Layered Sponge Cake with Fruits

This Layered Sponge Cake with Fruits is a favorite. Its sponge cake with a soft cream, topped with fruits and coconut. Must try this recipe!

There is nothing better than layered cakes, try our other AMAZING Layered Coconut Cake with Almonds Recipe.

Layered sponge cake recipe topped with fresh fruit and coconut shavings.

There are so many variations one can concoct with sponge cake. This is my go-to recipe when I need a quick yet delicious cake. I love the flavor the simple and rich cream, coconuts and fresh fruit give. Our oldest son makes this from start to finish without my help and so you can imagine how simple this recipe is. Bake away and enjoy!! Not only is this cake simple but I think it’s just downright beautiful! Can you imagine making this cake for a gathering and the hit you’ll get with just the looks, plus the taste! You have to make this cake now! 😉

how to make a sponge cake with fruits-

  • Prepare 2 (10”) springform pans. Cover bottom of pans with parchment paper.
  • Preheat oven to 365˚F.
  • In a bowl, beat together eggs and sugar on high speed for 20-2 minutes.
  • Once the eggs have doubled fold in the flour with a spatula.
  • Divide the mixture between two pans.
  • Bake for 20-25 minutes until golden.
  • Prepare the cream– Combine together butter, cream cheese, sour cream, condensed milk, and powdered sugar.

How to prepare layered sponge cake with sweet cream and coconut shavings.

  • Assemble the cake– Take the first layer of cake and top with cream. Repeat with the rest of the layers and cover the top and sides of the cake with the rest of the cream.
  • Generously cover the sides of the cake with coconut.
  • Top the cake with sliced fruits.
  • Enjoy!

Layered sponge cake with fruits on a cake platter topped with fruits.

Try some of these other Desserts:

Layered Sponge Cake with Fruits

Sponge cake with layers of cream, topped with fruits and coconut!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: Russian
Keyword: sponge cake
Servings: 10 servings
Calories: 406kcal




  • 1/2 stick unsalted butter, room temp
  • 4 oz cream cheese, room temp
  • 1/2 cup condensed milk
  • 1/3 cup sour cream
  • 1/3 cup powdered sugar
  • 8 oz cool whip, thawed


  • 3/4 cup sweetened coconut
  • 2 kiwis
  • 3 strawberries
  • 1/2 cup raspberries
  • 1/3 cup blackberries


  • Prepare 2 (10”) spring form pans. Cover bottom of pans with parchment paper. Dust gently with flour. Set aside.
  • Preheat oven to 365˚F
  • In a bowl combine eggs and sugar and beat on high speed for about 20-25 minutes or until the mixture triples in size.
  • When eggs/have tripled, turn off the mixer and with a wooden spoon or spatula GENTLY add the flour working from the bottom up to make sure all the ingredients are incorporated.
  • Divide mixture between two pans. Bake 20-25 minutes or until golden in color. Run a knife along edges of cake to loosen cake, remove sides. Cool cakes completely and cut in half.
  • While the layers are baking, prepare the cream.
  • Combine the butter, cream cheese, sour cream, condensed milk and powdered sugar in a bowl. On medium speed beat for 1 to 2 minutes. Turn off mixer and fold in the cool whip with a spatula.
  • Take your first layer and cover it with cream. Do the same with the rest of the layers then cover the sides and top of the cake with the remaining cream.
  • Take the coconut and gently press to the side of the cake.
  • Peel the kiwi and slice into thin slices. Cut of green top of strawberries and slice.
  • Take the kiwi and go around overlapping each other. Place strawberries over the kiwis.
  • Cut the blackberries in half and arrange them atop the strawberries.
  • Finally, the raspberries in the center.
Nutrition Facts
Layered Sponge Cake with Fruits
Amount Per Serving
Calories 406 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 139mg46%
Sodium 141mg6%
Potassium 270mg8%
Carbohydrates 65g22%
Fiber 2g8%
Sugar 47g52%
Protein 8g16%
Vitamin A 475IU10%
Vitamin C 21.9mg27%
Calcium 116mg12%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Valentina's Corner

Show 12 Comments
  • Raya 08/27/2019, 4:19 pm Link Reply

    Hi Valya. Do you have a recipe for the clear fruit glaze to put over fruit cakes..that preserves fruits from drying.. Thanks.

    • Valentina's Corner 08/27/2019, 7:27 pm Link Reply

      We currently don’t, Raya. I’ll add that to our recipe inspirations list :)! Thank you.

  • Linda Lohmeyer 06/11/2018, 4:45 pm Link Reply

    Is the flour self riseing or Plain flour

    • admin 06/12/2018, 11:19 am Link Reply

      Plain flour, Linda. :O) Enjoy.

  • Luba 08/14/2014, 10:26 am Link Reply

    In the print version you have sugar listed twice … that’s where I was looking at 🙂 making this cake today- looking forward to trying it! 🙂

    • admin 08/15/2014, 1:30 pm Link Reply

      Hmm. Will check when we get home from vaca. Must of been a typo:^). Thanks bunches for letting me know:^)… Hope you like it..

  • Luba 08/14/2014, 12:21 am Link Reply

    Question … for the ingredients , u have “sugar ” listed twice as 1 1/3 cups .. should I add that twice , or is that a typo? 🙂 also .. U think it would be ok to add sliced kiwi on top of one of the layers inside the cake? To have some fruit inside as well …:)

    • admin 08/14/2014, 4:55 am Link Reply

      One is sugar, the other flour:):)

  • Luba 08/14/2014, 12:16 am Link Reply

    Yummy!! Looks soo pretty too :)) im not the best cake decorator , but adding some coconut flakes (even better, toasted flakes) will hide imperfections for any cake

    • admin 08/14/2014, 4:54 am Link Reply

      My oldest makes this from start to finish alone and it looks great. The trick is as you mentioned the coconut hides the imperfections;)….

  • cake 10/23/2013, 5:37 pm Link Reply

    That looks so simple and delicious to make!

    • admin 10/24/2013, 9:35 am Link Reply

      You are right. It is soo simple but the flavors go so well together and taste fantastic.. Never lasts very long here.. Hehe 🙂

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