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
Layered Strawberry Cake Recipe 
Berry Tiramisu Cake Recipe 
4-Ingredient Sponge Cake (Video Recipe) 
Tres Leches Cake Recipe (VIDEO) 
Strawberry Layer Cake Recipe 
No-Bake Strawberry Blueberry Trifle 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
This is one of my favorite cakes:) and so easy to make.Thanks fr an amazing recipe!!
I’m so happy you love it! Thanks Katie 🙂
I made this cake for a party and it came out great. Everyone raved about it! Thanks for sharing the recipe Natasha.
Thank you for the great review 🙂 and you are very welcome.
I made this cake a while ago for my sister in laws baby shower and it was gone in a second! Everybody loved it! 🙂 Btw, i had to double this recipe or triple (i already forgot) since i was making a 12″ cake. Haha! ;P
Oh wow I bet it was a gorgeous 12″ cake!! I’d love to see a picture of it if you posted it anywhere. 🙂
I private messaged you a pic on Instagram:)
Oooh I just got it. Thank you dear! It’s absolutely beautiful!
Hi Natasha…I was searching for ideas to bake a cake for my hubby’s 35th bday. He loves berries, all kinds. So googled it and there it was, “Kiwi Berry Cake”. First thing that amazed me is the number of ingredients for the cake itself, “3”, just 3. I read through the recipe at least 3 times (irony!), to make sure i didn’t miss out on ingredients like butter, oil, baking powder, vanilla, etc. And of course how pretty the cake looks. His bday is next Tuesday, so i am planning to bake this on Monday as a surprise. Crossing my fingers and hoping it turns out good!!
I did have some questions.
1. Do the eggs have to be room temp or cold?
2. How to ensure the cream cheese is the correct texture? How long should I leave it out? Just wanted to make sure my frosting is not watery, as some of the reviewers noted.
3. I have 2 8 inch cake pans (prob 2 inch thick). So how can i scale down this recipe?
Thank you so much in advance. Your site is really nice!!
The eggs are best at room temp otherwise you have to beat them a little longer. Leave the cream cheese in an un-opened package at room for at least 4-6 hours. This will vary based on how warm your room is. It will go faster in a warm room. You’ll be able to tell if your cream cheese is soft and no longer has a chill on it when you press on it. The cake should still be fine in 8″ cake pans without any adjustments. Also make sure you use 2 packages of cream cheese.
Thank you Natasha for the quick reply. Now if only Monday could come sooner!!
Hi Natasha, I made the cake yesterday and it turned out very very good and yummylicious. It was a BIG hit with my hubby. I brought the rest of the cake to work and there is nothing left in my cake carrier. My frosting was a bit watery, i just put it in the fridge for couple of hours and then it was just fine. Thank you so much for such a wonderful recipe. This is definitely a keeper!!!
Oh I’m so happy you liked it! 🙂 Yay!!
Tried this recipe last night came out great. It was delicious 🙂 thank you so much for the recipe!
Thank you so much for the great review! I’m so happy you liked it 🙂
Natasha hi, how come my cream didn’t turned out fluffy??? I did everything it says on the recipe but the cream looks redkiy. What did I do wrong?
Hi Anna, did you make sure to use very cold HEAVY whipping cream? Also, if you beat it longer on high speed, it will thicken up a little more. You can also refrigerate for 15 minutes after the cream is made to thicken it up even more. It isn’t a very thick frosting. It is spreadable and shouldn’t slide off your cake, but it is not supposed to be thick.
Anna, I think you may have had the same problem as me, my cream cheese was too soft! I found the remedy tho…I now use whipped cream cheese, and you can take it right out of the fridge and its perfect!! Just make sure you use double the amount of whipped as its lighter than the brick amount!! so double the whipped amount..
I made this cake for company yesterday, and took it to other friends tonight! It was AMAZING!!!
I had one problem with the frosting, and I think I saw the answer!
I think I left my cream cheese out too long! I was able to use the original frosting between layers with the fruit, then I beat up another cup of heavy whipping cream, added a little sugar and vanilla, and folded it into the remaining cream cheese frosting!
It worked perfectly to frost the top an outside of the cake and to hold all the berries!
This was amazing as a presentation and delicious as well! Prefect for summer!
Thank you so much! I will be trying more of your recipes!!
I’m so glad you found the answer to your question. And I’m so happy you enjoyed the cake! 🙂 It’s one of my all-time favorites. I love fruit inside of cakes! 🙂
Natasha,
Just wanted to thank you for all the recipes. I am in love with your site and have made many dishes using your recipes. I want to try making this cake so I was just wondering how are the layers coming out. Are they dry? We like moist cakes that’s why I always use some kind of syrup. Do you think I should leave them the way they are or try soaking them in something? By the way we loved your poppy seed cake roll!
Thank you so much! I’m so glad you’re enjoying the site and recipes :). 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. 🙂 Hooray for the poppyseed roll! It’s one of my favorites too.
Hi Natasha! I’m currently making this cake for my sons second birthday tomorrow. I had an idea of making a meringue layer in the middle. Kind of like the one in Boccone Dolce cake. I really love meringue and was wondering what you think of that idea? I’m making it in a 12 inch round pan and I’m hoping to get three layers out of the biskvit portion. Will the meringue get soggy? Hmmm…
I think the meringue layer will get too soft from the frosting. It might be good if eaten right away but the next day it probably won’t be very crisp inside.
Hello Natasha, first of all I want to say that I’ve been baking a lot from your website and I loved everything so far. I do have a question for you, I will be baking the berry cake for a bridal shower tomorrow and instead of putting fruits on top I will be making roses all around the cake. I found a thicker frosting recipe that I will be using for the roses but my question is, do you think they will slide off from the original frosting that you use? I was planning to frost the cake with your recipe and then first on the flowers with a thicker frosting.
Ooooh good question! You probably would want a thicker frosting to hold things up on the sides of the cake. I really like this frosting for this cake but it’s not the sturdiest frosting. you might try this frosting instead: https://natashaskitchen.com/2013/08/06/drunken-cherry-chocolate-cake/
Hi Natasha! Ive been placed with the cake/dessert making task for a friends babyshower next weekend…. The theme is yellow and pink…what cake would you suggest i make? Im thinking to decorate it with red berries and maybe pineapple for the yellow….instead os using any food coloring…..any advic ould be greatly appreciated.
For pink you could still do the strawberries and you could decorate the top with strawberries and maybe those pretty star fruit also. Or if you could find them, yellow raspberries are gorgeous along-side regular red ones (but they might still be hard to find this time of year). You could make a pretty trifle also with whatever color fruit you want: https://natashaskitchen.com/2013/04/23/mixed-berry-and-angel-food-trifle-recipe/
thank you very much for this lovely recipe!!! I made it more than once and everybody loved it!!! I ended up using 7 eggs and it came out very light and fluffy and soft sponge.
You’re so welcome May 🙂 Thank YOU for a great review!
I had this exact cake at a bridal shower and the girls told me they got it off of Natasha’s kitchen so I went and looked for the recipe. When I saw it I realized it’s a cake I’ve been making myself for a while, the only difference was the fruit in it and I like mine square. What a surprise! I guess a different topping can really make a cake taste different! p.s. both are delish (Try strawberry banana for those that like that combo, and top it with chocolate covered strawberries…yum)
Thats so cool that one of my cakes showed up at a shower 🙂 thanks for sharing that with me! Yes the biskvit cake is so versatile! I’m so glad you enjoyed the cake 🙂
Your cake looks really pretty!!! I’m going to try to make it for my friend’s retirement party…wish me luck!!! I’ll let you know how it turn out!!!!
