Learn how to make a Fresh Fruit Cake with whipped cream in an easy video tutorial manner in this post. A simple, moist sponge cake layered with fresh cream and seasons fresh fruits this recipe is a must try this Summer.
How beautiful does that fresh fruit drip cake decoration look!!
Fresh Fruit Cake adorned with that glowing drip and sparkling fresh berries was not only pleasing for my eyes but amazingly palatable to my taste buds too..
A perfect birthday cake with fruit on top!! Yes, it was my birthday last weekend and I choose to make this old fashioned fruit cake recipe because some flavours are always eternal.. 😀
But Why should you choose this as your birthday fruit cake recipe?
This basic fresh cake is
Soft and Spongy Eggless base - Of course you can choose a genoise sponge as a base too but once you taste it you would not believe that it is an eggless recipe.
Juicy
Moist - fruit cake made with oil, now that's the top secret of getting a moist cake 😉
Melt in the mouth frosting
Sweet and Sour Fresh Fruits
Perfectly decorated
Easy and Simple to put together.
Some flavours are truly classic when it comes to making a birthday cake be it this real fruit cake recipe or Black Forest Cake, Pineapple Cake or Butterscotch Cake. One can never go wrong with these flavours right.
Fruit cake ingredients
This easy Fresh Fruit Cake recipe needs just few basic ingredients
1. Cake Base:
You can use your favourite Vanilla or Chocolate cake recipe as the base. This time I have not used my favourite Eggless Vanilla Cake as the base.
Instead, I have tweaked a few things in that recipe to make an entirely different cake base.
And why so?
Because that was a really basic recipe using just oil and water. Though I were satisfied completely with that recipe I had few of our readers doubting the same because of its simplicity.
So I thought of making a few basic changes in that recipe and make an entirely new one for you guys. Have changed the quantity of water and used milk and yogurt in it. Also, have increased the amount of dry flour.
What difference did that make?
This time the cake was super moist and soft comparatively. I guess it was due to the addition of yogurt. The only thing my cake turned little brown in colour. Still trying to figure out the reason for the same. However, I am totally satisfied with the recipe.
Will I use this recipe in my future cakes?
Yes, definitely. It was totally worth it.
You can also make cake base out of premix if you desire.
2. Sugar Syrup
It's a child's play to make sugar syrup. Simply combine equal portions of sugar and boiling water that's it.
A very simple yet a crucial ingredient to keep the cake moist for 2-3 days 😀
3. Whipped Cream
That cloud like melt in your mouth frosting is to just die for!!
I have followed my Stabilized Whipped Cream recipe here too. If you are a beginner I highly recommend you guys to check that post it is packed with tons of information 😀
4. Chocolate Ganache
This is totally optional. I have used a white chocolate ganache which is made of chocolate and cream just to enhance the look of the cake and colour to act as a contrast to the white cake and berries.
5. And of course fresh fruits
To make fresh fruit cake you would obviously need fresh fruits right.
Here is the list of fruits that I like to include in my Fresh Fruit Cake:
Pineapple, Apples, Grapes, All kinds of berries, Mandarins, Oranges, Kiwi, Pomegranate, Apricots, Peaches, Mango etc. depending upon the availability of fresh fruits. What you are aiming for is good sturdy fruit.
I tend to avoid soft, mushy and juicy fruits like watermelon, banana, etc in fruit cake with fresh fruit.
[click_to_tweet tweet="Check out the list of Fruits that can be used in a Fresh Fruit Cake " quote=" Check out the list of Fruits that can be used in a Fresh Fruit Cake" theme="style5"]I also tend to add dry fruits like cranberry or even nuts like almonds, pistachios etc which adds on to the texture.
6. Fruit cake with alcohol
I for one do not make cakes with alcohol. But if you prefer while making the Fresh Fruit Cake recipe you can choose to soak the cake with alcohol. That way you would get an after taste of alcohol which I guess some of you would love.
Generally speaking, the fruit-cakes made for Christmas is soaked in rum and hence it gets the name.
