Vanilla Naked Cake

Learn how to make a beautiful naked cake with fresh berries and vanilla buttercream. This chic cake decorating style is much simpler than it looks. Follow my success tips and watch the helpful video tutorial to create your own naked cake.
Ingredients
3 and 34 cups 443g sifted allpurpose flour spooned leveled
2 teaspoons baking powder
34 teaspoon baking soda
1 teaspoon salt
1 and 12 cups 340g unsalted butter softened to room temperature
2 cups 400g granulated sugar
5 large eggs at room temperature

1 Tablespoon pure vanilla extract yes Tbsp!
1 and 34 cups 420ml buttermilk at room temperature
optional 12 cups fresh raspberries or other berry see note
Vanilla Buttercream
1 and 12 cups 340g unsalted butter softened to room temperature
56 cups 600720g confectioners sugar
56 Tablespoons 7590ml heavy cream
1 teaspoon pure vanilla extract
14 teaspoon salt
finishing decorations see post above for inspiration!
Instructions
Preheat oven to 350F 177C. Grease three 9inch round cake pans line with parchment paper rounds then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. If its helpful see this parchment paper rounds for cakes video post.
Make the cake Whisk the flour baking powder baking soda and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on high speed until smooth and creamy about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On mediumhigh speed add 1 egg at a time beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed
With the mixer on low speed add the dry ingredients in three additions alternating with the buttermilk beginning and ending with the dry ingredients and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth velvety and slightly thick.
There is about 8 cups of batter total so each layer will be 2 and 23 cups. Pourspread batter evenly into prepared cake pans. If youre worried about uneven cake layers you can use a kitchen scale and weigh the cake pans for accuracy. The weight of just the batter in my cake pans was about 1 lb 6 ounces.
Bake for around 2526 minutes or until the cakes are baked through. To test for doneness insert a toothpick into the center of the cake. If it comes out clean it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Make the frosting In a