A Naked Cake adorned with candied and sugared berries offers a delightful combination of simplicity and elegance. This cake features layers of moist vanilla bean sponge, filled and lightly coated with lemon buttercream, and is topped with a medley of crystallized berries, making it a perfect centerpiece for any occasion.
Why You’ll Love This Recipe
This cake embodies the beauty of minimalism in baking. The “naked” style showcases the rich layers and fillings without the need for elaborate decorations. The addition of candied and sugared berries not only enhances its visual appeal but also introduces a sweet and tangy flavor that complements the vanilla and lemon undertones. It’s an ideal choice for summer gatherings, offering a refreshing and light dessert option.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Vanilla Bean Cake:
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All-purpose flour
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Baking powder
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Salt
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Unsalted butter
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Granulated sugar
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Eggs
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Vanilla bean paste or extract
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Buttermilk
For the Lemon Buttercream:
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Unsalted butter
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Powdered sugar
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Fresh lemon juice
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Lemon zest
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Vanilla extract
For the Sugared Berries:
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Fresh berries (strawberries, blueberries, raspberries, blackberries)
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Pasteurized egg whites or meringue powder mixed with water
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Granulated sugar
For the Candied Strawberries:
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Fresh strawberries
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Granulated sugar
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Water
Directions
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Prepare the Cake Layers:
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Preheat the oven and prepare your cake pans by lining them with parchment paper and greasing the sides.
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In a bowl, whisk together the dry ingredients: flour, baking powder, and salt.
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In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, followed by the vanilla.
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Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
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Divide the batter evenly between the prepared pans and bake until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool completely before leveling and assembling.
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Prepare the Lemon Buttercream:
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Beat the butter until creamy. Gradually add powdered sugar, mixing until smooth.
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Add lemon juice, zest, and vanilla extract, and beat until well combined and fluffy.
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Make the Sugared Berries:
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Ensure berries are clean and completely dry.
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Lightly whisk pasteurized egg whites. Using a brush, coat the berries with the egg whites.
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Roll the coated berries in granulated sugar until fully covered.
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Place the berries on a wire rack to dry for several hours or until the sugar coating is firm.
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Make the Candied Strawberries:
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In a saucepan, combine sugar and water, bringing it to a boil to create a syrup.
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Dip the strawberries into the syrup, ensuring they are fully coated.
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Allow the excess syrup to drip off, then place the strawberries on a parchment-lined tray to harden.
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Assemble the Cake:
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Place the first cake layer on a serving plate. Spread a layer of lemon buttercream over the top.
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Add the second cake layer and repeat the frosting process. If you have additional layers, continue this pattern.
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Apply a thin crumb coat of buttercream around the entire cake, scraping off excess to achieve the “naked” look.
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Arrange the sugared and candied berries on top of the cake as desired.
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Servings and Timing
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Servings: This recipe yields approximately 12 servings.
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Preparation Time: About 1 hour.
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Cooking Time: Approximately 30 minutes.
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Assembly Time: Around 30 minutes.
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Total Time: Approximately 2 hours.
Variations
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Flavor Adaptations: Substitute the vanilla bean cake with chocolate or almond-flavored sponge for a different taste profile.
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Buttercream Options: Swap the lemon buttercream with cream cheese frosting or a simple vanilla buttercream.
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Berry Selection: Use seasonal fruits or edible flowers for decoration instead of berries.
Storage/Reheating
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Storage: Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Note that the sugared berries may begin to weep after several hours.
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Serving: For optimal flavor and texture, allow the cake to come to room temperature before serving.
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Reheating: This cake is best enjoyed at room temperature and does not require reheating.
FAQs
How far in advance can I make the sugared berries?
It’s advisable to prepare sugared berries no more than 12 hours in advance, as they can begin to weep and lose their crystalline appearance over time.
Can I use frozen berries for sugaring?
Fresh berries are recommended for sugaring, as frozen berries tend to release more moisture, which can dissolve the sugar coating.
Is there an alternative to using egg whites for sugaring berries?
Yes, you can use a simple syrup made from sugar and water as an alternative to egg whites for adhering the sugar to the berries.
Can I make the cake layers ahead of time?
Absolutely. The cake layers can be baked, wrapped tightly in plastic wrap, and stored at room temperature for up to two days or frozen for up to a month.
How do I prevent the cake from drying out?
To maintain moisture, ensure the cake is stored in an airtight container. Applying a thin crumb coat of buttercream also helps seal in freshness.
Can I refrigerate the sugared berries?
Refrigeration can cause sugared berries to sweat and dissolve the sugar coating. It’s best to store them at room temperature until ready to use.
What can I do if my buttercream is too runny?
If the buttercream is too soft, gradually add more powdered sugar until the desired consistency is achieved. Chilling it briefly can also help firm it up.
How do I achieve an even “naked” look on the cake?
Use an offset spatula to apply a thin layer of buttercream around the cake, then use a bench scraper to remove excess frosting, revealing the cake layers beneath.
Can I use different fruits for decoration?
Certainly. Feel free to experiment with other fruits like figs, cherries, or even edible flowers to suit the season or occasion.
Is this cake suitable for outdoor events?
While the cake can be served outdoors, be mindful of warm temperatures, which can affect the stability of the buttercream and the integrity of the sugared berries. Keep the cake shaded and cool as much as possible.
Conclusion
The Naked Cake with Candied and Sugared Berries is a testament to the elegance found in simplicity. Its harmonious blend of flavors and textures, coupled with its visually appealing presentation, makes it a delightful choice for celebrations or as a special treat to enjoy with loved ones.
Naked Cake with Candied and Sugared Berries
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour + cooling
- Yield: 10–12 slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: American, Rustic Elegant
Description
This Naked Cake is all about fresh flavor and show-stopping presentation. Light, fluffy vanilla cake layers are filled and frosted with a minimal coat of whipped or buttercream frosting, revealing the golden edges of each layer. It’s crowned with a gorgeous pile of candied and sugared berries for a sparkling, naturally sweet finish.
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- For the Whipped Cream or Buttercream Filling:
- 2 cups heavy cream + 1/4 cup powdered sugar + 1 tsp vanilla (for whipped cream)
- OR
- 1 cup butter + 3 cups powdered sugar + 1-2 tbsp milk + 1 tsp vanilla (for buttercream)
- For Candied and Sugared Berries:
- 1 cup fresh mixed berries (strawberries, raspberries, blueberries, blackberries)
- 1 egg white (or aquafaba for vegan)
- 1/4 cup superfine or granulated sugar
- Optional: 1/4 cup sugar + 1/4 cup water for candied glaze
Instructions
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
- Cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
- Alternate adding flour mixture (flour, baking powder, salt) and buttermilk.
- Divide batter between pans and bake for 22–25 minutes. Let cool completely.
- Make Whipped Cream or Frosting:
- For whipped cream: Beat heavy cream, sugar, and vanilla to stiff peaks.
- For buttercream: Beat butter until smooth, add powdered sugar gradually, then vanilla and milk.
- Prepare Sugared Berries:
- Gently brush or toss dry berries in beaten egg white or aquafaba. Roll in sugar.
- For candied glaze: simmer ¼ cup sugar + ¼ cup water, dip berries, and place on parchment to dry.
- Assemble the Naked Cake:
- Layer cake rounds with frosting or cream between each layer. Spread a light coat on the outside edges and scrape gently to achieve the “naked” look.
- Pile candied and sugared berries on top and let a few fall naturally down the sides.
- Chill & Serve:
- Chill 30 minutes to set. Serve at room temp for best texture.
Notes
- Best assembled just before serving to maintain the sparkle of sugared berries.
- Add lemon zest to the cake or frosting for extra brightness.
- Store leftovers in the fridge, uncovered if sugared berries are used.
Nutrition
- Calories: 390 kcal
- Sugar: 32g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
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