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Berry Vanilla Naked Cake with Lemon Whipped Cream

Berry Vanilla Naked Cake with Lemon Whipped Cream

Delicious Berry Vanilla Naked Cake topped with Lemon Whipped Cream, perfect for any celebration.
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • blender
  • mixer
  • baking pans
  • mixing bowls
  • sieve
  • toothpick

Ingredients
  

Berry Vanilla Cake

  • 4 Eggs Eggland's Best eggs (separated)
  • ¾ cup butter (softened)
  • 2 tablespoon vegetable oil
  • 1 ½ cups sugar
  • 2 ½ cups all purpose flour
  • 2 tablespoon cornstarch
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 1 cup milk (whole is best, but 2% works as well)
  • 2 teaspoon vanilla extract
  • cup sour cream

Berry Puree

  • 1 cup strawberries (hulled)
  • 1 cup raspberries
  • ½ cup sugar

Lemon Whipped Cream

  • 1 pint heavy whipping cream
  • 1 8 oz whipped cream cheese
  • 2 tablespoon lemon zest (about the zest of 2 large lemons)
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup raspberries
  • ½ cup strawberries (sliced and hulled)

Topping

  • Strawberries and Raspberries

Instructions
 

Berry Puree

  • In a blender or food processor, puree strawberries, raspberries, and sugar together. With a sieve, drain the puree to remove all of the seeds. Set aside.

Cake

  • Preheat oven to 350 degrees and grease three 9" cake pans or line with parchment paper.
  • Separate the 4 Eggland's Best eggs and set aside.
  • In a large bowl, cream butter until light and fluffy, about 1-2 minutes. Add in vegetable oil and beat for another minute.
  • Gradually add in sugar, ½ cup at a time, beating until well combined. Add in egg yolks, one at a time, beating well after each addition.
  • In a separate bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
  • In a small bowl, mix together milk, vanilla extract, and sour cream.
  • Alternately add dry and wet ingredients into the creamed butter mixture, beginning and ending with the dry ingredients. Stir until just combined.
  • Beat egg whites until they form stiff peaks. Gently fold egg whites into the cake batter until completely combined.
  • Divide batter evenly in cake pans.
  • Dollop 4-5 tablespoon of puree in each cake pan, using a toothpick or knife to swirl the puree with the batter.
  • Bake for 25-30 minutes, or until a cake tester comes out clean. Allow to cool.

Lemon Whipped Cream

  • With a mixer on high, beat heavy whipping cream until it begins to thicken. Add in lemon zest, powdered sugar, and vanilla extract, and beat until soft peaks form.
  • Add whipped cream cheese to the whipped cream, and beat until well incorporated and stiff peaks form.
  • Once cakes are cooled, remove from the cake pans. Place the bottom layer on a flat plate or cake stand and top with about 1 cup of lemon whipped cream, spreading almost to the edges. Place a few raspberries and strawberries evenly throughout the cream.
  • Place the second layer on top and top with about 1 cup of lemon whipped cream, spreading almost to the edges, and add raspberries and strawberries.
  • Place the final layer on top and spread the remaining whipped cream on top.
  • If any of the cream has come out of the sides of the cake, use a spatula to smooth the cream around the cake.

Notes

Using a variety of berries can add a nice touch to the cake's flavor and presentation.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 1mg
Keyword berry, cake, Lemon, naked cake, vanilla, whipped cream
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