Fruit Basket Cake Recipe
Try this easy Fruit Basket Cake Recipe made with vanilla cake, whipped cream frosting, and colorful fresh fruit toppings.
Equipment
- 2 round cake pans (8-inch or 9-inch)
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons.
- Rubber spatula
- Cooling rack
- Offset spatula (optional)
- Knife and cutting board (for fruit)
Ingredients
Cake Base
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1½ cups granulated sugar
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup milk or buttermilk
Whipped Cream Frosting
- 2 cups heavy whipping cream cold
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Fruit Topping (Use What’s Fresh)
- 1 cup strawberries sliced
- 1 cup kiwi peeled and sliced
- ½ cup blueberries
- ½ cup grapes or mandarin oranges
- 1 tablespoon lemon juice to keep fruit fresh
Instructions
Step 1: Prepare the Cake Pans
- Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper.
Step 2: Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
- In a large bowl, beat butter and sugar until light and fluffy. This step adds air and softness.
Step 4: Add Eggs and Vanilla
- Beat in eggs one at a time, then mix in vanilla extract.
Step 5: Combine Wet and Dry
- Add dry ingredients alternately with milk. Mix gently until just combined.
Step 6: Bake
- Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
Step 7: Whip the Cream
- Beat cold cream, powdered sugar, and vanilla until soft peaks form.
Step 8: Assemble the Cake
- Place one cake layer on a plate. Spread whipped cream on top. Add second layer. Frost the top and sides lightly.
Step 9: Decorate with Fruit
- Toss fruit with lemon juice. Arrange on top like a fruit basket—natural, colorful, and slightly overflowing.