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.

Berry Vanilla Naked Cake: Easy & Delicious Recipe

Name: Berry Vanilla Naked Cake
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
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)

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

Scale

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)

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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