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An Easy Naked Birthday Cake, so simply anyone can make it!
- Sponge
- 250 g Butter room temperature
- 200 g Caster Sugar
- 4 Eggs medium
- 1 teaspoon vanilla extract optional
- 250 g Self Raising Flour
- 100 g Soured Cream
- Butter cream
- 150 g Butter room temperature
- 300 g Icing Sugar
- 1/2 teaspoon Vanilla extract optional
- 2 Teaspoons milk
- 2 tablespoons Lemon Curd / Raspberry Jam / Strawberry Jam - whichever you prefer
- Decoration
- Serving Plate or cake board
- Fresh Flowers
- Fresh Fruit - Blueberries / lemons / oranges - whatever you fancy
- Rosemary Sprigs
Make your sponges
Preheat your oven to 180C/350F/Gas4
Grease & line two 20cm cake tines (3 if you are increasing the amounts of batter mix for a 3 tier cake)
Cream the Butter & caster sugar until light and fluffy (a Stand Mixer or hand whisk makes this very easy)
Then add one egg at a time and beat well, if your batter splits then add 1 Tablespoon of your flour
Keep going until all your eggs have been added
Fold in your flour and then stir in the soured cream, (if using vanilla add it here) making sure it is all combined well
Bake your sponges on the middle shelf of your preheated oven for 25-30 minutes. Your sponges should spring back on touch when gentle pressed
When baked remove from the oven and leave to cool for at least 5 minutes in the tins
Then carefully remove the sponges, gently removing the greaseproof paper
Leave to cool on a wire tray tops down, bottoms up
Make your Butter Cream
Beat your butter until soft and smooth. Again a stand mixer or hand whisk helps
Slowly add your icing sugar and beat well
Keep going until all your icing sugar is incorporated
Finally whisk in 2 teaspoons milk to slacken the mix, If you are adding Vanilla, do so at this point and mix well
Construct your cake
Firstly make sure your sponges are cold
Next pop your first sponge on your serving plate or cake board
Using a Teaspoon (piping bag if you prefer but I wanted to make it simply) place a ring of Butter-icing around the edge of the base sponge
Then spoon your lemon curd or jam in the middle and spread to the sides of the butter cream
Next pop the top sponge on and press down a little
Tip your Butter Icing on top and using a palette knife 'paddle' backwards & forwards and basically coat your whole cake.
Make sure the top is smooth, however the sides do not need to be totally covered in Butter Icing (hence the 'naked' part)
Once roughly covered in Butter Icing use the palette knife to scrape around the sides, it's ok to see the sponge visible
Then its time to decorate by placing your flowers around the top, with your rosemary and fruits!
*** All nutritional information is approximate and intended as a guide
Nutrition Facts
Easy Naked Birthday Cake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.