If you are looking for a dessert that elegantly balances fruity freshness with creamy indulgence, this German Fruit Cake with Mixed Berries and White Chocolate Cream Recipe is an absolute must-try. Each bite delights with tender cake layers bursting with vibrant mixed berries, all enveloped in a luscious white chocolate cream that feels like a dream come true. This cake is simple yet impressive, perfect for both casual family gatherings and special occasions where you want to impress without the fuss.
Ingredients You’ll Need
The beauty of this German Fruit Cake with Mixed Berries and White Chocolate Cream Recipe lies in its straightforward ingredients that come together to create something extraordinary. Each component plays a crucial role, from the airy cake base to the fresh, juicy berries and the smooth, subtly sweet white chocolate cream that ties everything perfectly.
- 3 large eggs (room temperature): Offers structure and richness for a tender cake crumb.
- 1/2 cup all-purpose flour: The foundation that gives the cake its soft yet sturdy texture.
- 1/2 cup granulated sugar: Adds just the right amount of sweetness to balance the tart berries.
- 1/2 tsp baking powder: Helps the cake rise to a perfect, fluffy height.
- 1/2 tsp vanilla extract: Infuses the cake with warm, comforting notes enhancing the overall flavor.
- 1 1/2 cups mixed berries: Brings vibrant color and juicy bursts of freshness throughout the cake.
- 3 Tbsp seedless raspberry jam + 1 1/2 Tbsp hot water: Creates a luscious glaze that adds shine and a touch more fruitiness.
- 1 cup heavy whipping cream (chilled): Whipped to fluffy perfection to create the creamy topping.
- 4 Tbsp white chocolate instant pudding powder (45 grams): For that rich, silky white chocolate cream flavor that’s irresistible.
- 3 Tbsp powdered sugar: Sweetens the cream discreetly without overpowering.
- 2 Tbsp milk (or to reach desired texture): Adjusts the cream to the perfect consistency for spreading.
How to Make German Fruit Cake with Mixed Berries and White Chocolate Cream Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing your baking pan. In a mixing bowl, whisk the 3 large eggs and granulated sugar until the mixture becomes pale and fluffy—this is key for a light cake. Slowly sift in the flour and baking powder, folding gently to retain airiness. Don’t forget to stir in vanilla extract last; it subtly perks up the flavor without overwhelming it.
Step 2: Add the Mixed Berries
Gently fold 1 1/2 cups of mixed berries into the batter, making sure they are evenly distributed to provide bursts of juicy freshness in every slice. Pour the batter into your prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. The berry juice may tint the cake beautifully—a visual treat already forming!
Step 3: Create the White Chocolate Cream
While the cake bakes and cools, whip the chilled heavy whipping cream with powdered sugar and white chocolate instant pudding powder until soft peaks form. Slowly add milk, one tablespoon at a time, until the cream reaches a spreadable consistency that’s rich and fluffy but not runny. This cream is the luscious layer that completes the German Fruit Cake with Mixed Berries and White Chocolate Cream Recipe.
Step 4: Assemble and Glaze
Once the cake is completely cool, spread the white chocolate cream evenly across the top. Warm the raspberry jam with hot water until smooth, then gently brush it over the cream-topped cake to add sweetness and a shiny finish that makes the berries pop. Chill the cake for at least an hour to let the flavors meld and the cream set beautifully before slicing and serving.
How to Serve German Fruit Cake with Mixed Berries and White Chocolate Cream Recipe
Garnishes
To make this cake pop at your next gathering, garnish with fresh sprigs of mint or a handful of extra mixed berries artfully scattered on top. A light dusting of powdered sugar just before serving also adds a delicate touch of elegance, highlighting the cake’s vibrant colors perfectly.
Side Dishes
This cake pairs wonderfully with a simple cup of freshly brewed coffee or a fragrant fruit tea. If you want to offer something extra, a scoop of vanilla ice cream or a dollop of lightly whipped cream complements the dessert beautifully without overpowering its subtle flavors.
Creative Ways to Present
For a stunning presentation, consider slicing the cake into individual miniature rounds or serving it in clear glass cups layered with extra berries for a deconstructed effect. You can also drizzle a little white chocolate sauce or berry coulis around the plate to elevate the visual appeal and flavor experience.
