42 Fruit Wedding Cakes That Are Full of Color (and Flavor!)

We've all seen flowers, fondant, and piping—but what other decorative additions does the wedding cake world offer? Fruit can be an amazing choice to top your confection, not to mention flavor it with ripe, vibrant tastes. Plus, it's a fun  (and more delicious) take on the traditional English fruitcake. Both as accents and the main event, fruits can bring texture, color, and zest to your tiers, and they offer the chance to step away from more typical floral designs. On the other hand, fruits pair wonderfully with petals and blooms, and their wide range of colors and shapes lend themselves to a large spread of themes and cake structures. Keep things simple with sprinklings of berries, or get glitzy with painted, shimmering pears or apples. Between bananas and strawberries, figs and pineapples, the following cakes featuring fresh and faux produce will inspire a fruit-filled vision.

Bountiful Fruit Wedding Cake

This California wedding served guests a simple, two-tiered white cake with an abundance of sugar-coated grapes, gold-dusted pears and figs, and berries. 

Flecks of gold elevated the fruit cake topper on this vanilla cake into truly luxe territory.

This couple's Italian wedding featured a beautiful millefoglie, which spilled over with an abundance of gorgeous fruit. 

 Cocoa & Fig decked out this (gluten-free!) almond cake with fresh groupings of blackberries. 

Here, an almond-cornmeal TSP pound cake was accented with mascarpone cream and strawberries. 

This couple chose a short carrot cake with an apricot-jam glaze, vanilla buttercream, and juicy figs. 

A heaping pile of berries (strawberries, blueberries, blackberries, and raspberries) topped this lemon-layered naked cake.

Cup&Cake Barcelona created this simple red velvet confection, which was adorned with a fresh touch of blueberries and rosemary.

Blackberry purée, cream-cheese frosting, fresh blackberries, flowers, and greenery all accented this pumpkin Kate Made Bakery naked cake. 

Sweet and Saucy Shop contrasted this bright white cake with the colorful punch of sliced figs.

This fruit-filled Devil's Thumb Ranch cake was made to mimic a traditional italian millefoglie.

This purple-streaked white wedding cake, designed by Jason Schreiber, features big, flavorful blackberries.

 Sweet Layers Cakes & Pastries layered vanilla-bean cake and poppy-seed buttercream icing before sprinkling on an assortment of red and blue fruit.

This groom's relatives at Beach Plum Bakery Café made the couple an olive-oil wedding cake, which was ringed with dainty flowers and topped with strawberries and macarons. 

These mini hexagonal orange pound cakes have a honey glaze, whipped cream, and candied kumquat slices. 

This caramel-glazed and caramel-frosted carrot cake by The Scootabaker featured garden roses and red cherries. 

For their tropical destination wedding, this couple had Parrot Cay chefs concoct a thematic confection, which was soaked in rum-punch syrup, layered with jasmine-mango jam, frosted with vanilla and passion-fruit buttercream, and coated in mango slices with a mango-passion glaze.

 Cake Life Bake Shop made this lemon-basil cake with strawberry compote and cream-cheese frosting. 

The basket-like look of this raspberry-filled yellow-and-chocolate cake was made with thin panels of white chocolate. 

These cardamom-honey cake layers by Cake Life Bake Shop are topped with plum compote and accompanied by torched plums. 

This art-inspired masterpiece (influenced by Cezanne's "The Basket of Apples") was designed by Wendy Kromer and featured lemon cake with meringue frosting. The marzipan peaches and pears that topped each layer were filled with nuts, dates, and figs.

This couple took an original route, building a cake out of stacked cheeses and topping it with fresh berries and herbs. 

This lemon-thyme cake has layers of lemon curd and vanilla buttercream, plus candied lemon slices to decorate the exterior. 

A sweet dusting of powdered sugar completes this fig-layered vanilla cake. 

Apples have been a symbol of love, fertility, and abundance since ancient Greek times, when the goddess Gaia gave her granddaughter a golden apple tree as a gift at her wedding to Zeus. Golden lady apples, painted with edible gold luster dust, are the focal point of this tower by Betsy Thorleifson of Nine Cakes in Brooklyn, New York. The vanilla-bean spiced apple cake—filled with caramel buttercream—is drizzled with luscious caramel.

This sweet ice-cream cake is simply spectacular. Each of the realistic fruits, which cover an edible nougatine cone, is molded from refreshing sorbet.

Here, feather-light ladyfingers surround a filling of raspberry mousse, raspberries, and fraises des bois, or wild strawberries, on soft almond biscuits. More berries and a drizzle of raspberry preserve crown the tiers. 

A Tuscan-style cake with Swiss meringue buttercream is garnished with champagne grapes and Seckel pears. A cake stand of stoneware is supported by dowels inside the bottom tier. The display includes fall foliage, plums, and walnuts; the cake is served with Italian nougat candies.

This square buttercream wedding cake is adorned with apples, peaches, pears, plums, and currants to soften its edges and give it a charming appeal.

Royal-icing latticework gives this grand cake a summery feel, but the year-round appeal of citrus fruit makes it right for any season. The lemons are actually tinted white chocolate, the blossoms gum paste, and the leaves are white fondant.

Early summer is the best time to choose a cake like this one, which is brimming with a fresh and varied assortment of the season's best berries. Red currants, raspberries, gooseberries, blueberries, and strawberries look beautiful jumbled together on basket-weave tiers (created using an oversize leaf tip). The cake's three tiers are supported by wooden dowels; the berries are arranged before the dowels are inserted, which helps hide the supports.

Designs from Asian ceramics inspired the gum-paste pomegranates and persimmons that adorn this fondant-covered cake.

This octagonal fondant-covered cake has mini marzipan pears with vanilla-bean stems.