Deliciously Refreshing Naked Layer Cake

Following the trend of 'naked' cakes and layer cakes, here is a refreshing summer cake full of fruit and my own buttercream frosting. My recipe is simple and quick with great results. This cake (or naked cake, rather) will impress not only with its looks but with so many fantastic tastes.

Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
1 hrs 20 mins
Total Time:
2 hrs 5 mins
1 2-layer cake



  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 1 ¼ cups white sugar

  • 1 cup softened butter

  • 4 large eggs

  • 1 tablespoon vanilla extract

  • 1 ¼ cups whole milk


  • cup butter, softened

  • 3 cups confectioners' sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons whole milk, or as needed


  • 1 cup strawberries, quartered

  • 1 cup blueberries


  1. Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch cake pans and sprinkle with flour.

  2. Mix flour, baking powder, and salt; set aside.

  3. Beat white sugar and butter together in a bowl using an electric mixer until very light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Beat in vanilla extract. Add flour mixture in batches, alternating with milk, beating batter briefly after each addition until thick and smooth.

  4. Divide batter equally between the 2 prepared cake pans.

  5. Bake in the preheated oven until a toothpick inserted into the centers comes out clean and edges are lightly browned and lift away from the sides, 25 to 35 minutes.

  6. Beat butter in another bowl until fluffy. Add sugar 1 cup at a time, beating well after each addition. Add vanilla extract and mix in milk until frosting reaches your desired consistency. Do not refrigerate frosting before spreading on the cake.

  7. Let cakes cool to around room temperature, at least 30 minutes. Remove from pans and refrigerate until cold and firm, about 20 minutes.

  8. Place 1 layer of cake on a platter. Spread 1 inch of frosting on top, avoiding the sides. Push about 1/3 of the strawberries and blueberries into the frosting. Top with the second layer and repeat with frosting and adding berries. Top cake with another inch of frosting and the rest of the berries. Refrigerate for 30 minutes before serving.

Cook's Notes:

Substitute margarine for the butter in the frosting if desired.

Use any berries you prefer.

Nutrition Facts (per serving)

597 Calories
29g Fat
80g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 597
% Daily Value *
Total Fat 29g 37%
Saturated Fat 17g 86%
Cholesterol 132mg 44%
Sodium 397mg 17%
Total Carbohydrate 80g 29%
Dietary Fiber 1g 5%
Total Sugars 55g
Protein 7g
Vitamin C 9mg 44%
Calcium 100mg 8%
Iron 2mg 11%
Potassium 132mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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