But just like how we add alcohol while making black forest cake, one can definitely combine the flavours from alcohol in a fresh cream cake too.
The only glitch is that, while making the sugar syrup you will have to boil the alcohol, sugar and water together until the sugar dissolves completely that way all the alcoholic content would be evaporated and what you would be left with is just the alcoholic flavour.
Let's see how to make Fresh Fruit Cake recipe from scratch
Eggless Fresh Fruit Cake with Whipped Cream
Ingredients
For the Cake Base
- 1.5 cups All purpose Flour/Maida
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- pinch Salt
- 1 Cup Sugar
- 3/4 cup Milk
- 1/2 cup Yogurt
- 1/2 cup Oil
- 1/2 tsp Mixed Fruit Essence (refer notes)
Sugar Syrup
- 3 tbsp Sugar
- 3 tbsp Boiling Hot Water
Cream Filling
- 175 gms Whipping Cream
- 44 gms Icing Sugar
- 3 gms Vanilla Essence
Seasonal Fruits of your Choice
- 6 tbsp Mango and Passionfruit compote (refer notes)
Cream Frosting
- 53 gms Cream Cheese (refer notes)
- 225 gms Whipping Cream
- 56 gms Icing Sugar
- 1/2 tsp Mixed Fruit Essence
Chocolate Ganache
- 30 gms Cream
- 60 gms White Chocolate (finely chopped)
- 4-5 drops Yellow Food Colour
Instructions
For the Cake Base
- Sift together the dry ingredients - Flour, Baking powder, Baking Soda, Salt and Sugar and keep aside.
- Take milk in a bowl. Whisking continuously add the oil to help it emulsify. Next, add the yogurt and essence and combine together.
- Add the sifted dry ingredients into the wet in two batches. Combine to form a smooth batter
- Divide the batter evenly between three 6 inch pans that have been greased with butter and lined with parchment paper. Approximately 275 gms in each tin.
- Bake in a preheated oven of 180°C for 35-45 mins or until a skewer inserted in the centre comes out clean.
- Demould onto a wire rack and allow it to cool completely.
Sugar Syrup
- Take the sugar in a bowl and add the boiling hot water. Combine to dissolve the sugar and then give ample time to cool it completely. Better to leave it in the refrigerator until completely cooled.
Cream Filling
- Take the measured out whipping cream, icing sugar and essence in a bowl.
- Whip until stiff peaks form and it is ready to use.
Chop seasonal fruits of your choice into small bite size pieces.
Cream Frosting
- Whip the cream cheese until it is creamy
- Whipping continuously add the whipping cream little by little. Scrape the bowl using a spatula and then add icing sugar and fruit essence. Whip until stiff peaks form.
To Assemble
- Layer the cake onto a cake board. Trim off the top to even the cake.
- Soak the cake with the prepared sugar syrup all throughout.
- Add half of the cream filling and spread it out evenly.
- Top with the mango passionfruit compote and fresh fruits of your choice.
- Place the other cake layer on top and repeat the steps.
- Crumb coat the cake with the leftover cream filling and let it chill for 30 mins.
- After 30 mins frost the cake completely with the stabilized whipped cream frosting till you get a smooth finish on the sides and top. Refer the video on how to frost your cake for a better understanding.
- Let it chill once again for 30 mins.
- Meanwhile, start preparing your Chocolate Ganache.
Chocolate Ganache
- Take the weighed out cream in a saucepan. Add the colour of your choice. Mix and heat it up until it just begins to boil.
- Add the hot cream on top of the chocolates and allow it to sit for a minute.
- Then stir to dissolve the chocolate completely until you get a smooth batter like consistency. Strain the ganache for an even smoother finish. Let it sit in the refrigerator for 10 mins until it thickens a bit.
Final Assembly
- Take the chilled cake out of the refrigerator.
- Transfer the thickened ganache onto a parchment paper cone and start dripping around the sides of the cake.
- Allow it to set completely in the fridge and then add decorate the cake with fresh fruit on top for a perfect fruit cake decoration.
Video
Notes
- If you do not have a fruit essence you can definitely use Vanilla Essence in place of it.
