Frozen fruit isn’t just for smoothies—it’s also perfect for baking. With the right method, you can make a soft, flavorful cake bursting with fruit even when it’s out of season.
In this article, you’ll learn how to make a delicious frozen fruit cake, what types of fruit work best, and pro tips to prevent soggy batter or sunken fruit.
Why Use Frozen Fruit in Cake?
- Available year-round
- Usually more affordable than fresh
- Already cleaned and prepped
- Adds moisture and natural sweetness
- Great for snacking, brunch, or dessert
Best Frozen Fruits for Baking
- Strawberries – Slice or dice if whole
- Blueberries – No prep needed
- Cherries – Pit before using
- Peaches – Thaw slightly, then chop
- Pineapple – Great for tropical cakes
- Frozen apple slices – Good for spice cakes
- Mixed berries – Adds color and variety
Avoid fruits with added sugar—stick to plain frozen fruit.
Key Tips for Baking with Frozen Fruit
- Don’t thaw most frozen fruit—use straight from freezer
- Toss fruit with flour (1 tbsp) before adding to batter
- Fold fruit in last to prevent overmixing
- Add fruit evenly across the batter to avoid sinking
- Bake a few minutes longer if batter is very cold
Frozen Berry Yogurt Cake Recipe
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup sugar
- 2 eggs
- ½ cup plain yogurt
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups frozen mixed berries (tossed in 1 tbsp flour)
Instructions:
- Preheat oven to 350°F (175°C). Grease and line an 8-inch pan.
- In a large bowl, whisk eggs, sugar, yogurt, oil, and vanilla.
- In a separate bowl, mix flour, baking powder, baking soda, and salt.
- Combine wet and dry ingredients until smooth.
- Gently fold in the frozen, floured berries.
- Pour into pan and bake for 35–40 minutes, or until golden and set.
Let cool before slicing—fruit will be juicy!
Optional Toppings
- Powdered sugar
- Light glaze (lemon, vanilla, or orange)
- Yogurt + honey drizzle
- More berries on top
- Whipped cream or coconut cream
Flavor Variations
- Banana + blueberry
- Chocolate + raspberry
- Lemon + blackberry
- Coconut + mango
- Carrot + pineapple
Storage
- Room temp: 1–2 days
- Refrigerator: 3–4 days
- Freezer: up to 1 month (wrap well)
Fresh Flavor Without the Fresh Fruit
Frozen fruit makes it easy to bake colorful, moist, fruity cakes any time of year. With a few simple tricks, you’ll turn that freezer stash into a soft, bakery-worthy dessert in no time. No peeling, no slicing, no stress—just sweet, juicy success.
