Vanilla Naked Cake

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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. 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.

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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

257 Comments

All Comments

  1. I’m super excited about this! Naked cakes are just my thing because I like a minimal amount of frosting on my cakes. And it’s challenging because there’s no hiding of broken cakes, discoloured layers and runny fillings behind a ton of buttercream or fondant.

    I usually avoid baking cakes because I dislike cake decorating. But I’ll be taking part in this challenge for sure!

    1. Glad you’re excited about it Joyce! What I love about this cake style is that you really can’t go wrong. No need for over the top cake decor. Simple is best.

  2. Hi Sally, I’m really keen on making the tuxedo cake for my husband’s birthday and i would love to do this challenge as well. do you think the tuxedo cake will hold up as a semi-naked cake? thanks in advance!

  3. Sally these photos are GORGEOUS! Seriously, it’s like a work of art!! I’m thinking of making your red velvet cake this way, fingers crossed!

  4. This cake is soo gorgeous, Sally! I really can’t wait to give it a try. I’ve always loved the minimalist look of the naked cake, and this one sounds perfect. And I had no idea that Christina Tosi started the naked cake trend. I recently had the chance to visit Milk Bar in Las Vegas, and I’m so obsessed with it now. Thanks for sharing this, Sally!

  5. I am confused about how you are doing a crumb coat, but there are no crumbs. How does this work? Refrigerate the layers first?

    BTW, it’s beautiful.

    1. Hey Liz! This vanilla cake isn’t very crumby to begin with. You can see some crumbs, but there weren’t many when I was decorating it.

    1. Thank you Kayle!! The perfect cake for people who love just a little bit of frosting but a whole lot of pretty 🙂

  6. You’re cake is gorgeous Sally! Thanks so much for your detailed baking blog.
    I can’t wait to make this naked cake:)!!

  7. So excited about this! Do you think the Lemon Blueberry Layer Cake recipe would work for this? Or stick with a basic cake batter and do a lemon buttercream with blueberry garnish?!

  8. This cake is stunning! And your photography keeps getting better and better. I’m proud of you, Sally. I’ve been following your blog for almost 4 years now and most of what I have learned is because of you! Thank you for challenging and motivating us, you’re the best! 

    Might give it a try with a Chocolate cake and peanut butter frosting.. one of my favorite combos! 

    1. You are so sweet, Lou! Thank you for your continuous support 🙂 Your chocolate/peanut butter combo sounds absolutely delicious!!

  9. Hi Sally does it matter if I make a mini cake?

    I only have one cake pan and have the idea to use a biscuit cutter to cut out little rounds and use those as the layers in the cake.

  10. Oh my goodness, how I love naked cakes! I had a semi-naked cake for my wedding cake a year and half ago. They are my absolute favorite, they are simple yet so beautiful. I tried to make one a few weeks ago and was just scraping the sides with my spatula. It didn’t quite give me the look I was going for. WHY DID I NOT THINK OF THE SCRAPER?? After I saw you use a scraper in the video, it was a definite ah-ha moment!! Thanks, Sally! Going to give your vanilla naked cake a go!!! Your photos are goregous btw!!

    1. Ashley, I used to use my spatula too. You don’t get anywhere NEAR the same smooth look! Let me know how yours turns out. Thank you for the compliment on my pictures!

  11. I’m not a fan of buttercream frosting….it’s just too much butter….could this style of cake be made with a seven minute frosting? Any suggestions ?

  12. What a beautiful cake!! I’m dying to do this challenge. I have a friends 30th birthday party coming up and she loves chocolate. Might try it with your chocolate cake recipe!

  13. I tried making a naked cake last summer…got to the end and didn’t like how it looked and frosted the entire thing! But I’m definitely going to try again!

  14. So, so excited about this! I have to make a semi-naked cake (or scantily clad as my friend calls it LOL) for a bridal shower in April! Will have to use your tips. Your cake is a beauty!!

  15. Hello Sally
    I would like to tell you firstly I am a huge huge fan.. I am a baking addict and your recipes inspired me and my baking blog!

    I would like to clarify the following with you, you advised in the recipe to use 4 9 inch pans however I can see only 3 layers on the pictures and video, so would it be only 3 pans then? Will the batter quantity be OK?
    Thanks again from a French fan living in the UAE!

  16. Hi Sally!
    This cake is SO beautiful & I’m so excited to make one myself!! I love how simple (yet so elegant!) it is.  And your photos are just incredible!! That first one should just be framed & hung up somewhere!  
    Gonna make the new blueberry muffin cookies tomorrow & I cannot wait to eat them! 
    Thank you for this awesome blog!! 

  17. I am totally making this for my friend’s wedding shower. The theme is rustic with green, pink, purple, and gold. It fits perfectly!! You’re recipes are the best!!!!!!!!!!

  18. I LOVE your recipes and I love that you always include measurements in grams, I’m an OCD weigher when baking. 
    Looking forward to this challenge.
    XO

  19. So I made your banana layer cake a few days ago and wrapped each layer carefully in plastic wrap. The cake layers are sitting in my freezer as I have company coming over on Saturday and I wanted to do the frosting shortly before serving. Guess what, now I want to make it a semi-naked cake and I am already so excited!

  20. Sally, your pictures here are just stunning! This cake is like a work of art! Almost too pretty to eat! It’s like on The Great British Baking Show where the judges cut into the bakers’ masterpieces and I cringe because they’ve just destroyed them!

  21. Hi, Sally! I’m making this cake as a smash cake for a one year old photo shoot. Using 6 inch pans instead of nine. I’m sure there will be plenty of batter, but you said these layers are taller. Should I just fill pans halfway? Thank you!

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