Description
A meticulously tested three-layer vanilla naked cake with a stable, tender crumb and classic vanilla buttercream. Designed to stack beautifully without shifting.
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 (optional)
- Vanilla Buttercream:
- 1 and 1/2 cups (340g) unsalted butter, softened
- 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
- Preheat and prep: Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper rounds, and grease the parchment.
- Whisk dry ingredients: Sift the flour, then whisk with baking powder, baking soda, and salt in a large bowl.
- Cream butter and sugar: Beat the butter and sugar on medium-high speed for 3 minutes until smooth and creamy.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, scraping down the bowl as needed.
- Combine wet and dry: Alternate adding dry ingredients and buttermilk in three additions on low speed, mixing just until incorporated.
- Weigh and bake: Divide batter evenly among the three pans (about 600g per pan). Bake for 25–26 minutes, then cool completely in the pans before turning out.
- Make buttercream: Beat the butter for 2 minutes. Gradually add confectioners’ sugar, heavy cream, vanilla, and salt, then whip on high speed for 3 minutes.
- Assemble: Level the cake layers. Stack the layers on a turntable, spreading 1.5 cups of buttercream and half the berries between each layer. Scrape the sides with a bench scraper for a naked finish. Chill for 2 hours before serving.
Notes
- Weigh for accuracy: Always use a scale to weigh your flour and batter for even layers.
- Room temperature is key: Ensure eggs, butter, and buttermilk are at room temperature to prevent a broken batter.
- Make-ahead: Cake layers can be baked, wrapped tightly, and stored at room temperature overnight before assembly.
- Prep Time: 45 mins
- Cook Time: 25 mins
- Category: Cake
- Method: Baking
- Cuisine: American
