This elegant, multi-layered naked cake is ideal for special occasions like birthdays or even as a wedding cake. It is filled with mascarpone cream and fresh berries. It is expected that the exterior would remain bare or unfrosted.
| Prep Time: | 45 mins |
| Cook Time: | 40 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ½ sticks unsalted butter
- 1 ½ cups white sugar
- 6 eggs
- 2 ¼ cups self-rising flour
- 1 tablespoon vanilla extract
- 1 cup heavy cream
- 4 ounces mascarpone cheese
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 1 cup blackberries
- 1 cup fresh raspberries
- ½ cup sliced fresh strawberries
- 1 sprig fresh mint leaves
- 1 tablespoon confectioners’ sugar for dusting
Instructions
- 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 | 453 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 162 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 15 g |
| Sodium | 347 mg |
| Sugars | 30 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
didn’t make the Mascarpone cream just to save time, and instead I used regular frosting. It was really good, I made it for my uncles birthday!
I used buttercream on this cake for my dads birthday and we my whole family loved it.