As author Bill Collison explains, “This is an all-singing, whooped-up, somewhat-over-the-top, photo-opportunity cake that requires no cooking at all and can be assembled–because it is essentially an assembly job–by a five-year-old. Which is, after all, the point: that it has been, at least in some small way, prepared by the children.” Though we strongly encourage you to indulge in a made-from-scratch cake of any sort, provided you have the time and patience (and, if you’re under the age of 10, the adult supervision), But there’s no shame in relying on a store-bought cake. But why stop with cake? Even a brownie could be a lovely foundation for this stack of customized happiness. And if you don’t mind even more of a mess than what’s already in store for you, consider swapping softened ice cream for whipped cream. May as well pull out all the stops.–David Leite

Iced Berry Cake FAQs

What type of cake is best for this iced berry cake recipe?

That depends on who you’re serving, and what your preferences are. You can use white, yellow, chocolate, even strawberry or lemon cake for this easy berry cake recipe. You can use angel food, sponge, or chiffon cakes, and either storebought or homemade. Choose berries and chocolate toppings that pair well with your base flavor. Have fun. Be creative.

What are some suggested flavor combinations?

Again, this depends on your preferences. Lemon and raspberries pair well with white or milk chocolates. Vanilla cake, strawberries, and whipped cream are perfect served with any sort of chocolate. Slather some lemon curd or raspberry jam in between the layers. Skip the chocolate altogether if that isn’t your thing. Toss on some sprinkles. Make it your own.

Young girl holding an two-layer iced berry cake filled with raspberries, blueberries, strawberries, and whipped cream

Iced Berry Cake

5 from 1 vote
This iced berry cake couldn’t be easier. A store-bought cake is filled with fresh raspberries, blueberries, strawberries, blackberries, and whipped cream. An easy and fast celebration cake.
David Leite
Servings8 to 12 servings
Calories408 kcal
Prep Time30 minutes
Total Time30 minutes


  • 20 ounces berries, fresh or frozen, a mixture of varieties is fine
  • 2/3 cup heavy cream
  • 3 1/2 ounces really good-quality chocolate, preferably milk chocolate or white, melted
  • 1 store-bought or homemade cake, single layer or double layer
  • A selection of interesting edibles for decorating


  • If using frozen berries, remove them from the freezer. (By the time you serve the cake, the chocolate will hopefully be melting the berries so they are still cold but not frozen.)
  • Whip the cream until it is thick and softly peaked.
  • Plop the cake on a plate. Slather the whipped cream across the top of the cake and layer on the berries. If using a layer cake, slip some berries between the layers and lavish some of the cream and berries on the top layer, too. Drizzle the warm melted chocolate across the top of the cake and pile on the decorations.
  • Everything may be on the slide, but that’s still perfect. Present it with pride.
Cook, Eat, Smile

Adapted From

Cook, Eat, Smile

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Serving: 1 portionCalories: 408 kcalCarbohydrates: 69 gProtein: 4 gFat: 14 gSaturated Fat: 8 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gTrans Fat: 1 gCholesterol: 27 mgSodium: 458 mgPotassium: 129 mgFiber: 3 gSugar: 40 gVitamin A: 324 IUVitamin C: 2 mgCalcium: 163 mgIron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2011 Bill Collison. Photo © 2011 Dan Jones. All rights reserved.

Recipe Testers’ Reviews

This was a fun, easy berry cake. I used a Victoria Sponge Cake I made earlier in the week. It really took no time at all to assemble and it presented beautifully in a messy sort of way. The whipped cream gave it a heavenly look. Berries, peanut butter cups, and melted chocolate gave the cake a true “celebration” feeling. A big slice of this iced berry cake on the plate was fun to eat. It reminded me of something you would eat in a cartoon. Everyone enjoyed it.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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    1. Share our portion of Iced Berry Cake, Carol? Or share our short list of what would go on a no-holds-barred, messy-as-can be cake? If the former, hmmmm, that’s asking a lot. If the latter, it would include black raspberries dipped in simple syrup and rolled in superfine sugar, melted (and lovely quality) chocolate, chunks of more said chocolate, a few partially melted scoops of homemade gelato between the layers of cake along with homemade black raspberry preserves, and…well, that’s just me.