Fruit & Whipped Cream Cake
This cake is very light and not overly sweet. I like to serve this after a rich or heavy meal.
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Equipment
- 2 9 inch round cake pans
- 1 Kitchenaid Mixer
- 1 Spatula
- 2 Cooling Racks
Ingredients
For The Cake
- 2 1/4 Cups Flour
- 1.5 Cups Sugar
- 3/4 Cup Butter softened
- 2 1/4 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 3 ea Eggs room temperature
- 1 1/2 Teaspoon Vanilla Extract
- 1 Cup Milk room temperature
For The Whipped Frosting
- 1/2 Cup Powdered Sugar
- 2 Teaspoons Vanilla Extract
- 3 Cups Heavy Cream
- 3.25 Teaspoons Cornstarch
For The Filling
- 2 Kiwi Fresh
- 10-15 Strawberries Fresh
- 5 Ounces Peaches
Instructions
For The Cake
- Preheat your oven to 350 degrees F.
- Cut parchment paper circle and place in the bottom of your cake pans.
- In a bowl add the flour, baking powder, and salt then set aside.
- Using a stand mixer, add your sugar, butter, and vanilla and mix slowly till combined, then mix in the eggs.
- Slowly add ¼ of the flour mixture and ¼ of the milk repeat 3 more times until all the mixture and milk are gone.
- Pour into your pans and bake for 25-30 minutes until you insert a toothpick in the center and it comes out clean.
- Let them sit for 10 minutes then turn over on the racks to cool.
- Cakes must be fully cooled before icing.
For The Filling
- Slice the fruit for filling as paper thin as you can get them.
For The Whipped Cream Topping
- Set the metal mixing bowl and whisk from the stand mixer in the refrigerator 45 minutes -to an hour before using or the freezer for 15 minutes.
- Add ingredients and whisk on low to start, turning up the speed as the cream starts to form.
- Once you have stiff peaks, stop mixing or you will end up with a soupy mess that will not form.
Assembling The Cake
- Add the whipped cream to the top of the bottom cake and them place fruit filling slices all over the cream.
- Add the whipped cream filling to the top of the fruit and add the second layer.
- Spread the whipped cream as you would normally to frost a cake, or if you have a piping bag pipe the whipped cream on the cake for a more polished look.
Video
Notes
I have made it several times since I made the video and each time it tasted great and I think got better at decorating too.
Nutrition
Calories: 648kcalCarbohydrates: 65gProtein: 7gFat: 41gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 121mgSodium: 296mgPotassium: 212mgFiber: 2gSugar: 43gVitamin A: 1580IUVitamin C: 22mgCalcium: 148mgIron: 1mg
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This is such a good summer time cake!