Description
Celebrate a special day with a stunning naked cake, birthday style—where elegance meets simplicity. With lightly frosted layers that reveal the moist sponge beneath, this cake offers a rustic yet refined presentation. Perfect for birthdays of all ages, it can be customized with fresh flowers, fruits, or drizzles to match any theme. The minimal frosting highlights the cake’s texture and flavor, making it a show-stopping centerpiece that tastes just as amazing as it looks.
Ingredients
Ingredients for Naked Cake, Birthday
For the Cake:
3 cups (375g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (225g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup (240ml) buttermilk, room temperature
For the Frosting:
1 ½ cups (340g) unsalted butter, softened
5 cups (600g) powdered sugar, sifted
2 tsp vanilla extract
¼ cup (60ml) heavy cream (or milk)
Pinch of salt
Optional Toppings:
Fresh berries (strawberries, raspberries, blueberries)
Edible flowers
Sprinkles or cake toppers for birthday decoration
Instructions
Instructions for Naked Cake, Birthday
Preheat the oven:
Set your oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.Cream butter and sugar:
In a large bowl, beat the softened butter and sugar together with a mixer on medium speed until light and fluffy (about 3–4 minutes).Add eggs and vanilla:
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.Combine wet and dry ingredients:
Add the flour mixture to the wet mixture in three additions, alternating with the buttermilk. Begin and end with flour. Mix just until combined—do not overmix.Bake the cakes:
Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.Cool the layers:
Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely.Make the frosting:
In a clean bowl, beat the butter until smooth. Gradually add powdered sugar, vanilla extract, cream, and salt. Beat until light and fluffy.Assemble the cake:
Place the first cake layer on a serving plate. Spread a thin layer of frosting on top. Repeat with remaining layers. Lightly frost the outside of the cake for that signature naked look.Decorate:
Top with fresh berries, edible flowers, or birthday-themed decorations. Serve immediately or refrigerate until ready.
Notes
Notes for Naked Cake, Birthday
Room temperature ingredients (eggs, butter, buttermilk) ensure smoother batter and even baking.
For a strong naked cake structure, make sure your layers are completely cool before assembling.
Don’t over-frost the sides—use a bench scraper or offset spatula to achieve that rustic, semi-exposed finish.
Level your cake layers with a serrated knife if needed for a stable stack.
Decorate just before serving if using fresh fruit or flowers to maintain freshness and visual appeal.
To make ahead, store unfrosted cake layers wrapped in plastic at room temperature for up to 1 day or freeze for up to 2 months.
This cake pairs well with a variety of fillings: try jam, lemon curd, or flavored buttercream between layers for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 430 kcal
- Sugar: 35g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg