Naked Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 25

Chill Time: 2

Total Time: 2 35

Servings: slices

Calories: 603kcal

Author: Becky Hardin

This simple, rustic vanilla naked cake is the perfect centerpiece for weddings, birthdays, or tea parties. With four layers of tender white cake and just the right amount of buttercream, it’s an elegant dessert that isn’t cloyingly sweet.

Print Recipe

US Customary - Metric

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

*If using all-purpose flour, remove ½ cup and replace with ½ cup of cornstarch.

**For a truer white cake, use clear vanilla extract.

***This cake is delicious topped with vanilla or brown sugar buttercream, but you could also use chocolate buttercream for even more contrast.

Cake Tips:

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.

Decorating Tips:

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.

Storage: Store naked cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Nutrition