This Berry Vanilla Naked Cake is sweet vanilla cake swirled with a homemade berry puree and frosted with the dreamiest lemon whipped cream! Made with Eggland’s Best Eggs, this cake is light, fluffy, and the prettiest cake for spring!
*This post is sponsored by Eggland’s Best. Thank you for supporting brands that enable me to bring you great, new recipes! As always, all opinions are my own.
This Berry Vanilla Naked Cake with Whipped Cream Cheese Frosting is a rich yet fluffy vanilla cake with swirls of strawberry puree throughout. Fresh berries and creamy frosting make take this cake to the next level!
I think it’s safe to say that my version of a Happy Meal would most definitely include cake.
Considering how big a role cake plays in my life, that’s probably not all that surprising. In fact, I’m going to let in on a dark little secret–a cupcake shop semi-close to me (in reality, it’s really not all that close, so clearly, my obsession runs deep), hosts a weekly contest with the end prize being a free 4-pack of cupcakes.
And I play every week.
It’s fine. This spring-sational cake is pretty much the bees knees and infinitely better than free cupcakes! It’s 3-layers of vanilla cake swirled with homemade raspberry and strawberry puree filled with the BEST lemon whipped cream I’ve ever had!
Free cupcakes what?
Okay, let’s get down to the nitty gritty of this cake. Spoiler alert–when you get to the actual recipe, you might be overwhelmed by the amount of steps; however, it actually is a fairly simple cake. There are a lot of steps just to make the directions as straight forward as possible. 🙂
To me, the sign of a good cake is a light and fluffy texture that is perfectly moist. The keys to a light and fluffy cake are eggs, and, more specifically, whipped egg whites. When gently folded into the batter, the whipped egg whites add a lightness to the cake that is unbeatable.
And, and, and! Eggland’s Best is hosting a contest for “America’s Best Recipe!”
They are looking for original recipes that include at least two whole Eggland’s Best eggs and one locally sourced ingredient from your home state! For me, I ended up using three locally sourced ingredients–California grown strawberries, raspberries, and lemons, but you only are required to incorporate one!
Entries for the 2016 Eggland’s Best “America’s Best Recipe” Contest will be accepted until April 29th, and the winners will be picked based on three criteria:
- inspiration behind the local ingredient
- how well the ingredients have been incorporated into the recipe as a whole
On December 13th, the winners will be announced, and prizes include:
- The Grand Prize winner will receive $10,000 and a year supply of Eggland’s Best eggs
- There will be 4 Regional winners who will receive $1,000 and a year supply of Eggland’s Best eggs
- There will be 53 Best in State winners who will receive a year supply of Eggland’s Best eggs
For more information on the contest, visit Eggland’s Best website.
Guys, this cake is a dream.
- 4 Eggland's Best eggs separated
- 3/4 cup butter softened
- 2 Tbsp vegetable oil
- 1 1/2 cups sugar
- 2 1/2 cups all purpose flour
- 2 Tbsp cornstarch
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1 cup milk whole is best, but 2% works as well
- 2 tsp vanilla extract
- 1/3 cup sour cream
- 1 cup strawberries hulled
- 1 cup raspberries
- 1/2 cup sugar
- 1 pint heavy whipping cream
- 1 8 oz container whipped cream cheese
- 2 Tbsp lemon zest about the zest of 2 large lemons
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup raspberries
- 1/2 cup strawberries sliced and hulled
- Strawberries and Raspberries
- In a blender or food processor, puree strawberries, raspberries, and sugar together. With a sieve, drain the puree to remove all of the seeds (if you do not mind seeds, you can skip this step). Set aside. (You should have about 1 cup of puree).
- Preheat oven to 350 degrees and grease three 9" cake pans or line with parchment paper.
- Separate the 4 Eggland's Best eggs and set aside.
- In a large bowl, cream butter until light and fluffy, about 1-2 minutes. Add in vegetable oil and beat for another minute.
- Gradually add in sugar, 1/2 cup at a time, beating until well combined. Add in egg yolks, one at a time, beating well after each addition.
- In a separate bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
- In a small bowl, mix together milk, vanilla extract, and sour cream.
- Alternately add dry and wet ingredients into the creamed butter mixture, beginning and ending with the dry ingredients. Stir until just combined.
- Beat egg whites until they form stiff peaks. Gently fold egg whites into the cake batter until completely combined.
- Divide batter evenly in cake pans.
- Dollop 4-5 Tbsp of puree in each cake pan, using a toothpick or knife to swirl the puree with the batter.
- Bake for 25-30 minutes, or until a cake tester comes out clean. Allow to cool.
- With a mixer on high, beat heavy whipping cream until it begins to thicken. Add in lemon zest, powdered sugar, and vanilla extract, and beat until soft peaks form.
- Add whipped cream cheese to the whipped cream, and beat until well incorporated and stiff peaks form.
- Once cakes are cooled, remove from the cake pans. Place the bottom layer on a flat plate or cake stand and top with about 1 cup of lemon whipped cream, spreading almost to the edges. Place a few raspberries and strawberries evenly throughout the cream.
- Place the second layer on top and top with about 1 cup of lemon whipped cream, spreading almost to the edges, and add raspberries and strawberries.
- Place the final layer on top and spread the remaining whipped cream on top.
- If any of the cream has come out of the sides of the cake, use a spatula to smooth the cream around the cake (as you can see in my pictures--the thin layer still allows the edges of the cake to be seen).
- Top with fresh strawberries and raspberries.
- *The whipped cream frosting is stabilized with the addition of cream cheese, thus it can be left out at room temperature for a few hours. However, leftovers (or if the cake is being prepared the night before) should be stored in the fridge.
My favorite products used in this recipe: