Vanilla Naked Cake
Servings: 30
Calories: 220kcal
An easy recipe to create a beautiful vanilla naked cake, frosted with vanilla buttercream and topped with meringue drops and fresh fruit.
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Ingredients
- 425 g Betty Crocker Velvety Vanilla Cake Mix I used two boxes to make four layers
- 6 eggs medium
- 12 tbsp vegetable oil
- 360 ml water
- ½ jar strawberry jam
For the buttercream
- 300 g butter unsalted
- 600 g icing sugar
- dash vanilla extract
To finish
- meringue drops
- blackberries, cherries, strawberries, figs
- sprigs of lavender
Instructions
- Grease and line 2 x 10" cake tins
- Preheat oven to 180ºC/160ºC fan/Gas Mark 4/350ºF
- Mix the eggs, oil, water and cake mix together and whisk for 2-3 minutes until smooth and creamy
- Pour the cake mixture evenly into your two greased cake tins
- Bake in the centre of the oven for between 22-27 minutes or until a skewer inserted into the centre of the cake comes out clean
- Repeat
To make the buttercream
- Beat the butter until very creamy then beat in the icing sugar a couple of tablespoons at a time. Beat in the vanilla extract then check the consistency. If it's too thin add more icing sugar if it's too thick add a little milk.
To assemble
- Once the cakes are completely cooled even them out my slicing off the tops to make sure they're flat. Add jam to the top of the first layer followed by a ¼ of the buttercream. Repeat until you reach the top layer then add the remaining buttercream and scrape any excess. Use a spatula to spread as much or as little buttercream as you want to the outside of the cakes.
- Top with fresh fruit and meringue drops
Notes
- Decide how many layers your cake will have and make sure you have at least two tins to speed up baking time.
- Use a simple box cake mix to save time or try one of the naked cake flavour ideas listed above.
- Once you've decided what flavour cake to make find a complimentary frosting. Use the list above to help you.
- Bake the cakes in advance and freeze them. Remember to take them out to defrost 1-2 hours before you add the frosting.
- If you don't make the cakes in advance make sure they are completely cool before you attempt to ice them.
- Make sure the cakes are even by using a serrated knife, this will stop the cakes toppling over when you stack them.
- Decide in advance what you'll be using to decorate your cakes. There are decoration ideas below.
Nutrition
Calories: 220kcal | Carbohydrates: 20g | Protein: 0g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 74mg | Potassium: 6mg | Sugar: 19g | Vitamin A: 300IU | Calcium: 7mg | Iron: 0.1mg