Summer Fruit Loaf Cake

Summer Fruit Loaf Cake
Topped with fresh raspberries, blueberries, lemons and red currants, this Summer Fruit Loaf Cake Recipe is the perfect sweet treat to any picnic or warm weather celebration. Layers of tasty vanilla cake are topped with a simple powdered sugar glaze, giving this vanilla loaf cake recipe a rustic look that is sure to impress. Made using the Easy Layers! Loaf Pan Set, this cake only uses one cake mix or recipe and all the layers of this cake can be baked at the same time! Top your cake with a fresh fruit assortment of your choice and present a dessert that’s stunning in its simplicity.
Makes: 10-12 servings
Skill: Medium

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  • 2.5kg White Decorator Icing
  • 360g Buttercream Frosting
  • Powdered Sugar Icing
  • Favourite Cake Recipe or Mix 
  • Raspberries
  • Fresh blueberries
  • Lemons
  • Fresh currants
  • Thyme

Step 1

Bake cake.

  • Prepare cake batter following recipe instructions. Divide evenly between prepared tins. Bake and cool.
  • Using knife, level cakes to top of pans. Remove from tins.

Step 2

Fill and stack cake layers.

  • Prepare buttercream icing following recipe instructions.
  • Prepare decorating bag with tip 2A and buttercream icing.
  • Place first cake layer on plate or tray.
  • Pipe icing around edge of first cake layer; fill in. Using spatula, smooth icing.
  • Repeat until cake is stacked. Do not ice top of cake.

Step 3

Decorate cake

  • Prepare Powdered Sugar Icing following recipe instructions.
  • Pour over top of cake, allowing icing to drip down sides.
  • Top with assorted fruits and herbs.
  • Prepare decorating bag with coupler and white icing.
  • Alternating between tips 32, 21 and 16, pipe stars on top of cake.

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