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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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Birthday Party.jpg

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:

  • You can adjust your flavorings   

  • 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.

  • 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.

  • Put your mark on this cake to make it your own!  Enjoy showing off!

 

Voila!

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