Naked cakes are all the rage these days. These cakes came on the scene in 2013 and still seem to be gaining in popularity. Naked cakes are assembled much like traditional cakes, with frosting or filling between the layers, but then the outside of the cake is left bare.
They are fabulous for several reasons. First, Naked cakes are easy because you don’t have to worry about frosting the outside. For me, that’s often the trickiest part of making a cake. Second, perfection is thrown out the door. Because naked cakes are rustic in nature, even a clumsy baker, like me, can make a naked cake look great. No need to worry about being perfect! Third, you get a larger cake to frosting ratio. There’s still deliciousness tucked between the layers, but the cake itself isn’t completely shrouded in frosting. And lastly, they are beautiful, sculptural and endlessly creative. They can be topped and filled with so many different things.
Storyboard Wedding has a great post on “The Beauty of the Naked Cake.” I have a few to show you, too. Take a look at this beauty that is topped and filled with sugared fruit. The layers are dusted with sugar as well to give this naked cake cloud-like softness.
This next one is more simple wrapped in olive leaves and accented with fresh flowers.
My friend, Sara, made this naked cake last year for a Ladies’ Tea.
I made this vegan vanilla naked cake for a baby shower.
I made this Red Velvet and Vanilla layered beauty for our Spring Dinner Party. Tucked between the layers is a luscious Whipped Cream Cheese Frosting. See how I assembled the cake then I’ll share the recipe below.
Here’s a great video from Superfine Bakery that shows you how to assemble a naked caked.
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Save RecipeIngredients
- For the cakes:
- 1 Red Velvet Box Cake Mix
- 1 Vanilla Box Cake Mix
- Eggs (Add one egg to the amount of eggs suggested on the box)
- Buttermilk or Whole Milk (Substitute this for the amount of water suggested on the box)
- Oil or melted Butter (Use the amount suggested on the box)
- Frosting: (from AllRecipes.com)
- 1 8oz package of cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups heavy cream
Instructions
- Prepare Red Velvet Cake: Pour contents of box into the bowl of a mixer. Add eggs, milk or buttermilk and oil. Mix according to package instructions. Divide the batter between two 8" cake pans that have been buttered and lined with a parchment circle. Bake according to package instructions. Let layers cool. Refrigerate or freeze until time to assemble.
- Prepare Vanilla Cake: Pour contents of box into the bowl of a mixer. Add eggs, milk or buttermilk and oil. Mix according to package instructions. Divide the batter between two 8" cake pans that have been buttered and lined with a parchment circle. Bake according to package instructions. Let layers cool. Refrigerate or freeze until time to assemble.
- Prepare frosting: Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
- Assemble cake: Cut off domed tops so that each layer is level. Place a vanilla cake layer on a cake stand or cake plate. Top layer with frosting. Place a red velvet layer on top and add more frosting. Continue until all four layers are in place. Keep cake cool until serving.
Give the naked cake a try! Drop me a line in the comments and let me know what you think about this style of cake.
