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 (443g) 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. Hi Sally, I don’t have buttermilk on hand, can I use heavy cream instead? If so, is it in the same measurement? Also, I only have two 8 inch cake pan, so do I need to reduce all the measurements into half? If not, how much/many I need to reduce the measurement to fit my two 8 inch cake pan?

    1. Trina @ Sally's Baking Addiction says:

      Hi Samantha! We don’t recommend using heavy cream, it will be much too heavy for this cake. If you don’t have buttermilk, you can make a DIY sour milk substitute – see recipe notes for details. You can use your two pans to bake this 3 layer cake, simply let the last 1/3 of the batter sit at room temperature while the other two layers bake and bake the third layer when a pan is available. Your 8 inch cake pans will produce a slightly thicker cake, so the bake time may be a minute longer. Use a toothpick to test for doneness. If the toothpick comes out clean when inserted into the center of the cake, it is done. Enjoy!

  2. I made this cake for my daughters baby shower last August. I was so nervous about how it would stack and hold that I made a practice cake a week prior. I should not have been worried. It stacked up nicely, held up to the heat and tasted delicious! It has been a goal of mine to be able to make a nice, homemade cake. This one is a keeper and my go to cake for celebrations. I will be making it again this weekend. Can’t wait. Thanks for sharing such a simply beautiful, basic cake!

  3. This cake is delicious! I froze the layers individually for several days, then took out to thaw before assembling. It was very moist and got many compliments, I put Raspberry jam with buttercream in between each layer.

  4. Hi Sally,

    I would like to make (or try to) a two tiered wedding cake inspired by your naked cake recipe! Will this cake hold a tier above it in your opinion? I would also like the flavour inspiration to be similar to your lemon n blueberry layer cake. Should I just use lemon cake recipe and cream cheese frosting with blueberries in it?

    Thanks for your blog- you are my go-to!

    1. Trina @ Sally's Baking Addiction says:

      Hi Jaclyn! This post on making a two tier wedding cake should be a great resource for you. See the section of the post titled “Other Flavor Options” for details on a lemon cake, you could definitely add blueberries to that batter. Hope this helps!

  5. Natalie hall says:

    I made this today as a practice for my mums surprise 80th in a few weeks. It was my first naked cake ever and It turned out amazing. A beautiful moist cake that’s easy to work with. I did over do it a little with the buttercream in the middle and didn’t have as much as I would have liked in the top.
    Thankyou Sally, everything was so thoroughly explained by you and the video was a bonus

  6. Christy Smith says:

    I have baked my cake for my son’s wedding and it is in the freezer.How soon should I get it out to start the leveling and decorating?I am doing a semi naked cake.Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Christy! We typically recommend allowing the cake to thaw in the refrigerator overnight, then allowing it to come to room temperature before starting to level and decorate. So, we’d work backwards from there based on when you need to decorate the cake. Hope this helps!

  7. Hi Sally,

    Is it ok to use your recipe for the “Best Vanilla Cake” for the naked cake instead of the one you provide here?

    1. Trina @ Sally's Baking Addiction says:

      Hi Barbara, the two cakes are very similar, this Vanilla Naked Cake is slightly denser which helps support the naked cake decorating style. Our Best Vanilla Cake should work just fine if you prefer!

  8. Chantelle Rogers says:

    Hey! Have just made the cake as a practice for my daughters birthday- yet to taste!
    How would you recommend storing it? Is the whole cake best kept in the fridge?
    I realise best eaten sooner but me and my husband can’t eat it all at once!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Chantelle, Cover and store leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week. For longer storing, you can also freeze the cake for 2-3 months. Hope it’s a hit!

  9. Zoe Steward says:

    Hi Sally,
    I can’t wait to try this, it looks amazing, simple but elegant! My question can I round the ways down if I only have 7 inch pans? Any help would be beastly appreciated, many thanks , Zoë

    1. Lexi @ Sally's Baking Addiction says:

      Hi Zoe! Our cake pan sizes and conversions guide should be helpful for scaling this recipe down for your needs. Let us know how it turns out for you!

