Our buttermilk cake is moist and slightly tangy while fresh berries add a punch of sweetness to this spring-inspired confection. Using creamy mascarpone and crème fraîche in the topping is just the icing—or should we say frosting—on the naked cake. Get our March/April issue for even more amazing naked cake recipes!
Berry Buttermilk Cake
Makes 1 (6-inch) cake
Ingredients
- ¾ cup (170 grams) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 2 large eggs (100 grams)
- 2 cups (250 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- 1 cup (240 grams) whole buttermilk
- ⅓ cup (57 grams) sliced blackberries
- ⅓ cup (57 grams) chopped strawberries
- ⅓ cup (57 grams) whole blueberries
- ½ teaspoon (2 grams) vanilla extract
- Mascarpone Crème Fraîche Frosting (recipe follows)
- Garnish: Sugared Flowers and Berries (recipe follows)
Instructions
- Preheat oven to 350°F (180°C). Spray (6-inch) round tall-sided cake pans with baking spray with flour. Line bottom of pans with parchment paper. (Batter is too heavy and dense to bake in two 6-inch pans, so be sure to use four pans.)
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in berries and vanilla. Divide batter among prepared pans, smoothing tops with a spatula.
- Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans for 10 minutes. Invert onto wire racks, and let cool completely.
- Spread Mascarpone Crème Fraîche Frosting between layers and on top of cake. Garnish with Sugared Flowers and Berries, if desired. Store cake, covered, in refrigerator.
Mascarpone Crème Fraîche Frosting
Makes 2 cups
Ingredients
- 1 (8-ounce) container (225 grams) mascarpone cheese
- 4 cups (480 grams) confectioners’ sugar
- ½ cup (120 grams) crème fraîche
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (1.5 grams) kosher salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat mascarpone at medium speed until creamy. Add confectioners’ sugar, 1 cup (120 grams) at a time, beating until smooth. Add crème fraîche, vanilla, and salt, beating to combine.
Sugared Flowers and Berries
Makes 12 flowers and 12 berries
Ingredients
- 1 large egg white (30 grams)
- Organic food-safe small flowers
- Fresh berries
- Fine granulated sugar
Instructions
- In a small bowl, whisk egg white until frothy. Using a paintbrush, brush egg white onto flowers and berries just until wet. Sprinkle with sugar. Place on a wire rack to let dry. Store in an airtight container at room temperature until ready to use.
Notes
You can use only berries or only flowers, if you prefer.
Thanks for the recipe! I tested it and reviewed it on my blog:
https://bulachki.com/berry-buttermilk-cake/
Thanks for the recipe! We tried it at home and the cake was delicious. The frosting was way too liquid, but maybe cause we only had an electric whisk. Some extra confectioners sugar could have helped too.