The Naked Vanilla Cake Recipe is a delightful experience that combines both creativity and simplicity. This Naked Vanilla Cake Recipe, known for its rustic charm, is a treat for the senses with its light, fluffy layers and velvety cream cheese frosting.
As I prepare the ingredients, I can already feel the anticipation building especially since I’m making it for a close group of friends who appreciate the art of good food.
The smooth butter and sugar blend, the gradual folding of the ingredients, and the perfect bake all come together harmoniously. Watching the layers come to life in my kitchen feels like magic.
The best part is when they gather around the cake, admiring the beauty of its naked layers, eagerly diving in for the first bite. The sweet taste and shared laughter make it all worthwhile!
What Is A Naked Cake?
A Naked Cake is a style of cake where the frosting is applied lightly or only on the top, leaving the sides exposed, allowing the layers of the cake to be visible.
This “bare” look gives the cake a rustic and elegant appearance, making it perfect for casual or semi-formal occasions.
The simple yet beautiful design focuses on the cake’s texture and filling, often decorated with fresh fruit, flowers, or other minimalistic toppings.
How To Prepare Naked Vanilla Cake Recipe?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes (plus cooling time)
Course: Dessert
Cuisine: American
Calories (per serving): Approximately 400 calories (varies depending on serving size)
Yield: 14 servings (depending on the slice size)
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer (hand or stand mixer)
- 9-inch round cake pans (2)
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Parchment paper (optional for lining cake pans)
Ingredient Lists
For the Cake:
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 egg whites (room temperature)
- ½ cup sour cream
- 1 cup whole milk (room temperature)
- 1 tablespoon vanilla extract
For the Cream Cheese Icing:
- 6 oz unsalted butter, softened
- 12 oz cream cheese, softened
- 1 ½ lbs confectioners sugar (powdered sugar)
- 3 teaspoons vanilla extract
How To Make Naked Vanilla Cake Recipe
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line the bottom of two 9-inch round cake pans with parchment paper. Set aside.
2. Mix the Dry Ingredients:
In a medium-sized bowl, sift together the cake flour, baking powder, baking soda, and salt. This ensures an even mix and removes any lumps.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar on medium speed until light and fluffy (about 4-5 minutes).
4. Add the Egg Whites:
Gradually add the egg whites to the butter-sugar mixture, beating on low speed after each addition until incorporated. Scrape down the sides of the bowl as needed.
5. Alternate Adding Wet and Dry Ingredients:
With the mixer on low speed, add half of the dry ingredients (flour mixture), followed by the sour cream, and then the rest of the dry ingredients. Add the whole milk and vanilla extract, mixing until just combined. Make sure to not overmix to avoid a dense cake.
6. Bake the Cake Layers:
Divide the batter evenly between the two prepared cake pans. Smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool the Cakes:
Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. This helps prevent the cakes from breaking when you remove them from the pans.
8. Prepare the Cream Cheese Icing:
While the cakes are cooling, make the icing. In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating on low speed to prevent sugar from spilling out. Once all the sugar is incorporated, add the vanilla extract and beat on high for 3-4 minutes until light and fluffy.
9. Assemble the Cake:
Once the cakes are completely cool, place the first layer on a serving plate. Spread a generous amount of cream cheese icing on top, then place the second layer of cake. Frost the top and sides of the cake with the remaining icing, leaving some of the cake exposed for the “naked” effect.
Why You’ll Love This Naked Vanilla Cake Recipe
✤ Fluffy and Moist: This vanilla cake is light and airy, with a soft crumb that stays moist.
✤ Minimal Frosting: With just a light layer of frosting or filling between the layers, this cake is less sweet and more focused on the flavor of the vanilla cake itself.
✤ Versatile: Perfect for any event, whether it’s a casual family gathering or a sophisticated wedding.
✤ Simple Ingredients: Made with pantry staples, making it accessible for bakers of all levels.
Amazing Serving Ideas
For amazing serving ideas, try pairing the Naked Vanilla Cake Recipe with fresh seasonal berries like strawberries, raspberries, or blueberries for a burst of color and natural sweetness.
You can also drizzle a little honey or a fruit compote on top for an extra layer of flavor. For a more decadent touch, serve slices with a scoop of vanilla ice cream or a dollop of whipped cream.
If you’re feeling creative, sprinkle some edible flowers or a dusting of powdered sugar for a beautiful finishing touch. These simple additions elevate the cake, making it even more delightful and visually stunning!