You’ll do great! Let me know how you liked it 🙂 I hope it’s a hit at your party! 🙂
Hey Natasha I am new to your site and to baking haha. I was making this cake and it did not rise. Can you tell my why? Do you put in the whole cup of flour at once or a little by a little and gently mixing with spatula? I am pretty sure I didn’t over mix. Let me know what you think. Thanks 🙂
I sift in the full amount evenly over the top. Did you fold in the flour with a spatula just until it was well blended? It could also be because your egg mixture wasn’t beaten enough. You are really relying on the volume of the eggs to rise. Did your mixture look like my pictures or was it pretty deflated before it went into the oven? I’m determined to help you figure it out. Once you have the biskvit down, you can make hundreds of different cakes! 🙂
Natasha,
I have only Medium eggs at home. Could I use those instead of large? if yes, do i add any additional eggs or just leave as is?
Another question, would this cake still be fine with the fruits on cake the next day when serving?
Thanks!
For best results, I’d recommend using the large eggs since that is what I tested with, but if you do use medium, I would add an extra egg. My cake was still good the next day 🙂
I am so glad I came across this post from I am Baker. I didn’t think you could even make a cake with only 3 ingredients. Definitely going to make this cake. Is there a chocolate version?
Welcome to the blog 🙂 I’m so happy you’re here too! I also love that blog! I have a chocolate version on my to do list 🙂
Do you think it would taste good if i added raspberries and blue berries along with the kiwi & strawberries into the middle layers too? Or would that be too much fruit?
The blueberries might be hard to cut through but halved raspberries might work well 🙂
This was absolutely delicious! I made it for my in-laws for an early Orthodox Christmas dinner and there is not one crumb left! Amazing how light and delicate the cake turned. I will make it again for my little one’s birthday later this month. Thanks for an incredibly delicious recipe! You so rock! Happy new year to you and your family.
Happy Birthday to your little one! 🙂 I’m so happy you loved the cake 🙂
I’ll be making this cake for the third time in a few days. Every time I make it, it is the first cake to go. So light and the fruits really add to the cake. Easy to make.
Thanks for the recipe!
Wow that a lot of baking!! I’m so glad you and your peeps love the cake 🙂
I was wondering is the consistency of the frosting thick or is it more on the fluffy type of frosting? I’m looking for a thicker frosting which you can decorate the cake with on the outside, as well. Any advice which frosting/ cream is best?
This frosting is in the middle but slightly more to the stiffer side. It is stiff enough to pipe a design with though 😉 You might try the frosting for the carrot cake or cherry layer cake. 🙂 It’s pretty sturdy.
Natasha, that cake looks so yummy i am so making that for my twins Jacob and Juliet birthday!!
Twins?!! Wow!! I bet they’ll love finding fruit inside 🙂
I have a question bout the frosting. I followed every step, but my frosting came out watery !
I tried putting it in the fridge for acouple hours to like cool it down so i can wip it but ut still came out watery :/
Do you use the correct HEAVY whipping cream? The frosting isn’t supposed to be super thick but thick enough to be spreadable.
Where do u by your heavy whipping cream?
Costco :).
The cream was really watery.
Did you use heavy whipping cream? Sometimes people will try regular whipping cream and it isn’t heavy enough. It should not have been watery. Also, sometimes if the cream cheese is left on the counter way too long, it will change the texture of the cream cheese and ultimately the frosting. Hope that helps!
Did you use 2packs of cream cheese? I was making it this weekend and accidentally only bought one cream cheese pack. Then couldn’t figure out why the cream was so runny. Retread the recipe and realized it calls for 2 packets. Sent hubby to the store. Real quick. Mixed the second one in and it was perfect.
Yes, 2 packs of cream cheese. I’m so glad you figured it out. I hope you loved the cake!
This cake is amazing! But I had a question about the cream. My cream didnt work out so are you sure its heavy whipping cream instead cool whip?
Yes, it is heavy whipping cream that you beat into the cream cheese. To try and figure out what went wrong, what was going on with the cream? Was it lumpy? If so, you may have not softened your cream cheese long enough. Was your heavy cream cold when you used it (it should be cold for best results). Let me know what the cream was like and I’ll see what I can suggest.
Hi Natasha! A couple of questions:
1) Do you think I could add a bit of gel food coloring to the frosting in this cake? My daughter wants white frosting on the inside of the cake but for it to be pink on the outer, so I was wondering if I could color part of the frosting?
2) Also, she wants a chocolate cake, so I was thinking of making your “Chocolate Layer Cake with Creme Chantilly Frosting”, but using the frosting from the “Kiwi Berry Cake” because I like how it’s cream cheese based.
Do you think that would work? Your input would be appreciated! Love this site! It’s my favourite 😀
Julia, I think that would work just fine 🙂 and yes, you can add a little food coloring to the frosting, just add a little bit at a time so your frosting doesn’t get too runny. You might also try the drunken cherry chocolate cake and just omit the rum and use juice instead. Strawberries or raspberries will also work with that one on the inside. That also has a cream cheese frosting base. Sorry to make your decision making more complicated! 😉
LOL no I appreciate any help!! Haha! I just know if I follow your recipes, it would be a great result! Thanks again!
I think this is the easiest cake i have made.. And it was gone with one cup of tea (and there werent even a lot of us ) .. It is beautiful and truly delicious!
Awesome!! I”m so glad you all loved it. 🙂
Great recipe!
I do have a question, fruits on the top of the cake so shiny,so what do you spread on it and how to make that spread.
I actually didn’t put any spread on this cake. The fruit was really pretty naturally and didn’t really need it 🙂
Natasha,
I have been following your blog for the last several months and have really enjoyed trying out your recipes. My husband is Ukrainian and I have been looking for a good resource (that’s in English) for Russian/Ukrainian recipes and I’m so glad I found your blog!
Anyway, I tried making the Kiwi Berry cake last weekend and it was a huge hit! Everyone loved it!:) However, my cake didn’t rise as much as yours did and I think it’s because I used the mixer to mix in the flour. Do you just mix in the flour manually without the mixer? Thanks again for all the awesome recipes you have share on your blog!:)
You definitely need to fold it in gently by hand. You are relying on the fluffy eggs for the volume in the cake. It will rise much better if you try the folding in technique. Using a mixer would really deflate it. Glad you still enjoyed it 🙂
Great recipe!
I do have a question, I have only one 9 inch baking pan, and I was wondering if half of the dough can sit for 20 or so minutes while Im baking the first half. Or is that going to effect how it rises?
The biskvit really shouldn’t be left out for that long since it depends on the air that’s whipped into it. The cake can become flat if you have it sit out. It could still work, but the second layer might not be as tall as the first and might be a little more dense.
That’s what happened to mine. The first was big and tall, the second skinny and kinda hard:/ Lesson learned!
I found out that the cake will rise more and wont shrink if you are super careful with the flour. The first time I did it, I had dumped the whole cup a flour at once. That made really difficult because the flour wouldnt blend in well and caused the middle of the cake to shrink.. Now I sift in the flour a bit at a time. I’m actually baking this cake right now and it’s turning out amazing! Thank you so much for all these simple and amazing recipes!!!
Thanks for sharing!! I agree and you have to be careful not to over-mix. I’m so glad you liked the cake 🙂
This cake looks awesome and tastes amazing. I saw it and made it the same day, my husband absolutely loved it! Thank you for posting awesome recipes, I’ve enjoyed everything I’ve made from your blog.
You are welcome Tonia, you are music to my ears :D.
So ive been seein this cake on instagram & facebook posted from many of my friends, and decided to make it as well… boy, was it delish!!!!! and ooh soo easy as well..thankyou soo soo very much for the time you put in to get these recipes across to us :)) i always make sure to post pics on IG & tag you so that more of my friends will get to know about ur blog.. i love ur blog. God bless u and ur fam. Good Luck with your schooling!!
I’m glad you like the cake and thank you for spreading the word about the blog :).
Natasha I am hoping to make this cake tomorrow for Sunday evening with friends, I’ve read comments that you can keep this cake in the fridge for a few days but can the fruits be added the day before too or is it best to decorate with fruits the day of using it? Thank you in advance:)
Fresh and firm berries would be ok to decorate the day before 🙂
Thanks Natasha! Just finished and posted on ig;) hubby cannot wait till tomorrow!!!
What your Ig username? I want to make sure I didn’t miss it. I hope you both loved the cake!
I will tag you! It was delicious btw! Our guests LOVED it! And of course I gave the ladies your website! You truly made me the cook I am today! I am so thankful! God bless you Natasha!
Awww thanks Inna. You’re awesome! I appreciate that you shared my blog with your friends 🙂 God bless you too Inna!
Yumm! I love this cake. I make something similar but spray the sponge cakes with a little Irish cream 😉
Oh that’s a great idea! Do you mean a syrup?
It’s a cream liquer. Sold in the liqueur isle of the store… People use it in thier coffee… i use it for bakung. I mix a little with milk and spray some on the sponge. It give the sponge a tiramisu kind of taste. Sooo good.
Thank you!!
This cake is DELICIOUS!!!! УМНИЦА , НАТАША!!!! My daughter thought that it was her birthday because I made this beautiful cake. She was looking for candles to put it on the cake lol
Thank you Veta :), my 4 year old always is looking for a chance to blow the candles out every time there is a cake at the party.
Yes, it’s was the same I don’t know what happened, but it was good everyone like it. Thank you.
Hi, I make this cake today for my baby birthday tomorrow, but mine didn’t rise as good as yours, so I hope it taste good. I tried a lot of yours recipice already, everything taste very good 🙂
Did your dough look the same as the photos? Did you use a bigger pan? Anything different?
very awesome cake thank you so much!
so simple and quick to make. i love recipes like that
you did a wonderful job with the decorations too:)
Thank you so much. You’re awesome! I’m so glad you enjoyed it 🙂
How long does this cake need to stand before cutting into it?
0 to 2 days. You don’t have to wait at all 🙂
This is such a delicious cake!!!!!!!! Thank you so much for the recipe, Natasha 🙂
I’m so glad you loved it. Thank you Lina 🙂
How would You Recommend This With Frozen Strawberries? I Just Dont Have them Fresh..
It could work. Have you tried the strawberry layer cake? It has a puréed strawberry sugar blend between the layers.
About the cake batter not rising enough…my mother was a professional baker and she always said that the more you stir after adding in the flour the less it will rise. Maybe that’s why some are having issues with their cake rising?
Thanks for sharing that tip. I’ll make sure to emphasize that in the recipe 🙂
Just made this last night, for a bbq/birthday party we are going to have. Except I doubled the cake recipe to make a 9×13 cake, and made 1.5 times the cream. It was perfect amount. Of course I increased the amount of fruit obviously. Will let you know what people think of it after we cut into it.
I hope you all loved it! There seem to be alot of birthdays today! It’s my hubby’s b-day too 🙂
So we cut the cake, and boy it was delicious. Someone else at the party mentioned that they were thinking of making it for this day, but decided on a different cake, otherwise we would have 2 of them! I also made your mom’s rogaliki, and my sister now thinks I’m stalking your website. (I guess could be considered, since I go on it a lot) 😉
That’s funny and it would be awkward if you both made the same cake. I’m so excited that you love the site and make the recipes. I feel like, in a small way, I was a part of your event and that’s a pretty cool feeling. Thanks for sharing your story and thanks for stalking my site. 😉
Hi Natasha I want to tell you thank you so much for your hard work. I’ve been cooking now for over 6 years but I never baked. I tried before but it never came out right. I would call my mom and as how does the dough suppose to look or feel and she would say I don’t know what to tell you, you have to see it. So I gave up baking and never looked back until I saw your site. It is awesome ( I can compare what I made to what you have up on the website) I’ve made a couple of cakes from here and they turn out perfect. I invited my mom to try the cake and she’s like wow I thought you don’t know how to bake. But I told her with Natasha’s help I can do anything. So Again thank you.
