Naked Cake with Cream and Jam

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

Three tender vanilla layers stacked with whipped mascarpone cream and jam, with the sides left bare so the crumb and filling show. Makes 1 6-inch cake in about 3 hr 20 min.

Prep 50 min

Cook 30 min

Cooling 2 hr

Total 3 hr 20 min

Yield 1 6-inch cake

Ingredients

Adjust yield

6-inch cake

¾ cup (170 g)unsalted butter, softened
1 ¼ cups (250 g)granulated sugar
3 (150 g)eggs, room temperature
2 tsp (10 ml)pure vanilla extract, for the cake
2 ¼ cups (280 g)all-purpose flour
2 ½ tsp (10 g)baking powder
½ tsp (3 g)fine sea salt
1 cup (240 ml)whole milk
1 ½ cups (360 ml)heavy cream, cold
½ cup (115 g)mascarpone, cold
7 tbsp (50 g)powdered sugar, for the filling
1 tsp (5 ml)pure vanilla extract, for the filling
½ cup (150 g)raspberry jam
1 ½ tbsp (10 g)powdered sugar, for dusting, for the to finish

Fresh ingredient guides

RaspberriesHow to pick, season & nutrition · 80 kcal per 140 g

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Instructions

Heat the oven to 350 F (175 C). Grease and line three 6-inch (15 cm) round pans.
Cream the butter and sugar 4 minutes until pale. Beat in the eggs one at a time, then the vanilla.
Whisk the flour, baking powder and salt. Add in 3 additions, alternating with the milk, and mix just until smooth.
Divide among the pans and bake 25 to 30 minutes until golden and a toothpick comes out clean. Cool 10 minutes, then turn out and cool fully.
Whip the cold cream, mascarpone, powdered sugar and vanilla to medium-stiff peaks.
Level the layers with a serrated knife. On a plate, spread a layer with cream and a thin layer of jam, repeating for the middle layer.
Add the top layer and finish with a swirl of cream and a little jam in the center. Scrape the sides lightly so crumb shows.
Chill 2 hours to firm up, dust with powdered sugar and serve.

Tips

Keep the cream cold or it will not whip firm enough to support the layers.
Spread jam inside a ring of cream so it does not slide out the sides.
Trim the layers flat so the stack stays straight.
This cake has a dairy filling; keep it refrigerated and do not leave it out more than 2 hours.

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Recipe FAQ

How long does it take to make naked cake with cream and jam?

Plan on 50 minutes of prep and 30 minutes of cooking, plus 2 hours to chill. The recipe makes 1 6-inch cake.

How should I store naked cake with cream and jam?

Refrigerate covered for up to 3 days; serve at cool room temperature.

Can I make naked cake with cream and jam ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp pure vanilla extract, for the cake (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with sparkling wine or tea.

Estimated · per serving

Nutrition

Per serving = 1 of 1 serving this recipe makes.

593 Calories / serving

34.3g Fat

65.0g Carbs

7.1g Protein

40.5g Sugar

Whole recipe (1 serving): ~593 cal · 34g fat · 65g carbs · 7g protein · 41g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.