Baking in the summer is hard for me. I don't have AC, so deciding to turn the oven on is a struggle. Add to that making frosting, which I actually really dislike doing in the first place, in a hot house and it's just never a magical experience. But we're pushing through today, because this cake is easy-peasy and comes together without much effort or cake decorating ability. And it's perfect to throw together for a summer bbq or just feed a lot of people.
It's also perfect for eating for breakfast, which is something I always look for in desserts. This cake is totally breakfast acceptable.
What I do with this cake is make it the night before (when it's less hot in the house), let it cool on a rack, wrap it up overnight, and assemble in the morning in time for festivities. Need to make something red, white, and blue for a summer gathering? Throw some blueberries in this and DONE. This cake is a crowd pleaser.
Yields 8-12 slices
1 1/2 sticks butter, softened
1 1/2 cup sugar
3 large eggs, room temperature
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
Preheat oven to 350 degrees and prepare two 9-inch round cake pans by coating in butter and a thin layer of flour.
In the bowl of an electric mixer, beat butter and sugar for 5 minutes until light and fluffy. Add in the eggs, one at a time, until combined.
In a separate bowl, sift flour, baking soda, baking powder, and salt to remove any lumps and combine ingredients. Mix in half of the dry ingredients to the butter/sugar/egg mixture, then mix in the buttermilk and vanilla. Add the other half of the dry ingredients, mixing just enough to combined. Scrape down the bowl.
Split the batter evenly between the two 9-inch cake pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let cool in their pans for 10 minutes, then finish cooling on a cooling rack.
Yields enough for two-layer cake
2 cups heavy cream
2 tablespoons sugar
1 1/2 teaspoon vanilla extract
1 1/2 containers of strawberries
Place your metal mixing bowl and wire attachment in your fridge 10 minutes before you begin whisking. Add heavy cream and sugar to the bowl of the mixer. Begin whisking on low, and then gradually increase the speed until medium-high until you have siff peaks (about 5-7 minutes).
To assemble the cake, place one cake on the center of a cake stand or large plate. Using a rubber spatula, spoon half the whipped cream into the center of the cake and spread towards the outside. Cutting as many strawberries as you need, slice them vertically and place in an even layer on the whipped cream. For presentation purposes, you want to them to be all the way to the edge of the cake so you can see them once you assemble the rest of the cake. Place the other cake on top, add the rest of the whipped cream, slice more strawberries to cover and then add whole strawberries, pressing them down slightly to get them to stay in place. Because this is a "naked" cake, you'll want to eat the same day as the exposed cake will dry out faster.
To get the more naked cake look, use your finger to press some powdered sugar into the sides of the cake. This helps hide imperfections and look a little more naked.