Recipes & Cooking Desserts & Baking Cakes Naked Cake 3.0 (1) 1 Review Here's the proof a little bit of frosting can have a colossal impact! By Beth Kirby Beth Kirby Beth Kirby was the creative mind behind the food blog Local Milk. She had more than 11 years of experience as a recipe developer, photographer, and stylist. Learn about BHG's Editorial Process Updated on September 8, 2023 Rate PRINT Share Prep Time: 30 mins Bake Time: 20 mins Total Time: 50 mins Servings: 12 Jump to Nutrition Facts Far from being a trend of the past, the Naked Cake has become a staple for minimalist, romantic weddings and gatherings. Its simplicity—not to mention its delicate flavor—is part of the charm, making it the true showstopper. To put it in few words, this type of cake is known for its rustic layers and little-to-barely-there buttercream on the sides. Given that’s a no-fuzz cake in terms of decoration, you’d need to make sure the texture, flavor, and overall look is perfect, which means focusing on high-quality ingredients—including pure vanilla, buttermilk, and olive oil—as well as the correct mixing technique. We want this cake to be firm, to support the weight of the layers, yet soft and crumbly to the mouth. As it is naked to eye—pun intended! —you can glam the cake up to your liking. From fresh berries, to natural, edible flowers that go along with your party decor. Finally, as important as the cake is, let’s not forget the frosting! Below you’ll find a recipe for lemon cream for a summery, refreshing flavor. However, you can switch things up by simply adding vanilla extract, powdered dried strawberries, a splash of bourbon, and even a lemon curd filling. Take this Naked Cake as the most sublime canvas for your imagination! 5 Naked Cake Ideas You Can Create at Home BHG / Abbey Littlejohn Ingredients 2 eggs 1 cup (189 grams) sugar 2 cups (250 grams) all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon kosher salt ⅔ cup olive oil 4 teaspoon finely shredded lemon peel ½ cup lemon juice ½ cup buttermilk 1 teaspoon vanilla Edible flowers and/or berries, to decorate (optional) Directions BHG / Abbey Littlejohn Preheat oven to 350°F. Grease three 6 x 2-inch round cake pans. Line bottoms of pans with parchment paper; grease the paper. Set pans aside. BHG / Abbey Littlejohn In a large mixing bowl beat the eggs and sugar with an electric mixer about 5 minutes or until pale and thick ribbons form. BHG / Abbey Littlejohn In another large bowl whisk together the flour, baking soda, baking powder, and salt. BHG / Abbey Littlejohn In a medium bowl combine the olive oil, lemon peel, lemon juice, and buttermilk. BHG / Abbey Littlejohn Beat the vanilla into beaten egg mixture on low speed. With mixer on low speed, add the dry and wet ingredients in three additions, starting with dry and ending with wet. After the last addition, turn mixer off and whisk until combined. Divide batter among prepared pans, filling each half full (1 2/3 cups batter each). BHG / Abbey Littlejohn Bake for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean and cakes are golden and pull away from sides. Remove and cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely. BHG / Abbey Littlejohn To assemble: place one cake layer on a serving plate. Spread top of cake with 1/2 cup of the cream. Place another cake layer on top. Spread with another 1/2 cup cream. Top with remaining cake layer. Spread with another 1/2 cup cream. Spread 1/2 cup frosting on the sides of cake to make a light crumb coating. Spread any remaining frosting atop of cake. Use cake spatula or bench scraper to thin out frosting on sides for the "naked" look, then decorate as desired. Lemon Cream In a large bowl beat 1 cup ice-cold whipping cream, 2 tablespoons powdered sugar, 1 tablespoon finely shredded lemon peel, and 2 teaspoons lemon juice with an electric mixer or large whisk until soft peaks form. Cover and chill up to 4 hours ahead. Whisk before serving. To Decorate Remove peel from 1 to 2 meyer lemons using a vegetable peeler. Cut the peel into thin strips. Place in a small bowl. Sprinkle with 1 to 2 tablespoons sugar; toss to coat. Let stand for 1 to 4 hours, tossing occasionally. Pile lemon peel strips atop cake just before serving. 2-Layer Cake Divide batter between 2 8x1 1/2-inch round cake pans, filling about each about 1/2 full. Bake in a 350°F oven for 25 to 30 minutes or until a toothpick inserted near centers come out clean. To assemble, place one cake layer on serving platter. Spread with 1 cup of the whipped cream mixture. Top with remaining cake layer. Spread sides with 1/2 cup of the cream, forming a light crumb coating. Spread any remaining cream atop the cake. Garnish with lemon peels, if desired. To Store Loosely cover and store frosted cake in the refrigerator for up to 3 days. OR wrap unfrosted baked cake layers and freeze for up to 1 month. Thaw and frost as directed above. Rate It Print Nutrition Facts (per serving) 343 Calories 21g Fat 36g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 343 % Daily Value * Total Fat 21g 27% Saturated Fat 7g 35% Cholesterol 59mg 20% Sodium 371mg 16% Total Carbohydrate 36g 13% Total Sugars 20g Protein 4g 8% Vitamin C 6mg 7% Calcium 61mg 5% Iron 1.3mg 7% Potassium 81mg 2% Folate, total 45.8mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.