Vanilla Naked Cake

How to make a beautiful naked cake with fresh berries, vanilla cake, and vanilla buttercream. Homemade wedding cake on sallysbakingaddiction.com

Welcome to the March Baking Challenge! We’re baking, designing, and styling NAKED CAKES. Naked cakes, with zero to minimal frosting on the outside, expose the cake layers and filling. This rustic and chic cake presentation has been all the rage for the past few years, popping up everywhere on the wedding, baby shower, bridal shower, and party scenes. Milk Bar owner Christina Tosi is credited with starting the trend back in 2013 when she began highlighting the cake layers, instead of just the frosting. Now naked cakes are a bakery staple!

Naked cake is the perfect baking challenge recipe for March. Wedding celebration season is upon us, along with Easter, spring, and Mother’s Day. Like most monthly challenges, you have creative control this month. You can decorate and style the naked cake in your own unique way, which makes the challenge 100x more fun. Today I’m sharing my tips for decorating a naked cake, a video showing you how, the vanilla cake recipe I used, plus plenty of inspiration for you to get started.

There’s a lot of ground to cover today, so let’s get right to it!!

How to make a beautiful naked cake with fresh berries, vanilla cake, and vanilla buttercream. Homemade wedding cake on sallysbakingaddiction.com

There are 2 types of naked cakes. The cake in today’s photos is called a “semi-naked” or “half dressed” cake. There’s a minimal amount of frosting swiped around the sides. So in other words, a semi-naked cake is a crumb-coated cake.

Or you can simplify the design even further with a true naked cake. This means the sides of the cake are bare. Both styles are simple, approachable, and beautiful.

How to make a beautiful naked cake with fresh berries, vanilla cake, and vanilla buttercream. Homemade wedding cake on sallysbakingaddiction.com

Let’s focus on a semi-naked cake because that’s how I decorated the cake in today’s photos and video. To begin, you’ll need a layer cake. You can use any of my layer cake recipes, the vanilla layer cake recipe below, or any layer cake recipe you love. Three or four layer cakes provide enough height to work with, but you can easily decorate a two layer cake this way. See my red velvet cake as an example. (I recently made and reshot that recipe!) Tiered cakes are great too. Feel free to use my cake batter recipes for different size pans to create a tiered cake.

I dotted fresh raspberries between my cake layers. Admittedly, I only dotted them around the edges because I ran out of raspberries. Oops! But I love how they peek out the sides. The fresh raspberries also provide a lovely texture variation. If you decide to do this as well, be warned that the raspberries will leak some juice around the edges after a day or so. I would leave the berries out if you’re making this cake in advance for a party or celebration.

Vanilla buttercream is my favorite for the half-dressed cake style. It’s simple and shows off the semi-exposed cake layers as well as the cake’s decorative pieces. Not fan of vanilla? I have plenty of frosting recommendations below.

Vanilla buttercream for naked cake on sallysbakingaddiction.com

Want to watch me assemble and decorate a naked cake? Here you go!

5 TIPS FOR HOMEMADE NAKED CAKES

  1. Make a plan. Think about how much frosting you want. Do you want a naked cake or a semi-naked cake? What about decor? I have plenty of suggestions below.
  2. Prep the cake pans appropriately. Use quality cake pans and grease them well. I always use nonstick spray. Use an equal amount of batter per pan. Easiest and most accurate way to do this is to whip out your kitchen scale. Place your cake pan on top and begin pouring. Make sure each pan weighs the same.
  3. Level your cakes. Level off the top of your cakes so each side is flat. Flat and even layers add stability to your finished cake. You can use a cake leveler or large serrated knife. I always use my serrated knife.
  4. Just keep it simple. Make it easier on yourself. I’ve seen many naked cakes calling for a soak in simple syrup to prevent it from drying out. You can absolutely take this route, especially if you’re making a true naked cake, but I don’t find the need if you’re starting out with an already moist cake. (Like my vanilla cake below.) Lots of naked cake tutorials I’ve seen online call for piping frosting between layers, but I skip this too. I use an icing spatula to spread the frosting. The frosting recipe below yields about 4.5 cups. I used 1.5 cups between each layer and another 1.5 cups on the top and around the sides.
  5. The fridge is your best friend. Always chill your naked cake in the refrigerator for a few hours before slicing and serving. This stabilizes all your hard work! It helps the frosting adhere to the sides of the cake and in between the cake layers, as well as ensuring a neater slice. Then you can set the cake out at room temperature for your party or celebration.

3 TOOLS FOR DECORATING

  1. Straight spatula. A lot of cake decorators use an offset spatula to apply frosting on a cake, but I prefer a straight spatula. Maybe it’s the way my hands work, but it’s just easier for me to use!
  2. Bench scraper. Use this for running around the sides of the cake to smooth out the frosting.
  3. Cake turntable. This is optional. Many of you told me I needed one because it makes the job easier. And you were right! I did NOT use it for the cake pictured today, but you can watch me using it in the video. You can transfer your decorated cake to a cake stand by using these cake circles. I used one in the video.

YOU HAVE OPTIONS

Any cake flavor and frosting counts for the challenge. Mix and match cake flavors, frostings, and decor to create your own truly unique naked cake.

Here are cake flavors you can use.
Plenty of options here, including 2 older recipes with updated photos. These cakes are all pretty moist, so I wouldn’t worry about them drying out– especially if you choose the semi-naked/crumb coat look.

Here are frosting flavors you can use.
You can freeze any leftover frosting for up to 3 months and thaw in the refrigerator for next time.

Here are some decor ideas.
I kept it simple with florals and berries, but you can go wild. I recommend starting simple, then building on what you have.

  • Fresh flowers. Use flowers that haven’t been sprayed with pesticides. Avoid strong-smelling flowers as the smell may linger on the cake. And if you can find edible flowers, that’s even better.
  • Fresh berries or any fruit. My favorite!
  • Smaller sweet treats like candies, cookies, meringues, and chocolates
  • Candied citrus
  • Nuts or seeds
  • Fresh herbs
  • Cinnamon sticks
  • Sprinkles

Here are some cake stands.
To show off your stunning masterpiece!

Get creative, let your inner cake artist shine, and most of all… have fun!

How to make a beautiful naked cake with fresh berries, vanilla cake, and vanilla buttercream. Homemade wedding cake on sallysbakingaddiction.com

If you’re not into this recipe, here is the alternate March Baking Challenge:

After you make the baking challenge recipe or alternative, share your photos throughout this month using #sallysbakingchallenge on Instagram or Twitter, or upload a photo of your recipe to my Facebook page or Facebook group. Or email it to me! (You can also message me your photo on Instagram if your account is private.) By doing so, you’re automatically entered in the $250 giveaway!!

Vanilla Naked Cake

Ingredients:

  • 3 and 3/4 cups (431g) sifted all-purpose flour*
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 5 large eggs, at room temperature
  • 1 Tablespoon pure vanilla extract (yes, Tbsp!)
  • 1 and 3/4 cups (420ml) buttermilk, at room temperature*
  • optional: 1-2 cups fresh raspberries (or other berry, see note)

Vanilla Buttercream

  • 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 5-6 cups (600-720g) confectioners' sugar
  • 5-6 Tablespoons (75-90ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • finishing decorations (see post above for inspiration!)

Directions:

