Naked Cake with Strawberry Buttercream

 

3 3/4 cups (443g) sifted flour

2 teaspoons baking powder

3/4 teaspoon baking soda

1 teaspoon salt

1 1/2 cups (345g) butter, room temperature

2 cups (400g) sugar

5 large eggs, room temperature

1 tablespoon vanilla extract

1 3/4 cups (420ml) buttermilk, room temperature

1. preheat oven to 350°F (177°C). Grease, flour and cover bottom with parchment paper of three 9" (20cm)  cake pans

2. mix flour, baking powder, baking soda and salt. Set aside

3. using a stand mixer fitted with a paddle attachment, beat butter and sugar on high speed until smooth and creamy

4. add 1 egg at a time, mixing well after each addition. Beat in the vanilla extract

5 with the mixer on low, add the dry ingredients in 3 additions alternating with the buttermilk. Do not overmix!

6. divide the batter into the 3 pans, and bake for 25 minutes or until baked through. Allow cakes to cool completely before assembling 

Strawberry Buttercream

1 1/2 cups (about 40g) freeze dried strawberries

1 1/2 cups (345g) softened butter

5-6 cups (600-700g) confectioners sugar

5-6 tablespoons (75-90ml) heavy cream or whole milk

1 teaspoon vanilla extract

1/4 teaspoon salt

1. process strawberries in a food processor until powdery

2. beat butter until creamy, around 2 minutes. Add sugar, strawberry powder, cream/milk, and vanilla. Mix until well blended. Add more cream/milk if the buttercream is too thick. Add salt

Assembling

1. use a serrated knife to flatten tops of cakes

2. spread buttercream between layers and on top of the cakes using an icing spatula.

3. smooth out top and sides of cake using a bench scraper. Use a cake turntable for best results. Refrigerate cake for 2-3 hours or up to a day before slicing 

4. decorate with fresh berries and/or flowers