Description
A Berry Naked Cake combines light and fluffy layers with fresh berries and whipped cream, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 cups mixed fresh berries (such as strawberries, blueberries, and raspberries)
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract. In another bowl, combine flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, mixing until just combined. Divide the batter evenly among the prepared cake pans, and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Once the cakes are completely cooled, place one layer on a serving plate, spread a layer of whipped cream on top, and add a layer of mixed berries. Repeat with the second layer, then top with the third layer of cake. Frost the top and sides with remaining whipped cream and decorate with additional berries. Serve and enjoy!
Notes
Store in the refrigerator and cover loosely with plastic wrap. Keeps fresh for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg