naked cake
I will just start out by saying that some of us humans are better suited for baking. You know who you are: precise, perfectionistic, and lean more towards rule following. Cooks generally don't enjoy rules and see recipes as suggestions. I fall into the latter category but from time to time I need a fancy, show off dessert. This recipe for a Neked (southern) or Naked (northern) cake is my version of just such a dessert.
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I came upon a recipe for this cake about 4 years ago when my daughter turned 18. Since then, I have made this for wedding showers and other occasions that require a grand gesture. And believe me when I say that if I can make this anyone can. From time to time, I add or subtract ingredients depending upon what is required. Feel free to do the same.
* I make the layers and frosting ahead of time. One day I may make the cake, and another make the frosting and freeze all of it separately. Unthaw in your refrigerator.
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* Also, my friend Christie and I made up a drinking game compliments of Ina Garten in which we take a slug of something tasty and strong each time she says "good vanilla.” Feel free to do the same.
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Naked or Fully Clothed Cake
(Depending on the Occasion)
Ingredients:
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3 ¾ All Purpose Flour (sifted)
2 teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
1 ¾ cup butter (3 sticks)
1 ½ cup sugar
5 large eggs
1 tablespoon almond flavoring
1 teaspoon “good vanilla”
1 ¾ cup full fat buttermilk
Buttercream:
1 ½ cups butter (3 sticks)
5 cups (or more) confectioners’ sugar (or more)
5 tablespoons heavy cream (or more depending on texture)
1 teaspoon almond flavoring
1 teaspoon “good vanilla”
¼ teaspoon salt
Instructions:
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Preheat oven to 350 and grease and flour three 9 inch round pans. To make the cake, mix all dry ingredients together. Set aside. (I use a hand-held mixer but this is where if you have a standing mixer, take it out of storage and use it.)
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Beat butter and sugar together until creamy approximately 3 minutes.
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Next begin adding eggs to butter mixture one at a time mixing well after each addition.
Add flavorings.
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On low speed add dry ingredients in thirds mixing only until incorporated. Do not overmix at this point. The batter will be smooth and velvety.
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Pour batter into pans. Approximately 2 1/2 cups in each pan. I like to gently tap pans on the counter to even out the batter. Bake for 25-27 minutes. Test for doneness using a toothpick in the middle. If it comes out clean, the cake is done. Cool before turning over onto a cooking rack.
Buttercream Instructions:
In a large bowl, using a mixer, beat butter until creamy. After about 2 minutes add confectioners’ sugar, cream and flavorings, salt and beat on high for 3 minutes. If mixture is too thin add more powdered sugar or if too thick add more cream.
Assemble and decorate cake:
*Using a serrated knife, slice a thin layer off of each layer to make a flat surface. After placing your cake on a cake stand, spread 1½ cup frosting evenly on top, repeat with second and third layer.
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* At this point you get to decide if this is a naked cake by applying a very thin application of frosting over all of the layers, or if you want to make it “fully dressed” just be more generous with the icing.
* Here’s where things could get interesting:
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You can adjust your flavorings
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2 teaspoons Coconut flavoring and 1 teaspoon “good vanilla” sprinkle unsweetened / or sweetened coconut in between layers, sides and top. Peeled and sliced kiwi on top looks beautiful on a coconut cake.
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Put fresh berries in between each layer of cake and press down. Decorate with fruit on the cake top if desired. This one is a great dupe for whole Food’s Chantilly Cream Cake that costs a fortune.
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Put your mark on this cake to make it your own! Enjoy showing off!
Voila!