Vanilla and Fresh Berry Naked Cake

Photo by Daniel Feldkamp


2 cups cake flour

3/4 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups sugar, divided in half

2 1/2 sticks unsalted butter at room temperature

1 cup sour cream at room temperature

1 tablespoon vanilla extract

6 egg whites at room temperature

Strawberries, blueberries and cherries for decoration


Preheat the oven to 350° and line bottom of two 8 inch cake pans with parchment paper and butter and flour the sides. Sift the flour, leavening and salt with 3/4 cup sugar. Mix the dry ingredients on low speed for 30 seconds. Add half the sour cream and the butter one tablespoon at a time. Once blended, add the remaining sour cream and vanilla. Beat on medium speed about 3-4 minutes until the batter lightens in texture and becomes aerated. Make sure batter is thoroughly mixed.

In another bowl, whip the egg whites on medium high until they form soft peaks. Turn the mixer to medium low and slowly add the other 3/4 cup sugar. Turn the mixer to medium high and whip the whites to full peak. Fold the whites into the base in 3 parts until there are no streaks of egg white. Divide the batter evenly between the 2 pans. Bake 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean. Cool 10 minutes in the pan and then turn out onto a cooling rack. Split each cake into two layers. Fill and ice between layers and on top with Classic Vanilla Buttercream Frosting. Decorate top with fresh strawberries, blueberries, cherries and delicate white flowers such as elderflower.

Recipe courtesy of



Classic Vanilla Buttercream Frosting

Makes 4 ½ cups

1 cup butter (2 sticks), softened

3 – 4 cups confectioner’s sugar, sifted

2 teaspoons vanilla

pinch salt

2-3 tablespoons milk, heavy cream, or half-and-half

Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes. Add confectioner’s sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting. Add vanilla and a pinch of salt and combine until well-incorporated. Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner’s sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.


If you want to make the buttercream frosting ahead, place it into an airtight container and refrigerate. When ready to use, let the frosting come to room temperature, then beat it again with the mixer until fluffy.

Recipe courtesy of


Christina Kleiner

Author: Christina Kleiner

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  1. My cakes are in the oven right now and it’s been 30 minutes but the middle of them is still jiggly and wet. Did I do something wrong?

    Post a Reply
    • Hi Rachel.

      We are wondering how your cake turned out.

      We made our cake using the recipe just as it appears in this post and it turned out great.

      Wondering if your oven temperature is accurate, or if you used a pan smaller than 8″.

      Would love to hear what happened so that we can let other visitors to our blog know.

      Thanks for writing.

      Post a Reply

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