Naked Vanilla Buttercream Cake
Serves: 1 two tiered naked cake
  • Vanilla Cake:
  • 645 g (2 cups) butter, softened
  • 800 g (4 cups) sugar
  • 300 g (6) eggs
  • 2 teaspoons vanilla
  • 490 g (2 cups) sour cream
  • 625 g (5 cups) flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Vanilla Buttercream:
  • 500 g butter (softened)
  • 160 g sugar
  • 300 g (6) eggs
  • ½ vanilla bean
  1. Vanilla Cake: Preheat the oven to 180 Celsius or 350 Fahrenheit. Prepare the cake pans or cake rings by lining them with baking paper and placing on a baking sheet lined with baking paper.
  2. Cream together the butter and sugar. Add the vanilla.
  3. Add the eggs one at a time.
  4. Sift together the dry ingredients (flour, baking powder, baking soda, and salt).
  5. Alternating with the dry ingredients add the sour cream.
  6. Transfer to the cake pans or cake rings, filling about ¾ of the way full.
  7. Bake until a toothpick comes out clean.
  8. I wanted really tall cakes, so my cakes took over an hour to bake completely through.
  9. Vanilla Buttercream: Whip the butter until nice and fluffy and lighter in color. Set aside.
  10. Begin whisking the eggs, sugar, and vanilla 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