Fruit cake with whipped cream

This fruit cake is an easy birthday party cake. Fun to make with the kids!

1 hours 45 minutes 12 people Pie and cake
Fruit cake with whipped cream


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  • 400 grams of self-raising flour
  • 400 grams of sugar
  • 400 grams of butter at room temperature
  • 8 eggs
  • 2 teaspoons vanilla extract
  • extra butter for greasing

Topping ingredients

  • handful of (frozen) raspberries
  • 400 ml whipping cream
  • 3 tablespoons sugar
  • a handful of white grapes
  • 2 peaches
  • big handful of blueberries
  • 2 passion fruits
Fruit cake with whipped cream ingredients
↑ click on the photo to enlarge

Kitchen equipment

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  • electric mixer
  • 1 26 cm springform cake tin
  • 1 18 cm springform cake tin
  • silicone brush
  • oven
  • cooling rack
  • small palette knife
  • cake stand


1 hours 45 minutes 12 people Pie and cake

View the original recipe via:

Baking the cakes – 1 hour and 15 minutes

Preheat the oven to 165 degrees Celsius. Grease both cake tins with butter and, to make sure the cakes don't stick, line the bottoms with baking parchment.

Beat together 400 grams of sugar, 400 grams of butter and the vanilla extract until smooth. It is best to use an electric mixer for this.

Add the eggs, 1 at a time and continue mixing. Then add the flour, little by little, and keep mixing until you have a nice smooth, yellowish cake batter.

Divide the cake batter between the 2 cake tins. Bake the cakes in the oven for about an hour. Do not open the oven while they are cooking, otherwise, the cakes will collapse!

After 1 hour, test to check if the cakes are cooked by piercing them with a wooden skewer. If the skewer comes out clean and nothing sticks to it, then the cakes are done. Remove the cakes from the oven and place them on the cooling rack.

Fruit cake with whipped cream
Fruit cake with whipped cream

Finishing the fruit cake – 30 minutes

Whip the cream until stiff peaks form, adding about 3 tablespoons of sugar to taste. Cut the grapes and blueberries in half, and the peaches into thin wedges.

Cut the tops off the cakes, if necessary, to straighten them. Place the largest cake on a cake stand; you can prevent it from sliding by “glueing” it in place with a little whipped cream.

Niece Tessel ‘sticks’ the cakes together using whipped cream
Niece Tessel ‘sticks’ the cakes together using whipped cream

Mash the raspberries with a fork and spread them over the middle of the larger cake. Make sure that the raspberries only cover the area which will be under the smaller cake. Place the smaller cake on top and spread the whipped cream all over the cakes.

Inside of the fruit cake with whipped cream
Inside of the fruit cake with whipped cream

Decorate with the sliced fruit, and spoon the contents of the passion fruit on top. Enjoy!

Fruit cake with whipped cream: frequently asked questions

What kind of fruit can I use for a fruit cake?

You can basically use any kind of fruit; bananas and apples are less suitable for this because they discolour quickly. They are still tasty, but they don't look as nice.

Can I freeze this fruit cake?

If you want to freeze this cake, it is best to do so without the whipped cream and fruit. After the cakes have thawed, you can cover them with whipped cream and fruit.

How long can I keep this fruit cake?

This cake can be kept well, covered, in the refrigerator for up to 3 days.

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