  1. Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
  2. Make the cake: Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  3. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
  4. There is about 8 cups of batter total, so each layer will be 2 and 2/3 cups. Pour/spread batter evenly into prepared cake pans. If you're worried about uneven cake layers, you can use a kitchen scale and weigh the cake pans for accuracy. (The weight of just the batter in my cake pans was about 1 lb 6 ounces.)
  5. Bake for around 25-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  6. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 5 and 1/2 cups confectioners' sugar, 5 Tablespoons heavy cream, the vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1/2 cup more confectioners' sugar if frosting is too thin, 1 more Tablespoon cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet. Yields about 4.5 cups of frosting.
  7. Assemble and decorate the cake: Watch the video above for a tutorial on assembling and decorating this naked cake. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread 1 and 1/2 cups of frosting evenly on top. If using, dot half of the raspberries around the rim. Flatten them down into the frosting as best you can so the cake layer on top is sturdy. Top with 2nd cake layer and evenly cover the top with another 1 and 1/2 cups of frosting and more (flattened!) raspberries around the rim. You can sprinkle a few leftover raspberries in the center, too. (Like I did in the video.) Top with the third cake layer. Spread the remaining frosting on top and all around the sides using an icing spatula. Use a bench scraper to smooth out the frosting on the sides of the cake. If you're making a full naked cake, just spread the remaining frosting on top of the cake. If you have leftover frosting, you can freeze it for up to 3 months and thaw in the refrigerator for next time.
  8. Decorate the cake with garnishes.
  9. Refrigerate the cake for 2-3 hours or up to 1 day before slicing and serving. If chilling for more than a few hours, loosely cover with plastic wrap after 1 hour of refrigeration. (The frosting will "set" after about 1 hour and the plastic wrap won't really ruin your frosting at that point.) And if you're chilling for more than a few hours, I suggest decorating with garnishes right before serving (so as not to wilt the flowers, etc).
  10. Cover and store leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. The frosted cake can be refrigerated for up to 1 day-- see step 8. The frosted cake can also be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Recipe Notes:

*Sift flour before measuring.

*If needed, you can use whole milk mixed with 1 and 1/2 teaspoons of white vinegar or fresh lemon juice instead of buttermilk.

*The raspberries will leak some juice around the edges after a day or so. I would leave the berries out if you're making this cake in advance for a party or celebration.

Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.

I used this cake recipe for my checkerboard cake. The cake layers are slightly thicker here because this cake is 3 layers instead of 4. If you want to make the naked cake as a 4 layer cake, use 2 cups of batter for each cake layer and bake for 23-24 minutes or until a toothpick comes out clean.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | KitchenAid Hand Mixer | Glass Mixing Bowls | 9-inch Round Cake PansBench Scraper | Frosting Spatula | Turntable Rotating Cake Stand

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

All the tips, tricks, tools, and recipe you need to create a beautiful and rustic vanilla naked cake! This homemade vanilla cake is perfect for showers and weddings. Recipe on sallysbakingaddiction.com

166 Comments

Comments

  1. Stacey on March 24, 2018 at 8:31 am

    Hi I am really excited about making this cake for my daughters baby shower.  I have a delemma. I will have to make it 3 days early for the Sunday Shower. Can I store it unfrosted and frost it the day of the party? If so, refrig or freeze? Or do I need to frost early? Thank you. 

    • Sally on March 25, 2018 at 5:39 pm

      Hi Stacey! See my make ahead tip for make ahead suggestions.

  2. Linda on March 26, 2018 at 9:14 am

    Hi Sally!
    I don’t know if I read over it, but I was wondering how many cups of frosting this recipe makes?
    The cake looks amazing! I’ve never made a naked cake, but it’s definitely on my to do list!

    • Sally on March 26, 2018 at 11:56 am

      Hi Linda! Yields about 4.5 cups of frosting.

  3. Jo on March 27, 2018 at 7:03 pm

    Hi Sally,

    Can i make this cake in a 9×13 pan? Thank you.

    • Sally on March 28, 2018 at 5:57 am

      Hi Jo! There’s too much batter for a 9×13 pan, but use what you can and fill the pan about halfway – 2/3 full. Any extra batter is great for cupcakes.

  4. Hanna Lee on March 31, 2018 at 8:51 am

    Your cake is BEAUTIFUL! Getting ready to try this one out for Easter and your decorating video was super helpful!

    • Sally on April 2, 2018 at 9:34 am

      How did it turn out? 🙂

      • Hanna Lee on April 2, 2018 at 9:38 am

        Wonderful!!! It was a hit at our Easter gathering and I am eager to try this decorating style again with other flavor combinations 🙂 Like you, I have a new baby at home (almost 11 weeks) and this was my first “big” baking project since having her so it took longer than it might have pre-baby but it was worth it! 



