naked cake

The most moist and perfectly sweet vanilla cake covered in an easy breezy, soft pink vanilla buttercream with a striking peony for a stunning accent. 

Vanilla Cake

all-purpose flour (213 grams)

sugar

tsp baking soda (1 grams)

tsp baking powder (5 grams,)

tsp salt (3 grams)

unsalted butter

egg whites (room temperature)

tbsp vanilla extract (15 milliliters)

sour cream (120 milliliters, room temperature)

whole milk (118 milliliters, room temperature)

lb confectioner's sugar (454 grams)

unsalted butter (226 grams)

heavy cream (60 milliliters, or milk)

tsp vanilla extract (5 milliliters)

salt (add

food coloring

Peony (optional)

Floral tape (optional)

sweet pea flowers (optional)

Butter and flour three 6-inch pans. I use damp cake strips on my pans for more even baking as well. Preheat oven to 350F.

Sift the flour, salt, baking soda, baking powder, and sugar together in a large bowl. In a separate bowl, beat the sour cream, milk, butter, egg whites and vanilla together. 

Add the wet to the dry and mix until just combined. Divide the mixture evenly into the cake pans. I like to use a kitchen scale to measure for even layers. 

Bake for 30 -35 minutes or until the centers are set and springy.&nbsp;

Let the layers cool in the pans for about 2 minutes, then invert each layer out onto a cooling rack. 

For the Cake:

Beat the room temperature butter until light and fluffy. Add the confectioners&#039; sugar, vanilla, food coloring and heavy cream. Mix together until desired consistency is reached. Transfer to a piping bag. 

For the Vanilla Buttercream:

Pipe buttercream between the cake layer. Cover the cake with a thin layer of buttercream.

Use an offset spatula and a bench scraper to smooth the frosting.&nbsp;

Using floral tape, cover the stem of the peony to form a barrier between the flower and cake. Add to the top of the cake.

For the Assembly:

The BEST Vanilla Cake Recipe: this delicious, moist and fluffy vanilla cake covered in a perfectly creamy vanilla buttercream is beyond easy to make and a total crowd pleaser! It's one of my most popular cake recipes and it's so easy to make!!

There's a FULL cake decorating tutorial at the end of this video showing you how to smooth that buttercream, clean the edge and add a flower crown! 

Full Recipe: https://preppykitchen.com/1448-2/

SOME TIPS
*If you’re not using 6-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
*Raspberry juice will give a beautiful soft pink color with no food coloring.
*If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. *You can even use melted butter and warm the milk and sour cream up a bit if you like.
*You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
*To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online, or make your own from foil and paper towels at home. I made a whole blog post on it so check it out if you’re interested!
*If you like a less sweet frosting try my Italian or Swiss meringue buttercream recipes! They’re Creamy, dreamy and oh so delicious.

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The BEST Vanilla Cake Recipe

This minimally decorated naked-style cake is layered between fresh and fluffy whipped cream and piled high with juicy berries.

Fresh Berry Cream Cake

(285 grams) sifted cake flour* (spoon & leveled – sift before measuring)

teaspoons baking powder

teaspoon baking soda

teaspoon salt

cup (1.5 sticks; 170 grams) unsalted butter, softened to room temperature

(350 grams) granulated sugar

5 large egg whites,

cup (120 grams) sour cream,

Tablespoon pure vanilla extract (yes, Tbsp!)

cup (240 milliliters) whole milk,

(480 milliliters) cold heavy cream or heavy whipping cream

(5 Tablespoons; 40 grams) confectioners’ sugar

vanilla extract

almond extract (optional)

berries (any berry or mix of berries)

Make the cake

Preheat the oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. I recommend using nonstick spray for greasing. I also recommend 8 inch cake pans as the 9 inch cakes will be pretty thin.

Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Pour batter evenly into cake pans. Bake for around 22-24 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before assembling.

Make the whipped cream

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners&#8217; sugar, vanilla extract, and almond extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for decorating cakes. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Yields about 4 cups.

Assemble cake

If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. (Discard thin layer or crumble over ice cream.) Place 1 cake layer on your cake stand or serving plate. Evenly spread 1 heaping cup of whipped cream on top. I always use an icing spatula to spread. Arrange a single layer of mixed berries on top. Top with 2nd cake layer. Spread another 1 heaping cup of whipped cream on top, then a single layer of berries. Top with 3rd cake layer. Spread remaining whipped cream on top and garnish with fresh berries. Add a dusting of confectioners&#8217; sugar on the berries, if desired, and/or garnish with fresh florals.

Chill the assembled cake, uncovered, for at least 2 hours and up to 1 day before slicing and serving. This time in the refrigerator helps the whipped cream thicken and makes cutting neater and easier. If chilling for longer than a few hours, you can carefully cover it with plastic wrap or use a cake carrier for storing in the refrigerator (what I always store my cakes in!). *Note that the berries could begin to release their juices if kept in the refrigerator for longer than 2 hours. For cutting, I recommend using your sharpest knife and cutting slowly.

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

These were great! We will definitely make them again soon.

I made a smaller version and it was delicious! will definitely want to have again :-)

Amazing recipe! Perfect summer cake, though word of caution for folks who live in very hot places .

I am not usually a whipped cream cake person. But this was AMAZING - light, summery, and gorgeous!!

This cake was so light and refreshing! As always, your recipe was easy to follow and foolproof! Thank you!

Made it for my 5 year olds birthday as he likes strawberries and cream. I messed something up with the creaming step but it still came out delicious. It's his 'special cake'. Looks like I'll be making it every year. Thank you!

really pretty easy to follow pictures and recipe!

The cake turned out great, thanks for the recipe! I would like to make the cake again soon, but I was wondering how long it would last in the fridge (I am making it a day in advance). I worry that the berries may bleed through the cake or the whipped cream might fall/the cake would soak the frosting up.

This recipe was AMAZING - I highly recommend with the lemon curd. Made 2 9’ pans and lowered the temperature a bit and it turned out FANTASTIC!!! So delicious

I made this cake today for a friends birthday and it was delicious! I find that a lot of recipes don't use enough vanilla for my tastes and this was perfect. The cake was light and fluffy and the fruit paired with the whipped cream on top was so tasty!! Definitely will make again!

Could this essentially just be a strawberry shortcake? I wanted to make it a 2 layer strawberry shortcake using 2 9 inch pans. I saw your "One Layer Strawberry Shortcake Cake" but I am not sure if it would work with 2 layers? Sorry for all the questions Sally!

Can I whip the eggs to make the cake part more fluffy?  I definitely loved this recipe but just wanted to see if I did whisked the egg whites and then added to the batter, would it make it even fluffier? 

The recipe was delish . I added 1/2 tsp of butter extract in the frosting and yum.

https://www.youtube.com/watch?v=t5HFIsvrvYU

Learn how to create a beautiful fresh berry cream cake. This minimally decorated naked-style cake is layered with fresh and fluffy whipped cream and piled high with juicy berries.

Get the full recipe: https://sallysbakingaddiction.com/fresh-berry-cream-cake/ 

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #cake

• More of our favorite recipes: https://sallysbakingaddiction.com/

Fresh Berry Cream Cake  | Sally's Baking Addiction

This naked cake is simply stunning with fresh berries, vanilla cake, and vanilla buttercream.

Vanilla Naked Cake

baking powder

baking soda

salt

(400 grams) granulated sugar

eggs,

Tablespoon pure vanilla extract (yes, Tbsp!)

(420 milliliters) buttermilk, at room temperature*

raspberries

(600-720 grams) confectioners’ sugar

5-6 Tablespoons (75-90 milliliters) heavy cream

finishing decorations (see post above

Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.

Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

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 overmix this batter. The batter will be smooth, velvety, and slightly thick.

There is about 8 cups of batter total, so each layer will be 2 and 2/3 cups. Pour/spread batter evenly into prepared cake pans. If you&#8217;re worried about uneven cake layers, you can use a kitchen scale and weigh the cake pans for accuracy. (The weight of just the batter in my cake pans was about 1 lb 6 ounces.)

Bake for around 25-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the frosting

 In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy &#8211; about 2 minutes. Add 5 and 1/2 cups confectioners&#8217; sugar, 5 Tablespoons heavy cream, the vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1/2 cup more confectioners&#8217; sugar if frosting is too thin, 1 more Tablespoon cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet. Yields about 4.5 cups of frosting.

Assemble and decorate the cake

Watch the video above for a tutorial on assembling and decorating this naked cake. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread 1 and 1/2 cups of frosting evenly on top. If using, dot half of the raspberries around the rim. Flatten them down into the frosting as best you can so the cake layer on top is sturdy. Top with 2nd cake layer and evenly cover the top with another 1 and 1/2 cups of frosting and more (flattened!) raspberries around the rim. You can sprinkle a few leftover raspberries in the center, too. (Like I did in the video.) Top with the third cake layer. 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 of the cake. If you&#8217;re making a full naked cake, just spread the remaining frosting on top of the cake. If you have leftover frosting, you can freeze it for up to 3 months and thaw in the refrigerator for next time.

Refrigerate the cake for 2-3 hours or up to 1 day before slicing and serving. If chilling for more than a few hours, loosely cover with plastic wrap after 1 hour of refrigeration. (The frosting will &#8220;set&#8221; after about 1 hour and the plastic wrap won&#8217;t really ruin your frosting at that point.) And if you&#8217;re chilling for more than a few hours, I suggest decorating with garnishes right before serving (so as not to wilt the flowers, etc).

Cover and store leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week.

I made this cake for my daughters baby shower last August. I was so nervous about how it would stack and hold that I made a practice cake a week prior. I should not have been worried.  It stacked up nicely, held up to the heat and tasted delicious! It has been a goal of mine to be able to make a nice, homemade cake. This one is a keeper and my go to cake for celebrations. I will be making it again this weekend. Can’t wait. Thanks for sharing such a simply beautiful, basic cake!

This cake is delicious! I froze the layers individually for several days, then took out to thaw before assembling. It was very moist and got many compliments, I put Raspberry jam with buttercream in between each layer.

Whilst the cake was delicious I did not get the rise I was expecting. Help

https://www.youtube.com/watch?v=8XSAxsuypFU

Learn how to make a beautiful naked cake with fresh berries and vanilla buttercream. This chic cake decorating style is much simpler than it looks!

Get the full recipe: https://sallysbakingaddiction.com/vanilla-naked-cake/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #cake

• More of our favorite recipes: https://sallysbakingaddiction.com/

Vanilla Naked Cake | Sally's Baking Addiction

Hier findest du ein Rezept für eine Zitronencreme Torte mit saftigen Biskuitböden und selbstgemachtem Lemon Curd

Zitronencreme Torte mit Lemon Curd

Eier

Zucker

Prise Salz

Mehl

gr Stärke

TL Backpulver

60 gr Butter

4-5 Bio-Zitronen ((150 ml Saft))

TL Stärke

gr Butter

500 gr Quark

500 gr Mascarpone

Lemon

Bio-Zitrone

gr weiße Schokoraspel

Eier, Zucker und Salz in einer Schüssel ca. 20 Minuten auf höchster Stufe rühren.

Mehl, Stärke und Backpulver vermischen, in den Teig sieben und vorsichtig unterheben.

Butter schmelzen und mit 2 EL vom Teig verrühren. Diese Mischung wieder zurück zum Teig geben und ebenfalls unterheben.

Den Biskuitteig in einen in Backpapier eingeschlagenen Backring geben und im vorgeheizten Backofen bei 160 Grad, Ober-/Unterhitze für ca. 35-40 Minuten backen.

Backofentüre einen Spalt öffnen und den Biskuit so komplett abkühlen lassen.

Biskuit

Zitronen heiß abwaschen und die Schale in einen Topf reiben.

Saft auspressen (es sollte 150 ml Zitronensaft sein) und zusammen mit den Eiern, Zucker und Stärke in den Topf geben.

Alles gut mit einem Schneebesen verrühren und die Mischung bei mittlerer Hitze für ca. 10 Minuten unter rühren erhitzen (Achtung: Das Lemon Curd darf nicht kochen!).

Das Lemon Curd durch ein feines Haarsieb streichen und mit der Butter vermischen.

Das Curd mit Frischhaltefolie abdecken. Nach dem Abkühlen das Lemon Curd luftdicht verschließen und kühl lagern. So ist es mind. 1 Woche haltbar.

Lemon Curd (ca. 250 ml)

Quark, Mascarpone und Lemon Curd mit dem Handrührgerät kurz verrühren.

Ca. 3 EL der Creme in eine Schüssel geben und für die Deko aufheben.

