Basic Naked Cake
An elegant naked cake recipe provides clear steps for baking the layers and decorative finishing.
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Instructions
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Preheat the oven to 350 F and prepare 3 (8-inch) round cake pans by spraying with cooking spray and lining bottoms with parchment paper.
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Combine flour, baking powder, and salt in a bowl.
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Beat butter and sugar with an electric mixer until light and fluffy (approximately 5 minutes), then mix in vanilla.
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In a separate bowl, whisk together milk and egg whites.
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Alternately incorporate the dry mixture and the wet mixture into the butter mixture, starting and ending with the dry ingredients, mixing at low speed until just combined; scrape the bowl as needed.
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Evenly divide the batter among the prepared pans.
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Bake cakes on the middle rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool cakes in pans on wire racks for 10 minutes, then remove and cool completely on racks for about 1 hour.
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Individually wrap cake layers in plastic wrap and freeze for 4 to 6 hours (or at least 1 hour for easier handling).
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Before frosting, unwrap frozen layers and level any uneven portions with a serrated knife; ensure buttercream is at room temperature and smooth.
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Place a dollop of frosting on a cake stand to secure the first layer.
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Spread about 1 cup of frosting evenly over the top and just past the edges of the first cake layer.
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Place the second cake layer upside-down on the first, then repeat the frosting application.
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Position the third cake layer on top. Apply about 1 1/2 cups of frosting to the top, then lightly frost the entire cake, leaving the layers mostly exposed.
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Freeze the assembled cake for 20 minutes to allow the icing to set.
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Decorate the cake as desired.