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.

Rustic naked cake on a wood slice cake stand

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!

Vanilla naked cake on a wood slice cake stand

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.

vanilla cake layers with frosting and raspberries between each layer

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.

glass bowl of vanilla frosting

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.

Fresh berries on top of cake on a wood slice cake stand

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.

Slice of vanilla cake with raspberries on a white plate

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

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Rustic naked cake on a wood slice cake stand

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


  1. Amy @ Thoroughly Nourished Life says:

    So gorgeous! We had a dark chocolate with white chocolate buttercream frosting naked cake for our wedding cake. My sister made it for us, and my father made a beautiful wooden stand for the cake to go on, so naked cakes will always have a special place in my heart.
    I can’t wait to try this out – it’s my birthday this month so cake is necessary!

  2. Hey Sally, are you gonna do any Facebook lives any time soon? Thanks

    1. It’s difficult right now since we don’t have childcare, but I definitely want to do it again in the future. Thanks Lynda!

  3. Hi Sally! This looks like a great cake that I’ll be excited to try this month but I’m really confused about one thing.
    In step 1 you say to butter 4 9 inch cake pans, but the naked cake pictured is three layers.
    Also in step 4 you say divide about 8 cups of batter into three for 2 2/3rds cups each.
    I know you said the recipe can be the checkboard cake in four layers but that’s not what this recipe is though right?
    Either way the cake looks great but I want to be sure I’m at the right thickness and baking time, my oven is already finicky with new recipes that I refuse to give it another excuse!

    1. Hi Renee! Step 1 should read 3 cake pans. Sorry about that!

  4. Oh how fun!! I’m already planning to make several of your recipes for a cupcake assortment at church later this month (the spice cake, mocha nutella, cookies & cream, and lemon recipes!) but since my birthday is also in March, I think I’ll be making a naked hummingbird cake for myself too 🙂 Can’t wait!

  5. Ok I *think* I know what I’d like to do to make a unique semi-naked cake. I’m thinking I want to halve the recipe. What do you suggest for the eggs since it would be 2.5? And if I bake 4 layers in 6” pans, what kind of baking time do you recommend? Can’t wait to see this come together!!!

    1. Hi Christine! Easiest way is to crack that 3rd egg, whisk it, then use half of it. I’m unsure of the bake time in other size pans, but use a toothpick to test for doneness.

      1. Thank you!!! 🙂

  6. Melanie Mui says:

    This cake is so pretty! Can’t wait to give this recipe a try! I was a bit confused about step 1. Did you mean to say we will need 3 cake pans for this recipe? In your directions for step 1 it says to flour 4 cake pans. 

    1. Whoops! I meant 3. Thanks for catching that Melanie!

  7. Your naked cake looks splendid! Thank you so much for the tutorial, I can’t waut to try it out. If I was gonna make your red velvet cake would you suggest I decrease the amount of cream cheese frosting you used to create a semi naked cake?

    1. You can, but when I reshot it the other week, I decorated it as a semi-naked style cake. I just used more frosting in the center and on top. I didn’t reduce the frosting recipe at all.

  8. Definitely will be making this cake for Easter. I’ll let you know how it turns out.

  9. Tonyia Mcauley says:

    Thank you!  Also wanted to tell you that anytime I look for a recipe on Pinterest I look for one of yours because I know they will turn out great every time! 

  10. This cake is gorgeous! Almost to pretty to eat! Almost!

  11. Hi Sally! I’ve been following your blog for a long time and your recipes are always amazing! I know it is a little late to ask you, but is it okay if I re-create and feature your monthly baking challenge recipes in my blog?

  12. With every year that goes by since you started this site and with each passing month your photography has continually become more and more stunning. I thought up till now your most beautiful post was the tuxedo cake but Sally, this literally takes the cake!! And this is the first time I have ever seen you use floral decor on top. I love it. :).

  13. Patricia Pines says:

    I’m excited for this challenge! Now the hard part – what kind to make!!!!! Happy Friday!

  14. Cathleen @ A Taste of Madness says:

    This cake is so gorgeous!! Whenever I try making cakes, it ends up looking like a mess. Since I am making my own wedding cake, I think I will try this one out because it looks doable for me!

  15. Sally, somehow this cake seems so “new” at several levels, I really love it! The romantic look of the cake (the flowers!), the natural styling of the pictures (wooden cake stand!), your inspired photography, the whole technique of making this special cake, I’m really impressed! 🙂 I’m not sure though I’m going to try this in the near future… I’ll admire all of you from the distance 😉

  16. I am amused, because most of the cakes I make must count as naked cakes – as a Brit, I was taught to put icing on the top and icing in-between, and leave the sides as they are.  I always find making a fully-dressed cake more of a challenge!  This looks delicious, by the way.