Awww your words just made my day. That’s awesome!! I’m so glad my blog brought you back to baking. God bless you dear in all of your cooking adventures 🙂
This looks amazing!!! Gonna make it on Saturday!!!!:) Thanks Natasha! Happy 4th! And Happy bday to Vadim!!!!!
Thank you Alana and I hope you love the cake! Happy 4th to you as well 🙂
Ahhhh! Can’t wait to make to make this and eat it! Looks soooooooo yummy!
Thanks lady 🙂 I hope you love it!
I’m eating a slice right now and it’s better than expected! 😀 Sooooo yummy!
I saw your pic on Facebook. You did an amazing job!!
Natasha – this cake looks amazing! Quick question: do you have to line the baking pans with parchment paper, or could you just butter/spray with Pam? Thanks!
Oooh that is a good question. I think that would work fine 🙂
Thank you for a speedy response, I’m going to make it tonight, in time for tomorrow’s party! I don’t know what newbie wives did before your website…
Thank you Lana, that’s so sweet of you to say. I hope you’ll love it :).
how many days could it stand in the fridge?
for it to taste fresh?
3-4 days.
Its so beautiful!!! I love how fresh fruit decorates the cake soo much. I just finished making this cake! what could be the reason that my cake didn’t turn out as fluffy as yours? It did rise but not super high and it was kind of crispy on the top and edges. I guess I’ll have to stick with separating the eggs next time.. Which is fine too. 😉
Hmmmm. I wonder why?? I’ve actually had more success with cake rising using this version. What kind of flour did you use and did your batter look like mine in the pictures?
MMMMMMMM Yummy! I just showed my hubby this and he insists that I make it RIGHT now!! I will be sure to post a picture when im done! thanks for the simple recipe 🙂
I can’t wait to see yours! I hope you both love it!
Thanks for sharing this cake. I used to make this cake all the time but for almost a year I didn’t do it cuz of busy work schedules and probably laziness lol, but my husband always asking me to do it, sucks he won’t be with us celebrating 4th of july but I might do it when he will be back.
That is a bummer that your hubby won’t be spending the 4th with you. I’ll be working that day too, but I told my husband to party it up without me. 😉
Natasha thank you so much for this beautiful cake! I have been hunting for the perfect cake for my hubby’s bday and this looks like it’ll b perfect! I love how fast and easy it’ll b to make and at the same time looks stunning! Keep up the awesome job, many blessings to you and your family!
I hope he loves it! My hubby sure did 🙂 Thanks Oksana and God bless you too!
Wow, this has to be the prettiest cake I’ve ever seen!! It looks so so beautiful. I’m sure it was super tasty with all those fresh, ripe fruit 🙂
Thank you Consuelo, your comment is music to my ears :D.
Girl this looks soo goood!!!!!! Do you think the cake would get soggy in a day or two from fresh fruit? (by the way our wedding cake had the same filling). Also how do you have the time for cooking this much goodies, when working as a nurse? Thank You
It keeps me busy that’s for sure! I still work full time. The good news is that I’ll be starting part time in August and cutting my hours at work in half. I’ll have more time to devote to my family, blogging and cooking. Woohoo!! To answer your question, I made this cake the day before and it was perfect. It didn’t get soggy. This is the bisvkit cake which is a sponge cake and even if it gets a little moist, I think it tastes better! 🙂
Yumm! I’m totally making this cake tomorrow! 🙂 looks Soooo pretty and Soooo tasty!!
I hope you love it as much as the 12 people at our house did! 😉
Question: Cant his be made a day in advance or it tastes best made the same day? Thank you
I made the cake the day before, covered with plastic wrap and refrigerated. It was perfect!
This cake looks amazing! As soon as I have an occasion to make a cake for, this will be it! Thanks for another great recipe!
