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Fruity Crème Cake

Fruity Crème Cake: The Most Irresistible Dessert Delight

Indulge in the light and refreshing flavors of this Fruity Crème Cake. Perfect for any occasion, it’s easy to make and packed with fresh fruit toppings.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 8 pieces
Calories: 280kcal
Cost: $15

Equipment

  • Mixing Bowls
  • Whisk or electric mixer
  • Spatula
  • 8-inch Round Cake Pan
  • Wire Cooling Rack

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup strawberries, blanched and sliced
  • 1 cup blueberries
  • 1 cup kiwi, peeled and sliced
  • 1/2 cup raspberries

Instructions

  • Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large bowl, cream the softened butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, then stir in the vanilla extract.
  • Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake the cake for 25-30 minutes or until a toothpick comes out clean.
  • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
  • In a large bowl, whisk the heavy cream until it thickens.
  • Add the powdered sugar and vanilla extract to the whipped cream and continue whisking until soft peaks form.
  • Once the cake is completely cool, spread a layer of crème fraîche over the top and sides.
  • Decorate with strawberries, blueberries, kiwi, and raspberries.

Notes

Feel free to use gluten-free flour for a substitute or mix up the fruits to whatever is in season. To enhance flavor, brush a thin layer of apricot jam over the cake before adding the crème fraîche. For longer storage, freeze the plain cake (without toppings) for up to three months and avoid freezing fresh fruit. Always allow the cake to reach room temperature before serving for the best taste.

Nutrition

Calories: 280kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 400IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 1mg
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