Creating a fruit-filled cake is a delightful way to impress your guests or treat yourself to something special. With this Fruit-Filled Cake Mix Recipe, you can indulge in a moist, flavorful cake loaded with juicy fruits and crowned with light, fluffy whipped cream. Let's dive into the steps to make this cake a reality in your kitchen!
Ingredients
- 1 box of your favorite white or yellow cake mix (ensure it serves a 9x13 inch pan)
- 1 cup water (or as per the cake mix instructions)
- 1⁄2 cup vegetable oil
- 3 eggs (or as per the cake mix instructions)
- 2 cups assorted fresh fruit, sliced (berries, peaches, kiwi, etc.)
- 1⁄2 cup sugar for macerating fruit (optional)
- 1 pint of heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
Step-by-Step Guide
1. Prepare the Fruit
- If you’re using frozen fruits, thaw them and drain any excess liquid.
- Macerate the fruit: Mix the sliced fruit with 1⁄2 cup of sugar in a bowl. Allow to sit for at least 30 minutes to release their juices, which will add flavor to the cake.
🍒 Note: Maceration is not mandatory but highly recommended to enhance fruit flavor and cake moisture.
2. Make the Cake Batter
- Preheat your oven to 350°F (175°C).
- Prepare the cake batter as per the box instructions, using the water, oil, and eggs.
- Pour half of the batter into a greased and floured 9x13 inch baking pan.
3. Add the Fruit
- Gently place the macerated fruit onto the batter in an even layer.
- Cover with the remaining batter, ensuring the fruit is completely covered.
4. Bake the Cake
- Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
5. Whip the Cream
- In a cold mixing bowl, combine heavy whipping cream, confectioners’ sugar, and vanilla extract.
- Whip until soft peaks form. Be careful not to overwhip, as it can turn into butter.
6. Assemble the Cake
- Spread the whipped cream evenly over the cooled cake, creating a thick, fluffy layer.
- Garnish with fresh fruit slices or a light dusting of confectioners’ sugar for added elegance.
7. Serve
- Slice and serve immediately or refrigerate for a couple of hours to allow the flavors to meld together.
By following these steps, you'll have a homemade cake filled with fruit that will be a standout dessert at any event. The combination of the cake's soft texture with the sweet, juicy fruit and the lightness of whipped cream makes this recipe one to keep.
Can I use frozen fruit instead of fresh?
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Absolutely, frozen fruit can be used. Just be sure to thaw and drain them well to avoid making the batter too watery. Maceration can also help with frozen fruit, as it will release some of the excess moisture and enhance the flavor.
How long will the cake stay fresh?
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If stored in the refrigerator, the cake with fruit and whipped cream should stay fresh for about 2-3 days. Cover it loosely with plastic wrap to prevent the whipped cream from sticking.
Can I make this cake ahead of time?
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Yes, you can make the cake base a day ahead. Keep it covered at room temperature. Add the fruit and whipped cream closer to serving time, so they remain fresh.
What other types of fruit can I use?
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Besides berries, you can experiment with mangoes, pineapple, bananas, or even canned fruits like cherries or mandarin oranges, which are already sweetened.
Can I substitute whipped cream with something else?
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If you need a non-dairy option or just want a change, you can use coconut cream, a vegan whipped topping, or simply dust the cake with powdered sugar and serve with a dollop of yogurt or ice cream on the side.
