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Berry Naked Cake (Semi-Naked Cake)

Berry Naked Cake (Semi-Naked Cake)

A delightful Berry Naked Cake featuring layers of soft vanilla buttermilk cake and mascarpone frosting.
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Prep Time 1 hour 5 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 408 kcal

Equipment

  • 6-inch cake pans
  • mixing bowls
  • electric mixer
  • spatula
  • wire rack

Ingredients
  

Vanilla buttermilk cake

  • 152 g Butter unsalted, softened
  • 300 g Granulated sugar
  • 3 large Eggs at room temperature
  • 1.5 teaspoon Vanilla extract
  • 270 g Cake flour
  • 1.5 teaspoon Baking powder
  • 0.5 teaspoon Baking soda
  • 0.25 teaspoon Fine salt
  • 220 ml Buttermilk

Mascarpone frosting

  • 200 g Mascarpone cold
  • 250 ml Heavy cream full-fat, very cold
  • 2-3 tablespoon Powdered sugar
  • 1 teaspoon Vanilla extract

Berries

  • 2.5 cups fresh berries (strawberries, raspberries, blueberries, cherries, blackberries)

Instructions
 

Vanilla buttermilk cake

  • Preheat the oven to 329°F / 165°C and line three 6-inch pans with parchment.
  • Mix and sift the flour, baking powder, baking soda, and salt; set aside.
  • Beat the softened butter and sugar for 3–5 minutes until pale and creamy.
  • Add vanilla, then add the eggs one by one on medium-low speed.
  • Whip on medium-high for about 5 minutes until fluffy.
  • Fold in the dry ingredients and buttermilk, alternating, until just combined.
  • Divide the batter into 3 pans and bake for about 30 minutes, until a toothpick comes out clean.
  • Cool the cakes in the pans, then transfer to a wire rack.

Mascarpone frosting

  • Place mascarpone, heavy cream, powdered sugar, and vanilla in a large bowl.
  • Whip on medium speed for about 3 minutes until thick and smooth.
  • Chill until assembling.

Assemble the cake

  • Trim the tops for flat layers.
  • Place the first cake layer on a stand.
  • Spread mascarpone frosting inside, add berries, and cover with a thin layer of frosting.
  • Repeat with the second and third layers.
  • Apply a thin crumb coat for the semi-naked finish.
  • Decorate with fresh berries and chill 1 hour before serving.

Notes

Refrigerate the assembled cake for 2–3 days; keep covered to prevent the frosting from drying. Use a scale for consistent results, keep ingredients very cold, and do not overmix the batter.

Nutrition

Serving: 1sliceCalories: 408kcalCarbohydrates: 46gProtein: 6gFat: 23gSaturated Fat: 14gCholesterol: 78mgSodium: 231mgFiber: 1gSugar: 28g
Keyword Berry Naked Cake, fresh berries, Mascarpone Frosting, Semi-Naked Cake, Vanilla Buttermilk Cake
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