  5. Sylvie from France on April 1, 2018 at 2:49 pm

    Hi Sally ! Thanks to your advices and your recipes, I made a success of my first nacked cake ( vanilla cake with blueberry cream) . I’m very happy. Happy easter for everyone.

    • Sally on April 2, 2018 at 9:13 am

      I’m so glad to read this!!

  6. Shabina mahmed on April 6, 2018 at 3:57 pm

    Hello I’d like to know what size the pans are please ? 

    • Sally on April 6, 2018 at 5:34 pm

      9 inch pans

      • Chia on April 18, 2018 at 8:23 pm

        Hi, can I use a 8inch or 10 inch cake pans? 



      • Sally on April 19, 2018 at 11:30 am

        Yes, you can use 8 or 10-inch cake pans, just adjust the baking time as needed!



  7. Joyce on April 7, 2018 at 8:49 pm

    Hi Sally

    I just want to report that I made a naked cake with your Tuxedo Cake recipe. I made the whole recipe in five 6-inch layers. They stacked very well and everyone raved about it.

    The naked cake was beautiful with the chocolate layers showing through a vanilla buttercream. Thanks again for this incredible challenge!

    • Sally on April 9, 2018 at 12:26 pm

      I bet it was beautiful with all of those layer!

  8. Mirah on April 9, 2018 at 1:06 am

    Hi Sally,

    Just wondering if I want to make alphabet Birthday cake, do you recommend to use this recipe or your new favourite white layer cake? Love most of your cakes.
    Thanks for sharing.

    • Sally on April 9, 2018 at 9:26 am

      Hi Mirah! You can use either. The white cake recipe has a much lighter crumb and while it will hold up well baked as different shapes, this naked cake may be a better fit.

  9. Carra on April 11, 2018 at 9:05 am

    Thank you for sharing your cake recipe.  I was asked to bake a wedding cake for my niece for 150 people.  I had baked birthday cakes with boxed cake mix for 20 people.  This was exciting but very nervous.  I don’t know what I would have done if I did not find this recipe.  Thank you again for sharing your recipe!!  The cake was yummy.

    • Sally on April 12, 2018 at 1:26 pm

      That is so exciting! Be sure to share a photo on Facebook or Instagram and tag me so I can see it!

  10. Veina on April 16, 2018 at 10:47 pm

    Hello Sally,

    Are you familiar with the berry chantily cake from Whole foods? I am trying to recreate it and need a delicious yellow cake recipe and think this may be the one, but I was wondering if I can sub almond extract for the vanilla? If so, how much do you recommend?

    Thank you!

    • Sally on April 17, 2018 at 8:35 am

      Hi Veina! I’m not, but it sounds fantastic. An entire Tablespoon of almond extract may be a little too much, so I would use 1 and 1/2 teaspoons of almond and 1 and 1/2 teaspoons vanilla.

      • Veina on April 17, 2018 at 1:17 pm

        Awesome thank you!! I will try and experiment using 1 vanilla pod and 1.5 teaspoon of the almond!

        The berry chantily cake from Whole Foods is really good! It is basically a Fresh berries, a vanilla cake soaked in raspberry simple syrup, and chantilly cream icing made with whipped mascarpone. –but there is a unique almond taste to it that puts it over the edge!
        I am no baking pro, so I’m sure you would probably do a much better job recreating it! Perhaps something for you to try in the near future 🙂 I love all your recipes!



  11. Kate on April 22, 2018 at 1:07 am

    Hi, Just made this for my daughter’s 2nd birthday party tomorrow. Can’t wait to see it decorated and eat it! My husband was confused and asked if I made a mistake with my frosting, but I love the look of these naked cakes. You may want to note in your recipe that if you chill the frosting, you have to leave time for it to come to room temperature before frosting your cakes. Maybe that’s obvious, but I was glad I was not trying to frost right before serving. I set my bowl of frosting in a tray of warm water and that worked fairly quickly. My cakes came out pretty flat … hoping I didn’t over mix or over bake. The positive is I didn’t have to cut the tops off to be flat.

