Description
This stunning naked cake features tender yellow layers with a rustic finish, decorated with fresh seasonal blossoms for an effortless autumn centerpiece. It combines the convenience of a shortcut mix with a professional aesthetic, making it the perfect show-stopping dessert for busy schedules.
Ingredients
- 2 boxes yellow cake mix
- 1 cup melted salted butter
- 6 large eggs
- 2 cups water
- 3 cups vanilla buttercream frosting
- 1/2 cup fresh edible pansies
- 1/4 cup fresh mint leaves
Instructions
- Prep the oven. Preheat your oven to 350 degrees Fahrenheit and grease three nine-inch cake pans with butter or cooking spray.
- Clean the botanicals. Gently wash your fresh pansies and mint leaves in cold water, then pat them completely dry on paper towels.
- Mix the batter. Combine cake mixes, eggs, melted butter, and water in a mixer, beating on high speed for four minutes until smooth.
- Bake the layers. Divide batter evenly into the three pans and bake for twenty-two minutes, or until a toothpick inserted in the center comes out clean.
- Cool and assemble. Allow cakes to cool fully, then stack layers with generous applications of buttercream between each, leaving the outer sides lightly scraped.
- Add final decorations. Press the prepared pansies and mint leaves into the frosting on top and around the base for a rustic seasonal look.
Notes
- Ensure all eggs are at room temperature to prevent the melted butter from seizing during the mixing process.
- Chill the frosted cake for 15 minutes if the kitchen is warm to help the buttercream set firmly before decorating.
- Trim the domes off cooled cake layers with a serrated knife to ensure a perfectly flat, stable stack.
- Use organic, food-safe flowers to ensure your floral decoration is completely safe for consumption.
- Dip your knife in warm water and wipe it clean between every slice to achieve sharp, clean edges on the cake layers.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
