Homemade Vanilla Semi-Naked Cake has a delicious flavor that is sure to tantalize your taste buds. It has a soft, tight-crumbed vanilla sponge texture with a perfectly sweet vanilla buttercream. The cake itself is decadent and moist, making it the perfect accompaniment to any celebration.
Prep Time15 minutesmins
Cook Time35 minutesmins
Cooling Time1 hourhr30 minutesmins
Total Time50 minutesmins
Course: Dessert
Cuisine: American
Keyword: vanilla
Servings: 15slices
Calories: 775cal
Author: Amy Desrosiers
Cost: $8
Equipment
oven adjusted to center rack position
(3) 8 inch round stainless steel cake pans
Hand Mixer
stand mixer fitted with whisk attachments
rubber spatula
Measuring cups and spoons
offset cake spatula
cake pad
buttercream frosting scraper
rotating cake stand
cake storage container
Ingredients
Vanilla Sponge Cake
2 ½cupsall-purpose flour
2 ½teaspoonsbaking powder
½teaspoonsalt
1½cupsgranulated sugar
¾cupunsalted butterroom temperature
4largeeggsroom temperature
⅓cupsour cream
1tablespoonSpice Islands Pure Vanilla Extract
Vanilla Frosting
2cupsunsalted butterroom temperature
9cupspowdered sugar
2tablespoonsSpice Islands Pure Vanilla Extract
⅔cupwhole milk
⅛teaspoonsalt
Instructions
Vanilla Sponge Cake
Preheat oven to 350℉.
Grease three six-inch round stainless-steel pans and line the bottom with parchment paper. Soak cake strips for 10- minutes in water and then fit them to the cake pans. This prevents uneven cake layers.
In a medium bowl, whisk the salt, flour, and baking powder; set aside.
Using a handheld or stand mixer, cream together the butter, sugar, sour cream, and Spice Islands Pure Vanilla Extract for 2 minutes until fluffy.
Add the eggs to the wet ingredients and combine. Slowly add in the dry ingredients and reduce mixer speed to low. Mix until just combined.
Divide the mixture even into the three prepared pans.
Bake for 30-35 minutes or until golden brown on top and springy to the touch.
Allow layers to cool for 90 minutes and then carefully remove them from the pan and peel off the parchment paper layer. Cake should feel cool to the touch before frosting.
Vanilla Buttercream
Add butter to a stand mixer fitted with the whisk attachment. Cream until fluffy, about a minute.
Reduce speed and slowly add the powdered sugar, extract, and milk.
Whip until fluffy and fully combined scraping down the bowl sides as needed.
To frost, add a small amount of frosting to a cake pad followed by the base cake layer. Wipe away any loose cake crumbs.
Add one cup of frosting on the layer and spread using an offset cake spatula. Spread evenly and then add the next cake layer; repeat until all layers are added.
Add a small amount of frosting to the cake icing smoother. Use this to fill any gaps in the layers. Carefully rotate cake to fill in any gaps. Smooth as you go to achieve the semi-naked cake look.
Add toppings such as dried or edible flowers, candies, etc.
Store cake in cake server until ready to enjoy!
Notes
Nutritional values may vary and are meant to be a guide.