I made this Naked Vanilla Cake to celebrate the independence of the United States of America. I made use of strawberries and blueberries to represent the stars and stripes. The little frosting that I have is purely vanilla.

This cake is named as such because you do not have to frost it with icing. It may not look like your usual cake but a naked cake has a more natural and organic feel. It is the shabby chic of cakes.

Happy 4th of July with this Naked Vanilla Cake

This type of cake is becoming a trend for weddings with natural, rustic, organic, and old-fashion theme. Don’t think though that this is only for weddings. I’ve made this cake at Baking Mama a countless times for different occasions.

The beauty of this naked or unfrosted cake is that you can simply see its texture. It has less frosting which can only mean less sugar. You can decorate it with seasoned fresh fruits or flowers, sprinkles, and even herbs for accent.

I hope you and your family had a grand 4th of July!

Vanilla Naked Cake

Ingredients:

Cake
2 1/2 cups all purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
4 eggs
2 cups sugar
1 cup milk
3/4 cups vegetable oil
1 teaspoon vanilla paste or 2 teaspoons vanilla extract

Vanilla Buttercream Frosting
1 cup butter at room temperature
1/4 cup cream cheese
3 to 4 cups powdered sugar
1 teaspoon vanilla extract
1/2 to 1 tablespoon heavy cream

Directions:

Cake

  1. Preheat oven to 350° F.
  2. Line with parchment paper and butter two 8 inch round cake pans.
  3. In a bowl, whisk flour, baking powder, and salt. Set aside.
  4. In the bowl of an electric mixer, beat egg and sugar until well incorporated.Beat in vanilla. Add the dry ingredients, milk and oil. Mix just until combined. Do not over beat.
  5. Divide batter between pans, smooth tops.
  6. Bake in preheated oven for 30 minutes or until the tops are golden, then let the cakes cool for 10 minutes in their pans. Run a knife around the edge of the pans and invert cakes onto a wire rack. Cool completely.

Vanilla Buttercream Frosting

  1. In a bowl of an electric mixer fitted with paddle attachment, cream butter and cream cheese until smooth and creamy.
  2. With mixer on low speed add the powdered sugar a cup at a time, beating after each addition.
  3. Add vanilla and cream; mix until light and fluffy.

To begin assembling the cake, remove the disc of parchment paper from the cake base and put cake on a turntable. If the top of your cake is not flat, use a serrated knife to level it. Slice the cake evenly using a serrated knife to make a 4 layer cake.

Place one of the cake layers on a cake board and spread a quarter of the vanilla buttercream frosting over it. Add fruits and cover with a second cake layer. Repeat this process, finishing with the last cake layer and the remaining frosting on top of that. Pile the fruits on top and finish by dusting powdered sugar. Transfer finished cake to a cake stand or any serving dish of your choice.

Note: If cake has to be transported I suggest using dowels to hold the cake in place.