Description
Bake a beautiful vanilla naked cake with golden layers, rich buttercream, and fresh berries. This rustic dessert brings nostalgic warmth to your table.
Ingredients
- 3 and 3/4 cups (443g) sifted all-purpose flour
- 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
- 1–2 cups (120–250g) fresh raspberries (optional)
- Vanilla Buttercream:
- 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
Instructions
- Prep Pans: Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
- Whisk Dry: In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Cream Butter: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 3 minutes.
- Add Eggs: On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract.
- Combine Batter: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over-mix.
- Bake Layers: Pour the batter evenly into the prepared pans and smooth the tops. Bake for 25–26 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans set on a cooling rack.
- Make Frosting: Beat the butter on medium speed until creamy—about 2 minutes. Add 5 and 1/2 cups confectioners’ sugar, 5 Tablespoons heavy cream, vanilla extract, and salt on low speed. Gradually increase to high speed and beat for 3 full minutes.
- Assemble Cake: Slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand. Spread 1 and 1/2 cups of frosting evenly on top. Dot half of the raspberries around the rim and flatten them down. Top with the second cake layer, frosting, and remaining raspberries. Top with the third cake layer.
- Coat Sides: Spread the remaining frosting on top and all around the sides using an icing spatula. Use a bench scraper to smooth out the frosting on the sides, leaving the cake layers partially exposed. Refrigerate for at least 2–3 hours before slicing and serving.
Notes
- Make Ahead: Cake layers can be baked, cooled, and covered tightly at room temperature overnight. Frosting can also be prepared and refrigerated overnight.
- Sifting: Be sure to sift the flour before measuring to prevent a dense or dry crumb.
- DIY Buttermilk: Add 1 Tablespoon of white vinegar or lemon juice to a measuring cup, then add whole milk up to 1 and 3/4 cups. Let sit for 5 minutes before using.
- Raspberries Note: If making the cake more than a day in advance, leave the berries out as they will leak juice over time.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Cake
- Method: Bake
- Cuisine: American