  10. Haleigh Bentley says:

    Hi Sally,
    I’ve made this cake once before and it was a HUGE hit! I am planning on baking this tonight for a party on Saturday. My plan was to bake it tonight then wrap and freeze the three layers. Then let it defrost Saturday morning then ice and assemble it! What are your thoughts? Is there any point in freezing the cake since I will be serving it on Saturday? I just wanted to keep it as fresh and moist as possible! Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Haleigh, that works — you can take the layers out of the freezer on Friday evening and let them thaw overnight in the refrigerator so that they’re ready to go for decorating on Saturday morning. Hope it’s a hit!

    2. Do you bake each layer separately?

  11. Sharon Strudwick says:

    Whilst the cake was delicious I did not get the rise I was expecting. Help

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sharon, how fresh are your baking soda and baking powder? We find they start to lose power after about 3 months. Also be sure not to over mix, which can lead to squat, dense cakes. We’re glad you still enjoyed it, and thank you so much for giving this recipe a try!

  12. Gabrielle Davis says:

    Hi! I’m wondering what flowers/ leaves were used for the cake shown in this picture? Thank you.

    1. Trina @ Sally's Baking Addiction says:

      Hi Garielle! We can’t recall the name of the flowers used for this pictured cake– so sorry! One type of flower we love using for cake decor: kalanchoe. You can see them on our pistachio cake. Rosemary sprigs and/or mint are a lovely herb to add!

  13. Hello, I love your recipes. Thank you so much for sharing!

    Random question: what’s the name of the flowers you garnished this cake with?

    Thanks again!

    1. Thank you Carly! I can’t remember the name of this flower, so sorry! Maybe an expert can chime in. 🙂

  14. Nicole Fessler says:

    Could I do vanilla bean paste (Nielsen-Massey) instead of the vanilla extract?

    1. Trina @ Sally's Baking Addiction says:

      Hi Nicole! You can use vanilla bean paste instead of the vanilla extract. Same amount!

  15. Hi 🙂 I love your recipes!

    Was wondering on whether I could make this cake around 3 days prior to an event with it remaining soft please?

    1. Trina @ Sally's Baking Addiction says:

      Hi Julie! See make-ahead instructions in the recipe notes for our recommended method – we would freeze the cake layers and assemble the day of serving. Hope it’s a hit!

      1. Hi,
        Just to confirm can I freeze the cake ( without icing it) a few days in advance? Thanks!

      2. Trina @ Sally's Baking Addiction says:

        Yes you can!

  16. So do you have to put as much as frosting on the cake as you did?
    I am making this cake for a talent show, I will have to do it in 5 minutes tops. Do you have any tips for me for this cake?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mia, You don’t have to ice the sides at all for a true naked cake. See the paragraph in the post above called “Two Types of Naked Cakes.”

  17. Can
    I use this for 8 inch pans and 10 inch pans for a tiered naked cake. If so would this recipe be enough for 3 10 inch pans? What re the adjusted baking times as well. Thank you so much I’m going to make my own wedding cake because I can’t find anyone to use the ingredients I want blessings

    1. Trina @ Sally's Baking Addiction says:

      Hi Jessi! We recommend following this homemade wedding cake post as a guide to making a tiered cake. It should have all the information you need!

      1. I did look at your wedding cake tutorial and it’s beautiful however I want to keep the cake naked could I do that with the six and the 9 inch tiers or will that be too much of a gap?I do not think that those tears will feed 40 people what do you think? Also I am using your lemon cake recipe .I just want to make sure that the tears will look even if I am just doing the naked or I mean semi naked cake.

      2. Lexi @ Sally's Baking Addiction says:

        Hi Jessi, yes, you can certainly decorate the tiers as naked or semi-naked cakes. Many beautiful wedding cakes are decorated that way! The 6 inch and 9 inch tiers from the Simple Homemade Wedding Cake post yields about 30-35 servings, depending on how big you slice the cake. If you need to adjust your pan sizes at all, our handy cake pan sizes and conversions guide will be helpful. Best of luck!

  18. Denise Hutcherson says:

    I made your naked vanilla cake for a family gathering with lots of compliments. Now it’s been requested for an upcoming baby shower. I was considering baking in a 1/2 sheet cake pan. Does it bake well in this form?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Denise, we can’t see why not! Our cake pan sizes and conversions guide will be helpful for scaling this recipe for your 1/2 sheet pan.

  19. Hi!
    I’m going to attempt my first naked cake! What would you recommend? Baking today ( Thursday for party Sunday morning). Would you freeze or refrigerate the unfrosted layers? ( I’m gonna decorate Saturday night or Sun morning) thanks!!!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Eva, if baking today and decorating on Sunday morning, we’d recommend freezing the layers. Enjoy!

  20. Hi,
    Can I replace the heavy cream in the buttercream with anything?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Anna, regular milk will work in a pinch.

  21. Nesta W Davies says:

    Do you use plain or sR flour?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Nesta, we use regular all-purpose flour here. You do not want to use self-rising.

  22. I have not tried a homemade cake recipe before, you say this is a dense cake , does that mean it’s not as moist as a less dense cake, I was going to make the semi naked version

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jill, it’s a dense cake which makes it great for layers like we have here, but it’s still wonderfully moist! Let us know if you give it a try.

      1. Is there a chocolate cake recipe for the naked cake

      2. Lexi @ Sally's Baking Addiction says:

        Hi Jill, you can use our triple chocolate cake recipe and simply decorate it as we do here.

  23. Hello!

    On step 3 it says to add the dry ingredients in three additions. Does this just mean add the flour in and gradually add the buttermilk?

    1. Trina @ Sally's Baking Addiction says:

      Hi Ebony! You add the dry ingredients that you mixed together in step 2 in three additions, alternating with the buttermilk. So you’ll add 1/3 of the dry ingredients, followed by 1/2 of the butter milk, 1/3 of the dry ingredients, 1/2 of the buttermilk, and the last 1/3 of the dry ingredients. Hope this helps!

      1. Thanks so much Trina! I made the cake yesterday as well as the icing. I refrigerated the buttercream frosting and now it has obviously gone hard – how do I soften it to ice the cake?

      2. Trina @ Sally's Baking Addiction says:

        Hi Ebony! After refrigerating buttercream, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

  24. Hi Sally – I need a cake for 16 people and wondering if this could be baked in a 10″ pan or doubled??

    1. Lexi @ Sally's Baking Addiction says:

      Hi Mia, our cake pan sizes and conversions guide will be helpful for scaling this recipe up for your needs. Rather than doubling, we always recommend making two separate batches to prevent over-mixing.

  25. I’m baking this today for an event tomorrow! Can I assemble today with the fruit and it be ok still? Xx

    1. Lexi @ Sally's Baking Addiction says:

      Hi Vanessa, that should be fine, but if possible, we’d recommend waiting until tomorrow to garnish with any fruit that you’re placing on the top/sides of the cake (not the fruit layered in with the frosting). Hope you enjoy it!

  26. Hi! If I bake the cake layers on Thursday, could I refrigerate them and decorate on Friday and serve at an event on Saturday? Any tips appreciated!

    1. Trina @ Sally's Baking Addiction says:

      Hi Daniela! Baked and cooled cake layers can be left covered at room temperature overnight (they will dry out in the fridge). After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with- we’ve never had any problems leaving frosted desserts at room temperature for a day And with buttercream or cream cheese frosting you can store the frosted cake in the refrigerator for two days as long as it’s covered.

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