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
Units
Scale
- 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
