Some might say naked cakes are old news, but I’m here to change the narrative. My lightly frosted white semi-naked cake is an elegant and beautiful dessert for a birthday party, tea party, or even a wedding. Less frosting means this cake is much less cloyingly sweet than your typical frosted cake, but it’s still super delicious. It has a great minimal and rustic look that I think is even better when adorned with fresh sugar-dusted berries or edible flowers.
Simple Vanilla Semi-Naked Cake
When testing this semi-naked cake recipe, I really wanted to focus on getting the texture and flavor just right. I decided to make a white vanilla cake because it’s a classic flavor that pairs well with any frosting. Whether you go store-bought or homemade for the frosting, this naked cake is sure to be delicious.
I found that a modified reverse creaming method is the absolute game-changer for this naked cake. Instead of the usual butter and sugar start, I beat the butter with the egg whites and vanilla first, then fold in the sugar along with the dry ingredients. Coating the flour in fat before it touches the milk helps prevent gluten development, creating a tighter crumb and a velvety texture. It makes this cake sturdy enough for stacking but still melt-in-your-mouth soft.
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How to Get White Cake Layers
I opted to make this cake with egg whites only so that it would turn out as light in color as possible. For a truer white cake, I recommend using clear vanilla extract, too, but I used regular vanilla extract and my cake still turned out pretty light. I recommend using the leftover egg yolks to make Chocolate Pots de Creme.
Naked Cake Recipe
Equipment
- Kitchen Scale (optional)
- 4 6-inch Round Cake Pan(s)
- Hand Mixer or Stand Mixer
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 ***
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 on medium-high 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
- Turn the speed up to high for about 30-60 seconds, or until the egg whites begin to foam.
- Add the flour mixture and milk, continuously mixing on low speed, scraping down the sides as needed.1½ cups milk
- Once the batter is smooth and creamy, divide it evenly between 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 the cakes for about 2 hours before frosting.
- To assemble the cake, add about ½ cup of frosting around the top of the first layer of cake, evenly spreading over the top of the cake. Top with 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 a thin layer of frosting over the entire cake, using a cake scraper to remove excess.
- Top the cake with fresh edible flowers, a cake topper, or fresh fruit dipped in sugar.
Notes
- Don’t overmix the batter, or your cakes will turn out dry and dense.
- Gently tap each cake pan on the counter a few times before baking to remove any large air bubbles.
- Check your cakes with a toothpick before you remove them from the oven to make sure they’re done. The toothpick should come out dry.
- Use a serrated bread knife and a sawing motion to get flat, level layers.
- If you are adding any fillings (like jam or fruit), pipe a stiff ring of buttercream around the edge of the layer first to act as a dam, then fill the center.
- If your cakes are sliding when you stack them, use a cake dowel or a few long wooden skewers to secure the layers together. I recommend doing this if you plan to transport the cake, since it’s pretty tall.
- You can easily adjust the level of “naked” you make your cake by adding more or less frosting. I prefer a semi-naked cake, with a very thin layer of frosting on the outside. I used approximately 2 cups of buttercream frosting to frost this cake.
- If you’re worried about the exposed sides drying out, lightly brush each layer with a simple syrup (equal parts sugar and water) before frosting.
How to Make a Semi-Naked Cake Step-by-Step
Prep: Gather the list of ingredients for this naked cake recipe. Bring the butter, egg whites, and milk to room temperature for 15-30 minutes before beginning. Preheat your oven to 350°F, lightly butter and flour 4 (6-inch) round cake pans, and set aside.
Sift the Flour: In a medium bowl, sift together 4 cups of cake flour, 2 cups of granulated sugar (trust me on this one!), 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 room temperature unsalted butter on medium-high until smooth, about 2 minutes. Add in 1 teaspoon of vanilla extract and 8 large room-temperature egg whites. Switch to high speed for about 30-60 seconds, incorporating a small amount of air into the egg whites. We don’t want to mix the eggs into any kind of peaks, but just until they are slightly foamy.
Combine the Batter: Turn the mixer back down to low speed, then add the flour mixture and 1½ cups of milk, mixing until combined. 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 into the prepared cake pans (about 436 grams per pan). Gently tap each pan on the counter a few times to knock out any air bubbles.
Bake the Cakes: Bake your cakes in the preheated oven for 25-28 minutes, using a toothpick to check for doneness. Let the cakes cool in their pans for about 5 minutes and then remove from the pans to let them cool fully on a wire rack. Before assembling, cut the tops off of each layer to have even and flat layers. I like to wrap and freeze the cakes for about 2 hours before frosting to keep the crumbling to a minimum during frosting. You can skip this step, but you may have more crumbs in your frosting, which doesn’t look 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 (I love the frosting from my funfetti cake recipe, but store-bought works too!), evenly spread over the top of the cake. Top with 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 a thin layer of frosting over the outside of 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 edible flowers, a cake topper, or fresh fruit dipped in sugar.
How to Store and Freeze
Store leftover naked cake whole or cut into individual slices 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.
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