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+ servings
3.5 from 30 votes
Vanilla Naked Cake
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 
This moist and light vanilla naked cake is iced with tangy cream cheese icing and topped with sugared blueberries. It's rustic, sweet and simply delicious.
Course: Dessert
Cuisine: American
Keyword: cream cheese icing, naked cake, vanilla cake
Servings: 10 servings
Ingredients
  • Vanilla Cake
  • 3 cups cake flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 8 oz unsalted butter softened
  • 2 cups sugar
  • 5 egg whites room temperature
  • 1/2 cup sour cream
  • 3/4 cup whole milk
  • 2 1/2 tsp vanilla extract

  • Cream Cheese Icing
  • 12 oz cream cheese softened
  • 6 oz unsalted butter softened
  • 1 1/2 lbs confectioners sugar
  • 3 tsp vanilla extract

  • Sugared Blueberries
  • 1 egg white
  • 1 pint fresh blueberries
  • 1 cup superfine sugar
Instructions
  1. Vanilla Cake: Preheat the oven to 350 degrees. Grease two 9-inch round cake pans and cut out two parchment rounds to line the bottom of the pans. Set aside.
  2. Sift together the flour, baking powder, baking soda and salt. Set aside.
  3. Beat the butter with an electric mixture on high. Gradually add in sugar and beat until fluffy, about 2 mins.
  4. Add the egg whites and beat until well blended, about 2 mins, then add in the sour cream and beat until combined.
  5. Add in one third of the flour mixture and mix until just combined.
  6. Add one half of the milk, mix until combined. Continue with the flour, milk and finish with the flour. Don't overmix.
  7. Stir in the vanilla.
  8. Pour into prepared pans and bake for about 40 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool cake in pans for about 10 minutes, then remove from pan, peel off the parchment rounds and finish cooling on a wire rack.
  10. Cream Cheese Icing: Beat the butter and cream cheese together. Slowly add in the confectioners sugar and beat until fluffy.
  11. Mix in the vanilla.
  12. Sugared Blueberries:Beat one egg white on high until stiff peaks form.
  13. Toss in the blueberries. Remove the blueberries a few at a time and toss in the sugar.
  14. Place the blueberries on a parchment lined sheet tray to dry. They should be hardened and ready in a couple of hours.
  15. Putting it all together: Slice the top off of each cake to create a nice, flat surface.
  16. Divide each cake in half to create four layers.
  17. Place one layer (save your best for the top layer) on a cake plate and top with one fourth of the cream cheese icing.
  18. Repeat two more times and finally top with the last cake layer. Run a large offset spatula around the cake to smooth. It should look rustic and not too perfect.
  19. Ice the top of the cake with the remaining icing and top with the sugared blueberries (you will probably have a handful or two left over.)