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Mini Naked Cake Picnic Stack

Mini Naked Cake Picnic Stack Recipe


  • Author: David Andersson
  • Total Time: 1 hour
  • Yield: 6 mini cakes 1x

Description

Before diving into the mixing bowl, it helps to understand what makes this style of baking so special. A mini naked cake picnic stack recipe is a individual-sized dessert built by layering small rounds of sponge cake with luscious fillings like whipped cream or buttercream, alongside fresh berries or fruit preserves.


Ingredients

Scale

For the Vanilla Cake

  • 1½ cups (190 g) all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120 ml) whole milk

For the Filling

  • 1 cup (240 ml) heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, sliced
  • ½ cup fresh blueberries
  • ½ cup fresh raspberries

Optional Garnish

  • Fresh mint leaves
  • Powdered sugar
  • Edible flowers

Instructions

  • Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.
  • Whisk together the flour, baking powder, and salt.
  • In another bowl, beat the butter and sugar until light and fluffy.
  • Add the eggs one at a time, then mix in the vanilla.
  • Alternately add the dry ingredients and milk, mixing until just combined.
  • Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely.
  • Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  • Use a round cookie cutter (about 2½–3 inches) to cut small cake circles.
  • Stack three cake rounds, spreading whipped cream and adding berries between each layer.
  • Leave the sides uncovered for the classic “naked cake” look.

Notes

Store leftover cakes in an airtight container in the refrigerator for up to 2 days. For the best taste and texture, enjoy them chilled and avoid assembling too far in advance.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cake
  • Calories: 340 kcal

Keywords: individual mini naked cakes recipe, layered picnic mini cakes recipe, mini naked sponge cake recipe