Fruit Basket Cake | フルーツ盛りのケーキ


basket cake

Fruit Basket Cake | フルーツ盛りのケーキ


Cake Batter:
1 ½ cups unsalted butter, room temperature
3 cups sugar
9 eggs, room temperature
1 ½ tsp vanilla extract
zest of 1 lemon
4 ½ cups all-purpose flour
1 ½ tsp baking soda
1 ½ tsp salt
1 ¾ cups buttermilk
2 cups blueberries

Cream Cheese Frosting:
500g cream cheese, room temperature
3 ¼ cups unsalted butter, room temperature
5 cups confectioner’s sugar
2 tsp vanilla extract

Vanilla wafers
fresh berries and cherries


Bake the cake:
1. Beat the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract, lemon zest and eggs one a time, mixing with each addition.
2. In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the buttermilk. Add the blueberries and fold to combine.
3. Divide the batter between 3 greased and floured 9-inch round cake pans. Bake at 350F for 30 minutes, or until a skewer inserted into the cakes comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely. The cakes may deflate slightly after coming out of the oven, but don’t worry!

Make the frosting:
1. Beat the butter and cream cheese with an electric mixer until fluffy. Add the vanilla extract and combine.
2. Add the confectioner’s sugar and beat until light and fluffy.

1. Slice the tops, bottoms and sides off the cakes to remove any excess browning. Slice each cake into 2 layers. Stack 3 layers and carve about 2” off the sides, creating a smaller circle.
2. Stack the 3 large cakes and spread some frosting between each layer. Coat the cake in an even layer of frosting. Stack the 3 small cakes on a separate surface and spread some frosting between each layer. Coat the cake in a an even layer of frosting. Place this cake on top of the large cake
3. Stick the vanilla wafers onto the sides of both cakes. Place the remaining frosting in a piping bag fitted with a large tip and pipe onto the surface of the cake. Arrange fresh fruit onto the top and 1st tier of the cake. Note: if the wafers aren’t sticking very well, gently tie a ribbon around both layers. Enjoy!

basket cake

Fruit Basket Cake | フルーツ盛りのケーキ


❤無塩バター(室温に戻した) カップ1.5
❤砂糖 カップ3
❤卵(室温に戻した) 9個
❤バニラエッセンス 小さじ1.5
❤レモンの皮の小片 1個分
❤小麦粉 4.5カップ
❤重曹 小さじ1.5
❤塩 小さじ1.5
❤バターミルク カップ1 3/4
❤ブルーベリー 2カップ

❤クリームチーズ(室温に戻した) 500g
❤無塩バター(室温に戻した) カップ3 1/4
❤粉糖 カップ5
❤バニラエッセンス 小さじ2



①クリームチーズとバターを泡立て器で混ぜる。 バニラエッセンスを加え、よく混ぜる。

②残りの3枚のケーキを重ね、各レイヤーの間にアイシングを塗る。大皿などに移す。両方のケーキの表面の全体にアイシングを塗る。    小さいケーキを大きなケーキの上に入れる。



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