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!
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My only complaint about this berry cake cake is that it dissapears fast! My children especially loved it.
German Fruit Cake
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.
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.
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.
Watch How to Make German Fruit Cake!
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German Fruit Cake Recipe
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!
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:
-
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.
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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.
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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).
-
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:
-
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:
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In your chilled mixing bowl, add 1 cup heavy whipping cream and beat on high speed (1-2 min) just until stiff peaks form.
-
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:
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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.
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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.
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:
- Black Forest Cake – Layers of cream, chocolate and cherries
- Pork Schnitzel – crispy on the outside, juicy inside
- German Creamy Cucumber Salad – easy, excellent salad
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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
This was delicious!!!! My husband said it was his favorite cake now! Even better the next day 🙂 I had one question so I can make it better next time. For the cream, was it supposed to be chilled in the freezer with the mixing bowl?
Hello Jill, the heavy whipping cream has to be chilled when you use it.
Natasha, this is a great cake!
I baked it yesterday for my husband’s birthday and he was happy!
It’s very easy and irresponsible tasty. Thank you for another wonderful recipe.
Happy Birthday to your husband! This is such a special cake to make for a birthday! I’m glad you both enjoyed it!
I made this for my mom for mothers day. She loved it. It was really good. That frosting held up really well and was so yummy. The only mistake I made was forgetting to remove the parchment paper!
Awesome, glad it was a hit, Claudia!
Hi again Mrs. Kravchuck! Mothers day is coming up and my mother LOVES German Chocolate Cake. So could you consider making a German Chocolate Cake video?
Hi there, thanks for your suggestion. I won’t be able to make a video of it before Mother’s Day but I’ll try to add that to our list.
Hi, Natasha! What would be a baking time if I would double the recipe and use rectangle baking form about 10 x 13?
Hi Maryna, I have not tried that but one of our readers shared this comment “Hi Natasha,I made it to double and comes beautiful on 9×13 pan!So delicious and not too sweet! Thank you for your recipe.” I hope that helps.
Can I use regular vanilla pudding mix instead of white chocolate pudding mix?
Hi Nadia, one of my readers tried this with vanilla pudding and loved it! I hope you love it too!
I’ve made this recipe several times. Very easy and delicious. I’ve made it using strawberries and blueberries. Strawberries, blueberries and kiwi . Strawberries, blueberries and cherries. All fresh fruit. I tried to add a picture but I couldn’t find where to.
Wow, that’s delicious! Thanks for your great feedback, you won’t be able to share photos here but feel free to share them on our Facebook page or group!
Can I use a hand mixer for this?
Hi Amy. If using an electric hand mixer, beat 10 min at the highest speed.
Such a simple and easy recipe to follow! Every time I make it, it is a huge hit!!
That’s great, Lindsey! So happy to hear you’re enjoying my recipe!
Hi Natasha,
Can I use almond flour to make this cake?
Hi Samina, I haven’t tested that substitution with almond flour so I can’t say for sure.
This cake is so delicious and light! It’s very easy to use and doesn’t require a lot of ingredients. The directions were so easy to follow and everyone loved it!
Hello Shyri, thank you for leaving a wonderful review for this recipe. I’m happy to know that everyone loved and enjoyed this cake!
Hello Natasha! Can I use cake flour? 1:1 ratio? Thanks much!
Hi Ginny, I haven’t tested that substitution so I’m not sure if it would be too soft of a crumb to hold up the cake well.
Hi there wondering if this can be made into a 2 layer cake?
Hi Marissa, I have not tested that to advise. If you experiment I would love to know how you like that.
I just made this for an Oktoberfest party. It was a huge hit!
Sounds awesome! Thanks for your great feedback, Rebecca.
Can you make this cake a day ahead?
Hi Kali, I think that will work just fine a day ahead!
I want to make this in my tart pan will it overflow
Hi Chris, its hard to say without trying this in a tart pan myself but I imagine your tart pan is shallow. If you happen to experiment I would love to know how you like that.
I love this cake so much that when I made it for the first time I ate the whole thing by myself in one day I make it very often !! It’s easy and so good !!
Natasha, thank you so much, I made a lot of different recipes of yours and they are all great !!
It is that good, isn’t it! Sounds like you found your favorite cake Emina!
Hi Natasha, I tried this sponge cake many times but I can’t seem to get rid of the eggy taste. Is that normal or am I doing something wrong?
Hi Binusha, make sure to keep it away from outdoor draft. As with any egg-based cake, it can smell eggy when it’s around outdoor draft. I hope that helps!
Made this subbing vanilla pudding mix, and using left over blueberry/lemon puree from zephyr instead of raspberry jam. Added blackberries as well… fantastic! Made a second, but split cake in two, adding frosting and glaze in middle!
That sounds delicious! Thank you for sharing that wonderful review with us Brian!
I made this for my mother-in-law today who is German AND a baker, and she loved it! Will definitely be making this again
So glad to hear that Justine. Thanks for your wonderful feedback!
Can you substitute the pudding for something else?
Hi Saira, unfortunately, I haven’t tried any substitute yet to advise.
Saira, I would recommend just making a buttercream instead if you don’t have the ingredients for the whipped cream. Natasha has some great buttercream recipes on here that taste lighter and creamier than any others I’ve tried.
Hi Natasha,i want to make this fruit cake , kindly could you provide the ingredients in grams?
i dont have cups. Thanks
Hi Agnes. Check us our post on measuring ingredients
Fantastic recipe and wonderful video! My son and myself first ever cake was a great success! We used less sugar but just fine.
Yay so glad to hear that it was a success! Thank you for the great review.
Thanks again for a wonderful recipe. I am German and this cake was great since it wasn’t overly sweet. I only baked the cake for 20 minutes and it was just perfect. Couldn’t find white chocolate pudding so I used vanilla. My favorite part was the raspberry topping.
You’re welcome! I’m so happy you enjoyed it, Michaela! Thank you for that wonderful review.
Hi Natasha ,i could’nt find white chocolate instant pudding powder,what can i use?
Hi Amani, you might try vanilla-flavored instant pudding instead.
Hi Natasha,I made it to double and comes beautiful on 9×13 pan!So delicious and not too sweet! Thank you for your recipe.how can I send photo of it.
Thank you so much for sharing that, Marzi!
I made this without the cream because I don’t like cream and used undiluted jam instead, it is lovely! Lovely light sponge and easy to make.
Thank you Natasha!
I’m so happy to hear that! Thank you for sharing your great review!
Can we use the snack pack pudding vanilla while beating cream?
Don’t have a pudding mix powder
Hi Qandeel, I honestly haven’t tested that so I can’t say for sure.
Since we’re right in the small fruit season, I searched your site for a recipe because I knew I’d find it here. It was a super easy cake to assemble. The stabilized whipping cream is decadently scrumptious! PS – I LOVE your new kitchen.
Thank you for that great review, France! I’m so happy you enjoyed this recipe!
Can this cake be made a day ahead?
Hi Christine, I think that will work just fine.
This looks fabulous, thank you for a beautiful recipe!
You’re so welcome Tasha!
I made this for the first time today and I loved it so much that I ate the whole thing by myself !!! I will be making this every week !!!
I’m so happy to hear that! Thank you for sharing your great review, Emina!
Hello Natasha, I made this following the directions to a T (and even watched the sponge cake video). The presentation was beautiful but the cake was bone dry. I even used the simple syrup. I did bake for 25 min (with an oven thermometer in place to verify the temp was right) – can a toothpick test be done for this type of cake? It was for a birthday and so, so disappointing. Thank you.
Hi Nicole, with a European sponge cake – the moisture does come from the syrup so if you want more moisture, I would suggest adding more syrup.
I baked the cake today for my colleagues. I needed two sheets, so I had to multiply the recipe. I needed a lot of eggs! I’m from Germany, here we usually make the cake with “Tortenguss”, that’s gelatin. It was also good with the jam.
I have received many compliments!
That’s so great! Thank you for sharing that, Irena!
Can I use canned blueberry pie filling for the top? I can’t find fresh berries anywhere this time of year .
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!
You can take any canned fruit for the cake. Peaches, apricots, black or red currants, cherries, whatever you want. You just have to put the fruit on a sieve and drain the juice.
You can take any cannedd fruit for the cake. Peaches, apricots, black or redcurrants, cherries, whatever you want. You just have to put the fruit on a sieve and drain the juice.
So easy yet so delicious, everyone loved it !, your recipes are making me look good hahaha
I love that! Thank you for sharing this with us, Aldi!
Hello, do you think I can make this a day ahead and store in the fridge overnight?
I think that will work just fine Alena!
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!
Sounds like you found a new favorite, Laura!! I’m so happy you enjoyed that!
Hi Natasha,I want to cook this beauty that looks gorgeous but I want to use 9×13 pan may I change the anything ?
Thank you
Hi Marzi, I haven’t tested that but it may work. I worry it won’t be enough batter for a pan that size. If you experiment please let me know how you like that.
Hi Natasha love your cakes, what other thing can I use instead of instant pudding or a more natural alternative? thank you
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.
Absolutely perfect cake!Thank you so much. My mother in law is from Germany and gives this cake high praise.
Wow! Thank you for the great compliment! I’m all smiles!
Hi Natasha! I love this cake so much! How can I make it less sweet??
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.
Can I add more water to the jam or would that make it to watery?
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! 🙂
Thank you Natasha, this was a delicious cake. It was very fast to make it and even faster to eat it. Love it
You’re so welcome! I’m happy you enjoyed that. Thank you for the great review!
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.
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.
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!
You’re so welcome Julie!
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.
Thank you Zina! 🙂
This German fruit cake looks so yummy.You can also serve it without glaze.
Can I cook it in butter or oil?
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!
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
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
Instead of using parchment paper on the bottom could u just spray it with nonstick cooking spray?
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.
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 .
Thank you so much for sharing that with us Lorna!
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!
Thanks for the great review Marcy!
The traditional German torte uses a gel glaze. It keeps the fruit from getting soggy.
Thank you for sharing that with us Sue
Where’s the video? BTW, it looks delicious! God bless you! 🙂
Hi Elena, I can’t believe I forgot to insert the video. Ay ya yay!! It’s there now. Thanks for watching!! 🙂
I saw it on your youtube channel. Awesome video!
Thank you!
You make my day when I watch your videos. Your smile is so contagious.
You are so nice! Thank you!
You are so nice! thank you Nan 🙂
Hey Natasha, Where is the video?
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!! 🙂
Hi theres a video for this? I can’t see it
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!