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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,
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!