Description
This stunning three-layer naked cake uses convenient boxed mix and rich butter to create a bakery-quality dessert in no time. Decorated with fresh pansies and mint, it offers a perfect rustic centerpiece for any cozy autumn gathering.
Ingredients
- 2 boxes yellow or white cake mix
- 6 large eggs
- 1 cup melted salted butter
- 2 cups cold water
- 3 cups vanilla buttercream frosting
- 1 bunch fresh edible pansies
- 1 bunch fresh mint leaves
Instructions
- Preheat and prepare. Turn your oven to 350°F and grease three 9-inch cake pans, lining the bottoms with parchment paper.
- Prepare the decorations. Gently rinse your edible pansies and mint leaves under cold water, then lay them on a towel to dry completely.
- Mix the batter. Combine cake mixes, eggs, melted butter, and water in a large bowl, beating on high speed for exactly four minutes.
- Bake the layers. Divide batter evenly into the prepared pans and bake for 22 minutes or until a toothpick comes out clean.
- Cool the cakes. Rest pans on a wire rack for 10 minutes before inverting to cool completely on the racks.
- Frost the layers. Stack cooled layers with buttercream in between, then apply a thin layer of frosting to the sides, scraping back to create a rustic finish.
- Arrange the flowers. Press dried pansies and mint leaves into the top buttercream, clustering them off-center for an organic look.
- Chill before serving. Refrigerate the decorated cake for at least 30 minutes to set the frosting before slicing.
Notes
- Ensure eggs are at room temperature before mixing to achieve a uniform, professional-quality crumb.
- Use a serrated knife to level any domed cake tops for a perfectly straight, stable stack.
- Wrapping flower stems in small pieces of plastic wrap prevents plant sap from entering the cake.
- Dip your knife in hot water and wipe dry between every slice to keep the buttercream clean and smudge-free.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
