Naked Cake
  • 560 g flour
  • 4½ teaspoons baking powder
  • 1 pinch of salt
  • 340 g butter, softened
  • 600 g sugar
  • vanilla
  • 9 egg whites
  • 100 ml milk
  • 150 g (3) eggs
  • 90 g sugar
  • pinch of salt
  • 330 g butter, softened
  1. FOR THE CAKE: Preheat the oven to 180 Celsius or 350 Fahrenheit.
  2. Prepare the cake pans either by lining them with baking paper, or buttering and flouring them.
  3. Start by sifting together the flour, baking powder, and salt in a bowl.
  4. In your mixer with the paddle attachment, cream the butter, sugar and vanilla.
  5. Add the eggs.
  6. Add the flour and milk, alternating between the two. Mix until combined.
  7. Pour into the prepared cake pans (or pan) and bake until a toothpick inserted comes out clean.
  8. TIP: If using 3 separate cake pans, your baking time will be around 35 minutes. If using only one (like me) your baking time will be considerably longer, around 1½ hours.
  9. FOR THE BUTTERCREAM: Whip the butter until nice and fluffy and lighter in color. Set aside.
  10. Begin whisking the eggs and sugar over a water bath on the stove until the eggs are nice and warm to the touch.
  11. Remove from heat and continue beating until light, fluffy, and cooled. We’re looking for maximum volume here, so you will probably beat the eggs longer than you think!
  12. Reduce the speed and begin adding the whipped butter, spoonfuls at a time. Continue beating once all the butter is added. You may need to increase the speed a bit to get the homogeneous consistency that you want.
Recipe by Baking My Way Through Germany at