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Perfect Naked Cake with Seasonal Berries and Edible Gold Leaf

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A simple yet elegant naked cake featuring moist sponge layers, fresh seasonal berries, and a delicate shimmer of edible gold leaf. Perfect for celebrations or a special treat.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour, sifted
  • 2 ½ teaspoons (10 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1 cup (240 ml) whole milk
  • 2 cups (480 ml) heavy cream, chilled
  • ½ cup (60 g) powdered sugar, sifted
  • 1 teaspoon (5 ml) vanilla extract
  • 3 cups (approx. 450 g) seasonal berries (strawberries, blueberries, raspberries, blackberries)
  • 3–4 small sheets edible gold leaf
  • Fresh mint leaves (optional)

Instructions

  1. Grease and flour two 8-inch (20 cm) cake pans or line them with parchment paper. Preheat oven to 350°F (175°C).
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. With mixer on low, add dry ingredients in three parts, alternating with whole milk, starting and ending with flour mixture. Mix just until combined.
  6. Divide batter evenly into prepared pans (about 2 cups or 475 ml each). Smooth tops with spatula.
  7. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean. Start checking at 28 minutes.
  8. Cool cakes in pans for 10 minutes, then transfer to cooling rack to cool completely.
  9. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract on high speed until soft peaks form. Avoid overwhipping.
  10. Place one cake layer on serving plate. Spread whipped cream over top, scatter mixed berries.
  11. Add second cake layer on top and lightly frost top and sides, leaving layers visible.
  12. Decorate with more fresh berries, optional mint leaves, and gently apply edible gold leaf sheets using a dry brush or tweezers.

Notes

Pat berries dry if very juicy to prevent sogginess. Keep whipped cream chilled until assembly for best texture. Use a dry brush or tweezers to handle edible gold leaf to avoid damage. Let cakes cool completely before frosting. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and coconut cream.

Nutrition

Keywords: naked cake, seasonal berries, edible gold leaf, simple cake, celebration cake, fresh berries, whipped cream frosting

Find it online: https://lirafood.com/perfect-naked-cake-recipe-with-seasonal-berries-and-edible-gold-leaf-guide/