🎂 Naked Cake Birthday Recipe
This naked birthday cake is light, fluffy, and frosted just enough to let the layers peek through — giving it a rustic, trendy bakery look. Perfect for birthdays, baby showers, or weddings, this cake can be customized with fruits, florals, or a simple cake topper for a stunning centerpiece.
Equipment
- Three 6-inch or two 8-inch round cake pans
- Electric hand or stand mixer
- parchment paper
- Cake turntable (optional but helpful)
- Offset spatula or bench scraper
- cooling rack
Ingredients
For the Vanilla Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1/4 cup sour cream
For the Whipped Vanilla Buttercream:
- 1 cup 2 sticks unsalted butter, room temperature
- 3 1/2 cups powdered sugar sifted
- 2 tsp vanilla extract
- 2 –3 tbsp heavy cream or milk
- Pinch of salt
Optional Decoration:
- Fresh berries strawberries, raspberries, blueberries
- Edible flowers
- Cake topper
- Mint leaves or rosemary sprigs
Instructions
Step 1: Preheat and Prep
- Preheat oven to 350°F (175°C).
- Grease and line your cake pans with parchment paper.
Step 2: Make the Cake Batter
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until fluffy (about 3–4 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Mix in half the dry ingredients, then milk and sour cream, then the remaining dry ingredients until just combined.
Step 3: Bake
- Divide batter evenly between prepared pans.
- Bake for 28–32 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes, then turn out onto wire racks and cool completely.
Step 4: Make the Buttercream
- Beat butter until creamy. Gradually add sifted powdered sugar.
- Add vanilla, salt, and enough cream to reach a smooth, spreadable consistency.
- Whip on high for 2–3 minutes until fluffy.
Step 5: Assemble the Naked Cake
- Level cake layers if needed.
- Place one layer on your serving plate or cake board.
- Spread a layer of buttercream on top, allowing a little to naturally spread to the edges.
- Repeat with remaining layers.
- For the “naked” look, apply a thin crumb coat to the sides and scrape most of it off using a bench scraper.
- Chill the cake for 30 minutes before decorating.
Notes
Make the cake a day ahead for easier slicing and layering.
Customize with chocolate layers or lemon zest for variation.
Can be refrigerated for up to 3 days — just bring to room temp before serving.
For a baby-friendly version, sub whipped cream or Greek yogurt frosting.