Make this stunning berries cream cake and a light, fluffy mascarpone frosting. It’s just as delicious and elegant as my berry and cream Victoria cake—perfect for any celebration!
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A semi-naked berry cream cake is the perfect mix of elegance and simplicity. It’s a beautifully rustic layer cake with just a thin coat of frosting, letting the soft cake layers peek through.
This naked cake is made with my tender and moist buttermilk cake, giving it a soft, rich texture. It’s frosted with a light and airy mascarpone whipped cream, which is perfectly smooth and not too sweet.
Whether for birthdays, weddings, or a simple summer gathering, this cake fits any occasion. It’s a go-to dessert for spring and summer celebrations, but it’s just as lovely for the holidays with seasonal berries.
Ingredients You Need
You need these ingredients to make this fresh berries and cream cake:
- Butter – Unsalted and softened for a rich, tender cake texture.
- Sugar – Granulated sugar for the cake and powdered sugar for a smooth, sweet frosting.
- Eggs – Provide structure and moisture, best used at room temperature.
- Vanilla & Salt – Enhances flavor and balances sweetness.
- Flour – Use cake flour for a soft, light crumb or all-purpose flour for a sturdier texture.
- Leavening Agents – A mix of baking powder and baking soda for the perfect rise.
- Buttermilk – Adds moisture and a slight tang; see the recipe card for an easy substitution.
- Mascarpone Cheese – Cold and creamy for a rich, velvety frosting.
- Heavy Cream – Full-fat and very cold to create a stable, fluffy whipped frosting.
- Berries – Fresh strawberries, raspberries, blueberries, cherries, or blackberries for a vibrant and fruity finish.
How to Make This Berry Cream Cake
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer, beat the softened butter and sugar for about 3-5 minutes until light and creamy. Add the vanilla extract, then mix in the eggs one at a time.
Increase the speed to medium-high and beat for another 5 minutes until the mixture becomes fluffy and voluminous.
Gradually add the flour mixture and buttermilk to the batter, alternating between the two, and mix gently with a spatula until just combined.
Divide the batter evenly between the prepared cake pans and bake for about 30 minutes, until the tops are golden brown.
Preheat the oven to 329°F (165°C) and line three 6-inch (15 cm) round cake pans with parchment paper. Let the cakes cool slightly before removing them from the pans, then transfer them to a wire rack to cool completely.
In a large bowl, combine the cold heavy cream, chilled mascarpone cheese, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed for about 3-4 minutes until the mixture is smooth and holds stiff peaks. Keep refrigerated until ready to use.
Trim the tops of the cake layers for an even surface. Place the first layer on a cake stand and spread a layer of mascarpone frosting, followed by fresh berry slices. Repeat with the second layer and finish with the third.
Apply a thin crumb coat of frosting for a semi-naked look, smoothing it over the entire cake.
Decorate with fresh berries like strawberries, raspberries, cherries, blackberries, and blueberries. Chill for at least an hour before serving.
Serving Suggestions
- Simply Dust with Powdered Sugar – A light dusting adds a beautiful finishing touch.
- Top with Extra Fresh Berries – Pile on more raspberries, blueberries, and strawberries for a vibrant look.
- Drizzle with Berry Coulis – A homemade berry sauce makes each bite extra juicy.
- Serve with Whipped Cream – Add a dollop on the side for an extra creamy touch.
- Pair with Ice Cream – A scoop of vanilla or berry sorbet complements the flavors perfectly.
- Enjoy with a Cup of Tea or Coffee – A great match for an afternoon treat!
Tips for this recipe
Storage instructions
Refrigerator: Store the cake in an airtight container for up to 3 days. Let it sit at room temperature for 15-20 minutes before serving.
Freezer: Freeze the cake layers separately, wrapped tightly in plastic wrap, for up to 2 months. Assemble and add fresh berries after thawing.
Recipe Variations
Recipe Questions
What berries work best for this cake?
Strawberries, raspberries, blueberries, and blackberries are great choices. Use fresh berries for the best flavor and texture.
Can I use frozen berries?
It's best to use fresh berries, but if using frozen, thaw and drain them well to avoid excess moisture in the cake.
How do I prevent my cake from drying out?
Store it in an airtight container in the fridge and let it come to room temperature before serving for the best texture.
Can I substitute the mascarpone frosting?
Yes! You can use whipped cream, cream cheese frosting, or buttercream for a different flavor and texture.
You will also love
I hope you love this Berry cream cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Naked Berry Cream Cake
- Total Time: 1 hour 25 minutes
- Yield: 8 slices
Description
How to make a fresh berry semi-naked cake with mascarpone frosting and fresh berries (for a 6 inches / 15 cm diameter cake, 8-10 slices)
Ingredients
Vanilla buttermilk cake
- 152 g (⅔ cup) Butter - unsalted and softened
- 300 g (1 ½ cups) Sugar - granulated
- 3 Eggs - large at room temperature (approx. 155 g)
- 1 ½ tsp. vanilla extract
- 270 g (2 cups)Cake flour -
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp fine salt
- 220 ml (1 cup) Buttermilk
Mascarpone frosting
- 200 g (1 cup) Mascarpone cheese - cold
- 250 ml (1 cup) Heavy cream - full fat and very cold
- 2- 3 tbsp. Powdered sugar
- 1 tsp vanilla extract - or seeds from ½ vanilla pod
- about 2 ½ cups Fresh Berries (strawberries, Raspberries, Blueberries, cherries and blackberries)
Instructions
Vanilla buttermilk cake
- Preheat the oven to 329°F / 165°C and line 3 6 inches / 15 cm diameter cake pans with parchment paper. (If you only have one pan, bake in 3 batches).
- In a large bowl, mix and sift together the dry ingredients, cake flour, baking powder, baking soda, and salt, then set aside.
- In the mixing bowl of your stand mixer fitted with the whisk attachment, whip the softened butter with the sugar on medium-high speed for 3-5 minutes, until the mixture whitens and is creamy.
- Reduce speed to medium-low and add the vanilla extract and egg, one by one, until fully incorporated.
- Then continue on medium-high speed for about 5 minutes, until the mixture is voluminous.
- Add the flour mixture and buttermilk alternately and in batches, using a flexible spatula just until the mixture is smooth and homogeneous.
- Divide the mixture into 3 parts and divide between the prepared pans.
- Bake for about 30 minutes, until golden and puffed on top. ( dip a toothpick or knife blade into the center of each cake to check that the center is baked, it should come out clean and with no liquid batter, otherwise extend the baking time by 5 minutes).
- Leave your cakes to cool in their pans for a few minutes before carefully removing them from the pans and placing them on a wire rack to cool.
Mascarpone frosting
- Place the cold mascarpone cheese, cold heavy cream, powdered sugar and vanilla extract in a large bowl.
- Using an electric mixer, beat at medium speed for about 3 minutes until thick and creamy.
- Keep in a cool place until ready to assemble.
Assemble the cake
- Using a cake leveler or a large saw knife, cut out the bumps in your 3 layers of cake.
- Place the first cake layer on a cake plate set on a rotating cake tray.
- Fill the inside of the cake with mascarpone frosting, smooth with an angled spatula, place a few pieces of red fruit and cover with a bit of frosting.
- Place a second layer of cake and repeat until you reach the last layer of cake.
- If desired, apply a very thin layer of mascarpone frosting to the outside, then decorate the top with fresh berries.
- Place the semi-naked cake in the fridge for 1 hour before serving.
Notes
Storage: Up to 4 days in the fridge, wrapped in plastic film or in an airtight container.
Notes :
- If you don't have baking soda, use 1 sachet baking powder (approx. 11 g).
- Replace buttermilk with semi-skimmed milk and a tablespoon of white vinegar (or lemon juice).
- Add a fruit coulis with the filling.
- Use a vanilla buttercream or Swiss meringue buttercream to solidify the outside structure of the naked cake.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: cake, Dessert, naked cake
- Cuisine: American
Nutrition
- Calories: 408
- Sugar: 28
- Sodium: 231
- Fat: 23
- Saturated Fat: 14
- Carbohydrates: 46
- Fiber: 1
- Protein: 6
- Cholesterol: 78
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