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naked marionberry cake 2

Naked Marionberry Cake

5 from 11 votes
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Author: EmilyFabulous


Pound Cake

  • ¾ cup unsalted butter, room temp
  • 2 cups sugar
  • 2 teaspoon vanilla extract
  • 3 large eggs, room temp
  • cups all-purpose flour
  • teaspoon baking powder
  • ½ teaspoon kosher salt
  • 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
  • teaspoon vanilla extract
  • 1 pinch kosher salt
  • 4 cups powdered confectioners sugar
  • 2-3 teaspoon water
  • ¼ cup marionberry syrup


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 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.
  • Use jam for cake filling and syrup for frosting and cocktail. Syrup will keep for 7-10 days in the refrigerator in an airtight container.

Marionberry Frosting

  • Place butter and shortening in 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 med-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.
    marionberry jam on cake layer
  • Take the second layer of cake and flip over so that the flat bottom is now on top.
    marionberry cake layer with marionberry jam in the middle
  • 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! This was my first "naked" cake and I think it turned out pretty good.
    naked marionberry cake 1


  • 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.

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.