Naked Cake Recipe
A naked cake is a delightful dessert that offers a perfect balance of moist, flavorful cake layers and creamy, smooth frosting. Its distinctive feature is the minimal frosting on the sides, giving it a rustic and elegant appearance. This versatile cake is perfect for various occasions, from casual gatherings to formal celebrations. Its simplicity allows the flavors to shine, making it a crowd-pleaser every time.
Ingredients
This delicious naked cake recipe requires 1 and 1/2 cups (340g) of unsalted butter, softened to room temperature, 2 cups (400g) of granulated sugar, 5 large eggs at room temperature, and 1 tablespoon of pure vanilla extract. You’ll also need 1 and 3/4 cups (420ml) of buttermilk, also at room temperature, 3 and 3/4 cups (443g) of sifted all-purpose flour, 2 teaspoons of baking powder, 3/4 teaspoon of baking soda, and 1 teaspoon of salt. Optionally, you can add 1-2 cups of fresh raspberries or another berry of your choice for an extra burst of flavor.
For the vanilla buttercream, gather 1 and 1/2 cups (340g) of unsalted butter, softened to room temperature, 5–6 cups (600-720g) of confectioners’ sugar, 5–6 tablespoons (75-90ml) of heavy cream, 1 teaspoon of pure vanilla extract, and 1/4 teaspoon of salt. Don’t forget to have your finishing decorations ready for that final touch of flair.
Using unsalted butter ensures you have full control over the salt content in your cake, while room temperature ingredients blend more easily, resulting in a smoother batter and frosting.
Instructions
Start by preheating your oven to 350°F (177°C). Grease three 9-inch round cake pans, line them with parchment paper rounds, and grease the parchment paper. This preparation ensures your cakes will release smoothly from the pans.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until they are smooth and creamy, which should take about 3 minutes. Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, continuing to scrape down the sides and bottom of the bowl with a rubber spatula as necessary.
With the mixer on low speed, gradually add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing each addition just until incorporated. Be careful not to overmix the batter, as this can result in a dense cake. The batter should be smooth, velvety, and slightly thick.
Divide the batter evenly among the prepared cake pans, using about 2 and 2/3 cups of batter per pan. If you want precise layers, you can use a kitchen scale to ensure even distribution. Bake the cakes for approximately 25-26 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans on a wire rack before frosting and assembling.
Recipe Tips
- Achieving the Perfect Texture: Ensure all ingredients are at room temperature before starting. This helps in achieving a smoother batter.
- Common Mistakes to Avoid: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined.
- Ingredient Substitutions or Additions: Feel free to substitute the raspberries with other berries, or use dairy-free alternatives for a lactose-free version.
- Storage and Shelf-Life Tips: Store the cake at room temperature for up to 2 days or in the refrigerator for up to a week.
Making the Vanilla Buttercream
Begin by creaming the butter on medium speed until it is smooth and creamy, which should take about 2 minutes. With the mixer running on low speed, gradually add 5 and 1/2 cups of confectioners’ sugar, 5 tablespoons of heavy cream, the vanilla extract, and salt. Increase the speed to high and beat for 3 minutes. If the frosting is too thin, add more confectioners’ sugar. If it’s too thick, add a bit more cream. Adjust the sweetness by adding a pinch of salt if needed.
To perfect your buttercream, avoid overbeating as it can incorporate too much air, making it less stable. If the frosting is too thick, thin it out with a small amount of cream. If it’s too thin, add more confectioners’ sugar until you reach the desired consistency.
Assembling and Decorating the Cake
Once your cakes are completely cool, use a large serrated knife to slice a thin layer off the tops to create a flat surface. Place the first cake layer on your cake stand, turntable, or serving plate. Spread 1 and 1/2 cups of frosting evenly on top. If using raspberries, dot half of them around the rim and press them into the frosting for stability. Repeat with the second layer, spreading another 1 and 1/2 cups of frosting and adding the remaining raspberries. Top with the third cake layer and spread the remaining frosting on top and around the sides using an icing spatula. Smooth the sides with a bench scraper for a clean finish. Add your chosen decorations for a final touch.
What to Serve With This Recipe
Pair this naked cake with a selection of beverages such as tea, coffee, or a light dessert wine to complement its flavors. Fresh fruit or a scoop of vanilla ice cream makes for a delightful accompaniment. When serving, present the cake on a beautiful cake stand with fresh flowers or berries to enhance its visual appeal.
Frequently Asked Questions
- Can I use frozen berries instead of fresh? Yes, but be sure to thaw and drain them thoroughly to avoid excess moisture.
- How can I make this cake gluten-free? Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
- What can I do if my buttercream is too sweet? Add a pinch of salt to balance the sweetness.
- How long will this cake stay fresh? The cake stays fresh at room temperature for up to 2 days or in the refrigerator for up to a week.
- Can I make this cake ahead of time? Yes, you can bake the cake layers in advance, wrap them tightly, and freeze for up to a month. Thaw before assembling and frosting.
This naked cake recipe is a perfect blend of simplicity and elegance, making it suitable for any occasion. Its moist layers and rich vanilla buttercream promise a delightful experience for your taste buds. Give this recipe a try and share your results. Explore more delicious recipes on our blog and let us know your favorites!
Ingredients
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 5 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 and 3/4 cups (420ml) buttermilk, at room temperature
- 3 and 3/4 cups (443g) sifted all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- Optional: 1-2 cups fresh raspberries (or other berry, see note)
Vanilla Buttercream
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 5–6 cups (600-720g) confectioners’ sugar
- 5–6 Tablespoons (75-90ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Finishing decorations (see post above for inspiration!)
Instructions
Preheat your oven to 350°F (177°C). Prepare three 9-inch round cake pans by greasing them, lining with parchment paper rounds, and greasing the parchment paper. Parchment paper ensures the cakes release smoothly from the pans. (Refer to the parchment paper rounds for cakes video & post if necessary.)
Make the Cake: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Using a handheld or stand mixer with a paddle or whisk attachment, beat the butter and sugar on high speed until smooth and creamy, about 3 minutes. Use a silicone spatula to scrape down the sides and bottom of the bowl as needed. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Continue to scrape down the sides and bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, gradually add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing each addition just until incorporated. Be careful not to overmix the batter. The resulting batter should be smooth, velvety, and slightly thick.
Divide the batter evenly among the prepared cake pans, using about 2 and 2/3 cups of batter per pan. If desired, use a kitchen scale to ensure even layers. Bake for approximately 25-26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely in the pans on a wire rack before frosting and assembling.
Make the Frosting: In a large bowl, using a handheld mixer or stand mixer with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. With the mixer running on low speed, gradually add 5 and 1/2 cups of confectioners’ sugar, 5 Tablespoons of heavy cream, the vanilla extract, and salt. Increase to high speed and beat for 3 minutes. Adjust the consistency if needed by adding more confectioners’ sugar if the frosting is too thin, more cream if it’s too thick, or a pinch of salt if it’s too sweet. This recipe yields about 4.5 cups of frosting.
Assemble and Decorate the Cake: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard the sliced-off pieces or crumble them over ice cream. Place the first cake layer on your cake stand, turntable, or serving plate. Spread 1 and 1/2 cups of frosting evenly on top. If using raspberries, dot half of them around the rim and press them into the frosting for stability. Top with the second cake layer and evenly spread another 1 and 1/2 cups of frosting, along with the remaining raspberries around the rim. Top with the third cake layer and spread the remaining frosting on top and around the sides using an icing spatula. Smooth out the frosting with a bench scraper for a clean finish. If you prefer a naked cake, simply spread the remaining frosting on top. Any leftover frosting can be frozen for up to 3 months and thawed in the refrigerator for future use.
Decorate the cake with your chosen garnishes. Refrigerate the assembled cake for 2-3 hours or up to 1 day before slicing and serving. If refrigerating for more than a few hours, loosely cover with plastic wrap after 1 hour. The frosting will set after about 1 hour, allowing the plastic wrap to be applied without damaging the frosting. For extended refrigeration, add garnishes just before serving to keep them fresh.
