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
Scale
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.
