Homemade Vanilla Semi-Naked Cake
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.
Servings: 15 slices
Calories: 775cal
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 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups granulated sugar
- ¾ cup unsalted butter room temperature
- 4 large eggs room temperature
- ⅓ cup sour cream
- 1 tablespoon Spice Islands Pure Vanilla Extract
Vanilla Frosting
- 2 cups unsalted butter room temperature
- 9 cups powdered sugar
- 2 tablespoons Spice Islands Pure Vanilla Extract
- ⅔ cup whole milk
- ⅛ teaspoon salt
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.
Nutrition
Serving: 1slice | Calories: 775cal | Carbohydrates: 109g | Protein: 5g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 129mg | Potassium: 146mg | Fiber: 1g | Sugar: 92g | Vitamin A: 1161IU | Vitamin C: 0.05mg | Calcium: 69mg | Iron: 1mg