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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.
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! 🙂