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Naked Vanilla Cake

I like naked cakes. It has a more natural and organic feel. It’s the shabby chic of cakes. I’ve made this type of cake for weddings though it suits different occasions as well.

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.

Vanilla Naked 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



Preheat oven to 350° F.

Line with parchment paper and butter two 8 inch round cake pans.

In a bowl, whisk flour, baking powder, and salt. Set aside.

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.

Divide batter between pans, smooth tops.

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

In a bowl of an electric mixer fitted with paddle attachment, cream butter and cream cheese until smooth and creamy.

With mixer on low speed add the powdered sugar a cup at a time, beating after each addition.

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.

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