Optional Add-In’s And Variations
Here are some optional add-ins and variations to elevate your Naked Vanilla Cake Recipe:
1. Cake Variations
- Fruit Flavored Layers: Add citrus zest (like lemon or orange) to the cake batter for a refreshing twist.
- Almond Extract: Swap out vanilla extract for almond extract to give the cake a nutty flavor.
- Berries: Gently fold fresh berries (like blueberries or raspberries) into the batter for a burst of fruity flavor.
- Chocolate Chips: Add mini chocolate chips to the batter for a fun, melty surprise in every bite.
- Coconut: Stir in some shredded coconut for extra texture and flavor.
2. Frosting Variations
- Lemon Cream Cheese Frosting: Add a little lemon zest and juice to the cream cheese frosting for a tangy contrast.
- Whipped Cream Frosting: For a lighter, fluffier finish, swap cream cheese frosting with lightly sweetened whipped cream.
- Chocolate Ganache: Drizzle a simple chocolate ganache over the top for a rich, decadent touch.
3. Decorating Options
- Fresh Flowers: Decorate with edible flowers like lavender or pansies for a beautiful, rustic look.
- Candied Nuts: Sprinkle some candied pecans or almonds on top for a crunchy texture.
- Caramel Drizzle: Add a drizzle of caramel sauce for extra sweetness and elegance.
Feel free to experiment with these variations to make the cake your own!
How To Store The Finished Cake
To store the finished Naked Vanilla Cake Recipe, place it in an airtight container at room temperature if you plan to eat it within 1-2 days.
This helps maintain its freshness without the cake becoming too dry. If you need to store it for longer, refrigerate the cake to keep the cream cheese frosting fresh.
Just be sure to cover the cake loosely with plastic wrap or foil to prevent it from drying out. Before serving, allow the cake to come to room temperature for the best flavor and texture.
Conclusion
The experience of making the Naked Vanilla Cake Recipe was a wonderful success, and it couldn’t have been easier or more rewarding.
With each step, from mixing the ingredients to frosting the layers, everything fell into place effortlessly. The result was a beautifully moist and flavorful cake that exceeded all expectations.
It brought so much joy to those I made it for, and the compliments were endless! I hope this Naked Vanilla Cake Recipe inspires others to try their hand at baking this simple yet stunning dessert.
With its perfect balance of sweetness and creamy texture, this Naked Vanilla Cake Recipe is bound to impress. I’m thrilled with my easy success and look forward to making it again for more gatherings to come!
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Naked Vanilla Cake Recipe
Equipment
- Mixing bowls
- Electric mixer (hand or stand mixer)
- 9-inch round cake pans (2)
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Parchment paper (optional, for lining cake pans)
Ingredients
For the Cake:
- 2 ½ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 5 egg whites room temperature
- ½ cup sour cream
- 1 cup whole milk room temperature
- 1 tablespoon vanilla extract
For the Cream Cheese Icing:
- 6 oz unsalted butter softened
- 12 oz cream cheese softened
- 1 ½ lbs confectioners sugar powdered sugar
- 3 teaspoons vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line the bottom of two 9-inch round cake pans with parchment paper. Set aside.
Mix the Dry Ingredients:
- In a medium-sized bowl, sift together the cake flour, baking powder, baking soda, and salt. This ensures an even mix and removes any lumps.
Cream the Butter and Sugar:
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar on medium speed until light and fluffy (about 4-5 minutes).
Add the Egg Whites:
- Gradually add the egg whites to the butter-sugar mixture, beating on low speed after each addition until incorporated. Scrape down the sides of the bowl as needed.
Alternate Adding Wet and Dry Ingredients:
- With the mixer on low speed, add half of the dry ingredients (flour mixture), followed by the sour cream, and then the rest of the dry ingredients. Add the whole milk and vanilla extract, mixing until just combined. Make sure to not overmix to avoid a dense cake.
Bake the Cake Layers:
- Divide the batter evenly between the two prepared cake pans. Smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes:
- Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. This helps prevent the cakes from breaking when you remove them from the pans.
Prepare the Cream Cheese Icing:
- While the cakes are cooling, make the icing. In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating on low speed to prevent sugar from spilling out. Once all the sugar is incorporated, add the vanilla extract and beat on high for 3-4 minutes until light and fluffy.
Assemble the Cake:
- Once the cakes are completely cool, place the first layer on a serving plate. Spread a generous amount of cream cheese icing on top, then place the second layer of cake. Frost the top and sides of the cake with the remaining icing, leaving some of the cake exposed for the “naked” effect.