Naked Cherries and Cream Cake

Naked cakes are bold and beautiful, showing all of their layers, revealing their imperfections and displaying their natural beauty. Unlike most cakes, they’re appreciated for their flaws, making them effortless! Somewhere between my elementary cake decorating classes and my thirties I have forgotten how to decorate a cake. My patience wains and I become ocd about every detail. That’s why I love this cherries and cream cake {aside from it’s light and lush flavor!}

I know I’m not perfect. From time to time, readers will point it out to me via comments and email, my all-too-honest toddlers will reveal my mistakes and I see it every day in the chaos of our home. Rather than hide them, I want to strive to embrace them and the season of life I am in. There’s no need to stress about trivial things. I’d rather be authentic than perfect, there’s far less pressure. That’s the beauty behind this cake. It’s exposed and still just as beautiful.

I’m going to break down how to make a naked cream cake to show you just how easy it is…

Bake 2 layers of cake in 8 or 9″ rounds. Allow to cool and freeze.

Combine heavy cream, mascarpone, and powdered sugar {get the recipe here and double}.

Slice each layer in half, not worrying about a perfect cut.

Alternate layers of cake and cream, using a spatula to place a large amount in the center.

Top with cherries or your favorite fruit for a beautiful dessert!

• 2 8" cake layers in the flavor of your choice
• 2 c heavy cream
• 8 oz mascarpone cheese
• 1 c powdered sugar {confectioner's sugar}

1. Lightly freeze your cake layers.
2. In a large mixing bowl, beat heavy cream until soft peaks form.
3. Blend in mascarpone cream.
4. Blend in powdered sugar to taste.
5. Remove cake layers from freezer & slice into halves.
6. Place your first layer on your serving dish, cover with cream & alternate.
7. Top with cherries or berries.

You’ll also love my balsamic cherry baked brie!

I’d love to see your recreations! Tag me on instagram with #julieblanner

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