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This Kiwi Berry Cake. Is. Good! It was my husbands birthday cake. I know how much he loves fruit in, on and around cake so I made his dreams come true with this stunner. We ate it today and there wasn’t a crumb left behind! My whole family enjoyed it!
The combination of kiwi, strawberries, blueberries and raspberries worked really well, but you can sub any of the fruit with whatever you like and make this cake your own.
The base is a biskvit cake (classic Russian sponge). I’ve found that a 15 ingredient cake batter doesn’t always equate to a better cake. I’m more impressed that this cake has only three ingredients: eggs, flour, sugar.
Don’t get me started on the cream cheese frosting. Oh the frosting…
Ingredients for the Kiwi Berry Cake:
6 large eggs, room temp
1 cup granulated sugar
1 cup all-purpose flour *measured correctly
1/2 tsp baking powder
Frosting Ingredients for the Kiwi Berry Cake:
1 cup heavy whipping cream
16 oz cream cheese, softened at room temp
3/4 cup sugar
Toppings/Fillings:
3-4 Kiwi
1 lb Strawberries
1 to 1 1/2 cup Blueberries
1 cup raspberries
How To Make Kiwi Berry Cake:
If you never made a European Sponge Cake, watch the video before you get started:
1.Preheat Oven to 350˚F. Butter and Line the bottoms of two 9″ cake pans with parchment paper (don’t butter the walls of the cake pans)
2. Combine 6 eggs and 1 cup sugar in the bowl of your electric mixer and beat on high speed for 7 minutes or until tripled in volume and fluffy. In a medium bowl, whisk together 1 cup all-purpose flour and 1/2 tsp baking powder and sift it into the whipped eggs in thirds, folding with a spatula between each addition just until all of the flour is incorporated. DO NOT OVER-MIX or your cake won’t rise well.
3. Transfer your dough to your buttered and lined cake pans. Set aside.
4. Bake at 350˚F for 22-25 minutes or until the top is lightly browned. Let the cakes cool down on wire racks, then remove from the pans.
Frosting for the Kiwi Berry Cake:
1. Beat together 16 oz of cream cheese and 3/4 cup sugar until smooth (1 min). Add 1 cup cold heavy whipping cream and beat on high speed until fluffy (3 minutes).
Assembling your Kiwi Berry Cake Cake:
1. Slice your kiwi and strawberries into thin rings/half circles.
2. Once your cakes are fully cooled, carefully cut each layers in half using a sharp serrated knife. Place the bottom layer on a cake stand. Spread a thin layer of frosting over it. Cover with sliced kiwi and strawberries.
3. Spread a thin layer of frosting on the next cake layer and place the frosted side down over your fruit
4. Repeat with the remaining layers and spread frosting over the top and sides. Decorate the top ands sides of the cake with fruit. I placed my larger fruit down first: First Strawberries, then raspberries, followed by blueberries then kiwi. I just placed berries onto the cake until it looked full and pretty. For the bottom border, I cut raspberries in half and alternated the raspberries with blueberries to make a ring around the base of the cake. You can also put kiwi slices around the bottom if you like.
Here’s a peak inside:
I can’t wait to see what you come up with! You could totally turn it into a patriotic cake for the 4th of July!
Kiwi Berry Cake
Ingredients
Cake Ingredients:
- 6 large eggs, room temp
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
Frosting Ingredients:
- 1 cup heavy whipping cream
- 16 oz cream cheese, softened at room temp
- 3/4 cup sugar
Toppings/Fillings:
- 3-4 Kiwi
- 1 lb Strawberries
- 1 to 1 1/2 cup Blueberries
- 1 cup raspberries
Instructions
- Preheat Oven to 350˚F. Line the bottoms of two 9" cake pans with parchment paper (don't butter the walls of the cake pans).
- Combine 6 eggs and 1 cup sugar in the bowl of your electric mixer and beat on high speed for 7 minutes or until tripled in volume and fluffy. In a medium bowl, whisk together 1 cup all-purpose flour and 1/2 tsp baking powder and sift it into the whipped eggs in thirds, folding with a spatula between each addition just until all of the flour is incorporated. DO NOT OVER-MIX or your cake won't rise well.
- Transfer your dough to your buttered and lined cake pans. Set aside.
- Bake at 350˚F for 22-25 minutes or until the top is lightly browned. Let the cakes cool down on wire racks, then remove from the pans.
Frosting:
- Beat together 2 packages of cream cheese and 3/4 cup sugar until smooth (1 min).
- Add 1 cup cold heavy whipping cream and beat on high speed until fluffy (3 minutes).
Assembling your Biskvit Cake:
- Slice your kiwi and strawberries into thin rings/half circles.
- Once your cakes are fully cooled, carefully cut each layers in half using a sharp serrated knife. Place the bottom layer on a cake stand. Spread a thin layer of frosting over it. Cover with sliced kiwi and strawberries.
- Spread a thin layer of frosting on the next cake layer and place the frosted side down over your fruit.
- Repeat with the remaining layers and spread frosting over the top and sides. Decorate the top ands sides of the cake with fruit. I placed my larger fruit down first: First Strawberries, then raspberries, followed by blueberries then kiwi. I just placed berries onto the cake until it looked full and pretty. For the bottom border, I cut raspberries in half and alternated the raspberries with blueberries to make a ring around the base of the cake. You can also put kiwi slices around the bottom if you like.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.