Vanilla Naked Cake

Learn how to make a beautiful naked cake with fresh berries and vanilla buttercream. This chic cake decorating style is much simpler than it looks. Follow my success tips and watch the helpful video tutorial to create your own naked cake.

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

Today we’re baking, designing, and styling naked cakes. 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, so let’s get right to it!

What Is a Naked Cake?

Naked cakes, with zero to minimal frosting on the outside, expose the cake layers and filling. This rustic-chic cake presentation has been 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!

A stunning addition to any celebration, naked cakes are perfect for Easter, Mother’s Day, small weddings, showers, and birthdays. What I love about the style is that you have creative control. You can decorate the naked cake in your own unique way, which makes this recipe 100x more fun. If interested in making a tiered cake, try my simple homemade wedding cake!

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

Two Types of Naked Cakes

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 like my fresh berry cream cake. 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

Overview: How to Make a Vanilla Semi-Naked Cake

Let’s focus on a semi-naked cake because that’s how I decorated the cake in today’s photos and video.

  1. Make the cake. 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. The vanilla cake recipe I include below is similar to my vanilla cake recipe, but it has more structure to support the naked cake decorating style. Cake recipes that yield three or four layers provide enough height to work with, but you can easily decorate a two layer cake this way. Tiered cakes are great too– like my homemade wedding cake.
  2. Add berries. 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.
  3. Frost the cake. 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. The frosting recipe below is similar to my vanilla buttercream recipe, only with a higher ratio of ingredients to make a larger amount of frosting.

Vanilla buttercream for naked cake on

Vanilla Naked Cake Video Tutorial

5 Tips for Homemade Naked Cakes

  1. Make a plan. Think about what style of cake you want– naked or semi-naked– and any decorations or garnishes. This will determine how much frosting you need.
  2. Prepare your cake pans appropriately. Use quality cake pans and grease them well so the cakes release easily– I always use nonstick spray. For even layers, ensure each pan has an equal amount of batter. The easiest and most accurate way to do this is to use a kitchen scale. Place your cake pan on top and begin pouring batter into the pan– repeat for all pans, making sure each pan weighs the same.
  3. Level your cakes. Level off the top of each cake layer so both sides are flat. This is important because 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. Keep it simple. Make it easy on yourself! My recipe and instructions are simple and straightforward. I’ve seen many naked cake recipes that call 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 it necessary if your cake is moist to begin with (like my vanilla cake below). Instead of piping frosting between each cake layer, use an icing spatula to spread the frosting– another timesaver and simplified step. The frosting recipe below yields about 4.5 cups. Use 1.5 cups between each layer and 1.5 cups on top & around the sides.
  5. The refrigerator is your best friend. Always chill your naked cake in the refrigerator for a few hours before slicing and serving. Why? This stabilizes all of your hard work! It helps the frosting adhere to the sides of the cake, as well as ensures a neater slice. Then you can set the cake out at room temperature for your party or celebration.

3 Helpful Tools for Decorating

Here are a few tools I find especially helpful for decorating a semi-naked cake.

  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 use it in the video tutorial. Transfer your decorated cake to a cake stand by using these cake circles— I use one in the video.

Mix and Match Cake and Frosting Recipes

Mix and match the below cake flavors and frostings to create your own unique naked cake.

Cake Flavors
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.

Frosting Flavors

Helpful tip: Freeze any leftover frosting for up to 3 months and thaw in the refrigerator for next time.

Naked Cake Decoration Ideas

I recommend starting simple, then adding from there. The possibilities are endless! Here are some of my favorite decorations to use:

  • 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.
  • Smaller sweet treats like candies, cookies, meringues, and chocolates
  • Candied citrus
  • Nuts or seeds
  • Fresh herbs
  • Cinnamon sticks
  • Sprinkles

Of course you’ll need a cake stand to show off your stunning masterpiece! Here are a few I love: wood slice cake stand (similar to what I have), white cake stand, and marble cake stand.

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

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

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Rustic naked cake

Vanilla Naked Cake

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 6 hours
  • Yield: 12 servings
  • Category: Cake
  • Method: Baking
  • Cuisine: American


This naked cake is simply stunning with fresh berries, vanilla cake, and vanilla buttercream.


  • 3 and 3/4 cups (431g) sifted all-purpose flour* (spoon & leveled)
  • 2 teaspoons 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
  • 56 cups (600-720g) confectioners’ sugar
  • 56 Tablespoons (75-90ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • finishing decorations (see post above for inspiration!)


