Naked Fresh Berry Cake

Naked Fresh Berry Cake

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This cake is best served on the day it's made, but you won't have to worry about leftovers! It's creamy, fruity, and sure to be a hit! The more berries you top the cake with, the more beautiful the presentation, so load it up!

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Time needed

30 min preparation + 1 1/2 hour cooking

Serving Size / Yield

1 cake

Ingredients

  • Cake (make this recipe 4 times):
  • 1 1/2 sticks butter, room temperature
  • 3/4 C. sugar
  • 1 tsp. vanilla extract
  • 3 eggs
  • 1 1/4 C. flour
  • 1 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • Buttercream:
  • 2 sticks butter, room temperature
  • 1 C. vegetable shortening
  • 1 tsp. vanilla extract
  • 5-6 C. powdered sugar
  • Fruit:
  • strawberries, sliced and whole
  • blueberries

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Directions

Preheat the oven to 350 degrees and grease the bottom and sides of an 8-inch round cake pan. Line the bottom with a round piece of parchment paper and place a bake-even strip around the pan.

In a mixing bowl, combine the butter, sugar, and vanilla extract. Beat with a mixer until fluffy. Add in the eggs one at a time, beating after each one. Gently fold in the flour, baking powder, and salt a little at a time. Scrape the batter into the pan and spread it out evenly.

Bake for 22 to 27 minutes, or until cooked through. Let it stand for 10 minutes before carefully removing the cake from the pan. Once the cake is cool, remove the parchment paper from the bottom of the cake. If needed, level the top of the cake with a lever or knife. Repeat with the other three cakes.

Up to 1 hour before frosting, place cakes in the freezer.

To make the icing, combine the butter and shortening. beat using an electric mixer until fluffy. Add in the vanilla extract and mix by hand. Begin to add the powdered sugar, 2 C. at a time, mixing by hand. Continue powdered sugar until the frosting doesn't look wet and tastes good.

To assemble the cake, spread a small amount of buttercream on an 8-in. cardboard circle. Put the first cake layer on the circle and put the buttercream on top of the cake and spread evenly. Fill a piping bag with icing and pipe a border around the edge of the cake. Place the sliced strawberries and blueberries on top of the icing evenly. Add the second layer of cake and repeat the steps until all the layers of the cake are on. On the top layer, spread on some icing and pipe the border of buttercream top the cake with lots of fruit.

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