Naked vanilla cake stands out as a versatile and delicious base for various occasions due to its simplicity and adaptability.
Its minimalist design, featuring exposed layers of moist vanilla sponge and subtle buttercream, offers a rustic yet elegant aesthetic that complements diverse themes, from rustic barn weddings to modern garden parties.
The neutral flavor profile of the vanilla sponge serves as a perfect canvas for customization, allowing bakers to incorporate seasonal fruits, edible flowers, or flavored syrups to enhance both taste and appearance.
This adaptability, combined with its timeless appeal, makes naked vanilla cake a popular choice for celebrations seeking a balance between sophistication and understated charm.
How To Prepare Naked Vanilla Cake?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Difficulty: Intermediate
Cuisine: American
Calories: Approx. 450 calories per serving (based on 12 servings)
Yield: 1 Naked Vanilla Cake (12 servings)
Kitchen Utensils
- 2 round cake pans (9-inch)
- Hand mixer or stand mixer
- Mixing bowls
- Measuring spoons and cups
- Spatula
- Parchment paper
- Cooling rack
- Offset spatula (for frosting)
- Cooling rack for cakes
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 ¾ cups buttermilk
For the Vanilla Buttercream
- 3-4 tablespoons heavy cream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar (confectioners’ sugar)
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, and lightly flour them.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add the Eggs and Vanilla:
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Alternate Adding Dry Ingredients and Buttermilk:
Gradually add the dry ingredients (flour mixture) and buttermilk to the wet ingredients in alternating batches, starting and ending with the dry ingredients. Mix until just combined, being careful not to over-mix.
6. Divide and Bake:
Evenly divide the cake batter between the two prepared cake pans. Smooth the tops with a spatula. Bake for 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool the Cakes:
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely before frosting.
8. Prepare the Vanilla Buttercream:
While the cakes are cooling, beat the softened butter for the buttercream with a hand mixer or stand mixer until creamy. Gradually add the powdered sugar, 1 cup at a time, followed by the heavy cream, vanilla extract, and salt. Beat until smooth and fluffy.
9. Assemble the Cake:
Once the cakes are fully cooled, place the first layer of cake on a serving plate. Spread a layer of vanilla buttercream on top. Place the second cake layer on top and frost the outside of the cake, leaving some of the cake exposed (hence the “naked” effect). You can use an offset spatula for smooth frosting.
Special Note
This naked vanilla cake is so versatile! You can experiment with different flavors by adding a bit of lemon zest to the batter or mixing in some almond extract.
If you’re looking to make the cake a bit lighter, feel free to swap out the heavy cream in the frosting for a lighter alternative or even make a whipped cream frosting for a more airy finish. It’s an easy recipe that allows for creativity, so feel free to make it your own.
Why We Love This Naked Vanilla Cake
We love this Naked Vanilla Cake recipe because it combines simplicity with elegance, making it perfect for any occasion.
Its moist, fluffy layers and light vanilla buttercream create a delightful flavor profile that appeals to a wide range of palates. The minimal frosting not only reduces sweetness but also showcases the natural beauty of the cake’s layers.
This Naked Vanilla Cake makes ideal choice for celebrations like weddings, birthdays, or casual gatherings, where a stylish yet understated dessert is desired.
Its versatility allows for easy customization with seasonal fruits or edible flowers, enhancing both taste and presentation.
What To Serve With Naked Vanilla Cake Recipe
1. Fresh Berries
A medley of strawberries, blueberries, and raspberries adds a refreshing contrast to the cake’s sweetness. Their natural tartness balances the rich vanilla flavor, creating a harmonious taste experience.
2. Ice Cream
Vanilla bean or lemon sorbet offers a creamy or tangy contrast to the cake. The cold, smooth texture enhances the overall dessert experience. For a more decadent pairing, consider pairing with chocolate mousse or a scoop of vanilla ice cream.
3. Sauces & Compotes
Drizzling lemon curd, berry compote, or a rich chocolate ganache over the cake introduces new flavors and textures, making each bite more exciting. A fresh fruit compote can also provide a colorful and flavorful addition.
4. Cheese & Nuts
For a savory contrast, serve a mild cheese platter with crackers. Soft cheeses like brie or mascarpone pair well with the cake’s sweetness. Candied nuts or toasted almonds can add a delightful crunch and nutty flavor.
How To Store Leftovers
To store leftover naked vanilla cake, cover it loosely with plastic wrap or place it in an airtight container and refrigerate for up to 4–5 days.
If the cake has fresh fruit or flowers, remove those before storing. For longer storage, wrap slices individually and freeze for up to 2 months—just thaw at room temperature before serving.
(FAQs) about Naked Vanilla Cake
1. Can I make the cake layers in advance?
Yes! Bake and cool the layers, then wrap them tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months.
2. Does a naked cake dry out quickly?
It can dry faster than fully frosted cakes. To prevent this, use moist cake layers, add a crumb coat, and store it properly (covered and chilled).
3. What frosting works best for a naked cake?
A stable, smooth buttercream (like American or Swiss meringue) works best. It holds shape and spreads easily for the thin outer layer.
4. Can I use this recipe for cupcakes or sheet cake?
Absolutely. Just adjust the baking time—cupcakes take about 18–22 minutes, and a 9×13-inch sheet cake takes 30–35 minutes.
5. How do I transport a naked cake safely?
Chill the assembled cake for at least 1 hour to firm it up. Transport it in a snug cake box on a flat surface, and drive carefully!
Conclusion
Baking this Naked Vanilla Cake was a delightful experience, and the outcome was simply divine. The moist layers paired with the creamy buttercream made for a perfect treat.
It’s a straightforward recipe that yields impressive results, making it an ideal choice for both novice and seasoned bakers. I hope you give it a try soon and enjoy the deliciousness as much as I did!
More Vanilla Cake Recipes You’ll Love
Vanilla Cake With Peaches – Soft And Fruity
The Best Buttermilk Vanilla Pound Cake Recipe
Bisquick Vanilla Cake Recipe – Quick and Delicious
Naked Vanilla Cake
Equipment
- 2 round cake pans (9-inch)
- Hand mixer or stand mixer
- Mixing bowls
- Measuring spoons and cups
- Spatula
- parchment paper,
- Cooling rack
- Offset spatula (for frosting)
- Cooling rack for cakes
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 ¾ cups buttermilk
For the Vanilla Buttercream
- 3-4 tablespoons heavy cream
- 1 cup unsalted butter softened
- 4 cups powdered sugar confectioners’ sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, and lightly flour them.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
Cream the Butter and Sugar:
- In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the Eggs and Vanilla:
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Alternate Adding Dry Ingredients and Buttermilk:
- Gradually add the dry ingredients (flour mixture) and buttermilk to the wet ingredients in alternating batches, starting and ending with the dry ingredients. Mix until just combined, being careful not to over-mix.
Divide and Bake:
- Evenly divide the cake batter between the two prepared cake pans. Smooth the tops with a spatula. Bake for 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes:
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely before frosting.
Prepare the Vanilla Buttercream:
- While the cakes are cooling, beat the softened butter for the buttercream with a hand mixer or stand mixer until creamy. Gradually add the powdered sugar, 1 cup at a time, followed by the heavy cream, vanilla extract, and salt. Beat until smooth and fluffy.
Assemble the Cake:
- Once the cakes are fully cooled, place the first layer of cake on a serving plate. Spread a layer of vanilla buttercream on top. Place the second cake layer on top and frost the outside of the cake, leaving some of the cake exposed (hence the “naked” effect). You can use an offset spatula for smooth frosting.