  17. My 10yo daughter and I are going to make this today and decorate tomorrow. I am a novice at cakes – if we refrigerate the layers overnight do I refrigerate them in or out of the pans? I’m just worried wrapping them will pull off the coating when I take the wrap off. Thank you!

    1. I usually let cakes cool completely in the pans, then cover and keep them out at room temperature overnight. They release easily and do not dry out!

  18. Just wanted to share one of my quick tips! I use a non slip jar opener (the thingys that help you get a grip on the pickle jar!) in between my cake board and turn table to keep my board from moving around when I’m turn, turn, turning away!

    1. AWESOME tip! Thank you so much for sharing.

  19. LOL am I the only one that doesn’t get this trend? I saw this at a wedding and thought “uhhhh do you know you missed the sides of the cake?”

    Regardless I’m sure the cake is tasty if it is your recipe!!!!

    1. Hahaha! You’re not the only one!

  20. Sally, I’ve heard that refrigerating the cake layers before frosting is helpful to keep the cake from crumbling into the frosting (this would mostly apply to the top layer). Do you find this necessary?

    1. Hi Sarah! I’m sure that helps, but I haven’t taken that extra step before. I don’t find it necessary.

  21. Havent been able to try any of the previous challanges 🙁 but this is my birthday month so im TOOOOTALLY making this on my birthday for myself 😀 Too pretty!

  22. Hi Sally 

    Can this cake be covered in sugarpaste?


    1. I haven’t, but you definitely can.

  23. hi sally i wanted to ask you:
    if a recipe calls for natural cocoa powder,3/4 teaspoon baking powder 1/2 teaspoon baking soda,
    can i use duched-processed if i take off the baking soda If so how much baking powder shall i add.

  24. Hi Mrs Sally! This cake looks amazing!! I had a question though.  How do you make your cakes look perfect? Let me explain… every time  I  bake a cake, each layer is larger in the middle than on the sides, making the cake lopsided when I try to layer it. Also… I always put wax paper in the cake pan so the cake will not stick, but the folds in the wax paper make the edges of the cake look weird. Is there a better way to do this?? Thanks so much for all the amazing recipes you share!

    1. Hi Ellie! My cakes aren’t very level after baking/cooling either. So make sure you’re leveling off the top to create a flat surface. That’s what I always do. I use a serrated knife.

      1. Ok, thanks so much!! 🙂

  25. I was going to make a yellow cake with chocolate frosting, as requested, for a family birthday. Do you have a recipe that I could use for this?

    1. Hi Jamie! I have this marble/zebra cake:
      And this yellow cake:

      Either would be great here. The yellow sheet cake would be best in 2 9-inch cake pans.

  26. Hi Sally, I baked my cakes for about 30 min each but they don’t have a golden colour. They look pretty pale/yellow and I’m concerned they’re under cooked. The tooth pick test came out clean. Should cooking times vary much, and should I have waited for a darker colour? I followed the recipe exactly and each pan weighed about 1lb 7oz before baking.

    Thanks for your help!

    1. Hi Meg! If the toothpick comes out clean, the batter in the center is cooked. How do they taste?

  27. What can I use in place of a bench scraper? I really want to do this challenge, but don’t want to have to buy anything fancy for it. Thanks! 🙂

    1. Hi Bren, you can just use an icing spatula if you have one of those. Glad you’re going to participate in this challenge!

      1. Great! Thanks Sally! 🙂 

  28. Yesterday was my daughters first birthday and planned on doing this naked cake, she loves raspberries. My sister in-law ended up frosting it so it wasnt a naked cake for the challenge but it turned out delicious and amazing. Everyone loved it. They kept being like are you sure that much butter, really 5 eggs- and all loved the cake. Cannot wait to make another for the challenge.
    *We added more vanilla to the buttercream frosting. 

    1. I’m so glad you tried and loved this vanilla cake, especially for such a special occasion 🙂

  29. Hi! I just found this challenge and it seems so fun! I just wanted to let you know that this post didn’t get the “challenge” tag, I had to go back and search for it on the front page.

    1. Thank you so much for bringing to my attention! Just fixed it. 🙂

  30. HI i am making this cake today and was wondering what kind of herb is on the cake? Im going to copy your cake top!

    1. Hi Georgina! I forget the name of them– it was part of a flower arrangement. Sorry I’m no help!

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