Fruit Basket Cake Recipe

Looking for a vibrant dessert that’s as visually stunning as it is delicious? This Fruit Basket Cake Recipe is the perfect centerpiece for birthdays, summer picnics, brunches, or any special occasion. 

Combining a fluffy vanilla cake base with velvety whipped cream and a medley of fresh, juicy fruits, this cake looks like a delightful fruit basket—but tastes even better! It’s light, refreshing, and naturally sweet, making it a healthier choice compared to traditional frosting-heavy cakes. 

Not only is this recipe visually impressive, but it’s also surprisingly easy to make.

Whether you’re a beginner baker or a seasoned pro, this recipe will help you craft a dessert that earns applause at the table. 

The blend of colors, textures, and flavors in this fruit basket cake recipe makes it a feast for the eyes and the palate. Let’s dive into this fruity masterpiece step by step.

My Experience Making This Fruit Basket Cake

The first time I made this fruit basket cake recipe was for my niece’s birthday, and it was an instant hit. 

I loved how the fresh fruits added bursts of natural flavor, and the cake looked like something straight out of a bakery window.

It’s now a go-to whenever I want to impress guests without spending hours in the kitchen!

Equipment Needed

• 2 9-inch round cake pans
• Mixing bowls (large and medium)
• Electric hand mixer or stand mixer
• Rubber spatula
• Offset spatula
• Cooling rack
• Cake turntable (optional but helpful)
• Serrated knife (for leveling)
• Piping bag (optional)

Ingredients List

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter (room temperature)
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
  1 cup whole milk

For the Whipped Cream Frosting:

• 2 cups heavy whipping cream
• ⅓ cup powdered sugar
• 1 tsp vanilla extract

For the Fruit Topping:

• ½ cup strawberries, sliced
• ½ cup blueberries
• ½ cup kiwi, peeled and sliced
• ½ cup mango, diced
• ½ cup red grapes, halved
• Mint leaves (for garnish, optional)

Fruit Basket Cake Recipe – Step-by-Step Preparation

Step 1: 

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper. This helps the cake release cleanly and evenly.

Step 2: 

Make the Dry Mix: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: 

Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 3–4 minutes). Add eggs one at a time, mixing well. Stir in the vanilla extract.

Step 4: 

Combine Wet and Dry Ingredients: Gradually add the dry mix to the wet ingredients, alternating with milk. Mix just until combined—don’t overmix or the cake could turn dense.

Step 5: 

Bake: Divide batter evenly between the two pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: 

Make the Whipped Cream: Whip the cold heavy cream with powdered sugar and vanilla until stiff peaks form. Keep it chilled until ready to use.

Step 7: 

Assemble the Cake: Level your cake layers using a serrated knife if needed.

Place one layer on a serving plate, spread a thick layer of whipped cream, and top with a mix of fresh fruits. Add the second cake layer and frost the top and sides.

Step 8: 

Decorate with Fruits: Arrange sliced and whole fruits on top like a colorful fruit basket. Add a few mint leaves for an elegant finish. Chill until ready to serve.

Tips for Success

1. Chill Your Bowl and Beaters – This helps achieve stiff peaks faster when making whipped cream.
2. Use Fresh, Seasonal Fruits – They offer better flavor and visual appeal.
3. Don’t Overmix the Batter – Overmixing can result in a dense cake.
4. Cool Cake Completely Before Frosting – Warm cake will melt the whipped cream.
5. Serve Immediately or Chill – The whipped cream and fruit taste best fresh and cool.

Variations to Try

1. Chocolate Base – Swap the vanilla cake for chocolate to create a Black Forest-inspired version.
2. Coconut Cream Frosting – Replace whipped cream with coconut cream for a tropical twist.
3. Mini Basket Cakes – Make cupcakes and top each with cream and fruit for individual servings.
4. Gluten-Free Option – Use a gluten-free flour blend instead of all-purpose flour.
5. Add Fruit Jam – Spread a thin layer of your favorite fruit jam between the layers for added depth.

Conclusion

This fruit basket cake recipe brings together the best of both worlds: a deliciously soft cake and the natural goodness of fruits.

It’s a delightful showstopper that’s perfect for any celebration or casual get-together. Make it once, and you’ll keep coming back for more!

FAQs

Can I use canned or frozen fruit in this recipe?

While fresh fruit is recommended for the best texture and presentation, you can use canned or frozen fruit in a pinch.

However, make sure to drain or thaw them completely and pat them dry to avoid a soggy cake.

How do I store a fruit basket cake?

This fruit basket cake should be stored in the refrigerator, preferably in a cake container or covered with plastic wrap.

It’s best enjoyed within 2 days, as the fresh fruits and whipped cream can start to break down after that.

Can I add a glaze to the fruit topping?

Definitely! A light fruit glaze made from apricot jam and water can be brushed over the fruits to give them a glossy finish and help preserve freshness. It’s an optional but beautiful touch.