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Food traditionnel

Naked Cake

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INGREDIENTS

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FOR THE CAKE

Cooking spray

1 1/2 c. (3 sticks) butter, softened
2 1/4 c. granulated sugar
4 large eggs
1 tbsp. pure vanilla extract
3 c. all-purpose flour
1/4 c. cornstarch
2 tsp. baking powder
1 tsp. kosher salt
1 1/4 c. milk

FOR THE BUTTERCREAM

1 1/2 c. (3 sticks) butter, softened
6 c. powdered sugar
1 1/2 tsp. pure vanilla extract
6 tbsp. heavy cream
1/4 tsp.kosher salt

DIRECTIONS

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• Preheat oven to 350° and line three 8” round cake pans with parchment paper and grease with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix until combined. 

• In another large bowl whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. 

• Divide batter evenly between cake pans and bake until a toothpick inserted into the middle comes out clean, 30 minutes. Let cool 15 minutes in pan then invert onto a cooling rack to cool completely. 

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• Make buttercream: In another large bowl using a hand mixer, beat butter until fluffy. Add powdered sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined. Frost one layer with about ¼ of buttercream, pushing buttercream to the edge, then top with a second layer and repeat with remaining cake layers. With remaining frosting, lightly frost edges and use a large offset spatula or bench scraper to scrape excess frosting off. 

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