Fruit-Topped Cream Cake
A light vanilla cake layered with whipped cream and topped with fresh fruit, chocolate shavings, and cherries. Perfect for a simple celebration or weekend treat.
- Total time
- 45 min
- Servings
- 8
- Calories
- 380
- Protein
- 5g
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup sugar
- ½ cup butter
- 2 large eggs
- ½ cup milk
- 1.5 cups heavy cream
- 1.5 cups assorted fruit (kiwi, cherries, etc.)
Instructions
- 1
Preheat oven to 350°F. Grease a 9-inch round cake pan. In a bowl, whisk together 1.5 cups flour and 2 tsp baking powder.
- 2
In a large bowl, cream 0.5 cup butter and 1 cup sugar until light and fluffy, about 3 minutes. Beat in 2 eggs one at a time, then stir in 0.5 cup milk.
- 3
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Pour batter into the prepared pan and bake until a toothpick comes out clean, about 25-30 minutes. Cool completely.
- 4
Whip 1.5 cups heavy cream with 2 tbsp sugar (if desired) until stiff peaks form. Spread the whipped cream over the cooled cake.
- 5
Top with 1.5 cups sliced fruit and chocolate shavings. Chill for 30 minutes before serving to set the cream.
- 6
Slice and serve cold. Store leftovers in the refrigerator.
Tools you’ll need
- 9-inch round cake pan
- mixing bowls
- electric mixer
- whisk
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
