Naked Cake
User Reviews
5
Naked Cake
Description
This Naked Cake combines all-purpose flour, baking powder, salt, butter, sugar, eggs, vanilla extract, and milk to produce a tender and lightly crumbed vanilla sponge. The cake batter is creamed thoroughly to incorporate air, producing a soft texture. Baking in three 8-inch pans with optional cake strips ensures even layers without domed tops, making stacking easier. The layers are trimmed and cooled before assembly.
The vanilla buttercream uses a large quantity of butter whipped with powdered sugar, vanilla, salt, and heavy cream, resulting in a rich, smooth frosting with a firm but spreadable consistency. This buttercream contrasts with the moist cake layers, adding creamy sweetness without overpowering the vanilla flavor.
The cake is assembled by layering each cake layer with buttercream and applying a thin crumb coat, leaving parts of the cake exposed to create a 'naked' appearance. This style highlights the cake’s texture and gives a rustic charm. Decorating with berries or fresh fruit is recommended immediately before serving to avoid staining the cake layers over time.
Tips include avoiding over mixing the batter to prevent a tough cake, weighing flour for accuracy, using cake strips to prevent doming, and refrigerating the assembled cake to improve stability and buttercream adherence.
Ingredients
For the Cake:
- 3 cups all-purpose flour (360g)
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups butter softened (284g, unsalted
- 2 cups granulated sugar (400g)
- 4 large egg room temperature
- 1 tablespoon vanilla extract
- 1⅓ cups milk room temperature (320ml, whole
For the Vanilla Buttercream:
- 1½ cups butter room temperature (340g, unsalted
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 6 cups powdered sugar (720g)
- 5 to 6 tablespoons heavy cream room temperature (75-90ml)
Instructions
For the Cake:
- Preheat the oven to 350F. Butter 3 (8-inch) cake pans or spray with baking spray and line the bottoms with parchment paper. Wrap with water-soaked fabric baking strips, if desired.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 5 minutes.
- With the mixer running, add the eggs, one at a time, waiting until each one is well incorporated before adding the next. Stop and scrape down the bowl between each egg. Beat in the vanilla.
- With the mixer on low speed, add a third of the flour mixture followed by half of the milk. Repeat, alternating between flour and milk until both are fully combined. Stop and scrape down the bowl occasionally. Divide the batter among the prepared cake pans.
- Bake for 30 minutes, or until a wooden pick inserted into the center comes out with just a few crumbs. Let the cakes cool for 20 minutes in the pans. Invert onto a cooling rack, remove the parchment paper, and cool completely. (You can then freeze the cake layers for 30 minutes for easier frosting, but this is optional!)
For the Vanilla Buttercream:
- In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter, vanilla, and salt together on medium-high speed until the butter is light and easily spreadable, about 5 minutes. With the mixer on low speed, gradually mix in the sugar, about ½ a cup at a time, alternating with a tablespoon of cream on occasion. Stop and scrape down the bowl a few times during mixing.
- Once the sugar and cream are incorporated, increase the speed to medium and beat until light and fluffy, about 1 minute.
For the Assembly:
- Place one cooled cake layer on a cake stand. Spread 1 cup of frosting over the top, all the way to the edge. Place another cake layer on top and spread another 1 cup of frosting over the cake. Top with the remaining layer.
- Spread a thin layer of frosting on the sides of the cake and a thicker layer on top with the remaining frosting. Run the side of a large offset spatula or a bench scraper around the side of the cake to remove excess frosting. Top with fresh berries, if desired. I recommend chilling the cake for 30 minutes before slicing. Leftover cake can be covered and stored at room temperature for up to 4 days.
Notes
- Using cake strips helps prevent doming by keeping pan edges cooler for even baking; DIY options exist if unavailable.
- Avoid over-mixing the batter to prevent a tough and dense cake.
- Measure flour by weighing it or by fluffing and spooning into the measuring cup to avoid overpacking.
- Allow the assembled cake to refrigerate to stabilize layers and help buttercream adhere better.
- Decorate with berries or fresh toppings right before serving to avoid juice stains on the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 914 kcal
% Daily Value*
| Calories | 914kcal | 46% |
| Carbohydrates | 119g | 40% |
| Protein | 7g | 14% |
| Fat | 47g | 72% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 2g | 100% |
| Cholesterol | 184mg | 61% |
| Sodium | 277mg | 12% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 94g | 188% |
| Vitamin A | 1526IU | 31% |
| Vitamin C | 1mg | 1% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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