Naked Vanilla Cake Recipe

Sophia

This naked vanilla cake recipe uses simple, classic ingredients that bring warmth and softness to every layer. The base is made from flour, butter, sugar, eggs, milk, and pure vanilla extract, creating a smooth and tender crumb. A light frosting of whipped buttercream adds a creamy richness without hiding the cake’s golden edges. Fresh cherries add natural sweetness and a touch of color, blending beautifully with the vanilla aroma.

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Prep Time 25

Cook Time 35

Total Time 1

Course Dessert

Cuisine American / European Fusion

Servings 12 servings

Equipment

3 round 8-inch cake pans
Mixing bowls
Electric mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Wire cooling rack
Saucepan
Offset spatula or knife
Cake stand or serving plate

Ingredients

For the Vanilla Cake Layers:

2 ½ cups 315g all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup 230g unsalted butter, softened
1 ¾ cups 350g granulated sugar
4 large eggs room temperature
2 tsp pure vanilla extract
1 cup 240ml whole milk, room temperature
¼ cup 60ml sour cream or plain yogurt

For the Cherry Filling:

1 ½ cups 225g fresh or frozen cherries, pitted and halved
¼ cup 50g granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 1 tbsp water

For the Vanilla Buttercream Frosting:

1 cup 230g unsalted butter, softened
3 cups 375g powdered sugar, sifted
2 tbsp heavy cream or milk
1 tsp pure vanilla extract
A pinch of salt

For Decoration:

Fresh cherries
Vanilla pods or edible flowers optional
Light dusting of powdered sugar

Instructions

Step 1:

Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch (20cm) round cake pans with parchment paper.

Step 2:

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3:

In a large mixing bowl, cream the softened butter and sugar together for 3–4 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4:

Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Stir in the sour cream until smooth and combined.

Step 5:

Divide the batter evenly between the prepared pans. Smooth the tops and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 6:

For the cherry filling, place cherries, sugar, and lemon juice in a saucepan over medium heat. Stir until cherries release their juices. Add the cornstarch-water mixture and cook until thickened, about 3–5 minutes. Remove from heat and let it cool completely.

Step 7:

To make the frosting, beat butter until creamy. Gradually add powdered sugar, one cup at a time, followed by vanilla and cream. Beat on high for 2–3 minutes until fluffy. Adjust the consistency with a little more cream if needed.

Step 8:

Assemble the cake: Place one cake layer on a serving plate. Spread a thin layer of frosting and spoon some cherry filling on top. Repeat with the second layer. Add the third layer and spread a very thin coat of frosting all around the cake (this is the “naked” style). Finish with a thicker layer on top if desired.

Step 9:

Decorate the top with fresh cherries, a few vanilla pod pieces, and a light dusting of powdered sugar. Chill for 30 minutes before serving for cleaner slices.

Notes

Notes

For a true “naked” appearance, keep the outside minimal: you want to see the cake layers through the thin frosting. Make sure the cake layers are fully cooled before frosting; otherwise the frosting may melt and slide.

You can substitute fresh cherries with pitted frozen cherries (thawed and drained) if fresh are unavailable. If you prefer three thin layers, you may divide batter into three pans or bake in one pan and split later but adjust baking time accordingly.

Nutrition Facts Of Naked Vanilla Cake Recipe

Keyword Naked Vanilla Cake Recipe