asian fruit cake

This fresh fruit cake is bursting with sweet, juicy seasonal fruit. It&#39;s made with fluffy whipped cream, layers of soft sponge cake, and any fruit of your choice! This cake is just like the beautiful Asian fruit cakes sold in Korean, Chinese, and Japanese bakeries.

Fresh Fruit Cake

cake flour

eggs (room temperature)

sugar

butter (melted)

vanilla extract

salt

water

heavy whipping cream (cold)

sugar (adjust to taste)

fresh fruit (strawberries, raspberries, blueberries, blackberries, kiwi, mandarin oranges)

Preheat oven

Preheat the oven to 350°F. Line the bottom and sides of the cake pan with parchment paper.

Whip Eggs

Whip Eggs: In a large heat-proof bowl, add the eggs, sugar, vanilla, and salt. Place this bowl inside a larger bowl that&#39;s been filled with hot water (bain-marie). Using a hand mixer, beat the eggs on high speed until soft, fluffy, and pale yellow ribbons form, about 8 to 10 minutes. Replace the hot water halfway through as it cools down. See Note 1.

Add flour

Add Flour: Sift in the flour in three parts, gently folding after each time.

Add butter

Add Butter: To help incorporate the butter, mix 3 heaping spoonfuls of the batter into the warmed, melted butter. Next, gently fold the butter mixture into the batter. See Note 2.

Bake

Bake: Pour the batter into your cake pan and bake at 350°F until a toothpick inserted in the center comes out clean. For one 9-inch round pan, about 25 minutes. For two 6-inch round pans, about 18 minutes.

Cool

Cool: Remove all parchment paper and allow it to cool completely on a cooling rack.

For the Cake:

Whipped Cream

Using a whisk attachment, beat the heavy whipping cream and powdered sugar together until light and fluffy.

For the Whipped Cream:

Cake Syrup

Cake syrup: Make cake syrup by dissolving the sugar in hot water. Set aside.

Fill and Assemble

Fill: Slice the cake into even layers using a leveler. Working with the bottom cake layer, brush on a layer of cake syrup, then add a thin layer of whipped cream. Top with sliced fruit, being careful not to overfill. Then top with another thin layer of whipped cream. Repeat these steps for the next cake layer. See Notes 3 and 4.

Decorate and Serve

Decorate: Decorate the top layer with more fruit and whipped cream. Serve and enjoy!

Assemble:

Made this for a baby shower/birthday and everyone LOVEDDDD it and completely cleared it off the cake stand. It was for family and friends that tend to say American desserts are too sweet. They liked it so much they wanted me to make it again for the following weekend. The Bain-Marie method is intimidating but I was shocked how perfectly the cake came out of the oven. Definitely saving this recipe to make again.

This recipe is so delicate, fresh and fruity! This was my first time making a multi-layer cake but the post made me feel confident I could do it and I did! Turned out perfect and was pretty easy. The cake was stunning! Thanks.

I finally made this and it was a tasteful delight! I loved the fresh fruits along with the cake and the whipped cream.

This is the only fruit cake I want to be enjoying! It tastes like it's from a bakery. Great recipe!

I love the fresh fruits especially the strawberries which are my favorite! Fantastic!

Hi Jamie!
I came across your fruit cake recipe, and couldn't way to try it - it was the perfect way to send off Summer and the delicious fruits. 
So good, I am making it again tomorrow! 
I have bought a lot of fresh fruit cakes from bakeries over the years, and cannot tell you how excited I was to taste your delicious recipe. 
The cake is so delicious and tender, and the combination of whipped cream and fruit is one of the best.

I love how simple and easy this was to make. Can't wait to make it again for an upcoming baby shower I am hosting.

This cake was as beautiful as it was delicious! Also, so appreciative of the detailed step by step instructions - super helpful!

My go-to birthday cake to make for my friends. I added some lemon curd to the layers and decorated it with blueberries. So delicious!

This is an absolutely gorgeous fruit cake! It's just like the cakes at the Asian bakery!

This cake turned out beautifully! I was nervous about deflating the batter and the higher difficulty of the recipe but I had no issues. I used margarine as I had no butter but I don’t think it made much of a difference. Made for a delicious birthday cake for my mom!

Top 1 asian fruit cake recipes from across the web

The most viewed asian fruit cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Fresh Fruit Cake

Top 1 asian fruit cake recipes from across the web

The most viewed asian fruit cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Fruit Cake

The most viewed asian fruit cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine