Indulge in the delightful flavors of spring with this Berry Vanilla Naked Cake. Bursting with the sweetness of vanilla, complemented by a homemade berry puree, and topped with the dreamiest lemon whipped cream, this cake is perfect for any celebration. The light and fluffy texture of the cake, combined with the fresh berries and tangy whipped cream, makes it a must-try dessert. Whether it’s for a special occasion or just a weekend treat, this Berry Vanilla Naked Cake is sure to impress.
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Why You’ll Love This Berry Vanilla Naked Cake
This Berry Vanilla Naked Cake is an irresistible treat for cake lovers. It’s quick to prepare and offers the perfect balance of sweetness and tartness. The vanilla cake base is light and fluffy, while the berry puree adds a burst of flavor. Paired with lemon whipped cream, this cake creates a refreshing and delicious dessert perfect for warmer months. It’s also a crowd-pleaser, making it an ideal choice for gatherings and celebrations.
Ingredients
- Eggland’s Best Eggs: These provide richness and help create the cake’s light and fluffy texture.
- Butter: Adds flavor and moisture to the cake.
- Vegetable Oil: Helps keep the cake moist and tender.
- Sugar: Sweetens the cake and enhances the overall flavor.
- All-Purpose Flour: Forms the base of the cake, providing structure.
- Cornstarch: Ensures a tender, soft texture.
- Baking Powder: Helps the cake rise and become light and fluffy.
- Salt: Balances sweetness and enhances flavors.
- Milk: Adds moisture to the batter and makes it smooth.
- Vanilla Extract: Provides a warm, aromatic flavor.
- Sour Cream: Adds tanginess and helps create a moist, tender crumb.
Berry Puree:
- Strawberries and Raspberries: These fresh berries create the berry puree that swirls through the cake, adding a burst of flavor.
- Sugar: Sweetens the puree and balances the tartness of the berries.
Lemon Whipped Cream:
- Heavy Whipping Cream: Creates the creamy texture of the whipped topping.
- Whipped Cream Cheese: Adds a richness and helps stabilize the whipped cream.
- Lemon Zest: Infuses the whipped cream with a fresh, citrusy flavor.
- Powdered Sugar: Sweetens the whipped cream.
- Vanilla Extract: Enhances the flavor of the whipped cream.
- Fresh Berries: Used for decoration, providing a pop of color and flavor.
Alternative Ingredient Suggestions
If you’re looking to make the recipe dairy-free, consider substituting the sour cream with a dairy-free yogurt and using non-dairy whipped cream for the frosting. You can also swap the butter with coconut oil for a more tropical flavor. For those with gluten sensitivities, use a gluten-free all-purpose flour blend in place of regular flour.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease three 9-inch cake pans or line them with parchment paper.
- In a large bowl, cream the butter until light and fluffy, about 1-2 minutes. Add in the vegetable oil and beat for another minute.
- Gradually add the sugar, 1/2 cup at a time, and beat until well combined. Add the egg yolks one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
- Mix together the milk, vanilla extract, and sour cream in a small bowl.
- Alternately add the dry and wet ingredients into the creamed butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Beat the egg whites until stiff peaks form and gently fold them into the cake batter.
- Divide the batter evenly among the cake pans. Drop 4-5 tablespoons of berry puree into each pan, swirling 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 lemon whipped cream, beat the heavy whipping cream until it thickens. Add the lemon zest, powdered sugar, and vanilla extract, and continue beating until soft peaks form.
- Incorporate the whipped cream cheese into the whipped cream and beat until stiff peaks form.
- Once the cakes have cooled, remove them from the pans. Place the bottom layer on a cake stand or plate and top with about 1 cup of lemon whipped cream. Add fresh berries on top.
- Add the second cake layer, followed by another cup of whipped cream and more berries. Repeat with the final layer and the remaining whipped cream.
- Decorate with fresh strawberries and raspberries.
Tips & Tricks
- Don’t Overmix the Batter: Overmixing the batter can result in a dense cake. Stir gently until combined.
- Whip Egg Whites Separately: For the best texture, make sure the egg whites are beaten to stiff peaks before folding them into the batter.
- Cooling Time: Ensure the cakes are completely cooled before frosting to prevent the whipped cream from melting.
- Make-Ahead: You can make the berry puree and lemon whipped cream ahead of time to save on prep time.
Pairing Ideas and Variations
This Berry Vanilla Naked Cake pairs beautifully with a glass of sparkling lemonade or a fresh iced tea. For a twist, try adding a layer of lemon curd between the cake layers for an extra burst of citrus flavor. For those who prefer a bit of spice, a sprinkle of cinnamon or nutmeg in the cake batter can add depth to the vanilla flavor. This cake also works wonderfully as a birthday dessert or springtime treat for gatherings.
The Perfect Cake for Spring and Summer
This Berry Vanilla Naked Cake is an ideal dessert for warmer weather. The fresh berries and lemon whipped cream make it a refreshing option for summer celebrations, from barbecues to bridal showers. Plus, the light texture of the cake won’t weigh you down, making it the perfect ending to any meal. Whether you serve it at a party or enjoy it as an afternoon snack, this cake is sure to become a new favorite.
By following this simple yet effective recipe, you’ll create a stunning and delicious Berry Vanilla Naked Cake that will wow your guests and leave everyone asking for more!
Conclusion
The Berry Vanilla Naked Cake with Lemon Whipped Cream is an elegant, light, and delicious dessert that’s perfect for any occasion. With its soft and airy cake layers, fresh berry puree, and creamy lemon frosting, this cake will definitely be the star of any dessert table. It’s simple enough for beginner bakers, yet impressive enough to serve at special celebrations. The combination of vanilla, berries, and lemon creates a harmonious flavor profile that’s refreshing and satisfying. Whether you’re making it for a party or just a weekend treat, this Berry Vanilla Naked Cake is sure to please everyone!
Frequently Asked Questions (FAQ)
1. How can I make this cake gluten-free?
To make this Berry Vanilla Naked Cake gluten-free, simply swap out the all-purpose flour with a gluten-free flour blend. Make sure the baking powder you use is also gluten-free. This way, you can enjoy the same great taste while catering to gluten-free dietary needs.
2. Can I use frozen berries for the puree?
Yes, you can use frozen berries for the berry puree. Just be sure to thaw the berries before blending them to get the best texture and flavor. You might need to drain off any excess liquid after thawing to avoid making the puree too watery.
3. How can I store the Berry Vanilla Naked Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The lemon whipped cream frosting is stabilized with cream cheese, so it can hold up well even in the fridge. If you’re preparing the cake ahead of time, it can also be made a day in advance and stored in the fridge overnight.
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Berry Vanilla Naked Cake with Lemon Whipped Cream
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12–16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Berry Vanilla Naked Cake is a light and fluffy cake swirled with a homemade berry puree and topped with a creamy lemon whipped cream. It’s a refreshing and delicious dessert, perfect for spring and summer celebrations.
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 is best, but 2% works as well)
- 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 (about the zest of 2 large lemons)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- 1/2 cup raspberries (for topping)
- 1/2 cup strawberries (sliced and hulled, for topping)
Instructions
- Preheat your oven to 350°F (175°C) and grease three 9-inch cake pans or line them with parchment paper.
- In a large bowl, cream the butter until light and fluffy, about 1-2 minutes. Add the vegetable oil and beat for another minute.
- Gradually add the sugar, 1/2 cup at a time, and beat until well combined. Add the egg yolks one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
- Mix together the milk, vanilla extract, and sour cream in a small bowl.
- Alternately add the dry and wet ingredients into the creamed butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Beat the egg whites until stiff peaks form and gently fold them into the cake batter.
- Divide the batter evenly among the cake pans. Drop 4-5 tablespoons of berry puree into each pan, swirling 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 lemon whipped cream, beat the heavy whipping cream until it thickens. Add the lemon zest, powdered sugar, and vanilla extract, and continue beating until soft peaks form.
- Incorporate the whipped cream cheese into the whipped cream and beat until stiff peaks form.
- Once the cakes have cooled, remove them from the pans. Place the bottom layer on a cake stand or plate and top with about 1 cup of lemon whipped cream. Add fresh berries on top.
- Add the second cake layer, followed by another cup of whipped cream and more berries. Repeat with the final layer and the remaining whipped cream.
- Decorate with fresh strawberries and raspberries. Enjoy!
Notes
- Make sure to let the cake cool completely before frosting it to prevent the whipped cream from melting.
- For a richer flavor, add a layer of lemon curd between the cake layers.
- If the berry puree is too runny, you can drain it for a thicker texture.
- The lemon whipped cream can be made a day ahead and stored in the fridge.
- This cake is best served within a couple of days for optimal freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg
