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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.
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!!
This recipe looks delicious! Do you have any experience with subbing measure for measure gluten free flour?
Hi Rachel, 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.
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.