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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 only have 8 in Pans I’ll probably just have left over batter right???
Hi Alexis! Yes, you will likely have some Leftover.
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?
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.
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 😬
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
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. 🙀
Hi Chloe, it could pull away from the edges causing the cake to not be a perfect circle.
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.