If you love rich, decadent chocolate cakes but want something a little less fussy, then the Naked Chocolate Cake is exactly what you need!
With its rustic, yet elegant look, this cake features layers of moist chocolate sponge, adorned with a simple dusting of cocoa powder or a light spread of frosting.
Whether it’s for a birthday celebration, a special event, or just a sweet treat, this cake is sure to impress.
In this post, we will guide you step-by-step through creating a Naked Chocolate Cake from scratch. Get ready for a dessert that’s as beautiful as it is delicious!
What Is A Naked Chocolate Cake?
A Naked Chocolate Cake is a variation of a traditional layer cake. The term “naked” refers to the fact that the frosting or icing is not completely covering the sides of the cake, leaving the layers exposed.
This allows the rich, chocolatey layers to be part of the visual appeal. While the cake can be decorated with a few simple garnishes or a light dusting of powdered sugar, it maintains a rustic yet sophisticated look.
Why You’ll Love This Naked Chocolate Cake
✔ Simple Yet Stunning: The exposed layers of the cake give it a beautiful, understated charm.
✔ Rich Chocolate Flavor: The cake is incredibly moist, with deep chocolate flavor in every bite.
✔ Versatile: You can customize the decorations and frosting to suit your taste, from berries to edible flowers.
✔ Easy to Make: No need to worry about getting the frosting just right! The simplicity of a naked cake is perfect for beginner bakers.
Recipe Overview
- Preparation Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Course: Dessert
- Calories: 300 kcal
- Cuisine: American
- Yield: 8 servings
Kitchen Utensils
- 2 round cake pans (8-inch or 9-inch)
- Mixing bowls
- Hand or stand mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
- Sifter
- Knife or offset spatula for frosting
- Spoon for spreading frosting
Ingredients:
Chocolate Cake Layers:
- 2 ½ cups (300g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 cup (85g) unsweetened cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 ½ tsp salt
- 4 large eggs, at room temperature
- 1 ¼ cups (300ml) whole milk
- ⅔ cup (160ml) vegetable oil
- 2 ½ tsp vanilla extract
- 1 ¼ cups (300ml) boiling water or hot coffee (for richer flavor)
Chocolate Frosting:
- 1 ¼ cups (280g) unsalted butter, softened
- 5 cups (600g) powdered sugar, sifted
- ¾ cup (70g) unsweetened cocoa powder
- 1 ½ tsp vanilla extract
- 3-5 tbsp heavy cream (adjust for desired consistency)
- Pinch of salt
Optional Garnishes:
- Fresh berries (raspberries or strawberries)
- Shaved chocolate or chocolate chips
- Edible flowers or mint leaves
How to Make Naked Chocolate Cake
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
2. Make the Cake Batter:
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the sugar, eggs, milk, vegetable oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until combined. Slowly pour in the boiling water (or hot coffee), mixing until the batter is smooth. It will be thin.
3. Bake the Cake:
Divide the batter evenly between the two cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
4. Prepare the Frosting:
Beat the softened butter in a bowl until creamy. Gradually add the sifted powdered sugar and cocoa powder, mixing until smooth.
Add the vanilla extract and pinch of salt. Slowly add heavy cream, one tablespoon at a time, until you reach your desired frosting consistency.
5. Assemble the Cake:
Once the cakes are fully cooled, cut each layer in half horizontally to create four thinner layers. Place the first layer on your serving plate and spread a thin layer of frosting on top.
Repeat with the remaining layers, frosting between each layer. Leave the sides exposed for the “naked” look.
7. Decorate:
Frost the top of the cake and spread the frosting evenly. Garnish with fresh berries, shaved chocolate, and edible flowers if desired. Slice and serve your beautiful naked chocolate cake to enjoy!
Special Note
Buttermilk Substitute: If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Hot Coffee: If you’re not a coffee drinker, don’t worry. You won’t taste the coffee in the final cake. The hot coffee intensifies the flavor of the chocolate, making the cake extra rich. However, you can always use hot water if you prefer.
