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5 from 7 votes
Berry Vanilla Naked Cake with Lemon Whipped Cream
Prep Time
1 hr 15 mins
Cook Time
30 mins
This Berry Vanilla Naked Cake is sweet vanilla cake swirled with a homemade berry puree and frosted with the dreamiest lemon whipped cream! This cake is light, fluffy, and the prettiest cake for spring!
Course: Dessert
Servings: 15 -16 Slices
Author: A Latte Food
Berry Vanilla Cake
  • 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
Berry Puree
  • 1 cup strawberries hulled
  • 1 cup raspberries
  • 1/2 cup sugar
Lemon Whipped Cream
  • 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
Berry Puree
  1. 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).
  1. Preheat oven to 350 degrees and grease three 9" cake pans or line with parchment paper.
  2. Separate the 4 Eggland's Best eggs and set aside.
  3. In a large bowl, cream butter until light and fluffy, about 1-2 minutes. Add in vegetable oil and beat for another minute.
  4. 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.
  5. In a separate bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
  6. In a small bowl, mix together milk, vanilla extract, and sour cream.
  7. Alternately add dry and wet ingredients into the creamed butter mixture, beginning and ending with the dry ingredients. Stir until just combined.
  8. Beat egg whites until they form stiff peaks. Gently fold egg whites into the cake batter until completely combined.
  9. Divide batter evenly in cake pans.
  10. Dollop 4-5 Tbsp of puree in each cake pan, using a toothpick or knife to swirl the puree with the batter.
  11. Bake for 25-30 minutes, or until a cake tester comes out clean. Allow to cool.
Lemon Whipped Cream
  1. 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.
  2. Add whipped cream cheese to the whipped cream, and beat until well incorporated and stiff peaks form.
  3. 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.
  4. 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.
  5. Place the final layer on top and spread the remaining whipped cream on top.
  6. 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).
  7. Top with fresh strawberries and raspberries.
  8. Enjoy!
  9. *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.