Naked Cake Recipe
Simple yet stunning, this Naked Cake is the ultimate balance of rustic charm and elegant presentation. With minimal frosting and soft, fluffy layers, it’s perfect for any celebration.
The recipe for Naked Cake is ideal for those who love the taste of cake without the heaviness of full frosting. It’s a beautiful, approachable dessert with impressive results.
Naked Cake Ingredients That Shine
All-purpose flour – Provides the structure and soft crumb needed for the cake layers.
Unsalted butter – Adds richness and flavor to both the cake and the buttercream.
Granulated sugar – Sweetens and aerates the batter during creaming.
Eggs – Help bind the ingredients and create a light, tender crumb.
Vanilla extract – Enhances the overall flavor with a warm, aromatic note.
Whole milk – Keeps the cake moist and soft, ensuring a melt-in-your-mouth texture.
Powdered sugar – Gives the buttercream its silky, fluffy texture.
Heavy cream – Lightens the buttercream for a smooth, spreadable consistency.
Building the Layers: Naked Cake Step-by-Step
Start by preparing and baking the three moist cake layers. Once cooled, layer them with a cloud-like vanilla buttercream, keeping the sides mostly bare for that signature naked look. Finish with a swirl of frosting on top and, optionally, a handful of fresh berries for a vibrant touch.
Tips to Perfect Your Naked Cake
For even baking, wrap your pans in water-soaked fabric baking strips. Chill your cake layers before assembling to reduce crumbs and ensure cleaner edges. When applying the buttercream, use a bench scraper for that sleek, minimal finish. You can also flavor the buttercream with citrus zest or almond extract for a creative twist.
Storing Your Naked Cake
Store the Naked Cake covered at room temperature for up to 4 days. If your environment is particularly warm, refrigerate it instead, bringing it back to room temperature before serving for the best texture. The cake can also be frozen (unfrosted or frosted) for up to 1 month—just wrap it well and thaw overnight in the refrigerator.
Frequently Asked Questions
Can I make the cake layers in advance?
Yes, bake them up to two days ahead. Wrap tightly and refrigerate, or freeze for longer storage.
How do I keep the layers from sliding when stacking?
Chill the frosted layers for 15–30 minutes between stacking to help the buttercream firm up.
Is it okay to use a different frosting?
Absolutely! Cream cheese frosting or whipped ganache can be used, but make sure it’s thick enough to hold between layers.
Do I need to use baking strips?
They’re optional but recommended for even, flat layers. Without them, you might need to trim domed tops.
Naked Cake
Ingredients
- For the Cake:
- 1¼ cups unsalted butter softened (284g)
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 3 cups all-purpose flour 360g
- 1⅓ cups whole milk at room temperature (320ml)
- 4 large eggs at room temperature
- 2½ teaspoons baking powder
- 2 cups granulated sugar 400g
- For the Vanilla Buttercream:
- ¼ teaspoon salt
- 5 to 6 tablespoons heavy cream at room temperature (75–90ml)
- 6 cups powdered sugar 720g
- 1 teaspoon vanilla
- 1½ cups unsalted butter at room temperature (340g)
Instructions
- For the Cake:
- Set the oven to 350°F. Prepare three 8-inch cake pans by greasing them with butter or baking spray and lining the bases with parchment paper. Optionally, wrap the pans with dampened fabric baking strips for even baking.
- In a medium bowl, combine flour, baking powder, and salt using a whisk.
- Using a stand mixer or handheld electric mixer, beat the butter on medium until creamy. Add the granulated sugar and continue mixing until light and fluffy, about five minutes.
- Add the eggs individually, allowing each to fully integrate before adding the next. Pause between each addition to scrape down the sides of the bowl. Stir in the vanilla extract.
- On low speed, alternate adding the flour mixture and milk to the batter, beginning and ending with the flour mixture. Blend just until incorporated, pausing occasionally to scrape the bowl. Distribute the batter evenly into the prepared pans.
- Bake for 30 minutes or until a toothpick inserted into the center emerges with a few moist crumbs. Cool in pans for 20 minutes, then turn out onto wire racks, peel off parchment, and cool completely. Optional: Freeze the layers for 30 minutes to ease frosting.
- For the Vanilla Buttercream:
- In a large bowl or stand mixer with a whisk attachment, whip the butter, vanilla, and salt on medium-high until the mixture is pale and easily spreadable, approximately five minutes.
- With the mixer on low, gradually incorporate the powdered sugar, about ½ cup at a time, alternating with tablespoons of cream. Pause to scrape down the bowl multiple times.
- After all ingredients are added, raise the speed to medium and whip until the frosting is airy and smooth, about one more minute.
- For the Assembly:
- Position one cake layer on a serving plate or stand. Spread one cup of buttercream across the top. Layer the second cake and repeat with another cup of frosting. Add the final cake layer.
- Using the remaining buttercream, apply a generous layer on the top and a thin coat on the sides. Use an offset spatula or bench scraper to smooth and remove excess frosting for the classic “naked” finish. Garnish with fresh berries if desired. Chill the cake for at least 30 minutes before slicing. Store any leftover cake at room temperature, covered, for up to four days.
