Naked Flower Cake
This naked flower cake is rich, delicious, and so easy. Tender cake is combined with the perfect amount of simple and sweet vanilla frosting to create a dessert that's perfectly delicious and always welcome for any occasion.
This delicious cake is the perfect dessert for any occasion. With a thin layer of frosting between the layers and on top, this cake has the perfect ratio. There's enough frosting to get that delicious sweetness but not so much that it's overpowering.
Naked Flower Cake
I absolutely love cake, but I've never been a fan of cakes that are thickly coated with frosting. That's why I love naked cakes. They always have the perfect amount of frosting for the cake so all the flavors can shine through.
Ingredients
It only takes a few simple ingredients to make both the cake and the frosting.
Cake Ingredients
- butter
- sugar
- flour
- baking powder
- salt
- egg whites
- vanilla
- milk
Frosting Ingredients:
- heavy whipping cream
- powdered sugar
- vanilla
Decorations:
- fresh or artificial flowers
Instructions
There are several steps to this recipe, but don't let that fool you. When you break it down, this is actually a very simple cake to make.
Step 1: Preheat oven to 350ºF.
Step 2: Prepare three 8-inch round cake pans by spraying them with non-stick cooking spray and a thin layer of flour.
Step 3: In a large mixing bowl, cream butter and sugar together for 2 minutes or until light and fluffy.
Step 4: In another bowl, mix flour, baking powder, and salt together.
Step 5: In a separate bowl, beat egg whites, vanilla, and milk together until combined.
Step 6: Add ⅓ of flour mixture to butter mixture. Beat well.
Step 7: Add ⅓ of egg mixture to butter mixture. Beat well.
Step 8: Continue alternating until all ingredients are combined and mixed well.
Step 9: Separate batter evenly between the three prepared cake pans.
Step 10: Bake for 18 minutes or until a toothpick comes out cleanly.
Step 11: Allow cakes to cool for 15 minutes before flipping them onto your work surface. You may need to use a knife or spatula to loosen them a bit.
Step 12: Allow them to cool completely before frosting them.
Step 13: Prepare frosting by placing the heavy whipping cream in a medium mixing bowl.
Step 14: With a hand mixer, beat it for 3-5 minutes or until peaks begin to form.
Step 15: Add powdered sugar and vanilla. Beat until frosting is whipped and able to be spread onto your cake.
Step 16: Assemble cake by alternating cake layers and frosting layers.
Step 17: Decorate your cake with flowers of your choice and serve.
Equipment
It only takes a few simple pieces of kitchen equipment to make this recipe.
- Measuring cups and spoons
- Mixing bowls
- Cake pans
- Whisk
- Spoon
Substitutions
Salted Butter: If you don't have unsalted butter, use salted and omit the extra salt.
Frosting Flowers: If you don't have flowers, you can pipe frosting on the cake to look like flowers.
Options
Looking for ways to change up this naked flower cake? Here are some suggestions.
Chocolate: Add cocoa powder to make a chocolate cake and chocolate frosting.
Fruity: Add sliced stawberries or whole blueberries, raspberries, or blackberries between the cake layers..
Tips:
- Be sure your butter is fully softened to ensure that it incoporates easily.
- Whip your heavy cream just until peaks begin to form. Don't whip until you have stiff peaks.
More Naked Cake Recipes
FAQ
A naked cake is a cake that only has minimal frosting, usually between the layers and on top of the cake.
Naked carrot cake was invented by Christina Tosi of Momofuku Milk Bar in 2007.
You can store it in an air-tight container in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to a month.
Open-air freeze it for an hour. Then, wrap it tightly in a double layer of plastic wrap and a layer of foil. Freeze for a month.
Place it in the refrigerator overnight.
Naked Flower Cake
Ready to cook this naked flower cake? Then print the recipe card below.
Naked Flower Cake
This naked flower cake is fully homemade, but so easy. It features tender cake and simple vanilla frosting in the perfect ratio.
Ingredients
- Cake Ingredients:
- ¾ cup butter, softened
- 1 ½ cup sugar
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 6 egg whites
- 2 tsp vanilla
- ¾ cup milk
- Frosting Ingredients:
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla
- Decorations:
- fresh or artificial flowers
Instructions
- Preheat oven to 350ºF.
- Prepare three 8-inch round cake pans by spraying them with non-stick cooking spray and a thin layer of flour.
- In a large mixing bowl, cream butter and sugar together for 2 minutes or until light and fluffy.
- In another bowl, mix flour, baking powder, and salt together.
- In a separate bowl, beat egg whites, vanilla, and milk together until combined.
- Add ⅓ of flour mixture to butter mixture. Beat well.
- Add ⅓ of egg mixture to butter mixture. Beat well.
- Continue alternating until all ingredients are combined and mixed well.
- Separate batter evenly between the three prepared cake pans.
- Bake for 18 minutes or until a toothpick comes out cleanly.
- Allow cakes to cool for 15 minutes before flipping them onto your work surface. You may need to use a knife or spatula to loosen them a bit.
- Allow them to cool completely before frosting them.
- Prepare frosting by placing the heavy whipping cream in a medium mixing bowl.
- With a hand mixer, beat it for 3-5 minutes or until peaks begin to form.
- Add powdered sugar and vanilla. Beat until frosting is whipped and able to be spread onto your cake.
- Assemble cake by alternating cake layers and frosting layers.
- Decorate your cake with flowers of your choice and serve.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 500Total Fat 28gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 9gCholesterol 81mgSodium 337mgCarbohydrates 58gFiber 1gSugar 40gProtein 6g
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