Make Ahead and Storage
Storing Leftovers
Leftover German Fruit Cake with Mixed Berries and White Chocolate Cream Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The cream topping and berries will maintain their freshness, making it a fantastic option for enjoying over a few leisurely afternoons.
Freezing
If you want to save some cake for later, slice and wrap individual portions tightly in plastic wrap, then place them in a freezer-safe container or bag. Frozen portions can keep well for up to a month. Thaw in the refrigerator overnight before serving for the best texture and flavor.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended for preserving its delicate cream and berry layers. If you prefer it slightly warmer, simply allow refrigerated slices to sit at room temperature for 15–20 minutes before serving.
FAQs
Can I use frozen berries instead of fresh?
Absolutely! Frozen mixed berries work fine as long as you thaw and drain them well to avoid adding excess moisture to the batter. This swap allows you to enjoy this delightful cake all year round.
Is the white chocolate cream recipe difficult to make?
Not at all! The white chocolate cream comes together quickly by whipping heavy cream with pudding powder and sugar. It’s surprisingly easy and yields a rich, silky topping that’s worth every step.
Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend that includes a binding agent, you can enjoy this cake without gluten. Just verify your baking powder is gluten-free as well.
How long does the assembled cake last?
Once assembled, the cake is best consumed within 2–3 days when kept refrigerated. The cream topping is delicate, so it’s ideal to enjoy it fresh for the best flavor and texture.
Can I use other types of berries?
Definitely! Feel free to mix and match berries like strawberries, blueberries, blackberries, or raspberries based on what’s freshest or what you prefer. This versatility makes the German Fruit Cake with Mixed Berries and White Chocolate Cream Recipe adaptable and exciting every time.
Final Thoughts
This German Fruit Cake with Mixed Berries and White Chocolate Cream Recipe has quickly become one of my favorite go-to desserts because it manages to be both elegant and surprisingly easy to make. The combination of fresh berries, fluffy cake, and silky cream is simply irresistible and perfect for sharing with loved ones. I can’t wait for you to try it and see how this delightful cake can brighten up any occasion with its beautiful flavors and textures!
Print
German Fruit Cake with Mixed Berries and White Chocolate Cream Recipe
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8 to 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: German
Description
This classic German Fruit Cake features a soft sponge base layered with mixed berries and a luscious white chocolate cream topping. The cake is perfectly balanced with a hint of vanilla and a tangy raspberry jam glaze, making it a delightful dessert for any occasion.
Ingredients
Batter
- 3 large eggs (room temperature)
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
Fruit & Jam Glaze
- 1 1/2 cups mixed berries
- 3 Tbsp seedless raspberry jam
- 1 1/2 Tbsp hot water
Cream Topping
- 1 cup heavy whipping cream (chilled)
- 4 Tbsp white chocolate instant pudding powder (45 grams)
- 3 Tbsp powdered sugar
- 2 Tbsp milk (or to reach desired texture)
Instructions
- Prepare the batter: Whisk together the eggs and granulated sugar until light and fluffy. In a separate bowl, sift the flour and baking powder together. Gently fold the flour mixture into the egg mixture along with the vanilla extract until just combined to create a light batter.
- Bake the cake base: Pour the batter into a prepared cake pan lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for about 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let it cool completely.
- Prepare the raspberry glaze and berries: Mix the seedless raspberry jam with hot water until smooth to create a glaze. Spread this evenly over the cooled cake base. Arrange the mixed berries evenly on top of the glaze to create a fresh fruity layer.
- Make the cream topping and assemble: In a chilled bowl, whip the heavy cream with powdered sugar and white chocolate instant pudding powder until it starts to thicken. Add milk gradually to achieve a smooth, spreadable consistency. Spread this white chocolate cream evenly over the berries. Chill the cake for at least an hour before serving to set the cream layer.
Notes
- Use room temperature eggs for better batter volume.
- The cake base can be baked a day in advance and stored in an airtight container.
- For a dairy-free version, substitute heavy cream with a coconut cream alternative.
- Make sure the cream is well chilled before whipping for optimal texture.
- Adjust the amount of milk to achieve your preferred cream thickness.
