Description
A simple, elegant vanilla naked cake with tender layers and just-enough vanilla buttercream. It’s the go-to vanilla naked cake for birthdays, showers, and small weddings.
Ingredients
Vanilla Cake Layers (2 layers, 8-inch)
– 2 1/2 cups all-purpose flour
– 2 1/2 teaspoons baking powder
– 1/2 teaspoon kosher salt
– 3/4 cup (1 1/2 sticks) unsalted butter, softened
– 1 3/4 cups granulated sugar
– 4 large egg whites, room temperature
– 2 large eggs, room temperature
– 1 tablespoon vanilla extract
– 1 cup whole milk, room temperature
– 1/3 cup sour cream, room temperature
Optional Vanilla Simple Syrup (extra moist)
– 1/4 cup water
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
Vanilla Buttercream (light coat)
– 1 cup (2 sticks) unsalted butter, softened
– 4 cups powdered sugar
– 2 teaspoons vanilla extract
– 1/4 teaspoon kosher salt
– 2 to 4 tablespoons heavy cream (as needed)
Optional filling & garnish
– 1/2 cup strawberry or raspberry jam
– Fresh berries
– Powdered sugar for dusting
Instructions
1) Prep. Heat oven to 350°F. Grease two 8-inch cake pans, line bottoms with parchment, and lightly flour the sides.
2) Dry mix. Whisk flour, baking powder, and salt.
3) Cream. Beat butter and sugar until fluffy, 3 minutes.
4) Add eggs. Beat in egg whites, then whole eggs, mixing well. Mix in vanilla.
5) Combine. Add dry ingredients in 2 additions, alternating with milk, mixing just until combined. Fold in sour cream.
6) Bake. Divide batter between pans. Bake 26 to 32 minutes, until a toothpick comes out clean. Cool completely.
7) Syrup (optional). Simmer water and sugar 1 minute, cool, then stir in vanilla. Brush lightly over cake layers.
8) Buttercream. Beat butter smooth. Add powdered sugar and salt, then vanilla. Add cream as needed and whip until fluffy.
9) Assemble. Level cakes if needed. Spread a thin layer of buttercream on the first layer (and jam if using). Top with second layer.
10) Naked finish. Frost the top and a very thin coat around the sides. Scrape lightly so cake shows through.
Notes
– Clean edges: Chill the assembled cake 20 minutes, then do the final scrape for the classic naked cake look.
– Make-ahead: Cake layers can be baked 1 day ahead and wrapped tightly. Buttercream keeps 3 days refrigerated; rewhip before using.
– Tools: 8-inch cake pans, parchment, bench scraper or offset spatula.
– Flavor twist: Add 1 tablespoon lemon zest to the batter for a vanilla-lemon naked cake.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American