Naked Vanilla Cake
The Naked Vanilla Cake is a simple yet elegant dessert featuring moist vanilla layers without heavy frosting, allowing the cake's natural beauty and flavor to shine. Lightly filled and topped with whipped cream or buttercream, it offers a modern, minimalist look perfect for celebrations or casual indulgence.
Equipment
- 2 round cake pans (9-inch)
- Hand mixer or stand mixer
- Mixing bowls
- Measuring spoons and cups
- Spatula
- parchment paper,
- Cooling rack
- Offset spatula (for frosting)
- Cooling rack for cakes
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 ¾ cups buttermilk
For the Vanilla Buttercream
- 3-4 tablespoons heavy cream
- 1 cup unsalted butter softened
- 4 cups powdered sugar confectioners’ sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, and lightly flour them.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
Cream the Butter and Sugar:
- In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the Eggs and Vanilla:
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Alternate Adding Dry Ingredients and Buttermilk:
- Gradually add the dry ingredients (flour mixture) and buttermilk to the wet ingredients in alternating batches, starting and ending with the dry ingredients. Mix until just combined, being careful not to over-mix.
Divide and Bake:
- Evenly divide the cake batter between the two prepared cake pans. Smooth the tops with a spatula. Bake for 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes:
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely before frosting.
Prepare the Vanilla Buttercream:
- While the cakes are cooling, beat the softened butter for the buttercream with a hand mixer or stand mixer until creamy. Gradually add the powdered sugar, 1 cup at a time, followed by the heavy cream, vanilla extract, and salt. Beat until smooth and fluffy.
Assemble the Cake:
- Once the cakes are fully cooled, place the first layer of cake on a serving plate. Spread a layer of vanilla buttercream on top. Place the second cake layer on top and frost the outside of the cake, leaving some of the cake exposed (hence the “naked” effect). You can use an offset spatula for smooth frosting.
Notes
This naked vanilla cake is so versatile! You can experiment with different flavors by adding a bit of lemon zest to the batter or mixing in some almond extract.
If you’re looking to make the cake a bit lighter, feel free to swap out the heavy cream in the frosting for a lighter alternative or even make a whipped cream frosting for a more airy finish. It’s an easy recipe that allows for creativity, so feel free to make it your own.