This Berry Vanilla Naked Cake combines the perfect blend of sweetness, freshness, and a touch of tangy lemon to create an unforgettable dessert. With its light, fluffy texture, this cake is ideal for springtime gatherings or special occasions. The vibrant berries and rich whipped cream elevate the vanilla cake, making it a crowd-pleaser. Whether you’re hosting a birthday, holiday celebration, or simply craving something delicious, this Berry Vanilla Naked Cake will satisfy your sweet tooth in the best possible way.
Table of Contents
Why You’ll Love This Berry Vanilla Naked Cake
This Berry Vanilla Naked Cake stands out because it’s a beautiful, fresh, and light dessert. It’s perfect for any occasion, with its delicate vanilla flavor and swirls of homemade berry puree that add a burst of color and taste. What makes this cake extra special is the tangy lemon whipped cream frosting, which complements the sweetness of the berries and the richness of the vanilla cake. Whether you’re looking for a visually stunning cake or a flavor-packed treat, this cake ticks all the boxes.
Ingredients for the Perfect Berry Vanilla Naked Cake
Here’s a breakdown of the ingredients that make this cake both irresistible and easy to prepare.
For the Cake:
• Eggland’s Best Eggs: These high-quality eggs provide a fluffy, light texture to the cake.
• Butter: Adds richness and moisture to the cake batter.
• Vegetable Oil: Helps make the cake even softer and more tender.
• Sugar: Sweetens the cake without overpowering the vanilla flavor.
• All-Purpose Flour: The base of the cake, providing structure.
• Cornstarch: Ensures a soft and airy texture.
• Baking Powder: A leavening agent that helps the cake rise beautifully.
• Salt: Balances the sweetness and enhances the overall flavor.
• Milk: Adds moisture to the batter, keeping it light and fluffy.
• Vanilla Extract: The star flavor that pairs perfectly with the berries.
• Sour Cream: Adds a subtle tang and extra moisture to the cake.
For the Berry Puree:
• Strawberries: Bring a fresh and sweet flavor to the cake.
• Raspberries: Add a slightly tart contrast to balance the sweetness.
• Sugar: Sweetens the berries, making the puree perfect for swirling.
For the Lemon Whipped Cream:
• Heavy Whipping Cream: The base of the frosting, creating a rich, creamy texture.
• Whipped Cream Cheese: Stabilizes the whipped cream, giving it structure and richness.
• Lemon Zest: Brings a refreshing citrusy zing to the frosting.
• Powdered Sugar: Sweetens the whipped cream without making it too heavy.
• Vanilla Extract: Enhances the creaminess with a hint of warmth.
• Fresh Berries: Used as a topping for an extra pop of color and flavor.
Alternative Ingredient Suggestions
If you need to make adjustments based on dietary preferences or what you have on hand, here are some suggestions:
• Gluten-Free Flour: Swap out the all-purpose flour for a gluten-free blend to make the cake suitable for those with gluten sensitivities.
• Dairy-Free: Use coconut cream or a dairy-free whipping cream as a substitute for heavy cream and cream cheese to make the cake dairy-free.
• Honey Instead of Sugar: For a natural sweetener, replace the granulated sugar with honey or maple syrup, though this may affect the texture slightly.
Step-by-Step Instructions
Making this Berry Vanilla Naked Cake is simple, but there are a few steps to ensure you get the perfect result.
- Preheat your oven to 350°F (175°C) and grease three 9-inch cake pans or line them with parchment paper.
- Separate the eggs into two bowls—egg whites in one, yolks in the other.
- Cream the butter in a large bowl until light and fluffy, then add vegetable oil and beat for another minute.
- Gradually add sugar, half a cup at a time, mixing well after each addition.
- Add the egg yolks one at a time, beating well after each.
- In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.
- Mix the milk, vanilla extract, and sour cream together in a small bowl.
- Gradually add the dry and wet ingredients alternately to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Beat the egg whites until stiff peaks form, then gently fold them into the batter.
- Divide the batter evenly into the prepared cake pans.
- Dollop 4-5 tablespoons of berry puree into each pan and swirl with a toothpick or knife.
- Bake for 25-30 minutes, or until a cake tester comes out clean. Allow the cakes to cool completely.
- For the frosting, beat the heavy whipping cream until it thickens, then add lemon zest, powdered sugar, and vanilla.
- Fold in the whipped cream cheese and continue beating until stiff peaks form.
- Once the cakes are cooled, layer them on a cake stand or plate, spreading a generous amount of lemon whipped cream between each layer and topping with fresh berries.
- Garnish with more fresh strawberries and raspberries for a beautiful finish.
Tips & Tricks
• Be sure not to overmix the cake batter after adding the flour and milk—overmixing can result in a dense cake.
• The key to fluffy whipped cream is to start beating on a low speed and gradually increase it as the cream thickens.
• For a firmer frosting, refrigerate the lemon whipped cream for 15-20 minutes before frosting the cake.
• If you’re planning to make the cake ahead of time, store it in the refrigerator, especially if you’re using a stabilized whipped cream.
Pairing Ideas and Variations
This Berry Vanilla Naked Cake pairs beautifully with a variety of sides and drinks. For a more decadent dessert experience, serve it alongside a rich scoop of vanilla ice cream or a glass of sweet sparkling wine. You could also opt for a lemon or raspberry sorbet for a refreshing twist.
For variations, try adding different berries, such as blueberries or blackberries, into the berry puree for a more complex flavor profile. Additionally, consider adding a splash of lemon juice to the cake batter for an extra burst of citrus flavor.
