Happy almost 4th of July!
Instead of my usual Monday blog post, I decided to share a special 4th of July recipe that you can whip up in a jiffy for your holiday get together. I am looking forward to this fun weekend with friends and family, especially the good food and fireworks! I love long weekends like this one. They are so relaxing, and these long summer days are perfect for cook outs, hanging by the pool or at the lake, and for trying new recipes.
Red, White and Blueberry Naked Cake
I made this cake the other night when some friends came over, and it was an absolute hit. I had to limit myself to one piece that night, and brought half of the cake to work the next day to keep it away from me. And it was gone by noon. Yes… it’s that good.
Now you may be wondering “what in the world is a naked cake?!”. I’ll admit, it does sound pretty weird, but they are my new favorite way to present a cake. Not only are naked cakes super easy to make, but they also look amazing!
Simply put, a naked cake is a layered cake that has frosting in between the layers, but not around the sides. If you search for them on Pinterest, you’ll be blown away by all the beautiful cakes people have made. They have a very rustic look, and best of all, they are super easy to make. This was my first naked cake to make, but I think it turned out amazing, and I can’t wait to make more! I decided to add strawberries and blueberries in between the layers to add a festive touch, and I’m glad I did. They gave the cake a bright, fresh look, and they went very well with the cake and the pudding “icing” I used between the layers. I plan on making this cake again with other fruits and puddings. What should I try first?
Therefore, without further ado, here’s the recipe for the best layered cake ever. Let me know if you try it out, because I’d love to share your creations.
I hope you have a fun 4th of July! What are your plans for the holiday weekend?
- 2 boxes Classic White cake mix
- 2 cups water*
- 1/2 cup coconut oil*
- 6 egg whites*
- 5 oz pkg instant vanilla pudding mix
- 14 oz can sweetened condensed milk
- 16 oz Original Cool Whip
- 1 pkg strawberries
- 1 pint blueberries
- Preheat oven to 350 (or 325 if you are using dark or nonstick pans like I was). Spray the bottom and sides of two round cake pans with nonstick spray and lightly flour.
- Prepare the cake according to package directions, using the water, oil and egg whites (I substituted the vegetable oil for coconut oil, because that's all I have at home).
- Divide the batter between the two cake pans, filling each pan 3/4 of the way full. You may have some left over, which I baked in a smaller glass dish for fun!
- Bake for 20-25 minutes, or until the cakes are slightly browned and a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
- While the cake is baking and cooling, prepare the pudding "icing" and the fruit.
- In a large bowl, mix the vanilla pudding mix with the sweetened condensed milk. Fold in the Cool Whip until no streaks remain.
- Cover the bowl with plastic wrap and keep in the fridge until you are ready to use it.
- Wash the strawberries and blueberries. Remove the leaves from the strawberries and slice.
- Once the cakes are cooled completely, carefully slice each of them in half, creating four thin cake layers.
- Put a little of the icing on your cake stand or plate, then place the first cake layer on top. Evenly cover the cake with the icing. Line the strawberries around the outside edge and fill in the middle.
- Put another cake layer on top, and repeat the process using the blueberries.
- Repeat with the third cake layer and the rest of the strawberries.
- Place the fourth layer on top and generously cover the top with the "icing".
- Decorate how you want! I used some left over strawberries and blueberries, then sprinkled some powdered sugar all around.
- Cool in the refrigerator for at least 1-2 hours before slicing and serving!
- *These ingredients for the cake may vary depending on the cake mix you buy.
- To store: Gently cover the cake with plastic wrap and keep in the fridge. I found that it was even better the next day because the pudding had more time to sit!