# Vanilla Cake With Fresh Fruit Recipe (Whipped Cream Topping)

Source: https://trevorfarias.com/recipes/vanilla-cake-with-fruit
Author: Trevor Farias (Trevor's Kitchen)
Published: 2026-09-13 · Updated: 2026-09-13
Category: Cakes · Cuisine: American

> 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.

## At a glance

- Prep time: 30 minutes
- Cook time: 35 minutes
- Total time: 2 hours 15 minutes (Includes 1 hour 10 minutes of cooling)
- Yield: One 9-inch cake (10 slices)
- Servings: 10
- Calories per serving: 410

## Ingredients

### For the vanilla cake

- 1 3/4 cups cake flour, 200 g, or all-purpose flour minus 3 tablespoons
- 1 cup granulated sugar, 200 g
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, 1 stick, 115 g, softened
- 2 large eggs, room temperature
- 3/4 cup whole milk, 180 ml, room temperature
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract

### For the whipped cream

- 1 1/2 cups cold heavy cream, 360 ml
- 1/2 cup cold mascarpone, 115 g, optional but recommended
- 1/3 cup powdered sugar, 40 g
- 1 teaspoon vanilla extract

### For the fruit

- 3 cups mixed fresh fruit, such as strawberries, blueberries, raspberries and 1 banana
- 1 teaspoon lemon juice, for banana or peaches

## Instructions

1. **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.
2. **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.
3. **Mix the wet ingredients.** In a measuring cup, whisk the eggs, milk, oil and vanilla until combined.
4. **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.
5. **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.
6. **Cool.** Cool in the pan for 10 minutes, then turn out onto a rack, peel off the parchment and cool completely, about 1 hour.
7. **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._
8. **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.

## Equipment

- 9-inch round cake pan
- Parchment paper
- Stand or hand mixer
- Offset spatula
- Wire rack
- Cake stand (optional)

## 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.

## 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.

## Storage

- 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

- 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.

## 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

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Recipe by Trevor Farias. Full page with photos: https://trevorfarias.com/recipes/vanilla-cake-with-fruit
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