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Mixed Berry Chocolate Sponge Cake with Pink Cream Cheese Frosting

This light and fluffy Mixed Berry Chocolate Sponge Cake with Pink Cream Cheese Frosting is layered with Chocolate Sponge Cake, Pink Cream Cheese Frosting, fresh Mixed Berries and Mint Leaves. If you want a simple, delicious and beautiful cake, then this is the recipe you need!!!

This Cake is sweet, but not too sweet. Mixed Berries and Mint Leaves give a summer feeling (who doesn't love summer?). The Pink Cream Cheese Frosting brightens and enhances the flavours of the fruits. Layered Sponge Cake is soft and chocolatey. I love the inside, simply because it's not visible until you cut it and you get a chocolate surprise.


For Sponge Cake

6 Eggs

180 gr. Self Rising Flour, sifted

260 gr. Granulated Sugar

2 teaspoon Powdered Vanilla

60 gr. Cocoa Powder, sifted

Butter (for pan spread)

All Purpose Flour (for pan spread)

For Pink Cream Cheese Frosting

500 gr. Cream Cheese (room temperature)

100 gr. Unsalted Butter (room temperature)

250 gr. Powdered Sugar

15 drops Red Liquid Colour


Red Berries

Mint Leaves


For Pink Cream Cheese Frosting

  • In a mixer's bowl add butter and 1/3 of powdered sugar and mix until you have a creamy mixture.

  • Gradually add the rest 2/3 of powdered sugar.

  • Gradually add cream cheese and red liquid colour.

  • Transfer to a bowl and keep in the fridge, until set and ready to use.

For Sponge Cake

  • Preheat oven to 160 degrees.

  • Spread a cake pan (28cm) with butter, sprinkle some flour and set aside until needed.

  • In a mixer's bowl add eggs, sugar and mix for 10 minutes or until white and fluffy.

  • Mix self rising flour with cocoa and sift.

  • Gradually add flour-cocoa mixture to the egg mixture (meringue) and stir with a spatula, until homogenised.

  • Transfer the mixture in the cake pan.

  • Bake in 160 degrees for 40 minutes.

  • Let the Sponge Cake cool enough.

  • When cool enough, remove cake from cake pan and cut it in 3 layers.

To assemble

  • Choose a dish for your cake.

  • Cut 3 stripes of baking paper and place them circumferential on the dish with a vacancy in the middle, shaping a kind of a triangle. (This will help you assemble the cake without making a mess on the dish and at the end you can easily take them off).

  • Add in the vacant space 1 tbsp. of the pink cheese cream frosting.

  • Place one sponge cake and add 1 layer of the pink cream cheese frosting (approx. 1/3 or less). Apply frosting without pressing too much.

  • Place the second sponge cake and 1/3 (or less) of frosting in the same way.

  • Place the last sponge cake and add 1/3 (or less) cream cheese frosting on the surface and straighten it with a spatula.

  • If there is some rest cream cheese frosting, add it in the perimeter of the cake and straighten it with a spatula.

  • Garnish with Red Berries and Mint Leaves.

Now cut a big slice and give yourself a high five for this beautiful homemade cake!!!


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