If you are looking for a dazzling dessert that bursts with fresh, fruity flavors and a light, fluffy texture, then this Kiwi Berry Cake Recipe is exactly what you need. Imagine biting into layers of tender cake wrapped in creamy frosting, topped with a vibrant medley of kiwi, strawberries, blueberries, and raspberries—every bite feels like a celebration of summer! This recipe combines the tartness of kiwi with the natural sweetness of berries, creating a stunning cake that’s perfect for any special occasion or a delightful treat to brighten up your day.
Ingredients You’ll Need
This Kiwi Berry Cake Recipe calls for simple, easy-to-find ingredients that come together to create something truly spectacular. Each item plays a vital role, whether it’s lending structure, moisture, or that irresistible fresh flavor and color that make this cake stand out.
- 6 large eggs (room temp): Vital for achieving that light, fluffy cake base with great rise.
- 1 cup granulated sugar: Sweetens the cake without overpowering the natural fruit flavors.
- 1 cup all-purpose flour: The foundation that gives your cake body and texture.
- 1/2 tsp baking powder: Helps the cake rise evenly for a tender crumb.
- 1 cup heavy whipping cream: Whipped into a luscious frosting to complement the cake layers beautifully.
- 16 oz cream cheese, softened: Adds a rich and tangy dimension to the frosting that contrasts perfectly with the fruit.
- 3/4 cup sugar (for frosting): Sweetens the cream cheese mixture for a balanced creaminess.
- 3-4 kiwi: Provides a bright, slightly tart flavor and brilliant green color that makes the cake pop visually.
- 1 lb strawberries: Juicy and sweet, they contribute both flavor and an eye-catching red accent.
- 1 to 1 1/2 cup blueberries: Adds bursts of color and that familiar deep berry taste.
- 1 cup raspberries: Offers a delicate tartness and lovely texture contrast to round out the fruity topping.
How to Make Kiwi Berry Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350ËšF to ensure it is at the perfect temperature when you’re ready to bake. Line the bottoms of two 9-inch cake pans with parchment paper to prevent sticking. Skip greasing the sides of the pans, as the batter needs to cling slightly to the edges for proper rising.
Step 2: Whip the Eggs and Sugar
Using an electric mixer, beat the six room temperature eggs and one cup of sugar on high speed for about seven minutes. This step is crucial because whipping the mixture until it triples in volume results in a light, airy base for your cake. The fluffiness at this stage means your layers will be tender and soft.
Step 3: Incorporate Dry Ingredients Gently
Whisk together the flour and baking powder in a separate bowl. Sift these dry ingredients into the beaten eggs in three parts, folding gently with a spatula after each addition. The key here is not to over-mix; folding preserves the air whipped into the eggs, ensuring the cake rises nicely and remains tender.
Step 4: Bake the Cake Layers
Divide the batter evenly between your prepared pans. Bake for 22 to 25 minutes until the tops are lightly browned and a toothpick inserted in the center comes out clean. Let the cakes cool completely on wire racks before you remove them from the pans to prevent breakage.
Step 5: Prepare the Cream Cheese Frosting
While your cakes cool, whip the heavy cream to soft peaks. In a separate bowl, beat the softened cream cheese with the 3/4 cup sugar until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture. This frosting is the perfect balance of rich and light, ready to hold your luscious fruit toppings.
Step 6: Assemble and Decorate
Place one cake layer on a serving plate and spread a generous layer of the cream cheese frosting over the top. Add a vibrant layer of mixed kiwi slices, strawberries, blueberries, and raspberries. Top with the second cake layer and cover the entire cake with the remaining frosting. Finish with an artful arrangement of the remaining fresh berries and kiwi slices on top for a show-stopping presentation.
How to Serve Kiwi Berry Cake Recipe
Garnishes
Adding a sprinkle of powdered sugar over the top or a few fresh mint leaves can give your Kiwi Berry Cake Recipe an added touch of elegance and freshness. These small garnishes enhance the natural colors and add a hint of extra flavor that guests will love.
Side Dishes
Serve this cake alongside a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to complement its fruity brightness. A cup of freshly brewed tea or a glass of sparkling water with a slice of lemon pairs perfectly to balance the richness.
Creative Ways to Present
Try layering this Kiwi Berry Cake Recipe in a clear trifle bowl for a stunning visual effect of colorful fruit and creamy layers visible through the sides. Or, create individual mini-versions in jars for a charming party dessert that’s both mess-free and visually delightful.