  12. Jessica Byrom on April 22, 2018 at 3:37 pm

    Hi there

    What are the benefits of using regular buttercream over swiss meringue buttercream? I usually use SMB but I find it a bit flavourless and I’m not a fan of the texture. Any thoughts would be great. Thank you! Jess x

    • Sally on April 23, 2018 at 9:26 am

      I don’t necessarily think there are any pros/cons using one over the other. If you prefer American buttercream over SMB, go ahead and use it!

  13. Soniya on April 24, 2018 at 11:55 pm

    Can i make cupcakes out of this batter  

  14. Soniya on April 26, 2018 at 1:56 am

    Hi Sally  I made cupcakes with this  It was awesome and a big hit.  Thank you.

  15. Elizabeth Zulick on April 28, 2018 at 9:21 pm

    Hi Sally!

    My cakes came out a bit dense, not with this nice crumb I see in your pictures! Any suggestions? I followed all your directions! I sifted the flour and used fresh baking powder and soda. I always weigh my indegredients. 

    Let me know if you have any ideas!

    Thanks!

    • Sally on April 29, 2018 at 1:07 pm

      Hi Elizabeth! I know how frustrating that can be. How about overmixing? That’s usually the culprit behind my cakes tasting dense. Regardless, try sifting the flour TWICE then measuring it. That could help for next time.

  16. Hazel on April 30, 2018 at 2:31 am

    Hi Sally! Do you think I could make a two-layer cake instead? If so, how do I change the recipe?

    • Sally on April 30, 2018 at 12:22 pm

      You would need to use 2/3 of the recipe so I would recommend either making cupcakes with the remaining batter or baking and freezing the third layer to enjoy later!

  17. Deanna Smith on May 2, 2018 at 1:50 pm

    How long does the buttermilk have to sit to reach room temperature? I have a very sensitive stomach, so leaving milk of any kind out concerns me.

    • Sally on May 3, 2018 at 6:50 am

      I leave the cold ingredients out for 1 hour before beginning.

  18. Abbie on May 4, 2018 at 3:08 pm

    Hi Sally! Could I bake this in 2 9″ pans and then torte the cakes?

    • Sally on May 7, 2018 at 10:15 am

      Hi Abbie! Only if your 9-inch cake pans are very tall. This is a lot of cake batter.

  19. Kaelin on May 9, 2018 at 7:38 pm

    Would this recipe make cupcakes okay?

    • Sally on May 9, 2018 at 9:22 pm

      This cake batter can be divided up to make cupcakes, yes! Same oven temperature and about 18-21 minutes bake time.

  20. Nancy on May 10, 2018 at 1:48 pm

    Absolutely loved these recipes. I had never made a cake like this before but, I made it for my daughter’s bridal shower this past weekend. Actually, I made it three times as it was a 10 layer tiered cake! Everything came out perfectly and tasted delicious. Everyone was delighted and were amazed it didn’t come from a bakery. I wish I could show you a picture! Thank you so much Sally for the perfect recipes and handy video.

    Rating: 5
    • Sally on May 11, 2018 at 9:35 am

      Hi Nancy! A 10 tier cake is incredible and I bet it was stunning. Thank you so much for taking the time to leave a review on the vanilla naked cake! You can always email me a picture at [email protected] 🙂 I’d love to see!

  21. Sue on May 16, 2018 at 4:56 am

    Can you substitute with gluten free flour?

    • Sally on May 16, 2018 at 12:27 pm

      I have not tried it but let me know if you do!

  22. Katherine on May 16, 2018 at 2:46 pm

    If I only have 8 inch round pans, how long do you suggest I bake this recipe for? I have 4 or more 8 inch rounds if splitting the batter more ways is optimal. Thank you. Every recipe I’ve ever tried from your site over the several years I’ve been following you has been amazing!

    • Sally on May 17, 2018 at 6:24 am

      Hi Katherine! You can split the batter between 3 or 4 8-inch cake pans, though I suggest using 4 because the layers will be quite thick if using only 3. I’m unsure of the exact bake time, but you can use a toothpick to test.

  23. Barb on May 16, 2018 at 4:50 pm

    I have to make my cake serve 20 people..any suggestions?

    • Sally on May 17, 2018 at 6:22 am

      Hi Barb! I’m unsure. I’ve only baked and assembled the cake as pictured. How about 2 separate cakes or a tiered cake of sorts? You can make the batter twice and bake in different size cake pans to create a tiered cake. The bake time will need to adjust if using different size pans.

  24. Kathleen on May 17, 2018 at 7:12 pm

    Hi Sally,

    Can i use the pistachio cake recipe as one of the flavours of the cake?

    • Sally on May 18, 2018 at 9:33 am

      Definitely!

Reviews

  1. Nancy on May 10, 2018 at 1:48 pm

    Absolutely loved these recipes. I had never made a cake like this before but, I made it for my daughter’s bridal shower this past weekend. Actually, I made it three times as it was a 10 layer tiered cake! Everything came out perfectly and tasted delicious. Everyone was delighted and were amazed it didn’t come from a bakery. I wish I could show you a picture! Thank you so much Sally for the perfect recipes and handy video.

    Rating: 5
    • Sally on May 11, 2018 at 9:35 am

      Hi Nancy! A 10 tier cake is incredible and I bet it was stunning. Thank you so much for taking the time to leave a review on the vanilla naked cake! You can always email me a picture at [email protected] 🙂 I’d love to see!

Questions

  1. Hazel on April 30, 2018 at 2:31 am

    Hi Sally! Do you think I could make a two-layer cake instead? If so, how do I change the recipe?

    • Sally on April 30, 2018 at 12:22 pm

      You would need to use 2/3 of the recipe so I would recommend either making cupcakes with the remaining batter or baking and freezing the third layer to enjoy later!

  2. Deanna Smith on May 2, 2018 at 1:50 pm

    How long does the buttermilk have to sit to reach room temperature? I have a very sensitive stomach, so leaving milk of any kind out concerns me.

    • Sally on May 3, 2018 at 6:50 am

      I leave the cold ingredients out for 1 hour before beginning.

  3. Abbie on May 4, 2018 at 3:08 pm

    Hi Sally! Could I bake this in 2 9″ pans and then torte the cakes?

    • Sally on May 7, 2018 at 10:15 am

      Hi Abbie! Only if your 9-inch cake pans are very tall. This is a lot of cake batter.

  4. Kaelin on May 9, 2018 at 7:38 pm

    Would this recipe make cupcakes okay?

    • Sally on May 9, 2018 at 9:22 pm

      This cake batter can be divided up to make cupcakes, yes! Same oven temperature and about 18-21 minutes bake time.

  5. Sue on May 16, 2018 at 4:56 am

    Can you substitute with gluten free flour?

    • Sally on May 16, 2018 at 12:27 pm

      I have not tried it but let me know if you do!

  6. Katherine on May 16, 2018 at 2:46 pm

    If I only have 8 inch round pans, how long do you suggest I bake this recipe for? I have 4 or more 8 inch rounds if splitting the batter more ways is optimal. Thank you. Every recipe I’ve ever tried from your site over the several years I’ve been following you has been amazing!

    • Sally on May 17, 2018 at 6:24 am

      Hi Katherine! You can split the batter between 3 or 4 8-inch cake pans, though I suggest using 4 because the layers will be quite thick if using only 3. I’m unsure of the exact bake time, but you can use a toothpick to test.

  7. Barb on May 16, 2018 at 4:50 pm

    I have to make my cake serve 20 people..any suggestions?

    • Sally on May 17, 2018 at 6:22 am

      Hi Barb! I’m unsure. I’ve only baked and assembled the cake as pictured. How about 2 separate cakes or a tiered cake of sorts? You can make the batter twice and bake in different size cake pans to create a tiered cake. The bake time will need to adjust if using different size pans.

  8. Kathleen on May 17, 2018 at 7:12 pm

    Hi Sally,

    Can i use the pistachio cake recipe as one of the flavours of the cake?

    • Sally on May 18, 2018 at 9:33 am

      Definitely!

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