Vanilla Naked Cake

large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment beat the butter on medium speed until creamy about 2 minutes. Add 5 and 12 cups confectioners sugar 5 Tablespoons heavy cream the vanilla extract and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 12 cup more confectioners sugar if frosting is too thin 1 more Tablespoon cream if frosting is too thick or a pinch more of salt if frosting is way too sweet. Yields about 4 5 cups of frosting.
Assemble and decorate the cake Watch the video above for a tutorial on assembling and decorating this naked cake. First using a large serrated knife slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over ice cream!. Place 1 cake layer on your cake stand cake turntable or serving plate. Spread 1 and 12 cups of frosting evenly on top. If using dot half of the raspberries around the rim. Flatten them down into the frosting as best you can so the cake layer on top is sturdy. Top with 2nd cake layer and evenly cover the top with another 1 and 12 cups of frosting and more flattened! raspberries around the rim. You can sprinkle a few leftover raspberries in the center too. Like I did in the video. Top with the third cake layer. Spread the remaining frosting on top and all around the sides using an icing spatula. Use a bench scraper to smooth out the frosting on the sides of the cake. If youre making a full naked cake just spread the remaining frosting on top of the cake. If you have leftover frosting you can freeze it for up to 3 months and thaw in the refrigerator for n
Decorate the cake with garnishes.
Refrigerate the cake for 23 hours or up to 1 day before slicing and serving. If chilling for more than a few hours loosely cover with plastic wrap after 1 hour of refrigeration. The frosting will set after about 1 hour and the plastic wrap wont really ruin your frosting at that point. And if youre chilling for more than a few hours I suggest decorating with garnishes right before serving so as not to wilt the flowers etc.
Cover and store leftover cake at room temperature for 12 days or in the refrigerator for up to 1 week