Serving Suggestions
A naked chocolate cake is so versatile. You can serve it with fresh berries like raspberries, strawberries, or blueberries for a pop of color and extra freshness.
If you want to add a bit more indulgence, a dollop of whipped cream or a scoop of vanilla ice cream would complement the rich chocolate perfectly.
For a more festive touch, decorate the cake with edible flowers or shaved chocolate. You can even drizzle some extra ganache around the edges for a more luxurious look.
Tips For Perfecting Your Naked Chocolate Cake
1. Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before mixing. This helps the batter come together more easily and creates a smoother texture.
2. Don’t Overmix: Mix the batter until just combined. Overmixing can result in a dense cake.
3. Use Good Quality Cocoa Powder: The cocoa powder is the key to the rich chocolate flavor. Choose a high-quality, unsweetened cocoa powder for the best taste.
4. Decorate Your Way: The beauty of a naked cake is in its simplicity. However, feel free to get creative with your decorations!
Why Naked Cakes Are Perfect for Any Occasion
The Naked Chocolate Cake is ideal for all types of celebrations. Whether you’re hosting an intimate gathering or a larger event, the rustic charm of this cake is perfect for impressing guests without requiring complicated decoration techniques.
Additionally, this cake can be customized for different tastes, whether you want to add some fruit, nuts, or different flavored frostings.
Conclusion
This Naked Chocolate Cake is the perfect blend of rich, moist chocolate cake and smooth ganache frosting.
It’s simple, elegant, and bound to be a hit at your next gathering. With its beautiful exposed layers, it’s as pleasing to the eye as it is to the palate.
I hope you enjoy making (and eating!) this delicious treat as much as I did. Let me know how it turns out, and feel free to share your own tips or variations in the comments! Happy baking!
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Authentic Mexican Vanilla Cake
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Matilda Chocolate Cake – Multiple Layers
Delicious Oatmeal Cake with Chocolate
Naked Chocolate Cake
Equipment
- 2 round cake pans (8-inch or 9-inch)
- Mixing bowls
- Hand or stand mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
- Sifter
- Knife or offset spatula for frosting
- Spoon for spreading frosting
Ingredients
Chocolate Cake Layers:
- 2 ½ cups 300g all-purpose flour
- 2 cups 400g granulated sugar
- 1 cup 85g unsweetened cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 ½ tsp salt
- 4 large eggs at room temperature
- 1 ¼ cups 300ml whole milk
- ⅔ cup 160ml vegetable oil
- 2 ½ tsp vanilla extract
- 1 ¼ cups 300ml boiling water or hot coffee (for richer flavor)
Chocolate Frosting:
- 1 ¼ cups 280g unsalted butter, softened
- 5 cups 600g powdered sugar, sifted
- ¾ cup 70g unsweetened cocoa powder
- 1 ½ tsp vanilla extract
- 3-5 tbsp heavy cream adjust for desired consistency
- Pinch of salt
Optional Garnishes:
- Fresh berries raspberries or strawberries
- Shaved chocolate or chocolate chips
- Edible flowers or mint leaves
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
Make the Cake Batter:
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the sugar, eggs, milk, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined. Slowly pour in the boiling water (or hot coffee), mixing until the batter is smooth. It will be thin.
Bake the Cake:
- Divide the batter evenly between the two cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
Prepare the Frosting:
- Beat the softened butter in a bowl until creamy. Gradually add the sifted powdered sugar and cocoa powder, mixing until smooth.
- Add the vanilla extract and pinch of salt. Slowly add heavy cream, one tablespoon at a time, until you reach your desired frosting consistency.
Assemble the Cake:
- Once the cakes are fully cooled, cut each layer in half horizontally to create four thinner layers. Place the first layer on your serving plate and spread a thin layer of frosting on top.
- Repeat with the remaining layers, frosting between each layer. Leave the sides exposed for the “naked” look.
Decorate:
- Frost the top of the cake and spread the frosting evenly. Garnish with fresh berries, shaved chocolate, and edible flowers if desired. Slice and serve your beautiful naked chocolate cake to enjoy!