Kiwi Berry Cake
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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
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)
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.
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.
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).
Assembling your Kiwi Berry Cake Cake:
1. Slice your kiwi and strawberries into thin rings/half circles.
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.
3. Spread a thin layer of frosting on the next cake layer and place the frosted side down over your fruit
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.
Here’s a peak inside:
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!
Kiwi Berry Cake
Ingredients
Cake Ingredients:
- 6 large eggs, room temp
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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
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!
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!
I’m so glad you enjoyed it, Ileana! Thank you so much for sharing that with me!
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!
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.
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?
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.
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!
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.
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 🙏
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.
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!
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
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!
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?
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.
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! 😬🤞
You got this Oliva! Enjoy this cake and Happy Birthday to your Hubby!
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:-)
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.
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.
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.
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.
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.
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!!
You are very welcome, Nev! I’m glad you loved this cake, thanks for sharing your good review with us!
Would you be able to share the strawberry syrup recipe. I can see doing that for a more moist cake. Thank you ! 😊
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!
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
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!
Does the frosting freeze well? Love your sponge cake so much! Thanks for the great recipe!
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!
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.
Hi Maryna, was the actual cake layer soggy? Could it have needed a little more baking?
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.
It’s granulated white sugar
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?
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.
Hi,
For the frosting, does “2 (8oz) packages cream cheese” mean a total of 8oz of cream cheese? Or 2 packages of 8oz each?
Thanks for clarifying.
Also I didn’t find heavy whipping cream, will regular whipping cream work the same? Thanks!
Hi yes, I’m sorry that wasn’t super clear. It is 16 oz of cream cheese total. I updated the recipe. Heavy whipping cream will work best, otherwise the frosting will be too soft and will be difficult to spread. I’ve always struggled to get a good thick and spreadable whipped cream with just plain whipping cream. The “HEAVY” means more fat in the cream so it beats up much easier and better.
Love this cake. It is my go to! Quick question, can I assemble the cake and serve it in the same day? Just wondering if it will be moist enough? Or do you use some syrup or sweet water to add moisture to the cake?
Hi Valentina, you can do it either the day before or the same day. For the berries to look the freshest, the same day would be best. I’ve made it both ways. Make sure that if you make it the day before, cover it and refrigerate overnight to keep it chilled since there are dairy products in the frosting and the fruit will hold up best if it is chilled.
Okay perfect. I always did it over night just not the same day so I wasn’t sure. Thank you!
Hi Natasha, This cake looks amazing. Would you know if I can bake it without egg? If so please do share the recipe. I love your food and happiness when you are cooking. Please keep doing it. Thank you, Nandini
Hi Nandini, this particular cake is egg based so it would not work. I do have a chocolate cake that has no eggs which is very popular though.
How do you store this cake and how long does i last? Amazing cake!
Hi Veronica, It will last as long as your berries do. I would say it’s best a day ahead but it’s possible to make it 2 days ahead, but your topping might not look as fresh if you make it 2 days ahead.
This cake was really yummy and easy to make. The one thing I will do different next time is garnish with cut kiwi until I am ready to serve it because the cut Kiwis overnight started letting juices run and got wet on the icing and they kind of got soggy but the rest of the other fruit were fine because they were whole. so that’s just one thing I would recommend other people to watch out for. Also for the icing I Beat the heavy whipping cream separate and then folder into cream cheese to make sure my icing won’t be runny. Thanks for sharing with us Natasha!
I’m so happy you enjoyed that, Tatyana, that’s a wonderful suggestion!
Hi Natasha,
The sponge cake recipe has no butter?
That is correct!
Natasha,
My youngest is turning 9. I asked him what kind of cake he wanted for his birthday. He said a kiwi cake. After a brief panic on my part, I found this gem. It’s beautiful and delicious—and since it’s January, I can’t wait to make it again when things are in season. The whole family was pleased with this cake.
I have made a few other recipes off of your website and I have never been disappointed. Thanks for sharing your recipes and your inspiration in the kitchen. Can’t wait to try more.
Happy Birthday to your youngest!! Thank you for that awesome review!
My youngest is turning 9, so I asked him what kind of cake he would like for his birthday. He said a kiwi cake, and I started to panic a little. Then, I found this gem. Not only is it delicious, it comes together quickly. As it is currently January, I can only imagine how good this will be when I make it and the fruits are in season.
I have made a few things from your recipes, and have never been disappointed. Thanks for sharing and inspiring!
I’m so inspired reading your review. Thank you!
Hey Natasha, I just wanted to say I absolutely love this receipe. I have always made it the day of an event. But I wont have time to do it the day of the event tomarrow. Would it be okay if I make it today for tomarrow??
Thanks, 🙂
Hi Tatyana! As long as your berries and fruit are not over-ripe and close to expiration, yes you can absolutely make this a day ahead! Cover and refrigerate until ready to enjoy 🙂
Instead of using a cake pan to bake the layers, can I use a spring form pan and will it make a difference?
Hi Mari! A springform pan should work just fine.
Hello Natasha! You are such an inspiration to me and so many of our family dinners, snacks and desserts come from your recipes!! I have a quick question about this cake. I have made it before exactly by your recipe and its turned out amazing. I want to turn it into a 9×13 sheet cake though and bake 2 pans. I want to then cut them out into the numbers 2 and 5 for my husbands 25th birthday! My question is… how should I measure out the recipe? Would you suggest I double it to fit the 2 pans? I’m planning to keep both numbers just to one layer of fruits in between. Your advice and opinion is greatly appreciated!!
Hi Katie! Thank you so much for the wonderful review and you inspiring words! I haven’t tried making this myself however our readers have. One reader made 1.5 batter per 9×13 pan. So it looks like you need to triple it and separate that between the two pans. I hope this helps!
Thank you so much for such a quick reply! I’ll have to give it a try!!
You’re welcome!
Hi, could cocoa powder be added to the cake ingredients to make this a chocolate cake? Thanks.
Hello Jared, I have not added cocoa powder to the recipe but I did have one reader report using it with great success. Unfortunately, she did not provide specifics. If you decide to add it please let me know how it turns out!
Thank you for the quick reply. By the way, I’ve made this cake using your recipe twice already and it’s awesome. I am NOT a baker, but this recipe was so easy to follow.
My pleasure Jared, I’m glad you enjoy the recipe so much! Thanks for sharing!
Hey I only have 8 inch pans. What would be the difference in baking time
Yes that should work Pj!
Can you provide the nutritional information. My daughter has chosen your cake for her baking contest!!
That’s great, I’m happy to hear that! Due to time constraints, I don’t typically include nutritional info, but check out this nutrition analyzer – you can plug in the ingredients from any recipe, select the serving size and it will give you nutritional info, calories, etc. I hope that is helpful to you Sandra!
We found it!! No results from judges as of yet but the school staff loved it!! Thanks for adding the video, we made the sponge cake as a flop the first time. Blending the eggs long enough is the trick!! Look forward to seeing more of your creations!!
I’m glad the recipe turned out to be a success! Thanks for sharing Sandra!
She won last year and is entering the same creation again this year, Fingers Crossed that we have another Blue Ribbon Winner!
Crossing my fingers!! Thank you for sharing that with me!
Different judges but she still took 2nd and the entire school staff loves it:) Keep up the amazing cooking Miss Natasha!!! It’s a blue ribbon in our book.
Howdy, I’m baking a cake for my Mom’s birthday and her party got cancelled. Is there anyway that I could split the recipe in half, if so how would the baking time be factored in?
Hi Jianna, you can definitely halve the recipe. The bake time will be close to the same amount since the recipe makes two cake pans. I hope that helps.
hi , I am planning to make a fruit cake with this case as the basic cake. But my oven cant bake two pans at a time and I have an 8 inch pan.. My 9 inch springform pan burns at the base so I dont use it. Please suggest . Also, can the number of eggs be reduced?
Hi Deepa, with this cake, you don’t want to leave it out on the counter while the first one bakes. It is best to bake it once it right away so I think the best way to do that would be to cut the recipe in half and make it twice which will be time consuming. Since the base of this cake is eggs and eggs are what causes the cake to rise, there really is not a way to reduce the eggs.
