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Naked Cake with Raspberry Brigadeiro

Naked Cake with Raspberry Brigadeiro

Prepare to be transported to the vibrant culinary world of Brazil with this show-stopping Naked Cake that will make your taste buds dance and your Instagram followers drool! Imagine a decadent cake that combines the rich, velvety texture of traditional Brazilian brigadeiro with the bright, tangy burst of fresh raspberries. This isn't just a dessert – it's a culinary masterpiece that promises to elevate your baking skills and impress even the most discerning sweet tooth.

Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Brazilian
Serves: 8 servings

Ingredients

  1. 2 cups all-purpose flour
  2. 1 cup sugar
  3. 1/2 cup unsalted butter
  4. 1 cup milk
  5. 3 large eggs
  6. 2 tsp baking powder
  7. 1/2 tsp salt
  8. 1 cup fresh raspberries
  9. 1 can sweetened condensed milk
  10. 1/2 cup cocoa powder
  11. 1/2 cup heavy cream

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy, using an electric mixer.
  3. Add eggs one at a time, beating well after each addition to ensure a smooth batter.
  4. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with milk, mixing until just combined. Be careful not to overmix.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. While cakes are cooling, prepare the raspberry brigadeiro by combining sweetened condensed milk, cocoa powder, and heavy cream in a saucepan.
  9. Cook the brigadeiro mixture over medium heat, stirring constantly until it thickens and starts to pull away from the sides of the pan (about 10-15 minutes).
  10. Remove the cakes from pans and let cool completely on a wire rack.
  11. Crush some raspberries and fold them into the cooled brigadeiro for added flavor and texture.
  12. Once cakes are cool, begin layering: place first cake layer, spread brigadeiro, add fresh raspberries, then top with second cake layer.
  13. Cover the entire cake with remaining brigadeiro, allowing it to drip down the sides for a "naked" cake effect.
  14. Garnish the top with fresh whole and crushed raspberries.
  15. Refrigerate for at least 1 hour before serving to allow the brigadeiro to set.

Tips

  1. Room Temperature Matters: Ensure all your ingredients are at room temperature before starting. This helps create a smoother, more consistent batter and ensures even baking.
  2. Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
  3. Brigadeiro Technique: The key to perfect brigadeiro is patience. Stir constantly and watch for the moment it starts to pull away from the pan – this indicates it's reached the right consistency.
  4. Cooling is Crucial: Allow the cakes to cool completely before assembling. Warm cakes can cause the brigadeiro to melt and lose its structure.
  5. Naked Cake Aesthetic: For the perfect "naked" look, apply the brigadeiro sparingly, allowing the cake layers to peek through. Use an offset spatula for smooth, elegant application.
  6. Fresh Raspberry Tip: Gently fold crushed raspberries into the brigadeiro for an extra flavor punch, but be careful not to add too much liquid.
  7. Make Ahead: This cake actually tastes better the next day, so don't be afraid to prepare it in advance. Just store it in the refrigerator and let it come to room temperature before serving.

Nutrition Facts

Calories: kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: mg

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