Seasonal & Health Benefits of Berry Vanilla Naked Cake
This cake is the perfect way to celebrate the spring season, with fresh berries that are bursting with flavor and nutrients. Berries are packed with antioxidants, which can help protect the body from oxidative stress. Additionally, lemons provide a boost of vitamin C, making this cake a treat that not only tastes good but also supports your immune system.
Conclusion: A Showstopper Dessert
This Berry Vanilla Naked Cake with its light, fluffy texture, vibrant berry swirls, and tangy lemon whipped cream frosting is truly a showstopper. Whether you’re celebrating a special occasion or simply enjoying a weekend treat, this cake is sure to impress. Its combination of fresh, seasonal ingredients makes it both a delicious and visually stunning dessert. Best of all, it’s relatively simple to make, ensuring that even novice bakers can craft a cake worthy of compliments. The balance of sweetness, tang, and creaminess makes every bite a delight, and its beautiful naked cake design will make it the star of any event.
FAQ
1. Can I use frozen berries for the berry puree?
Yes, frozen berries can be used in place of fresh ones. Just make sure to thaw them first and drain any excess liquid before pureeing. This will help achieve the right consistency for the swirl in the cake.
2. How do I prevent the cake from being too dense?
To avoid a dense cake, make sure to fold the whipped egg whites gently into the batter. Overmixing can cause the cake to lose its light texture. Also, don’t forget to alternate adding the dry and wet ingredients into the butter mixture to ensure everything is properly incorporated without overworking the batter.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Once the cakes have completely cooled, wrap them tightly in plastic wrap and store them at room temperature. Assemble the cake with the lemon whipped cream on the day you plan to serve it.
4. Can I make the whipped cream frosting without cream cheese?
While the cream cheese adds structure and helps stabilize the whipped cream, you can make the frosting without it. However, the texture may be less firm and not as stable at room temperature. If you prefer to skip the cream cheese, you can try using an additional 1/4 cup of heavy whipping cream.
More Relevant Recipes
- Berry Trifle Recipe: This beautiful dessert features layers of fresh berries, whipped cream, and cake, creating a delicious and visually stunning treat. The combination of berries and cream makes it a fantastic choice for those who love the flavors in the Berry Vanilla Naked Cake.
- Strawberry Shortcake Bars – Easy Summer Dessert: Perfect for a summer gathering, these strawberry shortcake bars bring together sweet strawberries and a buttery biscuit-like base. It’s a fantastic alternative to the Berry Vanilla Naked Cake, offering a similar balance of sweet and fruity flavors.
- No-Bake Summer Berry Icebox Cake: A refreshing, no-bake option that layers berries and whipped cream in a chilled cake, offering a lighter, more effortless version of the Berry Vanilla Naked Cake. It’s a great choice for those looking for an easy and cool dessert option for hot summer days.
Berry Vanilla Naked Cake
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Berry Vanilla Naked Cake is a light and fluffy dessert perfect for any occasion. With a vanilla cake base swirled with homemade berry puree and topped with dreamy lemon whipped cream, it’s a fresh and flavorful treat that will surely impress guests at spring gatherings or any special event.
Ingredients
- 4 Eggland’s Best eggs (separated)
- 3/4 cup butter (softened)
- 2 Tbsp vegetable oil
- 1 1/2 cups sugar
- 2 1/2 cups all-purpose flour
- 2 Tbsp cornstarch
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1 cup milk (whole or 2%)
- 2 tsp vanilla extract
- 1/3 cup sour cream
- 1 cup strawberries (hulled)
- 1 cup raspberries
- 1/2 cup sugar (for berry puree)
- 1 pint heavy whipping cream
- 1 8 oz container whipped cream cheese
- 2 Tbsp lemon zest (from 2 large lemons)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup raspberries (for topping)
- 1/2 cup strawberries (sliced and hulled, for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease three 9-inch cake pans or line them with parchment paper.
- Separate the eggs into two bowls—egg whites in one, yolks in the other.
- Cream the butter until light and fluffy in a large bowl. Add vegetable oil and beat for another minute.
- Gradually add sugar, half a cup at a time, mixing well after each addition. Add egg yolks one at a time, beating well after each.
- Sift together the flour, cornstarch, baking powder, and salt in a separate bowl.
- Mix the milk, vanilla extract, and sour cream in a small bowl.
- Gradually add the dry and wet ingredients alternately to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Beat the egg whites until stiff peaks form, then gently fold them into the batter.
- Divide the batter evenly into the prepared cake pans.
- Dollop 4-5 tablespoons of berry puree into each pan and swirl with a toothpick or knife.
- Bake for 25-30 minutes or until a cake tester comes out clean. Allow the cakes to cool completely.
- For the frosting, beat heavy whipping cream until it thickens, then add lemon zest, powdered sugar, and vanilla extract.
- Fold in the whipped cream cheese and continue beating until stiff peaks form.
- Once the cakes are cooled, place the first layer on a plate, spreading about 1 cup of lemon whipped cream on top. Add some fresh berries on top of the cream.
- Repeat with the second layer, followed by more lemon whipped cream and fresh berries.
- Top with the final cake layer and the remaining whipped cream. Smooth the edges if necessary. Garnish with additional fresh strawberries and raspberries.
Notes
- For a smoother berry puree, use a sieve to remove any seeds before setting it aside.
- Refrigerate any leftovers, especially if you plan to make it ahead of time.
- If you want to make it dairy-free, substitute the cream cheese and whipped cream with non-dairy options like coconut cream or almond milk-based cream cheese.
- Ensure to beat the egg whites until stiff peaks form to give the cake its light, fluffy texture.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg