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Floral Naked Vanilla Cake

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Course: Dessert
Keyword: Naked cake, Wedding Cake
Servings: 6
Prep Time: 1 hour
Cook Time: 30 minutes
Chilling Tiime: 3 hours
Servings: 6
Calories:

Ingredients

Vanilla Buttermilk Cake

  • 250 grams (1¼ cup), caster sugar
  • 300 grams (1¼ cups) , unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 3 eggas
  • 270 grams (2¼ cup), plain flour
  • teaspoons baking powder
  • ¼ teaspoom salt
  • 240 ml (1 cup), buttermilk, room temperature

Vanilla Syrup

  • 50 grams (¼ cup), caster sugar
  • 60 ml (¼ cup), water
  • 1 teaspoon vanilla extract

Vanilla Buttercream

  • 120 grams (½ cup), unsalted butter, room temperature
  • 90 grams (½ cup), trex or vegetable shortening, room temperature
  • 400 grams (4 cups) icing sugar, sifted
  • 60 ml (¼ cup), whipping or heavy cream
  • 2 teaspoons vanilla extract

Instructions

Vanilla Buttermilk Cake

  • Preheat oven to 170 ° Celsius. Grease bottom and sides of 4 , 6 -inch round cake tins and line bottom with parchment paper.( I have 2, I baked 2 cakes first and reused them to bake the other two cakes.)
  • In the bowl of stand mixer beat butter and sugar until light and fluffy about 5 minutes.
  • Sift together flour, salt and baking powder, set aside.
  • Add whole eggs one after the other beating well after each addition and then egg white. Add vanilla extract and beat until combined.
  • With mixer on low, alternately add the flour mixture and buttermilk, beginning and ending with flour mixture.
  • Divide batter evenly between cake tin. (I used a measuring cup and a scale).
  • Bake for 20 - 25 minutes or until tooth pick inserted in centre comes out clean. Leave to cool tin on wire racks for 10 minutes, then invert onto rack gently, discard parchment paper and cool completely.
  • Wrap cakes in cling film and chill in the fridge for 1- 3 hours.

Vanilla Syrup

  • Stir water and sugar in a saucepan over a low heat until sugar has completely dissolved. Bring sugar syrup to a boil over medium heat, stirring frequently. Remove from heat and stir in vanilla extract. Allow to cool completely before using.

Vanilla Buttercream

  • In bowl of stand mixer beat butter and vegetable shortening until light and creamy , about 5 minutes.
  • Add icing sugar a cup at a time and beat well until combined. As frosting thickens add whipping cream and beat until frosting is light and fluffy. Add vanilla extract and beat until evenly incorporated.

Assembling the cake

  • Place the first layer of sponge on a thin board the same size as the cake, flat size down. Brush the cake with sugar syrup using a pastry brush (repeat this process with remaining layers of cake). Fit a 1/2 inch round nozzle into a piping bag.
  • Pipe a dam of buttercream around the cake for clean even layers of frosting. It also prevents the frosting from spilling over and marking the cake. Fill the dam with frosting and use an off set spatula to spread the frosting carefully. You can also pipe the entire layer of frosting, if you don’t want to use the offset spatula to spread the frosting. Repeat with remaining 3 layers of vanilla buttermilk cake, until all four layers of cake are stacked.
  • Chill the cake in fridge for at least 1 hour. Once chilled, run a sharp knife around the cake to cut away any excess buttercream that may be bulging out the side of the cake.
  • Now it is time to start dressing up the naked vanilla cake. Trim the stem of the roses to about 2 inches long. Wrap the stems of the roses in floral tape if the flowers aren’t organic. If you haven’t got floral tape, you can roll some sugar paste or fondant into a ball and insert the flowers into it. Plastic straws can also be used, insert the straws into the cake and then the stems of the flowers can also be inserted into straws.
    And then serve.
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi