The Ultimate Vanilla Naked Cake Recipe
Master the art of Spring Baking with our Ultimate Vanilla Naked Cake. This rustic-chic dessert features moist layers of fluffy vanilla cake, fresh berries, and a simple vanilla buttercream. Perfect for any celebration, this gorgeous Vanilla Naked Cake is easier to make than it looks, bringing professional bakery style straight to your home kitchen!
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Servings: 12 servings
Calories: 750kcal
Ingredients
Vanilla Cake
- 3 3/4 cups all-purpose flour sifted, spooned and leveled
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp salt
- 1 1/2 cups unsalted butter softened to room temperature
- 2 cups granulated sugar
- 5 large eggs room temperature
- 1 tbsp pure vanilla extract
- 1 3/4 cups buttermilk room temperature
- 1 1/2 cups fresh raspberries optional, or substitute with preferred fresh berries
Vanilla Buttercream
- 1 1/2 cups unsalted butter softened to room temperature
- 5 1/2 cups confectioners' sugar
- 5 tbsp heavy cream
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- finishing decorations fresh flowers or extra berries for garnish
Instructions
- Preheat your oven to 350°F (177°C). Prepare three 9-inch round cake pans by thoroughly greasing them, lining the bottoms with parchment paper rounds, and lightly greasing the parchment paper to guarantee an easy cake release.
- Whisk the sifted all-purpose flour, baking powder, baking soda, and salt together in a large bowl. Beat the softened butter and granulated sugar in a stand mixer on high speed for about 3 minutes until smooth and creamy. Add the eggs one at a time on medium-high speed, beating well after each, then blend in the vanilla extract.
- Blend the dry ingredients into the wet mixture on low speed in three additions, alternating with the room-temperature buttermilk. Begin and end with the dry ingredients, mixing just until incorporated to ensure a tender, fluffy cake crumb.
- Divide the vanilla cake batter evenly among the three prepared cake pans, using roughly 2 and 2/3 cups of batter per pan. Smooth the tops with a rubber spatula for even baking.
- Bake the cakes for 25 to 26 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes completely in their pans on a wire rack before you begin frosting and assembling.
- Beat the softened butter on medium speed for 2 minutes until creamy to prepare the vanilla buttercream. Gradually add the confectioners' sugar, heavy cream, vanilla extract, and salt on low speed, then whip on high speed for 3 full minutes until exceptionally fluffy.
- Level the cooled cake layers using a large serrated knife. Place the first layer on a cake stand, spread 1 and 1/2 cups of vanilla buttercream evenly, and press fresh raspberries into the frosting around the edges. Repeat this process with the second layer, then top with the final layer. Spread the remaining buttercream thinly over the top and sides, using a bench scraper to create a rustic, semi-naked cake finish.
- Refrigerate the assembled naked cake for 2 to 3 hours before slicing to stabilize the layers and set the buttercream. Garnish with additional fresh berries or food-safe flowers just before serving.
Equipment
- 9-inch Round Cake Pans
- Electric Stand Mixer
- Bench Scraper
- Icing Spatula
Notes
Make-Ahead Tips: You can bake and cool the cake layers overnight, storing them tightly wrapped at room temperature. The vanilla buttercream can also be made ahead and refrigerated overnight. Once assembled, store any leftover naked cake at room temperature for up to 2 days, or in the refrigerator for up to a week.
Nutrition
Calories: 750kcal | Carbohydrates: 102g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 140mg | Sodium: 415mg | Potassium: 160mg | Fiber: 2g | Sugar: 76g | Vitamin A: 1150IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 2.5mg