How to Make an Easy Fruit Compote
How to Make an Easy Fruit Compote
Are you a huge fan of fruit compote for cake fillings too? I’ve made a lot of different fruit compotes for my cakes, and I’ve loved every single one. Fruit compote is one of the best cake fillings because it’s super simple and quick to make and can be made ahead of time so it’s one less step you have to take when you’re actually baking and assembling your cake. So, if you’re ready to try a new filling in your cakes, here is how to make an easy fruit compote.
I’ve made blueberry compote, peach compote, blackberry compote, mixed berry compote, and so many more. If you missed my last post, I talked all about whether using fresh or frozen fruit is best when making compote. You can really use either one, but make sure to check out that post for my tips and tricks for getting the recipe just right when using either method!
In this post, I’m going to showcase a few of my favorite cakes that feature a fruit compote and include the recipe for each one. Most of them include the same ingredients, but there are a few differentiations when making each one. So take note of those and then you will be good to go next time you want to include a fruit compote in your cake!
4 Fruit Compote Cakes You’ll Love
Fruit Compote Cake #1: Chocolate Blackberry Cake
This Chocolate Blackberry Cake features my go-to dark chocolate cake layers, blackberry compote, and a blackberry buttercream.
To make the Blackberry Fruit Compote, you’ll need:
- 3 cups blackberries
- ½ cup granulated sugar
- 1 tablespoon cornstarch sifted
First, combine the blackberries and sugar in a medium saucepan over medium heat. Stir the mixture while bringing it to a boil. Occasionally break up the berries to release their juices. Next, add the cornstarch and then let it simmer for about 10 minutes, or until the mixture is reduced by half. (You want to reduce the amount of water and thicken the mixture.)
Lastly, strain the seeds from the mixture. Refrigerate the blackberry compote for at least 4 hours before using. (But if you want to make it ahead of time it can be stored in an airtight container for a couple of weeks.)
Fruit Compote Cake #2: Gluten-Free Vanilla Cake with Mixed Berry Compote
My Gluten-Free Vanilla Cake with Mixed Berry Compote is probably one of my favorite cakes! Just because it took quite some effort and taste-testing before I found the perfect gluten-free flour. So I’m happy to report this is a super delicious cake! Not to mention the mixed berry compote…it adds the perfect flavor you’re hoping for!
To make the Mixed Berry Compote, you’ll need:
- 2 cups fresh blueberries
- 1 cup fresh raspberries
- 4 tablespoons granulated sugar
- 1 teaspoon cornstarch, dissolved in 1 teaspoon cold water
Combine the berries and sugar in a medium saucepan over medium heat. Stir the mixture while bringing it to a boil and breaking up the berries to release their juices. Let it simmer for about 5 minutes and then add the cornstarch slurry and stir until combined. Bring it to a boil again and then simmer for another 5 minutes. Refrigerate the compote for at least 4 hours before using.
Fruit Compote Cake #3: Peaches and Cream Cake
My Peaches and Cream Cake was definitely a labor of love! This cake is filled with layers of tender peach cake, peaches and cream filling, peach compote, and whipped vanilla buttercream.
To make the Peach Compote, you’ll need:
- 4 cups diced peaches (fresh, frozen, or canned)
- ½ cup sugar
- 2 teaspoons cornstarch sifted
In a medium saucepan, combine the peaches and sugar. Cook over medium heat, stirring occasionally until the peaches are soft and the juices start to boil. Remove it from the heat and puree the mixture in a blender until smooth.
Return the mixture to the saucepan and add the sifted cornstarch. Cook on low until it thickens. Let it cool completely before using it on your cake. I even recommend storing it in the fridge for a day or two before you assemble your cake.
Fruit Compote Cake #4: Cherry Almond Cake
This Cherry Almond Cake is a tender almond cake with a cherry almond compote, buttermilk whipped cream and toasted almonds. It came from a vintage recipe in a book I ordered on Etsy a while ago. This cake stood out to me because I had never put these flavors together before. And once I made it it definitely did not disappoint!
To make the Cherry Almond Compote, you’ll need:
- 3 cups whole cherries, pitted
- ½ cup granulated sugar
- 1 tablespoon corn starch
- 2 teaspoons almond extract
- 1 tablespoon lemon juice
Combine all of the ingredients in a medium saucepan over medium heat. Stir occasionally while the cherries start to soften. Place the mixture in a blender or food processor and pulse a couple of times. Be careful not to blend it for too long because you still want to have some cherry chunks in the compote.
Return the mixture to the saucepan and simmer over low heat for about 10 minutes while the mixture thickens. Turn the heat off and let it cool. Store it in an airtight container in the fridge overnight. Plan to add it to your cake the next day.
How to Make an Easy Fruit Compote
These are just a few of my favorite cake recipes that use compote! But I hope these four helped you get a better idea of how to make an easy fruit compote. And it really is pretty easy! Just remember to sift your cornstarch and it’s best to make it at least one day before you assemble your cake. Come follow me on Instagram @cakebycourtney for more tips and tricks on all things cake!
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