Have you ever wondered how to make an elegant and beautiful naked cake? It’s way easier than I thought! I stacked layers of delicious vanilla cake with vanilla buttercream and gently spread the excess frosting around the sides to create this naked cake. It’s simple, rustic, and not too sweet! Perfect for an elegant birthday or wedding.
This naked cake is so pretty and delicious to boot! Layers of lighter-than-air fluffy vanilla cake with simple vanilla frosting? Yes, please! I couldn’t believe how easy it was to make a naked cake from scratch.
What’s in This Naked Cake Recipe?
- Cake Flour: Makes this cake ultra light and fluffy.
- Sugar: Granulated sugar sweetens the cake.
- Baking Powder: Gives the cake lift!
- Salt: Kosher salt enhances the rich vanilla flavor.
- Butter: Unsalted butter makes the cake tender and moist. If using salted butter, omit the kosher salt.
- Vanilla Extract: Gives this cake a rich vanilla flavor.
- Egg Whites: Using egg whites only makes this cake lily white, giving a great contrast to the frosting. Use the leftover egg yolks to make Chocolate Pots de Creme or Crème Brûlée!
- Milk: Moistens the cake.
- Frosting: I love the frosting from my funfetti cake recipe, but you could use store-bought frosting or your favorite recipe!
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How to Store
Store leftover naked cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before serving.
Tips for Success
- I used approximately 2 cups of buttercream frosting to frost this cake.
- For a truer white cake, use clear vanilla extract.
- Check your cakes with a toothpick before you remove them from the oven to make sure they’re done.
- You can easily adjust the level of “naked” you make your cake by adding more or less frosting.
- This cake is delicious topped with vanilla or brown sugar buttercream, but you could also use chocolate buttercream for even more contrast.
Naked Cake Recipe
Ingredients
- 4 cups cake flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter room temperature (2 sticks)
- 1 teaspoon pure vanilla extract
- 8 large egg whites room temperature
- 1½ cups milk room temperature
- 2 cups vanilla buttercream frosting
Equipment
- Kitchen Scale (optional)
- 4 6-inch Round Cake Pan
- Stand Mixer
Instructions
- Preheat oven 350°F. Lightly butter and flour four 6-inch round cake pans. Set aside.
- In a medium bowl, sift together the flour, sugar, baking powder, and salt. Set aside.4 cups cake flour, 2 cups granulated sugar, 1 tablespoon baking powder, 1 teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add in the vanilla and egg whites.1 cup unsalted butter, 1 teaspoon pure vanilla extract, 8 large egg whites
- Use the whisk attachment and continue beating the mixture on medium speed for about 30-60 seconds, incorporating a small amount of air into the egg whites. (Don’t overmix until they are peaks, just add enough air for it to begin to slightly foam.)
- Add the flour mixture and milk, continuously mixing on slow to medium speed. Be sure to scrape the sides of the bowl, to incorporate all of the dry ingredients.1½ cups milk
- Once the batter is smooth and creamy, evenly divide the batter evenly into the prepared cake pans (about 436 grams per pan).
- Bake for 25-28 minutes, using a toothpick to check for doneness. Let the cakes cool in their pans for about five minutes and then remove from the pans to let them cool on a rack.
- Before assembling, cut the tops off of each layer to have even and flat layers.
- Wrap and freeze cakes for about 4-6 hours before frosting.( I have found this baker’s trick helps keep the crumble to a minimum when trying to frost a naked cake. Otherwise, the crumbs will get into the frosting and it won’t be as clean.)
- To assemble the cake, add about ½ cup of frosting around the top of the first layer of cake, evenly spread over the top of the cake, allowing a small amount to go over the edges of the cake. Gently add the next cake layer, and gently press it into the bottom layer. Repeat with the next cake until all 4 layers are stacked with a layer of frosting in between each layer.2 cups vanilla buttercream frosting
- Using a flat spatula, gently spread the extra frosting that came out through the edges of the layers, to lightly coat the cake. You can adjust the thickness of the outer coating, depending on your preference and how “naked” you want your cake to look.
- Top the cake with fresh flowers, a cake topper, of fresh fruit dipped in sugar.
Notes
How to Make a Naked Cake Step-by-Step
Sift the Flour: Preheat your oven to 350°F, lightly butter and flour 4 (6-inch) round cake pans, and set aside. In a medium bowl, sift together 4 cups of cake flour, 2 cups of granulated sugar, 1 tablespoon of baking powder, and 1 teaspoon of kosher salt. Set aside.
Beat the Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of unsalted butter until smooth, about 2 minutes. Add in 1 teaspoon of vanilla extract and 8 large egg whites. Use the whisk attachment and continue beating the mixture on medium speed for about 30-60 seconds, incorporating a small amount of air into the egg whites. (Don’t overmix until they are peaks, just add enough air for it to begin to slightly foam.)
Combine the Batter: Add the flour mixture and 1½ cups of milk, continuously mixing on slow to medium speed. Be sure to scrape the sides of the bowl, to incorporate all of the dry ingredients.
Divide the Batter: Once the batter is smooth and creamy, evenly divide the batter evenly into the prepared cake pans (about 436 grams per pan).
Bake the Cakes: Bake for 25-28 minutes, using a toothpick to check for doneness. Let the cakes cool in their pans for about five minutes and then remove from the pans to let them cool on a rack. Before assembling, cut the tops off of each layer to have even and flat layers. Wrap and freeze cakes for about 4-6 hours before frosting.(I have found this baker’s trick helps keep the crumble to a minimum when trying to frost a naked cake. Otherwise, the crumbs will get into the frosting and it won’t be as clean.)
Stack the Cakes: To assemble the cake, add about ½ cup of vanilla frosting around the top of the first layer of cake, evenly spread over the top of the cake, allowing a small amount to go over the edges of the cake. Gently add the next cake layer, and gently press it into the bottom layer. Repeat with the next cake until all 4 layers are stacked with a layer of frosting in between each layer.
Frost the Cake: Using a flat spatula, gently spread the extra frosting that came out through the edges of the layers, to lightly coat the cake. You can adjust the thickness of the outer coating, depending on your preference and how “naked” you want your cake to look. Top the cake with fresh flowers, a cake topper, or fresh fruit dipped in sugar.
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