Naked Cake
Prep time
Cook time
Total time
This beautiful, simple cake has layers of rich buttermilk cake, mascarpone frosting, and a generous topping of fresh berries. Cake recipe adapted from The Anniversary Slovak-American Cookbook.
Serves: 12 servings
For the cake:
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ⅔ cup unsalted butter, at room temperature
  • 1 ⅓ cups sugar
  • 3 eggs, at room temperature
  • ⅔ cup buttermilk
For the mascarpone cream:
  • 8 oz mascarpone cheese
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract (optional)
  • 2 cups berries
  1. Preheat the oven to 350°F. Butter two 8” cake pans, line with parchment paper, and butter the parchment.
  2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large mixing bowl, add the butter and beat with a hand mixer on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and beat until completely combined, about 2 minutes more.
  4. Add the eggs one at a time, beating for a minute between each addition.
  5. Reduce the mixer speed to medium-low and add in a third of the dry ingredients, mixing until just combined. Repeat with half the buttermilk, another third of the dry ingredients, the rest of the buttermilk, and the rest of the dry ingredients. Be careful not to overmix.
  6. Pour evenly between the three cake pans. Bake for 25-28 minutes, until golden brown and a tester inserted into the center of a cake comes out clean. Allow the cakes to cool for five minutes in the pans, then move to cooling racks and allow to cool completely.
  7. To make the frosting, place the mascarpone in a large bowl and beat with a hand mixer on medium-high speed for 2 minutes, until light and fluffy. Add in the powdered sugar and heavy cream and whip until the mixture is creamy and holds stiff peaks. Add in the vanilla extract and mix, if using.
  8. To assemble the cake, place one cake layer on a cake stand or serving dish. Spoon on enough frosting to cover the top and smooth with an offset spatula. Press fresh berries into the frosting, then top with the remaining cake layer. Spread more frosting on top, then use the spatula to smear a thin layer of frosting all around the sides. Top the cake with more fresh berries, and serve.
Recipe by Today We Bake at