This cake looks amazing, Natasha!! I am a beginner at baking and I was wondering if I could use a hand mixer for making the batter? Thank you!!
Hi Hannah, a high powered electric hand mixer would work but it is not as effective as beating with a stand mixer with whisk attachment so be sure you are using the hand mixer on the highest speed and add 3 minutes or so to the mixing time. I hope you love the cake! 🙂
Hello, I just made this recipe for the first time…I’ve never made a sponge cake before…my question is: Is it supposed to smell like eggs when it is baking and all done?
Hi Lynne, did it rise like the one I have in the photo? I have found 2 causes of the “eggy” smell and it is either due to underbeating the eggs and sugar (you need a high powered mixer and beat with the whisk attachment for the stated time and if using an electric hand mixer, you need to add 2-3 minutes of mixing time since it is not as efficient in whipping). This cake relies on the volume of the eggs and sugar to rise and if that volume isn’t there, it will be dense and smell eggy. Also, as will any egg based cakes including meringue, keep it away from outdoor draft which can make it smell eggy also (not sure what the science is behind that but it has been my experience). I hope that helps!
Thanks for the information…It did rise and I believe there was lots of volume….Not sure why …anyways I just tried a piece and it tastes good. Thanks again! Lynne.
I’m so glad you like it!!
Hi Natasha,
My 3 year old son loves fresh fruits so this is an awesome recipe to try out! I’d like to bake it for his school birthday celebration. I’m intending to cut the cake into the shape of a monster truck and decorate it but I’m wondering if your original frosting will hold together for this. FYI I live in Southeast Asia with high humidity and temperatures ranging from 32-36’celcius
Much thanks for your suggestions! I’d really like to make this cake a success for my fruit loving/ monster truck fan
Hi Faith, I’m not sure this cake will work well for a shape. The cake is very soft and the frosting is not thick like a buttercream. It works for this cake really well but I don’t think it would give you the coverage you want if you make a shaped cake.
Oh dear. Any suggestions then?
Hi Faith, you might have more success with a sturdy basic vanilla cake. I don’t have one of those posted on my site (sorry!!). I don’t really have much experience with shaped cakes. The Swiss meringue buttercream or the cupcake frosting that we have posted both would work well since they are fairly sturdy.
Hi Natasha,
I’m about to make the biskvit layers I only have one 9 inch pan can I split the recipe in half and make the batter twice ??
Please let me know thank you:)
Hi Angelina, yes that would work. It’s better to split the recipe in half and bake in 2 separate pans because if you let one pan sit out too long while the other bakes, it can deflate. If you have a springform 9″ pan with at least 3″ walls, you can bake it all together in 1 pan for about 30 minutes.
Hi Natasha,
Thank you for the recepie. I can’t wait to trying to make it. I have a question though you don’t need a simple syrup for sponge cake sheets before frosting? Usually you do moist your biskvit with simple syrup.
Hi Snezhana, I usually use a syrup and I am a fan of moist cakes, but with this particular cake it isn’t necessary to use a simple syrup. Between the frosting and loads of fruit, it is plenty moist. Adding a syrup might make this cake too moist. I served this one this past weekend for my husband (it is his favorite cake) and everyone gave rave reviews 🙂
Hi Natasha,
For the frosting, do you use granulated sugar or confectioners sugar?
Thanks!
Erin
Oh I’m sorry I missed that important detail! It is granulated sugar :). I updated the recipe to specify. Thank you for asking!
Thanks so much! Can’t wait to make this for my daughter’s birthday this weekend! Looks amazing!!
Hi Natasha!
First I want to say THANK – YOU for letting me learn from you 🙂
I have a question about this cake… This might sound strange but I want to try baking this cake as a two tier. Would you have some recommendations for me on how many ingredients to use per one tier for the sponge cake?
Hi Marina, I haven’t tried that but I had a reader post a photo of her tiered cake using my sponge cake as a base. It is stunning so I know it can be done! The proportions will vary based on the size of your pans so you will have to estimate for the size of your pans.
