A simple yet elegant vanilla naked cake with moist layers, sweet vanilla buttercream frosting, and topped with fresh berries. This chic and trendy cake is easy to make at home and features exposed cake edges for a rustic, natural look.
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1
Preheat the oven to 350°F. Prepare three 8-inch round cake pans by buttering and flouring them, then line the bottom of each with parchment paper.
2
In a large bowl, combine the flour, salt, and baking powder. Whisk thoroughly to ensure even distribution of the baking powder.
3
In a stand mixer with a paddle attachment (or a bowl with a hand mixer), add the softened butter. Beat on medium speed for about 5 minutes until light and fluffy.
4
Add the granulated sugar and beat on medium speed for about 5 minutes until the mixture is light, fluffy, and creamy.
5
Add the eggs one at a time while mixing on medium speed. Scrape down the bowl once or twice to ensure even mixing.
6
Add the vanilla extract and mix well. The batter should be light, fluffy, and full of air.
7
Add the flour mixture and milk alternately in three parts: add one-third of the flour mixture on low speed, then some of the milk, then the remaining flour, and finally the rest of the milk. Stop the mixer and finish mixing by hand until just combined.
8
Divide the batter evenly among the three prepared pans. You can eyeball it or weigh it for precision. Level the batter with a spatula.
9
(Optional) Use cake strips around the edges of the pans to help the cakes rise evenly and prevent doming.
10
Bake in the preheated 350°F oven for about 30 minutes, or until a skewer inserted in the center comes out clean.
11
Cool the cakes in the pan for 20 minutes. Run a knife along the edge and invert onto a wire rack to cool completely. Optionally, freeze for 30 minutes to firm them up.
12
In a stand mixer, add the room-temperature butter and beat for about a minute until smooth and creamy.
13
Add the powdered sugar and salt, then cream together. Gradually add the heavy cream while mixing, and add the vanilla extract. Beat on medium speed until light, fluffy, and smooth.
14
Place the cooled cake layer on a cake stand and spread about 1 cup of frosting on top using an ice cream scoop or spatula.
15
Add the second cake layer and spread another cup of frosting on top.
16
Place the final cake layer on top and add a thicker layer of frosting on the top.
17
Using an offset spatula or bench scraper, spread a thin layer of frosting on the sides, leaving the cake edges partially exposed. This crumb coat captures loose crumbs.
18
Use an offset spatula to gently scrape away excess frosting from the sides to reveal the beautiful cake layers.
19
Top the cake with fresh berries, sprinkles, candles, or other desired toppings.
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