Description
A beautifully structured three-layer vanilla naked cake featuring a tender crumb, rich velvet buttercream, and fresh raspberries. Perfect for ambitious home bakers seeking a professional, rustic aesthetic.
Ingredients
- 3 and 3/4 cups (443g) sifted all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 5 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 and 3/4 cups (420ml) buttermilk, at room temperature
- 1–2 cups (120–250g) fresh raspberries
- Vanilla Buttercream:
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 5.5–6 cups (660–720g) confectioners’ sugar
- 5–6 Tablespoons (75–90ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Prep Oven and Pans: Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper, and grease the paper.
- Whisk Dry Ingredients: In a large bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Beat the butter and sugar on medium-high speed for 3 minutes until smooth and aerated.
- Add Eggs: Incorporate eggs one at a time on medium speed, beating well after each addition. Mix in the vanilla extract.
- Combine Batter: Alternately add the dry ingredients and buttermilk in three additions, starting and ending with the flour. Do not over-mix.
- Portion and Bake: Divide batter evenly among the three pans (about 600g per pan). Bake for 25–26 minutes until a toothpick inserted in the center comes out clean. Cool completely.
- Make Frosting: Beat the butter on medium speed for 2 minutes. On low speed, gradually add the sugar, heavy cream, vanilla, and salt. Whip on high speed for 3 minutes.
- Assemble Cake: Level the cake tops with a serrated knife. Layer cake, buttercream, and raspberries, repeating for all three layers. Smooth the sides with a bench scraper. Chilled for 2–3 hours before serving.
Notes
- Temperature Control: Ensure all cold ingredients are at room temperature to prevent the batter from splitting.
- Accurate Weighing: Use a digital kitchen scale to portion the batter evenly among the pans for uniform baking.
- Make Ahead: Cake layers can be baked, wrapped, and stored overnight at room temperature before assembly.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