Hi Natasha,
I am thrilled to have run across your recipe, it is exactly what I was looking for to make my 5 year old grand daughter a rainbow cake using colorful fruit on top to form the rainbow. I’m wondering if the cake will still bake ok if instead of using two 9″ pans could I use a large 14″ round pan? I want to end up with two large flat half circles, put a thin layer of the frosting in the center and then the fruit on to to make it look like a rainbow. Thanks so much.
Hi Eileen, your idea sounds so adorable! I haven’t tried this in the wider cake pans but I have used the same cake base to make a cake roll which worked great so I don’t see why not if you want a flatter rainbow cake. I would love to see a picture of it when you’re all done. Seriously such a cute idea!!
Yay..I made the cake this morning in the 14″ pan and it looks gorgeous so far. I only baked it 21 minutes since it was thinner, and beat it 9 minutes because I only have a hand held mixer. I am so excited. I took pictures of the batter and how it looked right out of the oven. The party is tomorrow so I will put the toppings on in the morning. I can’t figure out how to show you any pictures. I am also a new fan of yours on FB. Thanks so much!
HI Eileen! Welcome to my blog and I am so happy for your success!! I would love to see your photo. I don’t have a way of uploading photos on my blog yet but please post your photo as a post on our Facebook page. Thank you Eileen! I can’t wait to see it! 🙂
First time to make a sponge cake. But I think it turned out okay. My icing was a little thin and not very sweet but I followed your recipe. Maybe I should have beat the icing a little longer but the recipe says a minute. Also the cake was a little thin in the middle. Did I fold too long?
Hi Carolyn, the biggest reason why a cake layer would turn out thinner is if it’s not mixed long enough at high speed. If using a high powered electric hand mixer instead of a stand mixer, you would want to beat it a few minutes longer. Also, the frosting will stiffen more as you beat longer. Another option if you are looking to make a thicker frosting is to first beat the whipped cream until stiff and fluffy, transfer it to a separate bowl and then beat the cream cheese and sugar in the same bowl (no need to rinse it), then fold the two creams together until well combined. I hope that helps!
The cake tasted great and was very pretty also. Got lots of comments on Facebook. I’m going to try sponge cake again soon. Thanks for the advice.
Hi Natasha, I have made this cake and its absolutely delicious! My question is, can I add pink food coloring to the frosting to make the cake look pink for my toddler girls birthday?
I think that would work just fine. I would suggest using a gel food coloring though so you don’t alter the consistency of the frosting, since the frosting isn’t very firm to begin with. Happy birthday and blessings to your little girl!! 🙂
Hi, can I make this cake a day ahead? Thanks!
Hi Joann, as long as your berries and fruit are not over-ripe and close to expiration, yes you can absolutely make this a day ahead! Cover and refrigerate until ready to enjoy 🙂
I just discovered this recipe and I thought it was exactly what I wanted. But after beating the eggs with the sugar for 20 minutes at high speed it never thickened up though it did increase in volume. One of the eggs turned out to be double yolked but I can’t believe that would affect the thickening. I have made this type of cake in the past and not had this issue. These layers did not rise as they should have but will probably taste ok. Any suggestions?
Hi, I always use the same proportions when I make the cake and so I’m not sure how the extra yolk would affect the recipe. I probably would have removed the extra yolk. What did you use to beat the eggs? You say you’ve made this type of cake in the past – did you do anything differently besides the extra yolk? It’s really hard to say without being there but I am always happy to help troubleshoot.
Hi. I want to make this cake and was wondering if I can use frozen berries? Or they have to be fresh?
Thanks in advance☺
Hi Alena, if using frozen, it should be eaten pretty soon after it is made (within a day; max 2 days), since fresh 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!
Do u use anything to moisten the cake layers?
Alina, I don’t moisten layers as the cake has enough moisture from the frosting and fruit inside.
I want to try to bake this cake for my toddler girl’s birthday. But I am concerned about how long the berries on top can stay fresh? Any way to use jelly or something to keep the berries fresher?
Thanks so much for this beautiful recipe!
Hi Olha, if you aren’t serving it soon after it’s made and want to make it a day ahead, you could melt a little jelly or seedless jam with a little water to make it brush-able consistency then brush the fruit. If you use fresh whole berries for the top without slicing them, it will be fine overnight in the fridge without any kind of syrup for the berries.
