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Spring Berry Naked Cake

Spring Berry Naked Cake

5 reviews

It is recommended to make this cake the day you plan to serve it. It will last for several days refrigerated after that.

  • Yields: Approximately 14 sevings

Ingredients

For the cake:

3 cups cake flour, sifted

2 teaspoons baking powder

½ teaspoon sea salt

1 cup whole milk

½ cup Bonne Maman® Strawberry Preserves

2 sticks unsalted butter, softened

2 cups sugar

4 large eggs, room temperature

1 ½ teaspoons pure vanilla extract

For the mascarpone frosting:

12 ounces mascarpone cheese

2 teaspoons vanilla extract

¾ cup powdered sugar

1 ½ cups heaving whipping cream

For the layers:

½ cup Bonne Maman® Strawberry Preserves

½ cup Bonne Maman® Wild Blueberry Preserves

½ cup Bonne Maman®  Raspberry Preserves

For garnish:

Fresh strawberries, blueberries, and raspberries

Directions

Preheat oven to 350˚F. Butter and flour four 8”cake pans and line the bottoms with parchment. Note: If you will only be using two cake pans, thoroughly clean and dry pans prior to refilling and baking the final two cakes.

In a medium bowl, whisk together flour, baking powder and salt. In a separate bowl, whisk to combine milk and strawberry preserves.

In the bowl of a stand mixer, cream butter until smooth. Beat in sugar until light and fluffy. Add in eggs one at a time, until combined. Beat in vanilla.

Add flour mixture in three parts alternating with milk mixture, beating well after each addition. Divide batter evenly between cake pans making sure they are leveled and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans 10 minutes. Carefully remove cakes from pans, remove parchment and allow to cool completely on a wire rack.

While the cakes bake, make the frosting. Attach wire whip to mixer and begin beating mascarpone, followed by vanilla then powdered sugar. Gradually add in whipping cream, beating until frosting is light and fluffy.

To assemble, level all the cake layers by cutting off the domed part with a serrated knife. They should mostly lay flat and be easy to stack. Place bottom cake layer on a serving plate or cake stand. Top with a thin layer of frosting, then the Strawberry Preserves, spreading the preserves to the edge of the cake, but not too much—a little bit of preserves should meet the edge of the cake on each layer so that when the frosting is spread on the outside, it picks up a small amount of the preserves.

Place a second cake layer on top of the first, spreading a thin layer of frosting and then the Wild Blueberry Preserves to the edge. Top with the third cake, a thin layer of frosting and the Raspberry Preserves. Place the final cake on the top and spread the remaining frosting in a thin layer on the top and sides of the cake. Run your spatula around the edge of the cake to scrape away any excess frosting. Garnish the top with fresh berries. 

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