I was inspired to bake this Moist and Naked Vanilla Sponge Cake cake because I had leftover frosting from something else, which I wanted to use up. I always seem to have a little bit of leftover icing, and using it up has become something of a personal challenge. On this occasion, a naked cake seemed like a great way to do that.

Dulce-de-leche-espresso-on-cake-layers

I love naked cakes. If you go to Google images and type in ‘naked cakes’ you will find so many mouth-watering photos. There is something very casual and unaffected about them, but then they also exude confidence and elegance. I love that, and I think the unfussy theme is fitting for my blog. This recipe is a new one that I have been working on. This is just one of the iterations of it and I will be sharing more variations over the next little while. It is such a versatile recipe.

naked-layer-cakes-lagos-nigeria

I absolutely love this Stonewall Kitchen Espresso Dulce de Leche, which I picked up a few months ago from Angelika’s Homestore in VI. I used a really small amount, so as not to have the cake be too sweet, and so the espresso doesn’t immediately register in your brain as a coffee flavour. But it does add a little bit of decadence to the overall taste. Isn’t it interesting how even traditionally strong flavours can be made to be at once subtle and suggestive?

traditional-vanilla-birthday-cake

If you don’t have any fancy schmacy dulce de leche, then you can use any other caramel or toffee or even chocolate sauce you have to hand. This cake is a good one to make for if you are having your greedy friends over for cake, gist, and a glass of wine or a bridal shower, or a house warming, or for dessert when you are hosting a casual lunch. For the vanilla frosting, you can use this simple recipe as it yields a small amount, or this one for a slightly bigger yield.

naked-vanilla-sponge-cake

The other thing I should point out is that apart from the icing, this cake has no butter in it. That’s right. No butter. Only extra virgin olive oil. If that is not worth dancing for, then I don’t know what is. But without further ado, here is the recipe. Enjoy! xx

Moist-and-Naked-Vanilla-Sponge-Cake-with-Dulce-de-Leche-and-Fresh-Banana-Slices
Moist and Naked Vanilla Sponge Cake with Espresso Dulce de Leche
Print Recipe
A simple vanilla sponge that uses butter only in the frosting. The cake itself is made of extra-virgin olive oil, and comes out light, fluffy, and totally decadent. This is a versatile cake recipe and can be made with a variety of frostings or toppings.
Servings Prep Time
12 slices 15 minutes
Cook Time Passive Time
25 minutes 30 minutes
Servings Prep Time
12 slices 15 minutes
Cook Time Passive Time
25 minutes 30 minutes
Moist-and-Naked-Vanilla-Sponge-Cake-with-Dulce-de-Leche-and-Fresh-Banana-Slices
Moist and Naked Vanilla Sponge Cake with Espresso Dulce de Leche
Print Recipe
A simple vanilla sponge that uses butter only in the frosting. The cake itself is made of extra-virgin olive oil, and comes out light, fluffy, and totally decadent. This is a versatile cake recipe and can be made with a variety of frostings or toppings.
Servings Prep Time
12 slices 15 minutes
Cook Time Passive Time
25 minutes 30 minutes
Servings Prep Time
12 slices 15 minutes
Cook Time Passive Time
25 minutes 30 minutes
Ingredients
  • 3 cups plain flour
  • 1 1/2 cups Granulated sugar
  • 2 large eggs
  • 1 cup milk
  • 200 ml hot water
  • 3 tbsp vanilla extract
  • 1/2 cup extra virgin olive oil
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 pinch ground clove for sprinkling on top of the cake (optional)
  • vanilla frosting you can use any recipe you like
Servings: slices
Instructions
  1. Measure all the dry ingredients into a bowl and mix.
  2. In another bowl, very gently whisk the eggs, milk, olive oil and vanilla until just combined and then stop. This is a no fuss cake and needs very little handling.
  3. Pour wet ingredients into the dry ingredients and whisk until combined.
  4. Add the hot water, and mix well.
  5. Divide the batter equally among 3 eight-inch baking tins, and bake in the oven at 180*C for 20 - 25 minutes or until golden, and a skewer inserted comes out dry.
  6. Once out of the oven, leave the cakes to cool for a few minutes, and then lightly spread a layer of espresso dulce de leche on each cake. Kind of like how you would spread a thin layer of jam on toast.
  7. Once the cakes are completely cool (you can speed this process up in the fridge or freezer) spread icing very lightly between the layers - really only to glue them together - and then stack the layers.
  8. Pipe blobs onto the top of the cake, and seal the sides very lightly with the leftover frosting.
  9. Serve, and enjoy!
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