Any time my dear 🙂
looks like a nice 4th of July cake. lookin very yummy and easy to make. I love the way you show all the steps. God bless you!
Thank you Liliya, it was indeed easy :).
hey question about the frosting…..do you beat the whipping cream separately or add it to the cream cheese and beat the two together?
No need to beat it separately. Just beat the two together on high speed and it will “fluffen” up. It doesn’t get any easier! 🙂
Hey, this is completely like your strawberry layer cake, which I made several times by the way and tasted great. But I do like the idea of using few ingredients and to add a few more to make something look completely like you’ve spent hours creating, and still taste and look amazing.
Now that the berry season is here, this is next on my list. I have all the ingredients in the house now, but due to the weather outside close to the 90’s and no air conditioning in the house, turning on the oven might not be such a great idea. As soon as the weather cools down a bit, I’m going to make this
Our weather is in the 108’s :-O. It’s HOT in Idaho! Try baking it in the morning before the weather gets nasty 🙂
Ok, I guess I should be happy that WA state weather is so mild then. And I thought low 90s was bad, I hope you’re staying cool. I’m not a morning person, but that is a good idea, because I usually stay up way late making the food at night.
I love all the layers of fresh fruit! This cake screams summer. 🙂
Doesn’t it?!!! I kind of wished there would be some leftover 😉
Oh it sure is i love it an love making it. Fruits never fail !
I totally agree! Fruit makes every dessert better 🙂
Hi Natasha,
This cake looks really good. Its on my list to make soon. I love the fresh and light taste fruit adds to cakes.
Definitely adds some freshness to this cake. It wouldn’t be the same without it! 😉
I add just a few drops of fresh squeezed lemon juice to the batter, and it is marvelous!!!!!
Oooh, that does sound nice 🙂 Thanks for the tip!
How do you make your cake turn out quite tall? My biskvit always seems to rise in the oven then collapse and all i get is a short and almost flat biskbit:(
Have you tried baking it using this method? Beating the eggs together with the sugar rather than separating yolks/whites? This version rises better and stays taller.
I have been making my biskvit like this for years. ( Just the 3 ing.) every time It comes out amazing. If you want your cake to be nice and tall don’t open the oven door for the first 20 min of baking. I find that if I open the oven before the 20min then my cake will be flat. Hope that helps. 🙂
That’s a great tip and so true! Thanks!!
Very beautiful cake!!! And I can already taste how delicious it is.And I totally agree with you on 15 ingredient batter thing.Takes more time,ingredients and there seem to be no big difference I love biskvit the most simplest and perfect cake.
It’s also so very versatile! I’ve made so many different cakes using this same biskvit cake base. I love it!
This cake is my favorite to make easy an delicious i was surprised that ive made it before and to see it on your blog !
Great minds think alike Irina :D. It was really yummy.
This cake looks AMAZING!!! Definitely on my list!!
Thank you Veta, I would love to hear how it turns out :).
What a gorgeous cake! It looks absolutely scrumptious. I’m sure all the fresh fruit really makes it sing. I absolutely agree with you that a long ingredient list doesn’t necessarily equal a great recipe. Some of my favorite desserts are the simplest to make.
Thank you Olga, I’m more likely to try a recipe that has smaller list of ingredients :).
Take out the Kiwi (only off the top) and it will make a PERFECT 4th of July cake! Red white and blue 🙂 and maybe decorate the top in a form of an American flag. Thank you for the recipe! I like the touch of fruit on the bottom.
You can also make a star out of blueberries and fill in the rest of the space around the star with raspberries (I saw it online and it looked awesome!)
You are awesome!!! Thanks for an amazing recipe. Thank you!
You’re welcome 🙂
This cake looks perfect. Isn’t amazing how easy it is not having to split egg whites from yolks. I love how much easier it is 🙂
Thank you Natalya :). I totally agree about the eggs with you.
Awesome cake 😉 Natasha ur a pro♥
Thank you Karolina, cake was gone within a half hour after I put it on the table :).