Store any leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Naked Cake Recipe
Ingredients
- 1 and 1/2 cups 340g unsalted butter, softened to room temperature
- 2 cups 400g granulated sugar
- 5 large eggs at room temperature
- 1 Tablespoon pure vanilla extract
- 1 and 3/4 cups 420ml buttermilk, at room temperature
- 3 and 3/4 cups 443g sifted all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- Optional: 1-2 cups fresh raspberries or other berry, see note
Vanilla Buttercream
- 1 and 1/2 cups 340g unsalted butter, softened to room temperature
- 5 –6 cups 600-720g confectioners’ sugar
- 5 –6 Tablespoons 75-90ml heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Finishing decorations
Instructions
- Preheat your oven to 350°F (177°C). Prepare three 9-inch round cake pans by greasing them, lining with parchment paper rounds, and greasing the parchment paper. Parchment paper ensures the cakes release smoothly from the pans. (Refer to the parchment paper rounds for cakes video & post if necessary.)
Make the Cake:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Using a handheld or stand mixer with a paddle or whisk attachment, beat the butter and sugar on high speed until smooth and creamy, about 3 minutes. Use a silicone spatula to scrape down the sides and bottom of the bowl as needed. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Continue to scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- With the mixer on low speed, gradually add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing each addition just until incorporated. Be careful not to overmix the batter. The resulting batter should be smooth, velvety, and slightly thick.
- Divide the batter evenly among the prepared cake pans, using about 2 and 2/3 cups of batter per pan. If desired, use a kitchen scale to ensure even layers. Bake for approximately 25-26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely in the pans on a wire rack before frosting and assembling.
Make the Frosting:
- In a large bowl, using a handheld mixer or stand mixer with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. With the mixer running on low speed, gradually add 5 and 1/2 cups of confectioners’ sugar, 5 Tablespoons of heavy cream, the vanilla extract, and salt. Increase to high speed and beat for 3 minutes. Adjust the consistency if needed by adding more confectioners’ sugar if the frosting is too thin, more cream if it’s too thick, or a pinch of salt if it’s too sweet. This recipe yields about 4.5 cups of frosting.
Assemble and Decorate the Cake:
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard the sliced-off pieces or crumble them over ice cream. Place the first cake layer on your cake stand, turntable, or serving plate. Spread 1 and 1/2 cups of frosting evenly on top. If using raspberries, dot half of them around the rim and press them into the frosting for stability. Top with the second cake layer and evenly spread another 1 and 1/2 cups of frosting, along with the remaining raspberries around the rim. Top with the third cake layer and spread the remaining frosting on top and around the sides using an icing spatula. Smooth out the frosting with a bench scraper for a clean finish. If you prefer a naked cake, simply spread the remaining frosting on top. Any leftover frosting can be frozen for up to 3 months and thawed in the refrigerator for future use.
- Decorate the cake with your chosen garnishes. Refrigerate the assembled cake for 2-3 hours or up to 1 day before slicing and serving. If refrigerating for more than a few hours, loosely cover with plastic wrap after 1 hour. The frosting will set after about 1 hour, allowing the plastic wrap to be applied without damaging the frosting. For extended refrigeration, add garnishes just before serving to keep them fresh.
- Store any leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Notes
Make Ahead Instructions
Cake layers can be baked, cooled, and tightly covered at room temperature overnight. The frosting can also be prepared and refrigerated overnight. Assemble and frost the cake the next day. The frosted cake can be refrigerated for up to 1 day or frozen for 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.Special Tools
Electric mixer (handheld or stand), glass mixing bowls, whisk, 9-inch round cake pans, icing spatula, bench scraper, cake turntable, cake carrier (for storage).Ingredient Tips
- Flour: Sift before measuring.
- Buttermilk: Make a DIY substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling with whole milk to 1 and 3/4 cups. Let sit for 5 minutes before using.
- Raspberries: Raspberries may leak juice after a day. Omit if making the cake in advance.
- Room Temperature Ingredients: Ensure all refrigerated items are at room temperature for even mixing.