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.
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!
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.
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.
- 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.
- 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.
- 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 Naked Cake Video Tutorial
5 Tips for Homemade Naked Cakes
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bench scraper: Use this for running around the sides of the cake to smooth out the frosting.
- 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.
- Vanilla cake (below)
- Chocolate cake
- German chocolate cake
- Strawberry cake
- Banana layer cake
- Lemon cake
- Carrot cake
- Red velvet cake
- Spice cake (see recipe note for layer cake)
- Pumpkin cake (see recipe note for layer cake)
Frosting Flavors
- Vanilla buttercream (below)
- Cream cheese frosting
- Chocolate buttercream
- Strawberry buttercream
- Lemon buttercream
- Peanut butter frosting
- Rainbow chip frosting
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.
Get creative, let your inner cake artist shine, and most of all… have fun!
See Your Vanilla Naked Cakes!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
Print
Vanilla Naked Cake
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 6 hours
- Yield: 12 servings
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This naked cake is simply stunning with fresh berries, vanilla cake, and vanilla buttercream.
Ingredients
- 3 and 3/4 cups (443g) sifted all-purpose flour* (spooned & leveled)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 cups (340g) 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 (340g) unsalted butter, softened to room temperature
- 5–6 cups (600-720g) confectioners’ sugar
- 5–6 Tablespoons (75-90ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- finishing decorations (see post above for inspiration!)
Instructions
- Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- 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 silicone 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.
- 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.
- 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.)
- 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.
- Make the frosting: In a large bowl using a handheld 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.
- 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.
- Decorate the cake with garnishes.
- 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).
- Cover and store leftover cake at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Notes
- 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.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | 9-inch Round Cake Pans | Icing Spatula | Bench Scraper | Cake Turntable | Cake Carrier (for storage)
- Flour: Sift flour before measuring.
- Buttermilk: If you don’t have buttermilk, you can make a DIY buttermilk 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.
- 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.
- Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Learn more about why room temperature ingredients are important.
- 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.
Reader Comments and Reviews
I’m making this cake now for a Graduation, can I also use the batter to make cupcakes?
Hi Olga, yes, you can use this batter to make cupcakes if you wish. Fill only 2/3 full to avoid spilling over the sides. Bake at 350 degrees for about 19–22 minutes, or until a toothpick inserted in the center comes out clean.
hi sally, is a simple syrup recommended or is the cake moist enough that it’s not needed? ty 😉
Hi Sonny, I don’t find it necessary but you can certainly add a brush of simple syrup if you’d like.
Great recipe, looks lovely! Just thought I’d ask, what kind of flowers are those sprigs with white buds on them? I’ve been trying to find something similar but have no idea what I’m looking for. Thanks!
Hi Callum, we believe they are called wax flowers, but aren’t certain!
I’m thinking about making this for my sister’s wedding and I’m wondering – what is the most fool proof way to adapt this to serve 14-16? Would adding an extra 9×2 layer make it unstable for cutting? Thank you!
Hi Maddy! Depending on how you cut it, you could definitely get more slices from this cake. We would do a quick google search for cake cutting guides. A 4 layer cake may be tricky to slice, but we haven’t tested it.
Hi Sally
I’m making this for my best friends wedding , she just wants something simple.
However my 9inch cake tins are springform and 9inch by 2.5inch , would the recipe still work and the cakes come out ok ?
Thankyou 🙂
Hi Mel, yes, that should work. There is about 8 cups of batter total, so each layer will be 2 and 2/3 cups. If you only have one pan, bake the layers one at a time, leaving the leftover batter covered at room temperature while waiting for the current layer to bake and cool. Hope the cake is a hit!
Made the Semi-Naked Vanilla cake for my daughter’s 40th it was absolutely amazing , thank you so much for sharing the recipe. Got a lot of lovely comments.
Sally I’m using the 9 inch round springform tins for the Vanilla Naked cake recipe, so how much batter for each pan? I thought I would do 3 layers , so will the recipe be enough for 3 ?
Hi Judy, there is about 8 cups of batter total, so each layer will be 2 and 2/3 cups. If you only have one pan, bake the layers one at a time, leaving the leftover batter covered at room temperature while waiting for the current layer to bake and cool.
Thank you. I’m making it for my daughter’s 40th birthday it’s on Saturday. 30 people so hopefully there will be enough cake I will try and remember to post a photo here when I’ve done it.
Sally I have two cake tins 9” x 9” and about 7cm deep. Would your Vanilla Naked cake batter fit into these?
Hi Judy, here’s everything you need to know about cake pan sizes and conversions. This recipe yields about 8 cups of batter.
I have not made the cake itself but I did use your buttercream icing. And it is amazing. I want to know if I can make this same icing but in chocolate? I will be using it on a 3 layer 8”x2” cake
Hi Tonya, here is our chocolate buttercream recipe – see recipe notes for recommended amounts for different sized cakes.
This was my first time ever making a cake from scratch- I literally know nothing! These instructions were very simple and easy for someone like me. I made this cake for my sons first birthday smash cake and it turned out so beautiful! When I taste tested the icing I was like WHAT?!? I made this?! Best icing ever. Thank you for this recipe I will definitely be using it again!
We’re so glad it was a hit for you, Laura!
Hello!
I’ve made this a few times and am making it again for a birthday, wondering if I could turn the batter into cupcakes as I’m making a full cake, small smash cake and will have some leftover for cupcakes?
Yes, absolutely!
I know you’re not supposed to open the oven when you’re baking but I have three layers for this cake and in order to bake them all at once you have to rotate them. is there another suggestion
Hi Marylou, you can open the oven to rotate the pans. In some baking recipes, particularly cheesecakes, you just don’t want to be opening and shutting the oven all the time, as the temperature in the oven will fluctuate too much.
Hello, I am going to make this cake for a wedding with 80 guests. Do you have any suggestions for making this cake using a larger cake size for each layer. Any help would be appreciated on layer sizes. Thank you!
Hi Elisa, here is everything you need to know about cake pan sizes and conversions. Our simple homemade wedding cake post may also be a helpful resource for you. Hope this helps!
Can this cake be frozen then thawed and iced? I’m making it for my daughter’s wedding and am trying to do as much advance prep as possible. Thanks!
This is a lovely recipe that I’m planning to use for my daughter’s wedding in September. Tell me, is it possible to freeze the cake before icing? I can’t find reference to that in your notes. If I can, how do I thaw before icing and decorating?
Hi Donna, absolutely! Here’s everything you need to know about how to freeze cakes. Hope it’s a hit at your daughter’s wedding!
Thanks for your answer. Sorry that I seem to have re-sent the question. So much to do!
It’s a beautiful cake. Thanks for sharing.
Hi Donna, we’re happy to help. Happy baking!
Would the cake be dry if I baked and frosted it on a Friday but wasn’t serving until Sunday? Or if I baked the cake layers friday should I wrap them and wait until Saturday or even Sunday morning to assemble?
Hoping to bake at my own house but then going away for the weekend and birthday isn’t until the Sunday.
Hi Carolyn, for best freshness, we’d recommend wrapping the layers and then waiting until closer to Sunday to assemble. Hope it’s a hit!
thank you! one last question…should i leave the dome on top of the cake before wrapping or is it okay to take it off and then wrap the cake layers
Hi Carolyn! You can do it either way.
Hi! What are your thoughts about making this with swiss buttercream instead of American?
Hi Aisha, absolutely! Would be delicious.
Hi , is it possible to make this cake eggless?
Hi Aartie, We have not tested this recipe with any egg substitutes, but let us know if you try anything. If you are interested, here are all of our Egg Free Recipes.
Hello! I’m thinking of making this with strawberries, can I do it a day ahead? And how should I cut the strawberries?
Hi Wadha, while you can make the assembled cake ahead of time, the fruits may begin to release some of their colors/liquids into the frosting. If you can, we recommend making the cake and frosting a day ahead of time (storage directions in the recipe Notes) and then assembling the day you are ready to serve. You can slice the strawberries to your desired size. Hope you enjoy the cake!
Hi there, wanting to make this for ta friends daughters bday party – is the temperature for the oven fan or non-fan forced? Thanks!
Hi Hana, We always recommend conventional settings for baking (not convection/fan), and our recipes are all written for conventional ovens. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake
Can I double the recipe to make a cake for 24 guests? Would I still be using 3 x 9 inch cake tins?
Hi Esther, for best taste and texture, we recommend making two separate batches rather than doubling. So, you would be making the batter twice and having 6 total layers of cake.
Do you have a good gluten free flour substitute for this recipe? I’m excited to make this!!!
Hi Maddi, we haven’t tested this recipe with gluten free flour, so we’re unsure of the results. The texture will likely be different. Many readers have has success using 1:1 gluten free all purpose flours like Bob’s Red Mill or Cup4Cup in our recipes.
Hi,
If I make this recipe in 2 10 by 2 inch pans how long should I bake for?without burning it
Hi Maria! We’re unsure of the exact bake time. Keep an eye on the cakes in the oven and use a toothpick to test for doneness.
Hiya, I am wanting to make a 2 layer cake, can I just use one cake tin then cut the cake in half?
Hi Jess! This recipe will make too much batter for a two layer cake and we recommend baking batter in two separate pans for a two layer cake. Our white cake recipe is two layers and has great vanilla flavor as well!
Hi if I use two 10 inch pans ,should I double the recipe?
Maria
Hi Maria, Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Hi sally,
Can I use whipped cream frosting for this cake?
Hi Maria! A stabilized whipped cream frosting would work great!
I want to start off my review saying that I always love your recipes and make them frequently. Unfortunately, this one didn’t turn out great. For some reason, it tasted egg-y to me. I had my boyfriend try the cake without telling him anything and he said the same thing. Maybe my eggs were too warm ?
If I make this cake ahead of time can I put the raspberries in between the layers the day before? And just wait to decorate the top till right before the party? Or will the raspberries in between the layers still release too much juice?
Hi Rach, the layers will release a bit of juice during that time. If you can wait until the party, that would be best!
Hi Sally
I’d love to make this cake for a birthday coming up, I use HEAPS of your recipes. However I need to use an egg substitute as there is a severe egg allergy.
Would you recommend an addition of some kind of liquid to compensate for the lack of real egg? Or perhaps a different cake recipe ?
I’m baking a 3 layer 8” cake.
Hi Amy! I wish we could help more but have no experience baking with egg substitutes- let us know what you try!
I’d like to try this recipe when making a small. 6” 3 layer tiny wedding cake. The bride wants only a small cake to cut. Can the recipe be changed altered to 6” cakes instead of 9”?
Hi Lori! Here’s our post on making 6 inch cakes – cupcake batter works beautifully for that size cake. We would use our vanilla cupcake recipe – happy baking!