  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.


  1. Make Ahead Instructions: 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.
  2. Special Tools (affiliate links): KitchenAid Stand Mixer, KitchenAid Hand Mixer, Glass Mixing Bowls, 9-inch Round Cake Pans, Icing Spatula, Bench Scraper, Cake Turntable
  3. Flour: Sift flour before measuring.
  4. Buttermilk: If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 and 3/4 cups. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  5. Raspberries: 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.
  6. Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
  7. 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.

Keywords: naked cake

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


  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. Del's cooking twist says:

    Your naked cake is just stunning and the pictures are dreamy! Love everything about it and I wish I could grab the plate with the slice right now. Could you send it to Chicago for me maybe? 😉

    1. Thanks Del!

  3. Del's cooking twist says:

    Oh, and I forgot! I LOVE the video tutorial. I ask for more of them! 🙂

    1. Aww! Thank you! 🙂

  4. 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!

    1. Sure will!

  5. 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!

    1. Thanks Gayatri!

  6. This is such a beautiful cake! I love naked cakes – they always look so good and appetizing. YUM!

    1. Thank you Natalie!!

  7. Andrea @ Cooking with a Wallflower says:

    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!

    1. Thank you Andrea! How fun that you were able to visit the Las Vegas Milk Bar 🙂 Happy baking!

  8. 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.

  9. Patricia @Sweet and Strong says:

    This cake is SO beautiful!  I’ve been to the Milk Bar in DC but only ever gotten the soft serve, would love to try their naked cake too.  

    1. Thank you Patricia! Add naked cake to your list the next time you’re at a Milk Bar location 😉

  10. I love your video tutorial. The cake is so beautiful and easy to make.

    1. Thank you so much! Happy baking 🙂

  11. Kayle (The Cooking Actress) says:

    ahhhh it is beautiful!! I’ve never been a fan of too much frosting (and I suck at decorating) so I love naked cake on multiple levels!

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

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

    1. Thank you Mary! Happy baking 🙂

  13. Kayla Brownlow says:

    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?!

    1. My lemon blueberry layer cake would work wonderfully for this! Let me know if you try it 🙂

  14. 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!!

  15. 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.

    1. Doesn’t matter how large or small the naked or semi-naked cake is!

      1. thanks! so excited for this challenge! 🙂

  16. Tori// says:

    Omg, Sally! It’s gorgeous and I simply love the video! I don’t know why you have such little confidence in your decorating abilities, everything you make always looks beautiful!

    1. Thank you so much Tori!! I’m feeling more and more proud of my cakes/cookies each time I decorate!

  17. ashley @ thedelightfulbite says:

    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!

  18. 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 ?

    1. Hi Jill! You can try it. I would recommend a whipped cream over 7 minute frosting though.

      1. Jill contich says:

        Do you have a lightened buttercream frosting recipe? Is that possible 🙂 Thanks !

      2. I don’t, sorry!

  19. 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!

    1. Oh how fun! The perfect birthday cake 🙂 Happy baking!

  20. 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!

    1. Oh I hope you do try it again 🙂 You can absolutely do it!! Happy baking!

  21. 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!!

    1. Hahaha scantily clad cake

  22. 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!

    1. Hi Feirouz! What I mean is that this vanilla cake recipe is the same exact recipe as my 4 layer checkerboard cake and that you can make the cake as 4 layers. The bake time will be shorter.

      1. Ooh fine my bad! I guess I misread the article which I usually read very carefully! Thanks for the reply

  23. Austria Azaceta says:

    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!! 

    1. Thank you so much! Hope you love the blueberry muffin cookies 🙂

  24. 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!!!!!!!!!!

    1. How pretty!! Let me know how it turns out 🙂

  25. 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.

    1. Thank you so much! Happy baking 🙂

  26. Jenny from says:

    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!

    1. Oh how perfect!! Hope you all enjoy it!

      1. Jenny from says:

        Sally, I made the challenge with your banana layer cake and brown butter Italian buttercream. If you are interested, see some pictures here:

  27. Melissa Howell says:

    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!

    1. So sweet Melissa! Thank you 🙂

  28. Laura | Tutti Dolci says:

    So gorgeous, Sally! I’ve always wanted to make a naked cake and you’ve definitely inspired me – love the video too! 🙂

    1. Thank you Laura!!

  29. 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!

    1. Yes, I would fill them halfway. 🙂

  30. Can I make a caramel semi naked cake and still be eligible to enter? ☺️

    1. Sure can!

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