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Photo of Eggless Fresh Cream Fruit Cake by Jaya Rajesh at BetterButter

Eggless Fresh Cream Fruit Cake

Jaya Rajesh
20 minutes
Prep Time
45 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Eggless Fresh Cream Fruit Cake RECIPE

This cake was also a challenge for me because it was made with 25% fresh cream since I didn’t get whipping cream and I was only left with one pack of Bluebird Whipping Cream. But this cake was a huge success. Many of my friends helped me in my journey towards this successful bake.

Recipe Tags

  • Egg-free
  • Medium
  • Kids Birthday
  • French
  • Baking
  • Dessert
  • Egg Free

Ingredients Serving: 10

  1. For the Eggless Cake
  2. 2.5 cups of all purpose flour
  3. 400 gms or 1 tin condensed milk
  4. 200 gms butter(at room temperature)
  5. 4 tsp powdered sugar
  6. 2 tsp vanilla essence
  7. 1 tsp soda bi carbonate
  8. 2 tsp baking powder
  9. 1 cup milk(at room temperature)
  10. A greased 10 inch cake tin.
  11. For the frosting
  12. 400 ml chilled fresh cream(if you get whipping cream you can use it)
  13. 3-4 tbsp icing sugar
  14. 2 tbsp of corn flour
  15. 1 tsp vanilla essence
  16. 1 packet of blue bird whipping cream powder or any other brand
  17. 1 cup chopped fruits(I have used kiwis, black and green grapes, oranges and strawberries)
  18. Some more fruits for decorating the cake.


  1. For Cake In a big bowl sieve in flour,baking powder and soda bi carbonate atleast 3-4 times.Cream butter, powdered sugar and condensed milk till properly combined.
  2. Add the flour mixture spoon by spoon in the butter powdered sugar and condense milk mixture and combine till there are no lumps. Add in vanilla essence and milk and again combine well.
  3. Pour this mix in a greased cake tin and bake it in an preheated oven at 180 degrees for 40-45 mins or till its cooked. Check the done-ness by inserting a skewer if it comes clean than let it cool completly over a wire rack.
  4. For frosting:- Since i have used 25% cream what i have done is i kept the cream in fridge over night.
  5. By doing this the whey settles down and the thick cream floats above. Collect this cream in a glass bowl and again place it in the fridge along with the whisk attachment of your hand blender.
  6. After an hour or so start whisking the cream by keeping it above a bowl of ice cubes in low speed first and than gradually increase the speed when it starts to thicken.
  7. When its thick add in powdered sugar and corn flour and whisk till stiff peaks. Keep this in fridge till you are going to use it. If you are using heavy whipping cream there’s no need to add corn flour just add powder sugar.
  8. For the blue bird powdered whipping cream i followed the instructions given in the pack.
  9. Assembling:- Slice the cake with serrated knife into 3 equal parts.Fill each layer with chopped fruits and cream and give it a crumb coat. Let this rest for a while in the fridge.
  10. After 15 mins or so give it a second coat. Decorate it with fruits and pipe the sides of the cake with whipped cream(i used the blue bird whipping cream here). Chill the cake before cutting it and enjoy.

Reviews (8)  

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CakenGifts Delhi
CakenGifts Delhi   Sep-14-2017

It is too simple!!! Today on my brother’s birthday, we made this cake. It was very delicious!!!! Everyone praised of this cake. I saw such beautiful cakes on the site :

savitri Inani
savitri Inani   Jul-26-2017

My whipping cream always start to melt when I use...I use heavy whip cream...I beat till peak hold consistency...Yet it start to melt... What is the reason.

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