- I have used a store bought Mango and Passionfruit compote here since these fruits are not in season now. You can skip this completely or make your own by following this recipe. Simple replace blueberry with Mangoes.
- Simply follow my stabilized Whipped Cream frosting recipe for a much detailed recipe step to get the perfect smooth frosting.
- The cream cheese has to be softened and not melted. After weighing the cream cheese I simply microwave it for 10 sec and then proceed with the recipe.
- If you would like to know how to make your own parchment paper cone easily at home then definitely refer to this video on how to write on cakes for a detailed explanation.
- Instead of parchment paper cone definitely use a sauce bottle or simple a spoon if you are comfortable with that to do the chocolate ganache drip
Learn the Secret to keep your fruits looking fresh for hours
It is actually pretty simple. All you need to do is apply a glaze on top for which we will use Apricot Jam.
Take 1 tbsp apricot jam and 1 tsp Water. Bring this to a boil. Apply it onto the fruits when warm
If you start applying after it is cooled down then you might leave marks on top of the fruit so it is advisable to apply the glaze when it is still warm.
How to Store this best fruits cake?
Since we have made use of fresh cream in this recipe, definitely store this in the refrigerator only.
This stays good and moist for 3 days in the fridge 🙂
Fruit cake price
Apart from the list of fruits that can be used in baking fruit cake, I believe there is one more question that is most searched for or asked for which is Fresh Fruit Cake price.
Usually, I do not talk about pricing of the cake in a post like this fruit cream cake. But I would like to take a moment here and discuss in brief or just touch this topic on pricing this delicious fruit cake.
You have to take in to account the price of the fruit as per the season. Like, consider adding those fruits that are easily available whenever you are making this.
You may think that's common sense what so special about it?
Well, what I wanted to convey is while pricing a cake made of fruit you have to consider the WASTAGE. For eg, if we take into consideration Grapes, for making this 6 inches Fresh Fruit Cake I have made use of a total of just 8 grapes.
However, when you go to purchase the fruits the seller won't give you just a handful of each fruit which means you would end up buying more fruits than what is actually required to make the cake.
So it absolutely makes sense to add some Wastage charges onto the cake about which you can inform the client beforehand just to be clear with them.
Find this and few other things to consider while pricing your cake by checking out our Cake Pricing Guide tutorial.
Consider checking this post on How to write on Cakes if you are a home baker or making a birthday cake for a near and dear one.
Anyways,
Wishing myself a very Happy Birthday with this beautiful and classy looking very best fruit cake!!! hehe.. I know so cheesy but still, it is my birthday so let's make some noise in the comments below..
Do share your thoughts with me on this cake with fresh fruit inside and outside. Would love to hear your thoughts on the same.
If you happen to recreate this cake or liked any of the idea mentioned in this easy moist fruit cake post then let me know by sending a message on Facebook, Twitter or Instagram.
And yeah do not forget to Pin this onto your Cakes board in Pinterest.
I will see you soon with yet another recipe.
Until then
Hugs
Sushma.
Padma Agarwal says
Lovely recipes.. What is the height of the final cake and what size each cake layer are?
sushma iyer says
Hi Padma..
I have not measured the height or weight of the cake. sorry
Nina Singh says
How do I change the proportions of the ingredients.....if I want to use three 9” pans For the basecake to make gulab jamun cake please Sushma?
sushma iyer says
Hi Nina.. Just double the recipe and use
deepa says
Hi
can i use 2 6 inch pan for these recipe.Also can i make the one day before and frost it after one day.
sushma iyer says
Hi Deepa.. Yes definitely you can make this ahead of time.. I would recommend using 2 8 inch cake pans..
Namita Sridhar says
Ma'am can you please specify the cup size .Is it 240 GM's or 200? I would like to try this recipe but would like to measure the ingredients in grams.
sushma iyer says
Hi Namita. My 1 cup flour is 120 gms and 1 cup liquid is 250ml. Thank you
Namita Sridhar says
Thanks
Bhakti says
Can we use your hot milk sponge cake recipe as base for this ? After baking maybe we can slice it to make layers?
sushma iyer says
Hi Bhakti. Yes sure you can. But for fresh fruit cake I would prefer the cake base to be made of oil. As butter based are little denser than oil based and for a fresh fruit and whipped cream filling, a lighter cake base would go well
Regards
Sushma
Nafia says
Hi Sushma,
I just discovered this blog, and your recipe looks killer. I'm so going to make this for my mum's birthday. (belated happy birthday wishes, btw!)
Normally I'd have access to at least strawberries, and some frozen berries if I'm lucky, but this year 'rona made that aspect a bit tougher for me, and I know berries kinda pull everything together.
Do you have a set of other fruits that I can use instead? I'm a South Indian, and rn I can easily get stuff like oranges, pineapples, apples, kiwis, grapes and pomegranates (and dehydrated apricots). Will these do or do you have any suggestions on how to make a berry-less fresh fruit cake?
sushma iyer says
Hi Nafia..
Thank you for your wishes.. When it comes to fresh fruit cake, basically you can use any fruit that is sturdy. I would not use fruits like kiwi or watermelon that is more juicy in the filling as these are more on the flesh-ier side as compared to pineapples or apples or grapes. You get it right. So using berries is not a must, though it would be lovely but fruit cake would be good with any other filling too.
Gunisha says
Hi
Was just going through the recipe
I was looking for oil based eggless cake recipe from a long time and voila I found it
Thank u
I am planning to make it tomorrow morning
Could you tell me the cup size as I see most of the ingredients are mentioned in cup
My measuring cup size is 250ml
Waiting for your response
You have explained very well
sushma iyer says
Hi Gunisha..
So pleased to learn that you found what you are looking for.
My 1 cup flour is 120 gms and 1 cup liquid is 250 ml. Thank you
Sonali says
I initially wrote a negative review but I think I spoke too soon. My stabilized whipped cream lost its shape but I realized it's because my kitchen was very warm. I decorated the cake anyway and stuck it in the fridge. It survived until tea time the following day. My mom (birthday girl) loved it! Thank you for sharing this lovely eggless, gelatin-free recipe
sushma iyer says
Hi Sonali..
Alls well that ends well.. I am so pleased to read through your comment. Thank you for coming back and sharing your thoughts with us. Appreciate your genuine nature.. I am glad that it worked for you at the end.. Pleased to learn that the recipe worked.
Regards
Sushma
Ankita says
Hi, Thanks for sharing Very informative and yummy recipe. I tried it for my Husband’s B’day and it came out very delicious.Thanks again.
sushma iyer says
Hi Ankita..
I am so pleased to read through your comment.. Glad to know that everyone enjoyed the cake but it is all your efforts.. Thank you for sharing your feedback with us.. appreciate it..
Regards
Sushma
Swati says
Hi,
This is an awesome recipe . I am new to baking. I have an 8 inch pan . Can I use the ingredients for cake base as normal and then cut it into two pieces . Sorry unable to find the 6 inch tin .
sushma iyer says
Hi Swati..
Yes definitely that would work 🙂
Samidha Kashettiwar says
How did it turn out? I also have the same dilemma. I have one 8 inch pan. Do we need to reduce the measurements or we can follow same exact recipe for cake base for one 8 inch pan and cut it in to 2?.
sushma iyer says
Hi Swati.. What dilemma do you have.. Regarding the size yes you can bake it in one 8 inch cake pan and divide it into 2
Regards
sushma
Mansi says
I’m new to baking as well and was confused about the same. If we use the same measurements, just wondering if the cake wouldn’t rise as much because now we will have less quantity in a bigger or deeper pan hence the volume wouldn’t be as much? Is there a way to do very the measurements to match the depth of the pan? Thanks
Mansi
sushma iyer says
Hi Mansi.. This cake would be sufficient to make 3 6 inch cake pans and 2 8 inch cake pans no matter the depth and height.. If you are concerned you can very well double the batter mansi..
Regards
Sushma
Mio amore cake says
I like the recipe, it is simple and effective. I love the concept of fruit cake also, a healthy and tasty cake. Thank you for sharing.
sushma iyer says
Hi Meera..
So glad to learn that you liked the cake. Thank you for dropping by.. appreciate your feedback <3
Regards
Sushma
Ritika says
AMAZING!
This is the best recipe for those who do not eat eggs including me. thanks a lot for sharing I will definitely try this recipe for my sister bcoz she really loves fruit cake.
sushma iyer says
That is awesome.. so glad to know that you liked the recipe. please do share your feedback with us if you happen to try thank you
Anupam says
What a beautiful cake! I’ll try this one for sure. The video is very detailed and helpful.
Thanks 🙂
sushma iyer says
Thanks for sharing your thoughts with us Anupam.. so good to know that you found the video helpful. Thank you 🙂
Shilpa says
Hello, when you say yogurt in your recipe, can I use dab on whole milk yogurt ? Does it have to be mixed with water like buttermilk consistency? TIA
sushma iyer says
Hi Shilpa..
It has to be thick.. curd like.. buttermilk consistency won't work. The thicker the better.. like Greek Yogurt.
Lakshmi says
Wat alternatives can v use if we dont get mango passionfruit compote for filling inbetwwn the frosting
sushma iyer says
Hi Lakshmi.. you can make your own at home or simply skip it and add any seasonal fruit that is available at the given season.. 🙂 It won't affect the taste to a larger extent..
akriti sharma says
Hi Sushma!
Loved this cake. Couple of questions though,
1. Should I use granulated sugar or powdered one?
2. Also, the ones we get in stores are such airy cakes. I've been trying to get that kinda sponge since 2 years now. Can you please suggest something?
sushma iyer says
Thank you Akriti.. so good to know that you liked the recipe.
1. For making the cake you can use granulated sugar but for icing, I would recommend you to use caster sugar or icing sugar. Powdered sugar is not as fine as commercially available icing sugar and can taste grainy in the icing. However, if you are planning to use non-dairy whipping cream then you might not need to add sugar at all as these are already sweetened. so just check before using or your icing might turn too sweet.
2. Bakery cakes do tend to add agents to make the cake soft. It is easy to get soft and airy cakes in an egg-based cake recipe as we incorporate air by beating the eggs. For eggless ones you can try any of the cake recipes that I have shared and see if you like that..
Hope this helps
Thanks
Surmeet says
Which brand essence you suggest we should use or prefer ?
sushma iyer says
Hi Surmeet..
Honestly, I buy essence in bulk from Arife, Mumbai. As we do not get Indian flavoured essence here in NZ so every time I visit India I go and buy 10 to 15 bottles for every flavour. so I really do not look into brands. The shopkeeper just offers me whatever he has in stock in then. So honestly I feel any brand should work.
Hannah David says
Wow what a well explained recipe! Very well explained with so many details. Thank you for sharing your knowledge.
sushma iyer says
Hi Hannah..
So glad to know that you found this informative.. thank you for sharing your thoughts.. really appreciate it..
Regards
Sushma
pallavi says
hi , i just tried your stabilized whipping cream with addition of mango pulp . i am lost its not stabilized anymore . Help me
sushma iyer says
Hi Pallavi..
This recipe will not work with additional liquid ingredients.. If you wish to add more liquid then you will have to adjust the cream cheese quantity accordingly.. sorry about that..
Hope you try it again with the required changes.
Regards
Sushma
Freda @ Aromatic essence says
Such a gorgeous cake, Sushma 🙂 You've explained it so well for any amateur to re-create it at home. Belated birthday wishes to you!
sushma iyer says
Thank you so much Freda for the wishes..
And yay; I feel so excited to read such comment because that's my ultimate aim to encourage beginners to bake like pro and when that is accomplished feels so good.. thank you for sharing your thoughts
Regards
Sushma
Dhwani says
What a gorgeous looking cake!! Wishing you a very hsppy and healthy birthday! Enjoy!!
sushma iyer says
Thank you so much Dhwani..
So good to know that you liked the cake.. Thanks for sharing your thoughts..
Regards
Sushma