How to Make a Naked Cake
(This post contains affiliate links which help to support this blog.)
I’m not sure who first started the trend of naked cakes, but I love them for it! Seriously– you can hardly go wrong with these. I’ve made them several times and I always feel like a cake decorating pro because I always love how they turn out! And anyone can do this! Here are the basic steps to get you on your way!
First– you’ll need basic cake mixes. For a 4-layer cake, use 2 mixes and 3 cans of frosting.. Of course you can use a homemade recipe if you choose, but I’ve learned through the years that my guests love my cake mix cakes just as much or more as a scratch cake, so I just stick with the box!
Mix and bake the cake according to directions. I like to use 8- or 9- inch non-stick spring form pans to bake. (Click here for the type I use in various sizes.)
Bake the 4 layers and let them cool completely.
Next, you’ll need to cut off the tops of each layer to give them each a flat top.
To do this, I use a sharp, long-bladed knife, cutting gently through the cake, being careful to keep the knife straight and parallel to the counter.
This should leave you with a nice, flat surface to build upon. Repeat the process with each layer!
Once they’re all cut, it’s time to build the layers. I like to use a couple pieces of wax paper under the bottom layer to keep my cake stand clean while I’m frosting.
I like to use whipped frosting because it is lighter and goes on easy without tearing the cake up as you apply the frosting. Using a long off-set spatula to ice the cake, I scoop out about 2/3 of the can onto the layer and then spread evenly.
Repeat this process for each layer.
After you have stacked all the layers, you might choose to leave the cake with the sides completely naked and just decorate the top! I’ve done that many times.
Or, you can proceed with covering the sides slightly with frosting, like I did for this cake. In this case, simply use the remaining frosting to spread a light layer around the sides of the cake. The beauty of this type of cake is the imperfection! So just cover the sides as little or as much as you prefer.
Then, just remove the wax paper and decorate the top!
You can decorate these cakes with whatever your heart desires, but I love the flowers on top. Real or faux flowers can be used, or even a combination of the two like I did for this cake! Just a tip–if you are going with an unusual plant or flower, be sure to research that it is not harmful or poisonous since it will be in contact with the cake. I always make sure my flowers are washed off before placing them on the cake.
Also, if you’re using real flowers, remember they will only stay fresh-looking for a few hours out of water, so save the decorating until you are ready for the presentation so they will look their best.
For this one, I started with some faux green sprigs, then added some roses and lavender for a nice combination of color and texture.
The possibilities are truly endless for this type of cake. And they’re perfect for so many different occasions.
Here are a couple examples of naked cakes I’ve made for my girls in the past…
And here is another example of a naked cake with raspberry preserves added between the layers! Click here for more on this one…
Hope you have fun with this! I’d love to see some pics of your own versions of this cake! Here are a few supplies you may need for these cakes:
laura
March 28, 2017 @ 7:28 am
your cakes look beautiful! i have always wanted to do a naked cake . how do you make sure the cake crumbs don’t get in the frosting? PS- your images are beautiful
Julie
March 28, 2017 @ 7:55 am
Thank you, Laura! If you use the whipped frosting, it’s less likely to drag and cause the crumbs to get into the frosting. Plus, the thing about this cake is that it’s no big deal if a few crumbs show because it’s meant to look imperfectly perfect 🙂 Enjoy!
Denise
March 28, 2017 @ 9:00 am
Awesome tutorial and beautiful cake! I may need to try this soon!
Julie
March 28, 2017 @ 6:27 pm
Great! And thanks! I hope you have fun with this! 🙂
Jennifer
March 28, 2017 @ 3:05 pm
So pretty! I’ve yet to do one of these, but I’ll be changing that soon!
Julie
March 28, 2017 @ 6:28 pm
Thanks!! You’ll love it! So fun & simple 🙂
Julie
March 29, 2017 @ 8:09 am
Yes love the look and the placement of the flowers are ‘just right.’ Beautiful to make for any occasion indeed!
Jessica richard
September 27, 2017 @ 10:03 pm
Nailed this cake in the first try!! Wonderful tutorial! Thanks for sharing!!!
Julie
September 28, 2017 @ 6:06 am
Awesome! So glad you liked it 🙂
KAT
February 13, 2018 @ 3:12 am
Is it best to make the day before or day of? I have a party i’d like to make this for at 11 AM
Julie
February 13, 2018 @ 8:20 am
I’d say you would be safe to make it the evening before and it would still be fresh as long as you kept it in an airtight container after it has cooled!
Linda D
February 20, 2019 @ 1:55 pm
I want to make this as a multi layer wedding cake. I have two sets of pans so that I can make each cake two layers to feed 20 people.
When do you suggest to make the cakes the morning of the wedding (5pm wedding) or the day before and refridgerate it.
Julie
February 20, 2019 @ 2:00 pm
In my opinion, you would be totally fine to make them the day before if you would like to allow yourself more time in case something has to be re-baked. I would just wrap them well so they do not pick up flavors of other things that might be in the fridge. Good luck with your cake! I would love to see a picture of it finished!
Joanne Iovine
September 27, 2022 @ 12:10 pm
Julie, when you use fresh flowers for cake top, do you worry about pesticides at all?
Julie
September 28, 2022 @ 8:27 am
I do wash off the flowers before using them if I’m concerned for that! I have also use artificial flowers and put a barrier of wax paper in between at times as well. I hope that helps!