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Naked Cake Recipe
5 from 2 votes

Naked Cake Recipe

This naked cake is simple, rustic, and not too sweet! Layers of vanilla cake and vanilla frosting are perfect for a birthday or wedding.

Prep Time
10 mins
Cook Time
25 mins
Additional Time
4 hrs
Total Time
4 hrs 35 mins
Servings: 24 slices
Calories: 301 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

  • 4 cups cake flour
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup butter room temperature (2 sticks, unsalted
  • 1 teaspoon vanilla extract pure
  • 8 large egg room temperature, white
  • 1½ cups milk room temperature
  • 2 cups buttercream frosting vanilla

Instructions

    Cup of Yum
  1. Preheat oven 350°F. Lightly butter and flour four 6-inch round cake pans. Set aside.
  2. In a medium bowl, sift together the flour, sugar, baking powder, and salt. Set aside.
  3. 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.
  4. 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.)
  5. 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.
  6. Once the batter is smooth and creamy, evenly divide the batter evenly into the prepared cake pans (about 436 grams per pan).
  7. 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.
  8. Before assembling, cut the tops off of each layer to have even and flat layers.
  9. 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.)
  10. 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.
  11. 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.
  12. 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

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%)

Nutrition Facts

Serving: 24 slices

Amount Per Serving

Calories 301

% 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.