Naked Vanilla Cake Recipe
This Naked Vanilla Cake recipe features moist vanilla sponge layers with minimal frosting for a rustic look. Made with basic ingredients flour, sugar, eggs, butter, and vanilla it’s perfect for any celebration. The cake is light, flavorful, and easy to assemble, often finished with whipped cream or buttercream and fresh fruit for a simple, elegant presentation.
Equipment
- Mixing bowls
- Electric mixer (hand or stand mixer)
- 9-inch round cake pans (2)
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Parchment paper (optional, for lining cake pans)
Ingredients
For the Cake:
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 5 egg whites room temperature
- ½ cup sour cream
- 1 cup whole milk room temperature
- 1 tablespoon vanilla extract
For the Cream Cheese Icing:
- 6 oz unsalted butter softened
- 12 oz cream cheese softened
- 1 ½ lbs confectioners sugar powdered sugar
- 3 teaspoons vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line the bottom of two 9-inch round cake pans with parchment paper. Set aside.
Mix the Dry Ingredients:
- In a medium-sized bowl, sift together the cake flour, baking powder, baking soda, and salt. This ensures an even mix and removes any lumps.
Cream the Butter and Sugar:
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar on medium speed until light and fluffy (about 4-5 minutes).
Add the Egg Whites:
- Gradually add the egg whites to the butter-sugar mixture, beating on low speed after each addition until incorporated. Scrape down the sides of the bowl as needed.
Alternate Adding Wet and Dry Ingredients:
- With the mixer on low speed, add half of the dry ingredients (flour mixture), followed by the sour cream, and then the rest of the dry ingredients. Add the whole milk and vanilla extract, mixing until just combined. Make sure to not overmix to avoid a dense cake.
Bake the Cake Layers:
- Divide the batter evenly between the two prepared cake pans. Smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes:
- Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. This helps prevent the cakes from breaking when you remove them from the pans.
Prepare the Cream Cheese Icing:
- While the cakes are cooling, make the icing. In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating on low speed to prevent sugar from spilling out. Once all the sugar is incorporated, add the vanilla extract and beat on high for 3-4 minutes until light and fluffy.
Assemble the Cake:
- Once the cakes are completely cool, place the first layer on a serving plate. Spread a generous amount of cream cheese icing on top, then place the second layer of cake. Frost the top and sides of the cake with the remaining icing, leaving some of the cake exposed for the “naked” effect.