Naked Cake Recipe
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5.0
3 reviews
Excellent
Naked Cake Recipe
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This naked cake is simple, rustic, and not too sweet! Layers of vanilla cake and vanilla frosting are perfect for a birthday or wedding.
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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
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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.
- 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.
- 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.
- 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.
- 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
- 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 Information
Show Details
Serving
1slice
Calories
301kcal
(15%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
22mg
(7%)
Sodium
209mg
(9%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
261IU
(5%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24slices
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 301kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 209mg | 9% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 261IU | 5% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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