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Naked Berry Cake with Vanilla Cream Cheese Frosting | mylittlelarder.com

Naked Berry Cake with Vanilla Cream Cheese Frosting

Prep Time 2 hours 30 minutes
Cook Time 55 minutes
Total Time 3 hours 25 minutes
Servings 8 -12
Author My Little Larder


Lemon and Vanilla Cake:

  • 175 g/6.1oz unsalted butter
  • 3 free range eggs room temperature
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 3/4 cup flour
  • 3 tsp baking powder
  • 1 1/4 cups sugar
  • zest of 1 lemon

Vanilla Cream Cheese Frosting:

  • 125 g/ 1 stick unsalted butter room temperature
  • 250 g/8.8oz cream cheese room temperature
  • 3 1/2 cups icing confectioner’s sugar
  • 1 tsp vanilla paste or extract


  • 4 Tbsp orange or berry flavoured liqueur optional
  • 4 Tbsp sugar syrup optional
  • 250 g/9 oz strawberries quartered or halved depending on size
  • 125 g/4.4oz blueberries/blackberries/cherries/raspberries
  • plus extra berries and flowers to decorate


For the cake:

  1. Preheat oven to 160C/325F fan-bake. Grease and line two 15cm/6in cake tins.
  2. Place butter in a medium sized bowl and melt in the microwave (alternatively melt in a small saucepan over the stove and transfer to a medium bowl). Allow to cool for 5 minutes then add eggs, milk and vanilla extract. Lightly beat to combine.
  3. In a large bowl sift together the flour, baking powder and sugar. Add the lemon zest and mix to combine.
  4. Make a well in the centre and add the wet ingredients. Mix until all the ingredients are combined.
  5. Divide between the two tins and place in a preheated oven to bake for 45-55 minutes or until a skewer comes out clean.
  6. Allow cakes to cool in their tins for 10 min before turning out and leaving to cool completely on a wire rack.

For the frosting:

  1. In a large bowl beat together the butter and cream cheese until pale and fluffy, either using an electric mixer or by hand. Slowly add the icing sugar 1/2 cup at a time ensuring it is fully incorporated before adding more. Once all the icing sugar is combined add the vanilla and beat for another 4-5 minutes or until the frosting is pale and fluffy.
  2. If the icing is too soft place in the refrigerator for 15-30 min until it is firm enough to ice with.
  3. Frosting is best made on the day of serving, but it can be made a day in advance and placed in an air tight container in the refrigerator. When ready to use, remove from the refrigerator and beat until frosting is smooth again.

To decorate:

  1. Cut the rounded dome tops off both of the cakes to ensure they are flat. Cut each cake in half. It is easiest to do this with a bread knife.
  2. OPTIONAL: Frosting is designed to keep a cake moist and fresher for longer, therefore a naked or semi-naked cake (technically what this one is) can have a tendency to dry out if it is not served relatively soon after making. This cake does tend to keep quite moist as it is but to keep it even more moist then you can use a pastry brush to brush each cake with a little liqueur or sugar syrup - the liqueur also adds a lovely flavour! This is not an essential step and I don’t often do it, but it is an option if you are concerned about your cake drying out.
  3. Using an offset spatula or butter knife, spread 1/3 cup of frosting over the cake layer. Place 1/3 of the strawberries and blueberries on top then cover with another 1/3 cup frosting. Carefully place the other half of the first cake on top then repeat the process with the frosting and strawberries and blueberries. Next carefully place the TOP half of the second cake UPSIDE DOWN on top. By placing the first cake up the right way and the second cake upside down on top you ensure you get a nice flat top and bottom to your cake. Repeat the process with the frosting and berries then place the final cake half on top.
  4. Using an offset spatula, smear a small amount of icing around the sides of the cake (often called dirty icing or crumb coating) and then remove most of this using a bench scraper or offset spatula being careful not to catch and drag the berries.
  5. Place the remaining frosting on the top of the cake, spread out evenly then give the sides one more scrap with the bench scraper to give you a nice clean edge around the top. At this point I would recommend placing the cake in the refrigerator for about 30min to give it time to firm up. It is an exceptionally hot day then I would also recommend you placing it in the refrigerator as you ice each layer for about 15 min.
  6. Finish off by decorating the top with berries and edible flowers and a sprinkle of icing sugar.