Easy Naked Cake (And Semi Naked Cake)
Use this step by step cake decorating tutorial to learn how to make an easy naked cake and semi naked cake with frosting, fruits and flowers. Requires simple ingredients. This design is perfect for beginners and ideal for weddings, birthday parties and other special events.
Servings: 9 Slices
Calories: 3673kcal
Ingredients
- 2¼ cups All-purpose flour
- 1¼ cups Granulated sugar
- 1½ cup Milk Preferably whole but 2% can be used. You can also use soy milk or almond milk.
- ¾ cup Oil
- 1 tablespoon Vanilla extract
- ¾ teaspoon Baking soda
- ⅛ teaspoon Salt
- 3 tablespoon Lemon juice
- Blue gel coloring
Decoration
- 4 cups American Buttercream Frosting Yellow color
- 1 cup Blackberries Fresh, Washed and patted dry
- Flowers and leaves Can be real/ edible or fake/artificial
Instructions
Bake The Cake:
- Add all milk, oil, vanilla extract and lemon juice in a mixing bowl. Mix everything until you have a pale and fluffy mixture.
- In a separate bowl, whisk together all the dry ingredients. Dump this dry mixture into the wet mixture.
- Add blue gel coloring and mix until just combined. DON’T over-mix!
- Pour the batter in two 8×2 greased and floured round cake pans.
- Bake at 350 degrees F for about 40 minutes or until an inserted toothpick in the center comes out clean.
- Allow cakes to cool to room temperature and then cover them in saran wrap and freeze them.
- When you are ready to assemble, remove cakes from the freezer and allow them to sit at room temperature for 15-20 minutes. Then, peel off the wax paper from the bottom of the cakes.
- Use a serrated knife to remove the domes and trim the sides of the cake.
- Place one cake on a cake stand or a serving dish.
- Fill a piping bag with yellow frosting and attach Tip 1M.
- Pipe a dam around the top of the cake. You can now fill the center of that dam with jam, if you like or you can just frost the inside in buttercream icing too (like I did).
- Place a few blackberries evenly around the top of all that buttercream.
- Place the second blue velvet cake on top of this layer of icing and blackberries.
- Press the top of your cake gently so that the 2 layers of cake stick together. Don't press too hard or else the icing and blackberries will shift and make a mess.
- Pipe frosting on top of your cake and you will end up will all these pretty ruffles.
- Decorate with blackberries and flowers and leaves and you are done.
- For a semi naked version, use a spatula to cover the sides and top of the cake in a thin layer of frosting. Then, decorate with blackberries and flowers and enjoy.
Notes
- If you are using real flowers, please make sure they are food safe and edible. Talk to your local florist if you are unsure. Some popular ones are pansies, roses, chamomile, marigolds, calendula, lavender.
- If you are using fake/ artificial flowers, be sure to wash them first and then pan them dry.
- Try other cake and frosting flavors.
- For best appearance, trim the dome and sides of the cake to create even layers.
- Do not over bake because it will make the cake very dry.
- Chill cakes before you trim and assemble to prevent a crumbly mess.
- Use a firm filling and frosting so that it holds its shape.
- Use other fruits like strawberries, raspberries, peaches, blueberries. Make sure to wash them and pat them dry.
- Use cake scraps and leftovers to make delicious Cake Pops and Cake Balls.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 3673kcal | Carbohydrates: 481g | Protein: 39g | Fat: 176g | Saturated Fat: 13g | Sodium: 1423mg | Potassium: 797mg | Fiber: 9g | Sugar: 262g | Vitamin A: 755IU | Vitamin C: 17.4mg | Calcium: 492mg | Iron: 14.7mg