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Naked Vanilla Cake

20 Portions
Tough
140 minutes
Simply gorgeous. Our Naked Vanilla Cake is elegant, sophisticated, and sure to impress. It's the perfect balance of simplicity and taste.
Featuring layers of moist vanilla sponge cake decorated with a delicate vanilla frosting and fresh mixed berries, it’s a cake that doesn’t need theatrics to wow your guests and their taste buds.
Recipe Ingredients
How to Prepare
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Recipe Ingredients

For the Cake
700 gUnsalted butter Softened
700 gCaster Sugar
8Medium Eggs
700 gSelf-Raising Flour
pinchSalt 1/2tsp
15 mlDr. Oetker Madagascan Vanilla Extract
75 mlMilk
For the Decoration
800 gDr. Oetker Vanilla Buttercream Style Icing
200 gFresh Mixed Berries

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Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Vanilla Buttercream Style Icing

For The Cake

Heat your oven to 180 C / 160C Fan / Gas 4 and grease and line three 8” pans and three 6” pans with baking parchment.


Using an electric hand-whisk or free standing mixer, beat the butter and sugar together until pale and fluffy. Whisk in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the flour, salt and Dr. Oetker Madagascan Vanilla Extract, then fold until just combined. Fold in the milk.


Weigh the cake mix by placing a new bowl on to a pair of scales and transfer the cake mix into the bowl. Take the complete weight and divide into three. Divide 1/3 evenly between the three 6” tins and divide the other 2/3 evenly between the three 8” tins. Smooth the top of each cake.


Bake the 6” cakes for 25-30 minutes and bake the 8” cakes for 35-40 minutes, until the cakes have risen and a skewer inserted into the middle of each cake comes out clean. Leave to cool on a wire rack for 20 minutes before removing from the tins. Allow the cakes to completely cool before moving on to the next step.


To Decorate

Take the cooled cakes and trim the top of each cake to allow for an even flat surface.


Place an 8” cake sponge on a cake board or serving dish. Spread the vanilla buttercream on top of the cake making sure it reaches the sides, place an 8” sponge on top and repeat the above sandwiching the final 8” sponge on top.


Spread some buttercream on top of the 8” cake and place a 6” sponge on top in the centre. Spread buttercream over the 6” sponge and sandwich another 6” sponge on top and repeat for the final sponge layer.


Transfer the cake to the fridge for 30 minutes.


Remove the cake from the fridge and using a palette knife spread a thin coating of buttercream around the edges and on top of the cake making sure some of the cake is visible underneath.


Place the cake back in the fridge for 30 minutes and repeat the above until you have a smooth, crumb coat finish.


Place the berries and flowers on the cake to serve.