Food & Wine
Vanilla, blueberry and blackberry naked cake
Decadent and rustic, this stunning cake is definitely one to bring out at the next special occasion. While it mightn’t be the quickest recipe to whip up, we can guarantee it’s worth it!
Serves: 12
Ingredients:
For one cake layer (Note: Double the ingredients for two layers, triple for three etc.)
- 170g butter, room temperature
- ¾ cup sugar
- 1 tsp. vanilla extract
- 3 eggs
- 1¼ cup flour
- 1¾ tsp. baking powder
- ½ tsp. salt
For the icing (Note: Double the ingredients to ice two layers, triple for three etc.)
- 125g butter, softened
- 1½ cups icing sugar mixture
- 1 tbsp. milk
To decorate
- 2 punnets blueberries
- 2 punnets blackberries
Method:
- Preheat oven to 180°C. Grease a cake pan and line the bottom with baking paper. Use a cake leveller if available.
- Combine butter, sugar and vanilla in a large bowl and beat with an electric mixer until fluffy. Add the eggs one at a time, beating lightly as you go.
- Mix the flour, baking powder and salt in a separate bowl with a spoon, then slowly add half to the wet mixture, folding as you go. Once all the flour has been absorbed, repeat with the remaining mixture.
- Once completely combined, pour the batter into the cake pan and bake for around 15-20 minutes or until a skewer comes out clean.
- Let the cake cool in the pan for about 10 minutes, then remove and level the cake by removing the dome with a large knife. Try to keep your hand level so both ends of the cake are level.
- Repeat the above 5 steps until you have made the desired number of layers.
- For the icing, beat the butter with an electric mixer and gradually add icing sugar mixture and milk, beating until combined. If the mixture is too runny, add more icing sugar mixture.
- To assemble the cake, place the bottom layer on a large serving plate or cardboard circle.
- Spread a thick layer of icing over the top (but not on the sides) of the bottom layer. Repeat until you reach the final layer, covering the top in the remaining icing and decorate with the blueberries and blackberries.
- Serve immediately.
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