Thanks so much, good to know!
Hi Natasha,
If I wanted to bake this cake in a two 8-inch pans, would that work also?
Hi Esther, yes that should work.
Hi natasha! I’m want to make berry cake, however im a bit confused with the ingredients. On your website it doesn’t say to add half a teaspoon of baking powder to the flour but in your video you say to add it. Should I add it or not?
Hi Inna, I filmed the video after putting up the cake recipe. I have recently started adding 1/2 tsp of baking powder to make it more fail proof and because many American cooks are used to using a leavening other than the eggs themselves. I will update the recipe to reduce confusion. You can add 1/2 tsp baking powder into the flour and whisk them together before adding the flour to the whipped eggs.
Will it make a big difference if I put blueberries instead of kiwi inside? I tried this cake exactly how you made it with kiwi and I loved it, but I don’t have any kiwis and don’t have much time to run out and buy some. So I’m just wondering if it will make a big difference in taste?
That would work really well actually. I have a cake coming soon that has strawberries and blueberries inside and it tastes great!
Hello from the Netherlands!
Great recipe!
Chose this beautiful summer cake for my mother’s birthday. So easy to make with only a few ingredients. And people absolutely loved the taste! A new favorite.
Thank you!
Welcome to the site Wilma and thank you for such a nice review 😁.
Hi natasha. Everytime i make this frosting, it comes out really watery. Is it possible to beat the heavy whip separately and then add it into the cream cheese? Thats the same way you did the frosting for your strawberry cake
Hi Mary, you definitely can do it that way. Are you using HEAVY whipping cream (which has a higher fat content than regular whipping cream and whips up better).
Yes i am using heavy whipping cream
I tried this cake yesterday. …UNBELIEVABLY good….seriously!!! It perfect for summer too, not heavy at all
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha! This cake is a family favorite and a dessert staple! Thanks to you!!! I do have one question though- can I make and freeze the biskvit layers to have ready in advance? Or will it not be the same fluffy texture anymore?
Thank you!!!
Nadia, biskvit freezes really well, I do it all the time 😀.
Really amazing cake, with fruit on top looks great and presentable. I used all the organic ingredients and was delighted to serve it to kids on my niece’s birthday. It’s not too sweet, just the right amount of moisture, though I would probably make more cream for decoration. Wish I could post the picture here 🙂 THANK YOU for the recipe!
I’m so happy to hear that! Thank you for sharing your great review!
I meant frosting, not cream… For decoration. Btw, the next day cake tasted even better. Natalochka, you are molodchinka, not a compliment, just stating the obvious! Blessings to you!
You’re so nice 🙂 Thank you! 🙂
Neither my biskvit nor the frosting turned out for me!! 😔 wasted a whole bunch of ingredients and nothing. The frosting came out too runny. I followed the recipe exactly. Room temp cream cheese (16oz) 3/4 cup sugar and 1 cup cold heavy whipping. Did I miss something??
It’s difficult to say what went wrong without being there with you and not having more details. Usually, the biskvit might fail if the eggs are not beaten long enough at a high enough speed until thick and fluffy. Can you tell at what point your cake started looking different from what was in the pictures? Did you beat the cream long enough? It’s not a super thick frosting but it’s not supposed to be runny either.
Would it make a difference if I used a hand mixer ? I don’t have the other kind . Thanks
Marina
It will work if it is an electric hand mixer. Beat on the highest speed for the recommended amount of time and it will be fine 🙂
I made this cake for my husband’s birthday and it was phenomenal! Your blog is awesome and is definitely instrumental at improving my cooking/baking skills. Thanks for sharing your recipes!
I’m so happy you loved it! I made the same cake for my husband’s birthday too. He loved it as well!
How far in advance can I make this cake?
It will last as long as your berries do. I would say it’s best a day ahead but it’s possible to make it 2 days ahead, but your topping might not look as fresh if you make it 2 days ahead.
Hi Natasha, in this cake you add the eggs and sugar at once, but in the other biskvit you beat the eggs then gradually add the sugar. Is there a difference? Thanks!
Hi Lana, it makes a very small difference but lately I have been adding it gradually and the cake seems to rise just a little bit better that way.
I made this cake twice already from your recipe and I absolutely love it. For the next time, I wanted to soak it in syrup just to see a difference. Do you have any syrups ideas that you can recommend that I can put on top of layers before frosting it? Thank you for your time😊
Natasha, a simple syrup would be very good with this. One cup warm water, 2 Tbsp sugar, 1 to 2 Tbsp fresh lemon juice. Let me know how it works out 😃.
hi natasha, if i was to make a 11 inch rounds, how would i adjust the recipe? double it or do 1+1/2 of the recipe?
I’d probably do 1 1/2 of the recipe for 11-inch rounds.
i made this cake last christmas day.it was very nice.my employer’s family they thought its from a cakeshop 😀 .Thank you very much for sharing your recipe.I hope you can share a red velvet recipe to us 🙂
That’s wonderful! Thank you for such a great review 🙂
Hi Natash,
I baked this cake few times before except this time I added colored frosting on the inside of the cake. We are expecting another baby so we’re gathering with our family tomorrow after church & my hubby will cut the cake, which will reveal our baby’s gender 🙂 This is one of my favorite cakes because I LOVE fruit & sponge cake!!! Thank you so much for sharing all your wonderful recipes!
How exciting Alla! Congratulations and God bless your pregnancy and baby! 🙂
Thank you to Natashas kitchen for teaching me how to do cakes… I was always being scared of making cakes, now it is my another hobby of making cakes. Thank you so much. Your step by step directions are very helpful… and course this cake is always hit in our parties.
That’s so great! Thank you for sharing that with me 🙂
Hey, if I were to bake this sponge cake in a round 6″X3″ pan, how much sugar, flour, eggs would I need? and how much longer would I bake it for ? I’d really appreciate your response. thanks 😀
I think you could do the entire thing in the one pan and then just cut the layers in half. You may need to add 3 to 5 minutes of baking time.
My husband doesnt really like cake so I was looking for a cake with lots of fruit. I found this recepie about a month ago. I just made it and he loved it. My kids also want this cake for their next birthday. The instructions are easy to follow. THANK YOU
Thank you Amanda for a great review and you are welcome :).
I just made this for my sister’s birthday! Looks amazing. The instructions were en pointe. Awesome! Think I just found a new favourite website 😉
I’m so happy to hear that! Happy birthday to your sister and if you posted a picture online somewhere, I’d love to see it! 🙂
Natasha! This cake is delicious! I already lost count of how much times I made it, and no one ever gets tired of it.;) Thank you so much!
Annie, thank you for the great review and you’re very welcome 🙂
HI Natasha, I made this cake and it was delicious.Everyone loved it.I will definitely make it again!Thank you so mush for recipe.
Thank you for the great review Inna and you are welcome :).
Would using gluten free all purpose flour mess up this cake, making it collapse?
Hi Eve, to be honest, I haven’t tried gluten free flour for this sponge cake so I’m not sure. I do think it’s worth a test. Let me know if you try it and what brand of flour you’re using. My sister is gluten free and I’m curious about gluten free options with this cake.
Will this cake travel after being finished for an hr? or am I better off assembling it when I get there?
If it’s traveling in an air conditioned car out of the sun, it should be ok. You could do it either way, make it and travel or assemble when you get there.
I believe this recipe works, but I guess there is a learning curve for me when it comes to Russian baking! I’m usually a 15-ingredient cake person, and I figured after 10+ years in Russia I should finally try a biskvit! The first try failed and the second try is in the oven now. I couldn’t get the flour lumps out and I was afraid to keep mixing. The batter seemed like flour lumps swimming in egg. I usually do okay with folding in flour with things like brownies, but this is a little different. Hopefully with the fruit and cream it won’t be too noticeable! I’m not saying your recipe is bad, just that it’s a whole new technique for me! I need to learn more.
HI Elizabeth, did you sift the flour in? That definitely helps with flour lumps. I hope that helps! 🙂
I’m embarrassed to say this, but I tried it again, being sure to sift the flour, took it out too early, and it was a complete flop (literally). But I was talking to my Russian friends and they all said they use the 3-ingredient recipe. I had just enough ingredients to try a different cake base, and then the filling and frosting worked out great!
I’m glad it worked out! Yes, taking it out too early can cause it to deflate.
I made this cake today for my husband and he loved it!!!! I love your recipes, so simple yet so tasty!! Carry on
Thank you for the great review Anna, I’m glad you loved it :).
Hi Natasha,
Thanks for posting this recipe! I just made the cake this afternoon and, although it definitely tastes good, I found that (even following your wonderful directions to a T) the sponge cake is kind of dense, almost hard-ish, and not quite spongy/moist enough. Also, when I took the two cakes out of their respective 9″ pans, they weren’t thick/high enough to really cut in half. So I just made the cake with one fruit layer in the middle (and the other one on top, of course). Also, would you recommend refrigerating the icing so it goes on thicker? I couldn’t get a nice, thick cover like yours…
Any recommendations? I really appreciate it!
Cecile
Hi Cecile, usually if the cake is dense, it’s either because the eggs could have used a little more beating or it was overmixed when adding the flour. The cake heavilly relies on the volume of the eggs to rise properly. I hope that helps! About the frosting, yes you can refrigerate it to thicken it up slightly, but try beating it a little longer first. Thanks Cecile! 🙂
Perusing your blog for baby shower ideas and this cake is definitely in the running!
I hope you and all your party guests love it! 🙂
My husbands favorite cake! i love it! so easy and delicious. I seriously have no idea what i would have done if i never discovered your website! i got married a year ago and only knew how to make the basics: potatoes and borsh! lol i found your website a month before i got married and it saved me! i feel like a pro chef now lol thank you so much!
Awww that’s such a sweet comment. I’m all smiles. Thank you so much for sharing your story with me 🙂
Delicious and easy to make… Thank you so much for this recipes. Waiting more recipes as easy and as tasty as this one. I made already few times for different parties and everyone liked it. May Lord bless you.
That’s so great! Thank you for the awesome review and God bless you also 🙂
Natasha, I have made this cake thrice now — once used the exact recipe and in the next 2 instances made eggless vanilla cakes with the same frosting and fruits. This has been such a hit with everyone who has tried it. The kids love it when I use berries of their choice.
Thanks for sharing the recipe.
I’m so happy you love the recipe! Thanks so much for sharing that with me 🙂
Natasha! Thanks a lot for the awesome recipe. I didn’t know what kind of cake to make for my bday boy and saw this one:) thanks again:) I made it and we will eat it today with our families:)
Wish I could add the picture of it so u could see it;)
I would love to see it! I wish there was a way to upload here too, but for now there isn’t. If you post it on FB or Instagram, do let me know. Happy Birthday to the Birthday Boy! 🙂
Yea. I don’t have FB or Instagram.
Thank you:)
You could always email it to me if you want. I always get excited to see friends re-creating the recipes. natashaskitchen @yahoo.com (no spaces) 😉
I am planning to make this cake for my husband’s birthday this weeken! I am excited!!!!
Enjoy!! It makes for a wonderful birthday cake! 🙂
Hi. This cake looks amazing and pretty easy to make. Do you make it the same day you serve it or the day before? How do you store it to keep it fresh?
Anna, you can do it either the day before or the same day. For the berries to look the freshest, the same day would be best. I’ve made it both ways. Make sure that if you make it the day before, cover it and refrigerate overnight to keep it chilled since there are dairy products in the frosting and the fruit will hold up best if it is chilled.
Hi Natasha, my frosting always turns out lumpy. Is it supposed to be like that or did I not beat it long enough?
Are you making sure that your cream cheese is fully softened at room temperature? That could be a big reason why it would be lumpy. Otherwise, yes continue beating until smooth.
hi natasha, will this cake still bake well if i put food coloring into the batter?
It will bake, but don’t use too much and be careful not to overwork it or it could deflate the batter.
I’m making this cake right now for my New years get together. I added some coco powder to the batter and I’m using a ton of strawberries. Its kind of like a chocolate dipped strawberry version! I’ve used this recipe so many times and I play around with it and it still comes out amazing every time!!
Thank you for the great review and great job on improvising Angie :). Have a great 2015!