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Naked Vanilla Cake with Mascarpone and Berries
Naked Vanilla Cake with Mascarpone and Berries
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
115 minutes
Decadent naked cake with mascarpone cream and fresh berries, ideal for birthdays and weddings.
Ingredients:
  • 1.5 sticks unsalted butter
  • 1.5 cups white sugar
  • 6 eggs
  • 2.25 cups self-rising flour
  • 1 tablespoon vanilla extract
  • 1 cup heavy cream
  • 4 ounces mascarpone cheese
  • 1 cup blackberries
  • 1 cup fresh raspberries
  • 0.5 cup sliced fresh strawberries
  • 1 sprig fresh mint leaves
  • 1 tablespoon confectioners' sugar for dusting
Instructions:
  • Preheat the oven to 350°F (175°C). Grease and line two 6-inch cake pans with parchment paper.
  • In a bowl, cream together butter and sugar until creamy using an electric mixer for about 5 minutes. Beat in eggs one at a time, making sure to mix well after each addition. Gradually add sifted flour and mix until batter is smooth. Stir in vanilla extract and whisk for an extra 2 minutes before dividing batter among cake pans.
  • Bake until a toothpick inserted in the center comes out clean, around 40 minutes in the preheated oven. Let it cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen, then carefully invert onto a serving plate or cooling rack. Allow to cool completely, approximately 30 minutes.
  • In a bowl, combine cream, mascarpone cheese, 2 tablespoons sugar, and 1 teaspoon vanilla extract. Use an electric mixer to beat until mixture is smooth, creamy, and thick. Refrigerate filling until cake is ready for decorating.
  • After the cakes have fully cooled, expertly slice each one horizontally to craft 4 delectable layers. Reserve a small portion of raspberries and blackberries for an elegant finishing touch. Combine the rest of the raspberries, blackberries, and strawberries in a bowl.
  • Start with a cake layer on a serving platter, layer with one-third of the mascarpone cream and berries. Repeat this process with the remaining layers. Finally, garnish with mint leaves, reserved berries, and dust with confectioners' sugar.

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