Fruits and desserts are a match made in heaven, and this Green Grape Cake is proof! Featuring a light, airy sponge cake layered with a chunky green grape filling and fluffy whipped cream, this cake is the perfect balance of sweetness and freshness. The grapes bring a subtle tartness that cuts through the richness, while the soft sponge melts in your mouth. With its vibrant green hues and delicate flavours, this cake is not just delicious—it’s an eye-catching centerpiece for any occasion!
If you love incorporating fresh fruits into your baked treats, this Green Grape Cake is a must-try. You might also love this White Chocolate Blueberry Cheesecake, Orange Chocolate Cake, or White chocolate almond Panna cotta tart with pomegranate jelly for combining rich flavours with a refreshing fruit layer—just like this Green Grape Cake!
With simple ingredients and a visually stunning result, this Green Grape Cake is the perfect way to celebrate seasonal produce while creating a dessert that is both sophisticated and easy to make. Whether you’re making it for a special occasion or just craving something unique, this cake is sure to impress!
Now, let’s dive into this delightful recipe!
Ingredients required:
Following is a preview, for the detailed list, find the recipe card below:
Green Grape Compote:
- Green grapes – Substitute with red grapes for a sweeter taste.
- Sugar
- Lemon juice
- Green food colour – For a vibrant colour; can be skipped.
Sponge Cake:
- Eggs
- Sugar
- Vanilla extract
- Unsalted butter
- Milk – Can be substituted with dairy-free milk like oats or almond.
- All-purpose flour
- Cornstarch
Whipped Cream Frosting:
- Whipping cream
- Powdered sugar
- Green food colour
- Fresh green grapes & mint leaves
How to make green grape cake?
Following is a quick summary, for detailed instructions please find the recipe card below:
- Prepare Green Grape Compote – Cook grapes, sugar, and lemon juice until reduced. Cool and refrigerate.
- Make the Sponge Cake – Beat eggs and sugar over hot a water bath, then whip until foamy. Fold in sifted flour and cornstarch, then mix in melted butter and milk. Bake.
- Prepare the Whipped Cream – Beat chilled whipping cream with powdered sugar until peaks form.
- Assemble the Cake – Slice the cake into three layers. Layer with whipped cream and grape compote. Frost and decorate with green-tinted cream, grapes, and mint leaves.
- Chill & Serve – Refrigerate before serving.
Storage Instructions
- This cake can be refrigerated for up to 3 days. Do not store at room temperature or freezer as the cream can get stale very easily and fast.
- To make ahead: The cake can be frozen for up to 3 months. After the cake has cooled to room temperature wrap with a plastic wrap and freeze. Thaw overnight in the fridge and reheat in the oven for 10 minutes at 150°C. The whipped cream and grape compote can be stored in the fridge for 3 days. Assemble the cake before serving.
Tips for the Perfect Green Grape Cake
- Use fresh green grapes for a natural tart-sweet balance.
- Chill the bowl and beaters before whipping cream for best results.
- Gently fold the flour to keep the cake airy.
- Let the cake rest in the fridge for flavours to meld better before serving.
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Green Grape Recipe
Ingredients
green grape compote
- 200 g green grapes (fresh) 1⅓ cups
- 50 g sugar ¼ cup
- 5 g lemon juice (fresh) 1/3 tbsp
- Green colour optional
Cake
- 4 Eggs (room temperature) Medium size
- 100 g sugar ½ cup
- 1 tbsp vanilla extract
- 35 g Unsalted butter 2½ tbsp
- 35 g milk – 2 1/2 tbsp 2½ tbsp
- 100 g All-purpose flour ¾ cup
- 18 g Cornstarch 2 tbsp
Whipped Cream
- 240 g whipping cream 1 cup
- 60 g powdered sugar ½ cup
- Green colour optional
Instructions
Make the Green Grape Compote
- In a saucepan, cook green grapes, sugar, and lemon juice over medium heat.
- Stir occasionally until the water visibly reduces.
- Add 1-2 drops of green food colouring (optional) and mix well.
- Transfer to a bowl, cover with cling film, and refrigerate.
Prepare the Sponge Cake
- Place eggs and sugar in a bowl over a saucepan with hot water. Keep whisking until the sugar dissolves and the mixture reaches 40°C (104°F).
- Remove from heat, add vanilla extract, and beat on medium speed until the batter is foamy and forms ribbons.
- Sift in all-purpose flour and cornstarch. Gently fold in with a spatula.
- Melt butter and milk over hot water. Mix a small portion of batter into it, then combine it with the rest of the batter.
- Pour into a greased and lined 7-inch cake pan. Bake at 170°C (350°F) for 35 minutes.
- Let the cake cool for 5 minutes before transferring to a wire rack.
Make the Whipped Cream
- Place a bowl of whipping cream over another bowl filled with ice and chilled water.
- Beat the cream while gradually adding powdered sugar until peaks form.
- Divide the cream into two equal parts. Add green food coloring to one portion and mix well.
Assemble the Cake
- Trim the brown top of the cake and slice it into three equal layers.
- Pipe uncoloured whipped cream between layers and add green grape compote.
- Refrigerate for 20 minutes.
- Spread green-coloured whipped cream over the cake and decorate with white whipped cream, fresh grapes, and mint leaves.
- Refrigerate again for 20 minutes if the cream starts melting.
Notes
- Use fresh green grapes
- Chill the bowl and beaters before whipping cream.
- Gently fold the flour.
- Let the cake rest in the fridge before serving.