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Kiwi Berry Cake

Kiwi Berry Cake - you have to see what's inside this stunning and delicious cake! | natashaskitchen.com

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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
2 (8oz) packages 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

Kiwi Berry Cake

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)

Kiwi Berry CakeKiwi Berry Cake-2

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.

Kiwi Berry Cake-8

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.

Kiwi Berry Cake-3

Frosting for the Kiwi Berry Cake:

1. 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).

Kiwi Berry Cake-9

Assembling your Kiwi Berry Cake Cake:

1. Slice your kiwi and strawberries into thin rings/half circles.

Kiwi Berry Cake-4

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.

Kiwi Berry Cake - you have to see what's inside this stunning and delicious cake! | natashaskitchen.com

3. Spread a thin layer of frosting on the next cake layer and place the frosted side down over your fruit

Kiwi Berry Cake-11

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.

Kiwi Berry Cake - you have to see what's inside this stunning and delicious cake! | natashaskitchen.com

Kiwi Berry Cake - you have to see what's inside this stunning and delicious cake! | natashaskitchen.com

Here’s a peak inside:

Kiwi Berry Cake - you have to see what's inside this stunning and delicious cake! | natashaskitchen.com

Kiwi Berry Cake - you have to see what's inside this stunning and delicious cake! | natashaskitchen.com

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

4.95 from 58 votes
Prep Time: 50 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
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).
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $12-$15
Servings: 12

Ingredients

Cake Ingredients:

Frosting Ingredients:

  • 1 cup heavy whipping cream
  • 2 8oz packages 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

  1. 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).
  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:

  1. Beat together 2 packages of cream cheese and 3/4 cup sugar until smooth (1 min).
  2. Add 1 cup cold heavy whipping cream and beat on high speed until fluffy (3 minutes).

Assembling your Biskvit 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.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Nandini Jain
    July 5, 2019

    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 Reply

    • Natasha
      July 5, 2019

      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. Reply

  • Tatyana
    March 30, 2019

    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! Reply

    • Natashas Kitchen
      March 30, 2019

      I’m so happy you enjoyed that, Tatyana, that’s a wonderful suggestion! Reply

  • hams
    February 17, 2019

    Hi Natasha,

    The sponge cake recipe has no butter? Reply

    • Natashas Kitchen
      February 17, 2019

      That is correct! Reply

  • Mike
    January 27, 2019

    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. Reply

    • Natashas Kitchen
      January 28, 2019

      Happy Birthday to your youngest!! Thank you for that awesome review! Reply

  • Michael Barks
    January 27, 2019

    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! Reply

    • Natashas Kitchen
      January 28, 2019

      I’m so inspired reading your review. Thank you! Reply

  • Tatyana Melnikov
    September 11, 2018

    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, 🙂 Reply

    • Natashas Kitchen
      September 11, 2018

      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 🙂 Reply

  • Mari
    July 30, 2018

    Instead of using a cake pan to bake the layers, can I use a spring form pan and will it make a difference? Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Mari! A springform pan should work just fine. Reply

  • Katie
    July 6, 2018

    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!! Reply

    • Natashas Kitchen
      July 6, 2018

      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! Reply

      • Katie
        July 6, 2018

        Thank you so much for such a quick reply! I’ll have to give it a try!! Reply

        • Natashas Kitchen
          July 6, 2018

          You’re welcome! Reply

  • Jared
    May 23, 2018

    Hi, could cocoa powder be added to the cake ingredients to make this a chocolate cake? Thanks. Reply

    • Natasha's Kitchen
      May 23, 2018

      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! Reply

      • Jared
        May 23, 2018

        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. Reply

        • Natasha's Kitchen
          May 23, 2018

          My pleasure Jared, I’m glad you enjoy the recipe so much! Thanks for sharing! Reply

  • Sandra Murphree
    February 11, 2018

    Can you provide the nutritional information. My daughter has chosen your cake for her baking contest!! Reply

    • Natasha's Kitchen
      February 12, 2018

      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! Reply

    • Sandra Murphree
      February 13, 2018

      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!! Reply

      • Natasha's Kitchen
        February 13, 2018

        I’m glad the recipe turned out to be a success! Thanks for sharing Sandra! Reply

        • Sandra Murphree
          February 11, 2019

          She won last year and is entering the same creation again this year, Fingers Crossed that we have another Blue Ribbon Winner! Reply

          • Natashas Kitchen
            February 11, 2019

            Crossing my fingers!! Thank you for sharing that with me!

          • Sandra Murphree
            February 24, 2019

            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.

  • Deepa
    December 12, 2017

    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? Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      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. Reply

  • Hannah
    December 7, 2017

    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!! Reply

    • Natasha
      natashaskitchen
      December 7, 2017

      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! 🙂 Reply

  • Lynne
    November 23, 2017

    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? Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      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! Reply

      • Lynne
        November 23, 2017

        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. Reply

        • Natasha
          natashaskitchen
          November 23, 2017

          I’m so glad you like it!! Reply

  • Faith
    October 25, 2017

    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 Reply

    • Natasha
      natashaskitchen
      October 25, 2017

      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. Reply

      • Faith
        October 25, 2017

        Oh dear. Any suggestions then? Reply

        • Natasha
          natashaskitchen
          October 25, 2017

          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. Reply

  • Angelina Musatov
    July 21, 2017

    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:) Reply

    • Natasha
      natashaskitchen
      July 21, 2017

      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. Reply

  • Snezhana
    July 4, 2017

    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. Reply

    • Natasha
      natashaskitchen
      July 5, 2017

      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 🙂 Reply

  • Erin
    July 3, 2017

    Hi Natasha,

    For the frosting, do you use granulated sugar or confectioners sugar?

    Thanks!
    Erin Reply

    • Natasha
      natashaskitchen
      July 3, 2017

      Oh I’m sorry I missed that important detail! It is granulated sugar :). I updated the recipe to specify. Thank you for asking! Reply

      • Erin Clark
        July 3, 2017

        Thanks so much! Can’t wait to make this for my daughter’s birthday this weekend! Looks amazing!! Reply

  • Marina
    May 18, 2017

    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? Reply

    • Natasha
      natashaskitchen
      May 18, 2017

      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. Reply

  • Eileen
    May 3, 2017

    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. Reply

    • Natasha
      natashaskitchen
      May 3, 2017

      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!! Reply

      • Eileen
        May 5, 2017

        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! Reply

        • Natasha
          natashaskitchen
          May 5, 2017

          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! 🙂 Reply

  • Carolyn Vincent Andrews
    April 29, 2017

    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? Reply

    • Natasha
      natashaskitchen
      April 29, 2017

      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! Reply

      • Carolyn Vincent Andrews
        May 5, 2017

        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. Reply

  • Alina
    April 2, 2017

    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? Reply

    • Natasha
      natashaskitchen
      April 3, 2017

      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!! 🙂 Reply

  • Joann
    March 31, 2017

    Hi, can I make this cake a day ahead? Thanks! Reply

    • Natasha
      natashaskitchen
      April 1, 2017

      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 🙂 Reply

  • L Ann
    February 14, 2017

    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? Reply

    • Natasha
      natashaskitchen
      February 14, 2017

      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. Reply

  • Alena
    October 18, 2016

    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☺ Reply

    • Natasha
      natashaskitchen
      October 18, 2016

      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! Reply

  • Alina
    September 8, 2016

    Do u use anything to moisten the cake layers? Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      Alina, I don’t moisten layers as the cake has enough moisture from the frosting and fruit inside. Reply

  • Olha
    August 2, 2016

    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! Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      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. Reply

