra
    August 19, 2018

    Hi Natasha love your cakes, what other thing can I use instead of instant pudding or a more natural alternative? thank you Reply

    • Natasha
      August 20, 2018

      Hi Alejandra, you could just whip up the heavy cream with powdered sugar and add a splash of vanilla extract to make a sweetened whipped cream, but if you are doing that, then do not add milk to the cream. Reply

  • Cyndi B
    August 19, 2018

    Absolutely perfect cake!Thank you so much. My mother in law is from Germany and gives this cake high praise. Reply

    • Natashas Kitchen
      August 19, 2018

      Wow! Thank you for the great compliment! I’m all smiles! Reply

  • Leah
    August 13, 2018

    Hi Natasha! I love this cake so much! How can I make it less sweet?? Reply

    • Natasha
      August 13, 2018

      Hi Leah, I’m so glad you love the cake! We try to keep the sugar in our desserts to a minimum. I’m not sure if the cake base will work with using much less sugar. You might be able to reduce it by a tablespoon or 2. Reply

      • Leah
        August 13, 2018

        Can I add more water to the jam or would that make it to watery? Reply

        • Natasha
          August 13, 2018

          Hi Leah, more water would make it more watery and less of a glaze on the fruit. You could if you wanted to thin it out a little, but add just a little bit at a time. I hope you love the fruit cake! 🙂 Reply

  • Lana
    August 5, 2018

    Thank you Natasha, this was a delicious cake. It was very fast to make it and even faster to eat it. Love it Reply

    • Natashas Kitchen
      August 5, 2018

      You’re so welcome! I’m happy you enjoyed that. Thank you for the great review! Reply

  • Alison
    July 31, 2018

    Hi, Natasha. I have been enjoying making your recipes and watching your videos. This cake did not turn out for me; it came out thin, about 5/8″ high baked in a 9″ springform pan. I used a handheld mixer for 10 mins. So I instead made a “hot milk sponge cake” and will proceed with the whipped cream and fruit in the morning. Reply

    • Natasha
      July 31, 2018

      Hi Alison, is your handheld mixer a fairly high-powered one? Some hand mixers aren’t as effective as others so you can look for visual cues like the batter forming a thick ribbon when you pull up on the whisk and not disappearing into the batter right away, but sitting a little a couple seconds on the surface. Also, if you use chilled eggs, it would take longer to mix. I hope that is helpful! You can also check out our tutorial on making this basic sponge cake which covers most troubleshooting issues. Reply

  • Julie
    July 30, 2018

    This looks delicious, Natasha. And thank you for the idea to use instant pudding mix as a whipping cream stabilizer! I’ve always followed my mom’s example and used Dr Oetkers Whip It stabilizer, but I moved and haven’t had any luck finding it in stores. Pudding will do the trick – thanks! Reply

    • Natashas Kitchen
      July 30, 2018

      You’re so welcome Julie! Reply

  • Zina P
    July 30, 2018

    Step 3, you left out the part of pouring the cake batter into the 9″ parchment-line pan in your instructions.

    Otherwise, my mouth is watering in anticipation of making this wonderful cake….I know the results will be outstanding because you never post anything but the best and most fool-proof delicious recipes. Reply

    • Natashas Kitchen
      July 30, 2018

      Thank you Zina! 🙂 Reply

  • Emma Warner
    July 30, 2018

    This German fruit cake looks so yummy.You can also serve it without glaze.
    Can I cook it in butter or oil? Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Emma. This cake has no butter or oil in it so I’m not sure what you’re asking in regards to cooking it in it? It is a delicious cake and as good as it looks! Reply

  • Julia H
    July 30, 2018

    Hello Natasha, thanks for this wonderful recipe! I often use your recipes and they always come out just fab 😀 Just one few questions if you don’t mind. you measure everything in cups ( cups of berries, flour, heavy cream) this always confuses me. It’s alright with berries but can you pls give at least approx idea how much in grams a cup of flour and cream would be.
    Thanks 🙏
    Julia Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Julia, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help Reply

  • Tammy
    July 29, 2018

    Instead of using parchment paper on the bottom could u just spray it with nonstick cooking spray? Reply

    • Natasha
      July 30, 2018

      Hi Tammy, for this cake, since there is no oil or butter in it, it really needs to be lined, or it will be super difficult to pry out of the pan. Reply

  • Lorna klotz
    July 28, 2018

    I must tell you that I’ve made this torte for over 50 years. I know that there are numerous variations but my German mother in law never used liquid vanilla but Dr. Oetkers vanilla sugar. The glaze was made from fresh fruit by cooking in some water with a little sugar added, then strained. If it was canned or frozen, we used that juice. Then this juice is thickened with some corn starch, cooled and poured over the fruit topped cake. We served it with whipping cream on top. Handy easy cake to make when unexpected company comes if you keep canned peaches, fruit cocktail, etc on hand . Reply

    • Natashas Kitchen
      July 28, 2018

      Thank you so much for sharing that with us Lorna! Reply

  • marcy youker
    July 28, 2018

    love your recipes, will love to make them all,but can’t thanks for sharing, is only 1 in my household.will make this cake and share it of course! Reply

    • Natashas Kitchen
      July 28, 2018

      Thanks for the great review Marcy! Reply

  • Sue
    July 28, 2018

    The traditional German torte uses a gel glaze. It keeps the fruit from getting soggy. Reply

    • Natashas Kitchen
      July 28, 2018

      Thank you for sharing that with us Sue Reply

  • Elena
    July 27, 2018

    Where’s the video? BTW, it looks delicious! God bless you! 🙂 Reply

    • Natasha
      July 27, 2018

      Hi Elena, I can’t believe I forgot to insert the video. Ay ya yay!! It’s there now. Thanks for watching!! 🙂 Reply

      • Elena
        July 28, 2018

        I saw it on your youtube channel. Awesome video! Reply

        • Natashas Kitchen
          July 28, 2018

          Thank you! Reply

  • Nan
    July 27, 2018

    You make my day when I watch your videos. Your smile is so contagious. Reply

    • Natashas Kitchen
      July 27, 2018

      You are so nice! Thank you! Reply

    • Natasha
      July 27, 2018

      You are so nice! thank you Nan 🙂 Reply

  • Julie
    July 27, 2018

    Hey Natasha, Where is the video? Reply

    • Natasha
      July 27, 2018

      Hi Julie, I can’t believe I forgot to put the video in. So sorry about that! It is now there. Thank you very much for watching!! 🙂 Reply

  • Tanya
    July 27, 2018

    Hi theres a video for this? I can’t see it Reply

    • Natashas Kitchen
      July 27, 2018

      Hi Tanya! There sure is! You can find it directly in the recipe but here is a youtube link for you! Thank you for watching! Reply

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