Zitronencreme

Den Biskuit mit einem Tortenringmesser aus dem Backring lösen und in 3 gleich hohe Böden teilen.

Den untersten Boden auf eine Tortenplatte setzen, einen Tortenring außen herum setzen und 1/3 der Creme auf dem Boden glatt streichen.

Den zweiten Tortenboden auf die Creme setzen. Auf diesem ebenfalls 1/3 der Creme glatt streichen. Mit dem letzten Tortenboden abschließen die restliche Zitronencreme darauf glatt streichen.

Die Zitronencreme Torte für mind. 3-4 Stunden, am besten über Nacht, kühlen.

Anschließend den Tortenring abnehmen und die zur Seite gestellte Zitronencreme in einen Spritzbeutel mit Sterntülle geben und Tuffs auf die Torte spritzen.

Zum Schluss die Torte mit den Schokoraspel und Zitronenviertel dekorieren.

Fertigstellung

This moist and zingy lemon blueberry cake is a must make if you have fresh blueberries handy! It's a super-quick and simple recipe that will become a favorite!

Lemon Blueberry Cake

all purpose flour (210 grams, plus 1 tbsp to coat berries)

½ tsp baking powder

¼ tsp kosher salt

sugar (333 grams)

unsalted butter (170 grams, room temperature)

whole milk (120 milliliters, room temperature)

lemon juice (60 grams, fresh)

lemon

blueberries (180 grams, fresh)

water (15 milliliters)

blueberries (203 grams, fresh)

lemon juice (fresh)

unsalted butter (339 grams, room temperature)

confectioners' sugar (720 grams)

lemon juice (45 grams)

tsp kosher salt

Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use damp cake strips on my pans for more even baking as well.

Sift the dry ingredients including the sugar together in a large bowl.

Beat the wet ingredients together in a medium bowl.

In a small bowl, add blueberries and lemon zest. Coat with about 1-2 tbsp flour.

Add the wet to the dry and mix until just combined. Fold in blueberry/lemon zest at the very end and mix until just combined.

Divide the mixture evenly into the cake pans.

Bake at for about 30 minutes or until the centers are springy to the touch.

Put ½ cup of blueberries in the freezer.

In a small saucepan over medium-low heat, combine 1 cup blueberries, 1 tbsp lemon juice, 1 tbsp water and 1 tbsp granulated sugar. Mash and stir for a minute then reduce to a simmer. Simmer until reduced by half then strain into a small bowl to chill.

For the Reduction:

Cream the butter in a stand mixer then sift In the confectioners&#039; sugar in a few batches, Scrape the bowl down and mix once more until lighter in color and homogenous.

Add lemon juice a tbsp at a time until a desired consistency and taste is reached.

Transfer about 1/2-3/4 cup to a small bowl and mix in blueberry reduction a tablespoon at a time and mix or until you reach a desired flavor.

Transfer blueberry buttercream and around the same amount of lemon vanilla buttercream to piping bags. Snip off the tips of both. Add both bags to one piping bag and snip off the tip.

Transfer the rest of the lemon buttercream to a piping bag.

For the Lemon Buttercream:

Pipe blueberry/vanilla buttercream between each layer. Add a thick ting of lemon buttercream to the edge

Pipe the plain lemon around the sides and smooth for a naked crumb coat. Scrape the sides and smooth cake for a naked look. 

Using an large closed star (846 tip), pipe a circle of dollops about 1 inch from the edge of the cake.

Add frozen blueberries to the inside of the circle.

https://www.youtube.com/watch?v=22ExhAyUNFQ

How to Make Blueberry Lemon Cake
Full Recipe: https://preppykitchen.com/blueberry-lemon-cake/

Stop everything and make this cake if you love blueberries! This cake is beyond moist, with the perfect zing from lemon zest and juice. I divided my buttercream into two batches; one is flavored with a blueberry reduction while the other is all lemon. I'm not sure if my meager description is doing the cake any justice but it was soooo good! I really loved it as a naked cake because the cake itself is soo tasty it really doesn't need a lot of frosting, you don't want to mask the flavor with too much sugar.

How to Make Blueberry Lemon Cake

A beautifully spiced, tender, and incredibly moist carrot cake recipe with luscious cream cheese frosting. The best carrot cake you'll ever make!

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