Description
Celebrate natural beauty with a stunning naked cake with flowers-a perfect blend of rustic charm and elegant simplicity. This cake features lightly frosted layers that reveal the moist sponge beneath, beautifully adorned with fresh or edible flowers to create a breathtaking centerpiece. Ideal for weddings, birthdays, and special occasions, this design highlights the cake’s natural textures while adding a delicate floral touch that enhances both flavor and presentation.
Ingredients
Ingredients for Naked Cake with Flowers:
For the Cake Layers:
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 pure 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 pure vanilla extract
¼ cup (60ml) heavy cream or milk
Pinch of salt
For Decoration:
Fresh edible flowers or flowers with stems properly wrapped
Fresh berries or seasonal fruits (optional)
Instructions
Instructions for Naked Cake with Flowers:
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.Prepare dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.Cream butter and sugar:
In a large bowl, beat the softened butter and sugar 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:
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, avoiding overmixing.Bake the cake layers:
Divide the batter evenly into the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.Cool the cakes:
Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.Make the frosting:
Beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, heavy cream, and salt. Continue to beat until the frosting is smooth and fluffy.Assemble the cake:
Place one cake layer on a serving plate. Spread a thin layer of frosting on top. Repeat with the remaining layers. For the classic naked cake look, apply only a thin crumb coat or leave the sides mostly exposed.Decorate with flowers:
Arrange fresh edible flowers or flowers with stems wrapped in floral tape on top and around the cake. Add fresh berries or fruits if desired.Chill and serve:
Refrigerate the cake for 20–30 minutes to set the frosting before serving.
Notes
Notes for Naked Cake with Flowers:
Use edible flowers or ensure fresh flowers are non-toxic and properly prepared by wrapping stems with floral tape or placing them in food-safe picks.
Room temperature ingredients help create a smoother batter and better cake texture.
Avoid overmixing the batter to keep the cake light and tender.
Allow cake layers to cool completely before frosting to prevent melting and sliding.
Apply a thin crumb coat if you want to minimize crumbs while keeping the naked cake look.
Decorate just before serving to keep flowers fresh and vibrant.
Store leftovers covered in the refrigerator for up to 3 days. Let the cake come to room temperature before serving for best taste and texture.
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 120-150g)
- Calories: 420 kcal
- Sugar: 36g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg