This Berry Vanilla Naked Cake is sweet vanilla cake swirled with a homemade berry puree and frosted with the dreamiest lemon whipped cream! Made with Eggland’s Best Eggs, this cake is light, fluffy, and the prettiest cake for spring!
*This post is sponsored by Eggland’s Best. Thank you for supporting brands that enable me to bring you great, new recipes! As always, all opinions are my own.
This Berry Vanilla Naked Cake with Whipped Cream Cheese Frosting is a rich yet fluffy vanilla cake with swirls of strawberry puree throughout. Fresh berries and creamy frosting make take this cake to the next level!
I think it’s safe to say that my version of a Happy Meal would most definitely include cake.
Considering how big a role cake plays in my life, that’s probably not all that surprising. In fact, I’m going to let in on a dark little secret–a cupcake shop semi-close to me (in reality, it’s really not all that close, so clearly, my obsession runs deep), hosts a weekly contest with the end prize being a free 4-pack of cupcakes.
And I play every week.
Have I won? No. But there is always the dream. The dream of Coconut Cupcakes… Or Chocolate Raspberry…
It’s fine. This spring-sational cake is pretty much the bees knees and infinitely better than free cupcakes! It’s 3-layers of vanilla cake swirled with homemade raspberry and strawberry puree filled with the BEST lemon whipped cream I’ve ever had!
Free cupcakes what?
Okay, let’s get down to the nitty gritty of this cake. Spoiler alert–when you get to the actual recipe, you might be overwhelmed by the amount of steps; however, it actually is a fairly simple cake. There are a lot of steps just to make the directions as straight forward as possible. 🙂
To me, the sign of a good cake is a light and fluffy texture that is perfectly moist. The keys to a light and fluffy cake are eggs, and, more specifically, whipped egg whites. When gently folded into the batter, the whipped egg whites add a lightness to the cake that is unbeatable.
And, and, and! Eggland’s Best is hosting a contest for “America’s Best Recipe!”
They are looking for original recipes that include at least two whole Eggland’s Best eggs and one locally sourced ingredient from your home state! For me, I ended up using three locally sourced ingredients–California grown strawberries, raspberries, and lemons, but you only are required to incorporate one!
Entries for the 2016 Eggland’s Best “America’s Best Recipe” Contest will be accepted until April 29th, and the winners will be picked based on three criteria:
- creativity
- inspiration behind the local ingredient
- how well the ingredients have been incorporated into the recipe as a whole
On December 13th, the winners will be announced, and prizes include:
- The Grand Prize winner will receive $10,000 and a year supply of Eggland’s Best eggs
- There will be 4 Regional winners who will receive $1,000 and a year supply of Eggland’s Best eggs
- There will be 53 Best in State winners who will receive a year supply of Eggland’s Best eggs
For more information on the contest, visit Eggland’s Best website.
Guys, this cake is a dream.
- 4 Eggland's Best eggs separated
- 3/4 cup butter softened
- 2 Tbsp vegetable oil
- 1 1/2 cups sugar
- 2 1/2 cups all purpose flour
- 2 Tbsp cornstarch
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1 cup milk whole is best, but 2% works as well
- 2 tsp vanilla extract
- 1/3 cup sour cream
- 1 cup strawberries hulled
- 1 cup raspberries
- 1/2 cup sugar
- 1 pint heavy whipping cream
- 1 8 oz container whipped cream cheese
- 2 Tbsp lemon zest about the zest of 2 large lemons
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup raspberries
- 1/2 cup strawberries sliced and hulled
- Strawberries and Raspberries
- In a blender or food processor, puree strawberries, raspberries, and sugar together. With a sieve, drain the puree to remove all of the seeds (if you do not mind seeds, you can skip this step). Set aside. (You should have about 1 cup of puree).
- Preheat oven to 350 degrees and grease three 9" cake pans or line with parchment paper.
- Separate the 4 Eggland's Best eggs and set aside.
- In a large bowl, cream butter until light and fluffy, about 1-2 minutes. Add in vegetable oil and beat for another minute.
- Gradually add in sugar, 1/2 cup at a time, beating until well combined. Add in egg yolks, one at a time, beating well after each addition.
- In a separate bowl, sift together flour, cornstarch, baking powder, and salt. Set aside.
- In a small bowl, mix together milk, vanilla extract, and sour cream.
- Alternately add dry and wet ingredients into the creamed butter mixture, beginning and ending with the dry ingredients. Stir until just combined.
- Beat egg whites until they form stiff peaks. Gently fold egg whites into the cake batter until completely combined.
- Divide batter evenly in cake pans.
- Dollop 4-5 Tbsp of puree in each cake pan, using a toothpick or knife to swirl the puree with the batter.
- Bake for 25-30 minutes, or until a cake tester comes out clean. Allow to cool.
- With a mixer on high, beat heavy whipping cream until it begins to thicken. Add in lemon zest, powdered sugar, and vanilla extract, and beat until soft peaks form.
- Add whipped cream cheese to the whipped cream, and beat until well incorporated and stiff peaks form.
- Once cakes are cooled, remove from the cake pans. Place the bottom layer on a flat plate or cake stand and top with about 1 cup of lemon whipped cream, spreading almost to the edges. Place a few raspberries and strawberries evenly throughout the cream.
- Place the second layer on top and top with about 1 cup of lemon whipped cream, spreading almost to the edges, and add raspberries and strawberries.
- Place the final layer on top and spread the remaining whipped cream on top.
- If any of the cream has come out of the sides of the cake, use a spatula to smooth the cream around the cake (as you can see in my pictures--the thin layer still allows the edges of the cake to be seen).
- Top with fresh strawberries and raspberries.
- Enjoy!
- *The whipped cream frosting is stabilized with the addition of cream cheese, thus it can be left out at room temperature for a few hours. However, leftovers (or if the cake is being prepared the night before) should be stored in the fridge.
My favorite products used in this recipe:
Whitney says
Probably cook them for breakfast. The Fella and I eat a TON of eggs every week, all Eggland’s Best (best tasting egg, hands down, plus, nutrition). Fried, over easy, poached on pancakes for the weekend. you name it, we eat it that way. 😉
Mami2jcn says
I will make scrambled eggs!
Kacey @ The Cookie Writer says
Arg, this is too early to be drooling over a cake! But it is so gorgeous! Who needs to win cupcakes when you can make a cake like that?! 🙂
TidyMom says
STUNNING cake!! love the flavors too……i’m drooling
Jessica @ Sprinkle Some Sugar says
I love the rustic-y look of naked cakes! This cake looks amazing!
HS kraftmaking says
I am making spinach and tomato frittata.
Lisa Brown says
I am going to make a broccoli and three cheese quiche. Thanks for the chance 🙂
jslbrown2009 at aol dot com
Amanda | The Chunky Chef says
Such a gorgeous looking cake!! I think naked cakes are so pretty 🙂 We use egglands best eggs all the time… they’re the best!
Medha @ Whisk & Shout says
Gorgeous cake! Love that berry swirl 🙂
Shelley @ Two Healthy Kitchens says
Um, wow! Cake definitely plays a big role in my life, too! 😉 This would be perfect for a summer dinner party!
Cooking with Crystal says
This looks divine! So pretty!
Kim Henrichs says
That looks so good!! I would love to make some blueberry lemon loaf bread!
Lauri says
Deviled eggs and egg salad! I love eggs!
cathy - Noble Pig says
One beautiful cake!!
Cookin Canuck says
Lemon and berries are just meant to be together. What a gorgeous cake!
Laurajj says
Oh I would love to make shortcake for strawberry shortcake! I have never tried to make it myself…but really want to learn this summer! Its one of our families favorites!
Alexandra Mullins says
Enggland’s Best eggs work well in all of my recipes; I plan on using them when I make this cake!
LaTanya says
I would make french toast
neiddy says
I would make chiles rellenos using Eggland’s Best eggs. Thanks for the chance to win!
Jes says
I would make a cheesecake
Carrie says
I made this cake for my daughters 1 year birthday yesterday. It is the most delicious cake I have ever made and ever eaten. And it’s gorgeous. I am already thinking of a variation on it for other holidays.
Samantha Esqueda says
Everyone in my family loved this cake when I made it. Sadly we dropped one cake and it came out of the pan and broke 🙁 but it was still good with just two layers.
The berry puree was so good in it and made the cake moist. If you want the frosting to be very lemony I suggest putting more zest or a little juice. The frosting was more like whipped cream so a little more powdered sugar might make it thicker.
Rebecca Blackwell says
This cake is so pretty and looks delicious! The perfect summer cake. Thanks for sharing it with us!
Liz @ I Heart Vegetables says
That is such a gorgeous cake! And I bet it tastes just as good as it looks!
Debbie says
The best cake I’ve ever had! It so stunning too! Made it for a baby shower and everyone raved about it!
Cara says
Best cake ever! That frosting!
Krystine says
Absolutely the best cake! Will make again for Mother’s Day.
Bella E says
Made this cake for my mom’s birthday. It turned out so beautiful and she said it’s exactly what she wanted. Talked about how good the vanilla cake is for days, and this frosting is one of the best I’ve ever tasted! Now someone is asking me to make this for a birthday in a few weeks. Definitely a keeper.
Michelle says
Hi Bella! I am so glad you loved this recipe! And, happy birthday to your mom! 🙂 ❤️
Savannah says
This cake is excellent! My two year old daughter requested a strawberry cake, just like Daniel Tiger, so I left out the lemon and raspberry. We shared it with my extended family and go so many compliments. Only thing I will do different next time is 1) let it cool as long as possible because I totally melted the whipped frosting the first time! and 2) add more fresh strawberries throughout the layers and probably on top as well.
Michelle says
My niece loves Daniel Tiger too! Thank you so much, Savannah! ❤️
Emmy says
This looks fabulous. If made the night before, do the berries between the layers juice leaving a soggy cake? Any suggestions for making this ahead of time?
Michelle says
Hi Emmy! I usually make this the day before, and I haven’t had any problem with the berries getting soggy. I do usually put the berries on top at the last minute, because if the frosting got smooshed at all in the fridge or because of the plastic wrap, I can use the berries to hide any imperfections. 🙂
Shelli says
Would it be okay to use cake flour if I’m short on all purpose?
Michelle says
Absolutely! I would suggest leaving out the cornstarch if using cake flour. 😊
Crissy says
Awesome cake recipe! So beautiful, I didn’t put any frosting on the sides but I love that look. Loved the light, creamy frosting and berry swirl. Made this for a birthday and it was a big hit! Thanks for the recipe!
Sara says
Made this for a bridal shower and everyone LOVED it, people who asked for a “small” piece went back for seconds because they loved it so much! definitely adding it to one of my go to’s. Thanks 🙂
Wisteria says
Hi. Thank you for sharing such a yummy frosting recipe. What kind of whipping cream did you use? Reason is I have tried it but after adding the whipped philadelphia cream cheese, the mixture didn’t reach a stiff peak stage. It remains soft and i could not use it to decorate the cake. But it was lovely to eat it with my cake, nonetheless. Please advise. Thank you.
Michelle says
Hi Wisteria! I typically use Horizon Organic Heavy Whipping Cream or Kroger brand Heavy Whipping Cream. I try to use something that has at least 35% fat (it helps the cream thicken up). Hope that helps!
Alessandra says
Such a great recipe! I was looking to make a birthday cake and came across this. I’m not a fan of heavy sugary icing on cakes so this lemon whip cream is amazing. Pairs very well with the strawberry and raspberry combo. Will definitely be making this cake again. Delicious!
Adiel says
HI! Would this work with a buttercream frosting? My husband would like a cake like this but with buttercream.
Thanks!
Michelle says
Hi Adiel! Yes, this would definitely work with a buttercream frosting. 🙂
Leigh says
Everyone loved it! Made this cake for my sons first birthday. It was my first time making a cake from scratch so I was a little nervous. It turned out PERFECT. The recipe was very easy to follow. I used smaller cake pans and dropped my oven temp a bit to compensate.
The frosting was phenomenal and so so easy. Nice and light but holds it shape. Great for a smash cake!
I’m planning to make this cake every year for my sons birthday. It was that good!
Lori says
This is my go to cake for celebrations or when I am craving it! (Which could be every day) This cake surpasses my favorite strawberry shortcake from a bakery that was near my house when I was a little girl.
The recipe seems daunting- but it’s a very simple cake to make! I made it today with a three and five-year-old to surprise their parents and two celebrate them moving into a new house!