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Vanilla Naked Cake Recipe

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3.9 from 24 reviews

  • Author: Ava
  • Total Time: 6 hours 56 minutes (including chilling time)
  • Yield: 12 servings

Description

This Vanilla Naked Cake is a stunning, classic layered cake featuring moist, fluffy vanilla cake layers paired with a creamy vanilla buttercream frosting. It’s elegantly simple, allowing the natural vanilla flavor to shine, and finished with optional fresh berries for a beautiful presentation. Perfect for celebrations or any special occasion, this recipe yields a moist, tender cake with a smooth, luscious frosting, assembled in the popular ‘naked’ style for a modern, rustic look.

Ingredients

Cake

  • 3 and 3/4 cups (443g) sifted all-purpose flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 5 large eggs, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 1 and 3/4 cups (420g/ml) buttermilk, at room temperature
  • Optional: 1–2 cups (120–250g) fresh raspberries or other berries

Frosting

  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 5.5–6 cups (660–720g) confectioners’ sugar
  • 5–6 Tablespoons (75–90g/ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • Optional garnishes (fresh berries, decorative toppings as desired)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. This ensures the cakes release easily after baking.
  2. Mix dry ingredients: In a large bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.
  3. Beat butter and sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on medium-high speed until the mixture is smooth and creamy, about 3 minutes. Scrape the bowl sides as needed.
  4. Add eggs and vanilla: With the mixer on medium-high speed, add eggs one at a time, beating well after each addition. Then beat in the vanilla extract. Scrape the bowl again to ensure even mixing.
  5. Combine dry ingredients and buttermilk: Turn the mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix each addition just until incorporated to avoid over-mixing. The batter should be smooth and slightly thick.
  6. Divide and bake batter: Pour the batter evenly into the prepared pans, smoothing the tops. For accuracy, use a kitchen scale to weigh approximately 2 and 2/3 cups (over 600g) of batter per pan. Bake for 25–26 minutes until a toothpick inserted comes out clean.
  7. Cool cakes: Allow the cakes to cool completely in the pans on a cooling rack before removing and frosting.
  8. Make frosting: Using a mixer, beat softened butter on medium speed until creamy (about 2 minutes). Add 5 and 1/2 cups confectioners’ sugar, 5 tablespoons heavy cream, vanilla, and salt while mixing on low speed. Increase speed to high and beat for 3 minutes. Adjust consistency by adding more sugar or cream as needed.
  9. Prepare cake layers for assembly: Slice a thin, flat layer off the top of each cake with a serrated knife to create a level surface. Discard or repurpose this layer.
  10. Assemble cake: Place one cake layer on a stand or plate. Spread 1 and 1/2 cups frosting evenly over the surface. Optionally, dot half of the raspberries around the rim and press gently into the frosting. Add the second layer, repeat frosting and berries. Place the third layer on top.
  11. Frost entire cake: Spread the remaining frosting on the top and all around the sides using an icing spatula. Smooth the sides with a bench scraper for a neat finish. For a fully ‘naked’ look, only frost the top and minimal sides.
  12. Decorate: Add optional garnishes, such as fresh berries or decorative toppings, as desired just before serving.
  13. Chill cake: Refrigerate for 2–3 hours or up to 1 day to set the frosting. Cover loosely with plastic wrap after 1 hour to avoid damaging the frosting.
  14. Storage: Store leftover cake at room temperature for 1–2 days or in the refrigerator up to 1 week.

Notes

  • The buttermilk must be at room temperature to ensure a smooth batter and tender cake.
  • Using a kitchen scale to measure batter ensures even cake layers for better assembling.
  • If the frosting is too thin, add more confectioners’ sugar; if too thick, add more heavy cream one tablespoon at a time.
  • The optional fresh raspberries add freshness and a beautiful contrast but can be substituted with other berries or omitted for a plain cake.
  • Freeze leftover frosting in an airtight container for up to 3 months.
  • When chilling for extended periods, decorate with fresh garnishes just before serving to maintain freshness and appearance.
  • Prep Time: 30 minutes
  • Cook Time: 26 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/vanilla-naked-cake-recipe/