NAKED VANILLA CAKE WITH MASCARPONE AND BERRIES
This layered naked cake is filled with mascarpone cream and fresh berries for a glamorous result, perfect for special occasions like birthdays or even a wedding cake. The outside is supposed to be left bare or unfrosted.
Provided by Fioa
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch cake pans and line with parchment paper.
- Combine butter and sugar in a bowl and beat using an electric mixer until creamy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Gradually sift in flour and continue mixing until batter is smooth. Add vanilla extract and whisk for an additional 2 minutes. Divide batter between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
- While cake is cooking beat cream, mascarpone cheese, 2 tablespoons sugar, and 1 teaspoon vanilla extract in a bowl using an electric mixer until smooth, creamy, and thick. Cover bowl and refrigerate filling until cake is ready for decorating.
- Once cakes are cooled completely, carefully cut each in half horizontally to create 4 layers. Set aside a handful of raspberries and blackberries for garnish. Mix remaining raspberries, blackberries, and strawberries together in a bowl.
- Place 1 cake layer on a serving platter and cover with 1/3 of the mascarpone cream. Sprinkle 1/3 of the berries on top. Add the next cake layer and top with 1/3 of the mascarpone cream and 1/3 of the berries; repeat with remaining 2 layers, mascarpone cream, and berries. Garnish with fresh mint leaves and reserved blackberries, raspberries, and strawberries. Dust cake top with confectioners' sugar.
Nutrition Facts : Calories 452.6 calories, Carbohydrate 48.9 g, Cholesterol 162.3 mg, Fat 26 g, Fiber 2.1 g, Protein 7 g, SaturatedFat 15 g, Sodium 347.1 mg, Sugar 29.5 g
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Katrina Hooper
[email protected]Will be making this again soon!
Mst Suamaiya
[email protected]Definitely recommend this recipe.
MINDY LOVE
[email protected]Perfect combination of sweet and tangy.
Pritom Mondal
[email protected]Moist and flavorful.
Abu Osama
[email protected]Easy to make and turned out great!
Ananya Gangwani
[email protected]A bit too sweet, but still good.
Abubakar Dallahaji
[email protected]Perfect for a special occasion.
Ejembi comfort
[email protected]Will definitely make again.
Emon Iftiaz
[email protected]Delicious!
Awais Mayo
[email protected]This cake was easy to make and it turned out great! The mascarpone and berries filling was a perfect combination of sweet and tangy. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make cake.
Wajeeha Butt
[email protected]This cake was a bit too sweet for my taste, but it was still good. The mascarpone and berries filling was delicious, and the cake itself was moist and fluffy. I would recommend this recipe to anyone who likes sweet cakes.
AJ Oakes
[email protected]I made this cake for my husband's birthday and he loved it! The cake was moist and flavorful, and the mascarpone and berries filling was a perfect complement. I will definitely be making this cake again.
Peace Mfana
[email protected]This cake was delicious! The mascarpone and berries filling was so creamy and flavorful. The cake itself was also very moist and fluffy. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make cake.
Sunita Rana
[email protected]I've made this cake several times now and it's always a crowd-pleaser. The recipe is easy to follow and the cake always turns out perfect. I love the way the mascarpone and berries filling complements the vanilla cake.
Maria Arteta
[email protected]This naked vanilla cake was a huge hit at my party! The mascarpone and berries filling was a perfect combination of sweet and tangy, and the cake itself was moist and fluffy. I will definitely be making this again.