Cakes
Vanilla Cake With Fresh Fruit Recipe (Whipped Cream Topping)
By Trevor Farias · Updated · 2 hours 15 minutes total · One 9-inch cake (10 slices)
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In a nutshell
A vanilla cake with fresh fruit is a tender, buttery vanilla cake made with the reverse-creaming method, where softened butter is mixed into the flour and sugar before the eggs and milk, giving a fine, velvety crumb. Bake it in a 9-inch pan at 350°F for 30 to 35 minutes, cool completely, then spread it with lightly sweetened whipped cream stabilized with a little mascarpone and pile fresh berries, sliced strawberries and banana on top just before serving.
This is the cake for when you want something that looks like a celebration but tastes light and fresh. A golden vanilla cake, soft and buttery, is covered with a thick cloud of whipped cream and piled high with whatever fruit is best that day.
It is much more forgiving than a frosted layer cake. There is no stacking and no smooth frosting to worry about; the fruit is the decoration, and a little messiness only makes it look more inviting.
The cake itself can be baked a day ahead. Whip the cream and add the fruit an hour or two before serving, and it will hold beautifully on the table.
Why this recipe works
- Reverse creaming coats the flour in butter before the liquid goes in, which limits gluten and gives an extra tender, fine crumb.
- A mix of butter and a little oil gives buttery flavor with a cake that stays moist.
- A spoonful of mascarpone in the whipped cream stabilizes it, so it holds its shape under the fruit for hours without weeping.
- Adding the fruit shortly before serving keeps it bright and prevents juice from running into the cream.
The best fruit for topping a cake
Choose fruit that is ripe but firm, and pat it completely dry after washing; water makes whipped cream slide. Berries are the easiest choice. Slice bananas, peaches, kiwi or apricots at the last minute and toss them with a little lemon juice to keep them from browning.
- Strawberries, halved or sliced.
- Blueberries, raspberries and blackberries.
- Sliced banana, kiwi or ripe peaches.
- Pomegranate seeds or a few mint leaves for color.
How to keep whipped cream from deflating
Start with very cold heavy cream in a chilled bowl. Adding 1/2 cup of mascarpone makes the cream sturdier and richer, and it will hold for a full day in the refrigerator. Whip only to medium-stiff peaks that curl slightly at the tip; over-whipped cream turns grainy and eventually into butter. Spread it only on a completely cool cake.
How to store vanilla cake
- The unfrosted cake keeps, wrapped, at room temperature for 2 days or frozen for 3 months.
- Refrigerate the assembled cake, loosely covered, for up to 2 days. The fruit is best on the first day.
Variations to try
- Layer cake: double the recipe, bake in two pans, and fill with whipped cream and sliced strawberries.
- Chantilly cake: add 1/2 cup cream cheese instead of mascarpone and fill with berries.
- Tropical: top with mango, kiwi, pineapple and toasted coconut.
- Sheet cake: double the recipe and bake in a 9x13-inch pan for 35 to 40 minutes.
Frequently asked questions
- Can I make this cake ahead?
- Bake the cake up to 2 days ahead and keep it wrapped at room temperature. The mascarpone whipped cream can be made 1 day ahead and refrigerated. Assemble with fruit within a few hours of serving.
- Why is my vanilla cake dry?
- Usually too much flour or over-baking. Weigh or spoon and level the flour, and check the cake at 30 minutes.
- Can I use Cool Whip instead of whipped cream?
- Yes, it holds well, but homemade whipped cream with mascarpone tastes much fresher and richer.
- Does a cake with whipped cream need to be refrigerated?
- Yes. Whipped cream and fresh fruit should not sit at room temperature for more than 2 hours. Refrigerate leftovers.
Recipe card
Vanilla Cake With Fresh Fruit Recipe (Whipped Cream Topping)
A light, fluffy vanilla sponge cake topped with billowy whipped cream and fresh strawberries, blueberries, raspberries and banana. Easy, elegant and perfect for summer birthdays and parties.
By Trevor Farias · Updated
- Prep
- 30 minutes
- Cook
- 35 minutes
- Total
- 2 hours 15 minutes
- Makes
- One 9-inch cake (10 slices)
Includes 1 hour 10 minutes of cooling
Ingredients
For the vanilla cake
For the whipped cream
For the fruit
Equipment
- 9-inch round cake pan
- Parchment paper
- Stand or hand mixer
- Offset spatula
- Wire rack
- Cake stand (optional)
Instructions
Prepare the pan
Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment and grease again.
Mix the dry ingredients with butter
In a stand mixer or large bowl, combine the flour, sugar, baking powder and salt. Add the softened butter in pieces and beat on low speed for 2 to 3 minutes, until the mixture looks like fine, damp sand.
Mix the wet ingredients
In a measuring cup, whisk the eggs, milk, oil and vanilla until combined.
Make the batter
With the mixer on low, pour in half the egg mixture and beat until moistened. Increase to medium and beat for 1 minute. Scrape the bowl, add the remaining liquid and beat on low just until smooth, about 30 seconds.
Bake
Pour the batter into the pan and smooth the top. Bake for 30 to 35 minutes, until golden, the top springs back when pressed and a toothpick in the center comes out clean.
Cool
Cool in the pan for 10 minutes, then turn out onto a rack, peel off the parchment and cool completely, about 1 hour.
Whip the cream
In a chilled bowl, beat the cream, mascarpone, powdered sugar and vanilla on medium-high until medium-stiff peaks form, 2 to 3 minutes.
Tip: Stop as soon as the cream holds soft, curling peaks. It firms up a little more as you spread it.
Assemble
Place the cake on a stand or plate. Spread the whipped cream thickly over the top, swirling it toward the edges. Pile the fruit on top, tossing sliced banana or peaches with lemon juice first. Serve within 2 hours, or refrigerate.
Notes
- Use room-temperature eggs and milk for a smooth batter.
- Make sure the cake is completely cool before adding whipped cream.
- Dry the fruit well and add it close to serving time.
Nutrition (per serving, estimated)
| Calories | 410 |
|---|---|
| Fat | 26 g |
| Saturated fat | 15 g |
| Carbohydrates | 41 g |
| Fiber | 2 g |
| Sugar | 26 g |
| Protein | 5 g |
| Sodium | 220 mg |
| Cholesterol | 100 mg |
Serving size: 1 of 10. Nutrition is calculated from standard ingredient data and will vary with brands and substitutions.
Recipe from Trevor's Kitchen · https://trevorfarias.com/recipes/vanilla-cake-with-fruit
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