Make Ahead and Storage
Storing Leftovers
Once assembled, it’s best to store your Kiwi Berry Cake Recipe covered in the refrigerator. Keeping it chilled preserves the cream cheese frosting’s freshness and the delicate texture of the fruit. Enjoy within 3-4 days for the best taste.
Freezing
If you need to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Freeze for up to one month. Thaw it overnight in the refrigerator before serving to retain its creamy texture and fresh flavor.
Reheating
Since this cake is best served chilled, reheating is not recommended. Instead, allow frozen cake slices to thaw naturally in the fridge and bring to room temperature for about 30 minutes before enjoying.
FAQs
Can I use frozen berries instead of fresh?
While frozen berries can work in a pinch, fresh berries are highly recommended for the Kiwi Berry Cake Recipe to maintain the best texture and appearance. Frozen fruit tends to release more moisture, which can make the cake soggy.
Can I substitute the cream cheese frosting with buttercream?
Absolutely! Buttercream will give your cake a sweeter and richer frosting, but the tangy cream cheese frosting complements the kiwi and berries especially well, balancing the flavors perfectly.
How do I make the cake layers extra moist?
Make sure not to over-mix the batter and be careful with the baking time. Slightly underbaking by a minute or two and wrapping the cake layers in a clean kitchen towel while warm can help retain moisture.
Is it possible to make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free baking mix, but be sure it includes xanthan gum or a similar binding agent to maintain the cake’s structure.
Can I prepare this cake a day in advance?
Definitely! In fact, assembling the cake a day early allows the flavors to meld beautifully. Just keep it refrigerated and covered to stay fresh and delicious.
Final Thoughts
I hope you’re as excited as I am for you to try this Kiwi Berry Cake Recipe. It’s the kind of dessert that dazzles both the eyes and taste buds, bringing sweetness, fresh fruitiness, and creamy indulgence all in one beautiful package. Whether for a special occasion or just because, this cake is sure to become a cherished favorite in your recipe collection. Happy baking and even happier eating!
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Kiwi Berry Cake Recipe
- Prep Time: 50 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Kiwi Berry Cake is a light and fluffy dessert featuring a vanilla sponge base layered with a smooth cream cheese frosting and topped with an assortment of fresh kiwi, strawberries, blueberries, and raspberries. Perfect for summer parties or elegant gatherings, this cake offers a delightful balance of sweet and tart flavors with a creamy finish.
Ingredients
Cake
- 6 large eggs (room temperature)
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 tsp baking powder
Frosting
- 1 cup heavy whipping cream
- 16 oz cream cheese, softened at room temperature
- 3/4 cup sugar
Fruit Topping
- 3–4 kiwis, peeled and sliced
- 1 lb strawberries, hulled and halved
- 1 to 1 1/2 cups blueberries
- 1 cup raspberries
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350ËšF (175ËšC). Line the bottoms of two 9-inch cake pans with parchment paper but do not butter the walls of the pans; this ensures easy removal of the cakes after baking.
- Make the Cake Batter: In the bowl of an electric mixer, combine 6 room-temperature eggs and 1 cup granulated sugar. Beat on high speed for about 7 minutes, until the mixture triples in volume and becomes fluffy. In a separate medium bowl, whisk together 1 cup all-purpose flour and 1/2 teaspoon baking powder. Sift the flour mixture into the whipped eggs in three additions, folding gently with a spatula after each addition to retain airiness. Avoid over-mixing to ensure the cake rises well.
- Fill the Pans: Divide the batter evenly into the prepared cake pans, smoothing the tops gently.
- Bake the Cakes: Place the pans in the preheated oven and bake for 22 to 25 minutes or until the tops are lightly browned and a toothpick inserted in the center comes out clean. Once done, transfer the pans to wire racks and allow the cakes to cool completely before removing from the pans.
- Prepare the Frosting: In a mixing bowl, beat the softened cream cheese until smooth. In a separate chilled bowl, whip the heavy cream with 3/4 cup sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese until combined and smooth, creating a light and creamy frosting.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of the cream cheese frosting over the top. Carefully layer the sliced kiwis, strawberries, blueberries, and raspberries over the frosting. Place the second cake layer on top and finish by spreading the remaining frosting over the top and sides of the cake. Decorate the top with remaining fresh berries and kiwi slices. Chill the cake for at least one hour before serving to set the frosting and allow flavors to meld.
Notes
- Make sure eggs are at room temperature for best volume when whipping.
- Do not over-mix the batter to keep the cake light and fluffy.
- Chill the frosting bowl and beaters before whipping cream for better results.
- Use fresh, ripe fruit for the best flavor and presentation.
- This cake is best served within 2 days when stored refrigerated.
