Berry naked cake with soft vanilla layers, fresh berries, and a light mascarpone frosting for a simple, elegant dessert.
I bake a lot of semi-naked cakes, and this berry naked cake is one I come back to often.
The vanilla sponge stays tender and moist, and the light mascarpone frosting gives it a clean, rustic finish.
As a French baker, I love how the fresh berries add color and a bright, natural sweetness that works for birthdays, weddings, or any summer celebration.
Why you'll love this recipe
- Fresh berry flavor - Real berries in every layer for a bright, juicy finish.
- Light mascarpone frosting - A fluffy, not-too-sweet cream that keeps the cake stable and easy to assemble.
- Beautiful semi-naked look- Simple, elegant, and perfect for celebrations without extra decorating work.
Ingredients You Need
You need these ingredients to make this berry naked cake:
- Butter – Unsalted and softened for a tender, moist crumb.
- Sugar – Granulated for the cake, powdered for a smooth mascarpone frosting.
- Eggs – At room temperature for structure and moisture.
- Vanilla & salt – For balanced flavor.
- Flour – Cake flour for a light crumb or all-purpose for a sturdier sponge.
- Leavening – Baking powder + baking soda for a good rise.
- Buttermilk – Keeps the layers soft with a slight tang.
- Mascarpone – Cold and creamy for the whipped cream frosting.
- Heavy cream – Full-fat and very cold to make a stable, fluffy frosting.
- Berries – Fresh strawberries, raspberries, blueberries, or a mix for decoration and filling.
Tips for this recipe
- Use room-temperature ingredients: They blend better and give the sponge a light, even texture.
- Don’t overmix the batter: Mix just until combined to keep the cake soft and fluffy.
- Chill the frosting: Cold mascarpone and cream make a stable, smooth whipped frosting.
- Dry the berries well: Pat fresh berries dry so the layers stay firm and don’t slide.
- Level the cake layers: Trim tops for clean stacking and a neat semi-naked finish.
How to make berry naked cake
In a stand mixer, beat the softened butter and sugar for 3–5 minutes until creamy, then add vanilla and mix in the eggs one by one.
Increase speed and beat 5 minutes until fluffy.
Whisk the flour, baking powder, baking soda, and salt in a bowl.
Fold in the dry ingredients and buttermilk, alternating and mixing just until combined.
Preheat the oven to 329°F (165°C) and line three 6-inch pans with parchment paper.
Divide the batter into the pans and bake about 30 minutes until golden.
Cool the cakes in the pans, then on a rack until completely cooled.
Beat cold heavy cream, mascarpone, powdered sugar, and vanilla for 3–4 minutes until stiff and smooth. Keep chilled.
Level the cake layers, spread mascarpone frosting and add fresh berries between each layer.
Apply a thin crumb coat for the semi-naked look, then decorate with mixed berries.
Serving Suggestions
- Dust with powdered sugar for a simple, elegant finish.
- Add extra fresh berries right before serving to boost flavor and color.
- Drizzle with berry coulis for a juicier, fruit-packed slice.
- Serve with whipped cream for an extra light, creamy touch.
- Pair with tea or coffee for birthdays, brunch, or summer gatherings.
Storage
Store the berry naked cake in an airtight container in the fridge for up to 3 days; add fresh berries just before serving.
Recipe Variations
- Chocolate berry cake: swap the vanilla sponge for chocolate layers.
- Lemon berry cake: add lemon zest and juice to the batter.
- Berry drizzle: add a layer of berry coulis between the cakes.
- Cream cheese frosting: replace mascarpone with whipped cream cheese frosting.
- Mixed berries: use a blend of strawberries, raspberries, blueberries, and blackberries.
Recipe Questions
Can I use frozen berries?
Yes, thaw and drain them well so they don’t release extra moisture.
Can I make the cake ahead?
Yes, bake the layers 1–2 days ahead and assemble the same day you serve.
How do I keep the cake stable?
Use cold mascarpone frosting; it pipes and holds its shape well.
Can I change the frosting?
Yes, cream cheese frosting or buttercream both work.
Why is my cake dense?
Usually from overmixing; mix gently once the flour is added.
More Berry Recipes
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Berry Naked Cake
- Total Time: 1 hour 25 minutes
- Yield: 8 slices
Description
How to make a fresh berry semi-naked cake with mascarpone frosting and mixed berries. A soft vanilla buttermilk cake filled with a light mascarpone cream and fresh fruit (6-inch / 15 cm cake, 8–10 slices).
Ingredients
Vanilla buttermilk cake
- 152 g (⅔ cup) Butter – unsalted, softened
- 300 g (1 ½ cups) Granulated sugar
- 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 – cold
- 250 ml (1 cup) Heavy cream – full-fat, very cold
- 2–3 tablespoon Powdered sugar
- 1 tsp Vanilla extract
Berries
- About 2 ½ cups fresh berries (strawberries, raspberries, blueberries, cherries, blackberries)
Instructions
Vanilla buttermilk cake
- Preheat the oven to 329°F / 165°C and line three 6-inch pans with parchment.
- Mix and sift the flour, baking powder, baking soda, and salt; set aside.
- Beat the softened butter and sugar for 3–5 minutes until pale and creamy.
- Add vanilla, then add the eggs one by one on medium-low speed.
- Whip on medium-high for about 5 minutes until fluffy.
- Fold in the dry ingredients and buttermilk, alternating, until just combined.
- Divide the batter into 3 pans and bake for about 30 minutes, until a toothpick comes out clean.
- Cool the cakes in the pans, then transfer to a wire rack.
Mascarpone frosting
- Place mascarpone, heavy cream, powdered sugar, and vanilla in a large bowl.
- Whip on medium speed for about 3 minutes until thick and smooth.
- Chill until assembling.
Assemble the cake
- Trim the tops for flat layers.
- Place the first cake layer on a stand.
- Spread mascarpone frosting inside, add berries, and cover with a thin layer of frosting.
- Repeat with the second and third layers.
- Apply a thin crumb coat for the semi-naked finish.
- Decorate with fresh berries and chill 1 hour before serving.
Notes
Storage: Refrigerate the assembled cake for 2–3 days; keep covered to prevent the frosting from drying.
Tips:
- Use a scale: Weigh ingredients for consistent results, especially for the cake.
- Cold ingredients: Keep mascarpone and cream very cold for a stable frosting.
- Don’t overmix: Mix the batter just until smooth to keep the crumb tender.
- Level the cakes: Trim domes for even stacking and a clean naked-cake look.
- Dry berries: Pat berries dry so they don’t add moisture to the frosting.
- 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
Jessica Alcozer
How long do you bake it if you're making 3 different sizes. 16in, 14in, 12in?