Naked Marionberry Cake

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 35

Cooling Time: 1

Total Time: 2 5

Servings: slices

Calories: 510kcal

Author: Emily

This Naked Marionberry Cake is a delicious and showstopping cake that puts those fresh berries to use! A light layer of frosting and layers of homemade marionberry jam make this cake hard to beat.

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Ingredients

Pound Cake

¾ cup unsalted butter, room temp
2 cups sugar
2 teaspoon vanilla extract
3 large eggs, room temp
3½ cups all-purpose flour
4½ teaspoon baking powder
½ teaspoon kosher salt
1½ cups milk, room temp

Marionberry Jam/Syrup

2-3 cups fresh marionberries, rinsed
1 cup water
1 cup sugar
½ teaspoon cornstarch

Marionberry Frosting

¼ cup unsalted butter, room temp
¾ cup vegetable shortening
1¼ teaspoon vanilla extract
1 pinch kosher salt
4 cups powdered confectioners sugar
2-3 teaspoon water
¼ cup marionberry syrup

Instructions

Pound Cake

Preheat oven to 350°F and prepare baking pan(s) with non-stick spray or butter and parchment paper. I used two 6" round pans.
In a bowl add flour, baking powder, and salt and mix together until combined.
In a separate bowl, cream together butter and sugar with a mixer. Add vanilla and mix in completely. Add eggs one at a time, fully mixing in after each one.
Add ⅓ of the dry mixture to the butter mixture and combine then add ⅓ milk and combine. Repeat until all ingredients are added and mixed in.
Add batter to prepared pan(s) and bake for 30 -35 minutes or until a toothpick is clean.

Marionberry Jam/Syrup

Add all ingredients to a pan and bring to a boil while stirring and mashing. Boil for about 1 minute and remove from heat to cool. Continue to mash the berries as the mixture cools.
Once cool, strain through a mesh strainer to separate the jam from the syrup.

Marionberry Frosting

Place butter and shortening into a mixer (or use a hand mixer) and cream together on medium speed. Add in vanilla and salt and continue mixing.
Begin to add confectioners sugar one cup at a time, mixing on low speed until combined then medium-high speed for a minute or so each time. After each cup addition, add a tablespoon of water.
Add marionberry syrup and fully incorporate it until nice and smooth.

How to Build the Cake

Take one layer of the cake and place it on a cake stand or frosting stand. Keep in place with a small dollop of frosting on the bottom. Don't worry about making wither cake layer level, the jam and flipping the second layer will take care of this. Add a thick layer of marionberry jam leaving about ¼ inch around the edge.
Take the second layer of cake and flip it over so that the flat bottom is now on top.
Frost the cake first with a thin layer of frosting to make your crumb layer. Put the cake in the freezer for 5-10 minutes to set. This will help with crumbs in the frosting layer. Remove the cake from the freezer and frost as desired. I used a "naked effect where there was just a thin layer and you could still see some of the cake through the frosting. You can also just frost as a normal cake. Have fun with it!

Notes

This made quite a bit of frosting and since I made my cake "naked". I would half the recipe next time. If you want a fully frosted cake, leave as it.

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