Naked Cake

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Introduction

A Naked Cake is a stunning and simple dessert that highlights the beauty of its ingredients without the heavy frosting typically associated with traditional cakes. With its layers of moist cake, fresh fruit, and lightly whipped cream or cream cheese filling, this cake is not only visually appealing but also incredibly delicious. Perfect for weddings, birthdays, or any special occasion, a Naked Cake allows for creativity in decoration and flavor, making it a delightful centerpiece for any celebration.

Ingredients Quantity

For the Cake Layers

  • All-purpose flour: 2 ½ cups (315g)
  • Granulated sugar: 2 cups (400g)
  • Baking powder: 2 ½ teaspoons
  • Salt: ½ teaspoon
  • Unsalted butter: 1 cup (226g), room temperature
  • Eggs: 4 large
  • Vanilla extract: 2 teaspoons
  • Milk: 1 cup (240ml)

For the Whipped Cream Frosting

  • Heavy whipping cream: 2 cups (480ml)
  • Powdered sugar: ½ cup (60g)
  • Vanilla extract: 1 teaspoon

For the Filling and Decoration

  • Fresh fruit: Berries (strawberries, raspberries, blueberries), peaches, or seasonal fruits
  • Optional: Edible flowers: For decoration

Instructions

For the Cake Layers

  1. Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans.
  1. Prepare the Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  1. Cream the Butter and Sugar:
  • In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy (about 4-5 minutes).
  1. Add Eggs and Vanilla:
  • Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  1. Combine the Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.
  1. Bake the Cake Layers:
  • Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

For the Whipped Cream Frosting

  1. Make the Whipped Cream:
  • In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.

Assembling the Naked Cake

  1. Level the Cake Layers:
  • Once the cake layers are completely cool, use a serrated knife to level the tops if needed.
  1. Layer the Cake:
  • Place one cake layer on a serving plate or cake stand. Spread a layer of whipped cream frosting over the top and add a layer of fresh fruit.
  1. Repeat the Layers:
    • Add the second cake layer, repeating the process of frosting and adding fruit. Top with the third layer.
  2. Decorate the Top:
    • Spread a thin layer of whipped cream frosting on top of the final layer. Arrange more fresh fruit and optional edible flowers on top for decoration.

Tips for Success

  • Stability of the Cake: Naked cakes are best served fresh or within a few hours of assembly to prevent the whipped cream from wilting.
  • Customization: Feel free to experiment with different cake flavors, fillings, and toppings. Lemon zest, chocolate, or almond extract can add unique flavors to the cake.

Recommendations

  • Serving Suggestions: This cake pairs wonderfully with tea or coffee and can be served at room temperature.
  • Storing: Store any leftovers in the refrigerator for up to 2 days. If the whipped cream begins to weep, it’s best to consume it sooner.

Enjoy creating and sharing this beautiful Naked Cake that showcases the deliciousness of its simple ingredients! 🎂🍓✨

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