Description
This elegant naked cake celebrates raw, rustic charm by exposing the golden crumb layers beneath a delicate veil of vanilla buttercream. Topped with fresh seasonal botanicals, it offers a sophisticated, minimalist centerpiece perfect for any autumn gathering.
Ingredients
- 2 boxes yellow cake mix
- 1 cup melted salted butter
- 6 large eggs
- 1 cup water
- 2 cups vanilla buttercream
- 1 bunch fresh edible pansies
- 1 small bunch fresh mint leaves
Instructions
- Prep pans and oven. Preheat your oven to 350°F, grease three nine-inch cake pans with butter, and line the bottoms with parchment paper rounds.
- Prepare the botanicals. Submerge your fresh pansies and mint leaves in cold water, then air-dry them completely on paper towels to ensure they are free of moisture.
- Mix cake batter. Combine the cake mixes, large eggs, water, and melted salted butter in a stand mixer and beat on high speed for four minutes until voluminous.
- Bake the layers. Divide the batter evenly between the three prepared pans and bake for twenty-two minutes or until a toothpick inserted into the center comes out clean.
- Cool completely. Allow the cakes to cool in pans for ten minutes, invert onto wire racks, then chill for an hour before starting the assembly.
- Stack the layers. Place the first cooled cake layer on a rotating stand and spread a generous amount of vanilla buttercream over the top before repeating with the remaining layers.
- Apply naked coat. Spread a thin layer of buttercream around the sides, then use a bench scraper to smooth the surface, leaving some of the golden crumb exposed.
- Arrange floral crown. Press the dried pansies and mint leaves gently into the top layer of frosting to create your desired autumn botanical display.
Notes
- Ensure all dairy and egg ingredients reach room temperature before mixing to achieve a superior cake crumb.
- Use a digital scale to measure batter volume across all three pans to guarantee even layer heights and baking times.
- Warming your bench scraper under hot water before the final pass will result in a perfectly polished and professional finish.
- Always wrap the stems of edible flowers in food-safe floral tape before inserting them into the cake for safety.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