      • Olha
        August 3, 2016

        Thanks so much, good to know! Reply

  • Esther
    July 13, 2016

    Hi Natasha,

    If I wanted to bake this cake in a two 8-inch pans, would that work also? Reply

    • Natasha
      natashaskitchen
      July 14, 2016

      Hi Esther, yes that should work. Reply

  • inna
    July 12, 2016

    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? Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      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. Reply

  • inna
    July 12, 2016

    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? Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      That would work really well actually. I have a cake coming soon that has strawberries and blueberries inside and it tastes great! Reply

  • Wilma
    July 1, 2016

    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! Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Welcome to the site Wilma and thank you for such a nice review 😁. Reply

  • Mary
    June 27, 2016

    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 Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      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). Reply

      • Mary
        June 27, 2016

        Yes i am using heavy whipping cream Reply

  • Allyako
    May 22, 2016

    I tried this cake yesterday. …UNBELIEVABLY good….seriously!!! It perfect for summer too, not heavy at all Reply

    • Natasha
      natashaskitchen
      May 22, 2016

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Nadia
    April 27, 2016

    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!!! Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      Nadia, biskvit freezes really well, I do it all the time 😀. Reply

  • lilek
    April 17, 2016

    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! Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      I’m so happy to hear that! Thank you for sharing your great review! Reply

      • lilek
        April 17, 2016

        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! Reply

        • Natasha
          natashaskitchen
          April 17, 2016

          You’re so nice 🙂 Thank you! 🙂 Reply

  • Vanessa
    March 27, 2016

    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?? Reply

    • Natasha
      natashaskitchen
      March 27, 2016

      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. Reply

  • Marina
    March 26, 2016

    Would it make a difference if I used a hand mixer ? I don’t have the other kind . Thanks

    Marina Reply

    • Natasha
      natashaskitchen
      March 26, 2016

      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 🙂 Reply

  • Olivia K.
    February 29, 2016

    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! Reply

    • Natasha
      natashaskitchen
      February 29, 2016

      I’m so happy you loved it! I made the same cake for my husband’s birthday too. He loved it as well! Reply

  • melanie kuppel
    February 22, 2016

    How far in advance can I make this cake? Reply

    • Natasha
      natashaskitchen
      February 22, 2016

      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. Reply

  • February 19, 2016

    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! Reply

    • Natasha
      natashaskitchen
      February 20, 2016

      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. Reply

  • Natasha
    February 10, 2016

    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😊 Reply

    • Natasha
      natashaskitchen
      February 10, 2016

      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 😃. Reply

  • Anna
    January 13, 2016

    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? Reply

    • Natasha
      natashaskitchen
      January 13, 2016

      I’d probably do 1 1/2 of the recipe for 11-inch rounds. Reply

  • gretchen garcia
    January 7, 2016

    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 🙂 Reply

    • Natasha
      natashaskitchen
      January 8, 2016

      That’s wonderful! Thank you for such a great review 🙂 Reply

  • Alla
    November 7, 2015

    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! Reply

    • Natasha
      natashaskitchen
      November 7, 2015

      How exciting Alla! Congratulations and God bless your pregnancy and baby! 🙂 Reply

  • Ziz'ka
    October 4, 2015

    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. Reply

    • Natasha
      natashaskitchen
      October 4, 2015

      That’s so great! Thank you for sharing that with me 🙂 Reply

  • Tanya
    September 10, 2015

    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 😀 Reply

    • Natasha
      natashaskitchen
      September 11, 2015

      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. Reply

  • Amanda
    August 26, 2015

    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 Reply

    • Natasha
      natashaskitchen
      August 26, 2015

      Thank you Amanda for a great review and you are welcome :). Reply

  • Endi
    August 14, 2015

    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 😉 Reply

    • Natasha
      natashaskitchen
      August 14, 2015

      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! 🙂 Reply

  • Annie
    July 22, 2015

    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! Reply

    • Natasha
      natashaskitchen
      July 23, 2015

      Annie, thank you for the great review and you’re very welcome 🙂 Reply

  • Inna
    July 4, 2015

    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. Reply

    • Natasha
      natashaskitchen
      July 4, 2015

      Thank you for the great review Inna and you are welcome :). Reply

  • Eve
    July 3, 2015

    Would using gluten free all purpose flour mess up this cake, making it collapse? Reply

    • Natasha
      natashaskitchen
      July 3, 2015

      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. Reply

  • Janeen Corsones
    July 1, 2015

    Will this cake travel after being finished for an hr? or am I better off assembling it when I get there? Reply

    • Natasha
      natashaskitchen
      July 1, 2015

      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. Reply

  • Elizabeth S.
    June 26, 2015

    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. Reply

    • Natasha
      natashaskitchen
      June 26, 2015

      HI Elizabeth, did you sift the flour in? That definitely helps with flour lumps. I hope that helps! 🙂 Reply

      • Elizabeth S.
        June 27, 2015

        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! Reply

        • Natasha
          natashaskitchen
          June 27, 2015

          I’m glad it worked out! Yes, taking it out too early can cause it to deflate. Reply

  • anna
    June 15, 2015

    I made this cake today for my husband and he loved it!!!! I love your recipes, so simple yet so tasty!! Carry on Reply

    • Natasha
      natashaskitchen
      June 16, 2015

      Thank you for the great review Anna, I’m glad you loved it :). Reply

  • Cecile
    June 12, 2015

    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 Reply

    • Natasha
      natashaskitchen
      June 12, 2015

      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! 🙂 Reply

  • June 4, 2015

    Perusing your blog for baby shower ideas and this cake is definitely in the running! Reply

    • Natasha
      natashaskitchen
      June 4, 2015

      I hope you and all your party guests love it! 🙂 Reply

  • The Mrs.
    May 28, 2015

    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! Reply

    • Natasha
      natashaskitchen
      May 28, 2015

      Awww that’s such a sweet comment. I’m all smiles. Thank you so much for sharing your story with me 🙂 Reply

  • Ziz'ka
    May 6, 2015

    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. Reply

    • Natasha
      natashaskitchen
      May 6, 2015

      That’s so great! Thank you for the awesome review and God bless you also 🙂 Reply

  • Nanditha
    March 29, 2015

    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. Reply

    • Natasha
      natashaskitchen
      March 29, 2015

      I’m so happy you love the recipe! Thanks so much for sharing that with me 🙂 Reply

      • Alina
        May 2, 2015

        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;) Reply

        • Natasha
          natashaskitchen
          May 2, 2015

          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! 🙂 Reply

          • Alina
            May 3, 2015

            Yea. I don’t have FB or Instagram.
            Thank you:)

          • Natasha
            natashaskitchen
            May 3, 2015

            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) 😉

  • Patty
    March 24, 2015

    I am planning to make this cake for my husband’s birthday this weeken! I am excited!!!! Reply

    • Natasha
      natashaskitchen
      March 24, 2015

      Enjoy!! It makes for a wonderful birthday cake! 🙂 Reply

  • Ana
    March 17, 2015

    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? Reply

    • Natasha
      natashaskitchen
      March 17, 2015

      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. Reply

  • steph
    February 1, 2015

    Hi Natasha, my frosting always turns out lumpy. Is it supposed to be like that or did I not beat it long enough? Reply

    • Natasha
      natashaskitchen
      February 1, 2015

      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. Reply

  • janna
    January 24, 2015

    hi natasha, will this cake still bake well if i put food coloring into the batter? Reply

    • Natasha
      natashaskitchen
      January 24, 2015

      It will bake, but don’t use too much and be careful not to overwork it or it could deflate the batter. Reply

  • angiem
    December 31, 2014

    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!! Reply

    • Natasha
      natashaskitchen
      December 31, 2014

      Thank you for the great review and great job on improvising Angie :). Have a great 2015! Reply

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