Introduction
If you’ve ever wanted a cake that looks straight out of a bakery window, but you don’t want to wrestle with thick frosting, this Vanilla Naked Cake is for you. It’s simple, classic, and always gets that “wait… YOU made this?” reaction.
The best part is the texture: tender and fluffy with real vanilla flavor. A quick buttermilk-based batter keeps the crumb soft, and a thin coat of frosting gives you that dreamy naked-cake style without needing perfect piping skills.
This Vanilla Naked Cake is a reader-favorite for celebrations because it’s pretty, not overly sweet, and easy to decorate. Trust me—once you make it, everyone will ask for the recipe.
Why You’ll Love This Vanilla Naked Cake
- Effortless elegance: The rustic frosting style is forgiving, so you get a bakery look with less stress.
- Classic vanilla flavor: Real vanilla makes every bite taste warm, sweet, and buttery.
- Not-too-sweet finish: A thin layer of frosting keeps the cake balanced and light.
- Perfect for parties: It slices neatly and looks gorgeous on a dessert table.
- Beginner-friendly layers: Simple steps, simple tools, and no fancy techniques required.
Ingredients for Vanilla Naked Cake
Vanilla Cake Layers
- All-purpose flour (3 cups): Gives structure; cake flour works too for an extra-soft crumb.
- Baking powder (2 1/2 tsp): Helps the layers rise tall and fluffy; make sure it’s fresh.
- Fine salt (1/2 tsp): Balances sweetness and boosts vanilla flavor.
- Unsalted butter (1 cup, softened): Creates that rich, tender cake texture; salted butter works—just reduce salt a pinch.
- Granulated sugar (1 3/4 cups): Sweetens and helps the cake stay moist.
- Eggs (4 large): Add richness and bind the batter; room temp mixes smoother.
- Pure vanilla extract (1 tbsp): Main flavor—use real vanilla for the best taste.
- Buttermilk (1 1/4 cups): Keeps the crumb soft; swap with whole milk + 1 tbsp lemon juice if needed.
- Sour cream (1/2 cup): Adds moisture and a gentle tang; plain Greek yogurt is a great substitute.
Light Vanilla Frosting
- Unsalted butter (3/4 cup, softened): The base of the frosting; keep it soft, not melty.
- Powdered sugar (3 cups): Sweetens and thickens; sift if it looks lumpy.
- Heavy cream (2–4 tbsp): Loosens the frosting to a spreadable texture; milk works in a pinch.
- Pure vanilla extract (2 tsp): Adds that cozy vanilla aroma.
- Pinch of salt: Keeps the frosting from tasting flat.
Optional Decorating
- Fresh berries: Adds color and a fresh pop.
- Powdered sugar: A quick, pretty finish.
- Edible flowers: Totally optional, but so cute for spring parties.
How to Make Vanilla Naked Cake
- 1. Prep your pans and oven. Heat the oven to 350°F. Grease and line two 8-inch round pans with parchment circles. Lightly flour the sides so the cakes release cleanly.
- 2. Whisk the dry ingredients. In a bowl, whisk flour, baking powder, and salt. This small step helps your cake rise evenly (no surprise dense spots).
- 3. Cream butter and sugar until fluffy. In a large bowl, beat softened butter and sugar for 3–4 minutes until pale and airy. If it still looks grainy, keep going—this builds a tender crumb.
- 4. Beat in eggs and vanilla. Add eggs one at a time, mixing well after each. Stir in vanilla. If the mixture looks a little curdled, don’t panic—it smooths out once flour goes in.
- 5. Mix the batter gently. Add dry ingredients in 3 additions, alternating with buttermilk. Fold in sour cream last. Mix just until you don’t see streaks of flour—overmixing can make the cake tough.
- 6. Bake until golden and springy. Divide batter between pans and bake 28–34 minutes, until a toothpick comes out clean and the tops spring back. Cool in pans 10 minutes, then turn out to cool completely.
- 7. Whip the frosting. Beat butter until smooth, then add powdered sugar in batches. Add vanilla, salt, and cream a tablespoon at a time until it’s spreadable and silky. You want it soft, not stiff.
- 8. Stack and finish naked-cake style. Level cake tops if needed. Spread a thin layer of frosting between layers, then lightly coat the outside with a “scrape-and-swipe” look. If it seems messy, that’s perfect—naked cakes are meant to look rustic. Top with berries and a dusting of powdered sugar.
Tips for Perfect Vanilla Naked Cake
- Let your butter, eggs, and buttermilk sit out for about 30 minutes so the batter mixes smoothly.
- Don’t overmix after adding flour—stop as soon as the batter looks combined.
- For clean layers, chill the cakes for 30 minutes before frosting.
- Use a serrated knife to level domed tops for a stable stack.
- If frosting feels too thick, add 1 tsp cream at a time until it spreads easily.
Variations & Substitutions
- Lemon vanilla: Add 1 tbsp lemon zest to the batter for a bright twist.
- Almond hint: Swap 1/2 tsp vanilla for almond extract (a little goes a long way).
- Berry jam layer: Spread a thin layer of jam between frosting for a fruity surprise.
- Dairy-light option: Use whole milk instead of buttermilk and Greek yogurt instead of sour cream (still tender!).
- Lazy shortcut: Use store-bought vanilla frosting and thin it with a splash of cream for easy spreading.
Make-Ahead & Freezing
- Make ahead: Bake layers up to 2 days ahead. Wrap tightly and store at room temp (or refrigerate if your kitchen is warm).
- Freeze: Wrap cooled layers in plastic wrap, then foil. Freeze up to 2 months. Thaw wrapped at room temp.
- Frosting: Make frosting up to 3 days ahead and refrigerate. Bring to room temp and re-whip before using.
Serving Suggestions & Pairings
- Serve with fresh berries and a scoop of vanilla ice cream.
- Pair with coffee or hot tea for a cozy afternoon treat.
- Add whipped cream for a lighter finish.
- Great for birthday parties, bridal showers, and easy weeknight celebrations (yes, those are a thing!).
Reader Review: I made this vanilla naked cake for my sister’s birthday and it looked so pretty with berries on top. The cake was soft and not too sweet, and everyone asked for seconds!
If you make this Vanilla Naked Cake, leave a rating and a comment—your notes help other bakers so much. And tell me: would you top yours with berries, flowers, or a drizzle of caramel?
Print
Vanilla Naked Cake – Easy, Elegant, Best Ever for Beginners
- Total Time: 1 hour 20 minutes (includes cooling and assembly)
- Yield: 1 (8-inch) cake, 10–12 slices
- Diet: Vegetarian
Description
A simple, elegant vanilla naked cake with tender layers and just-enough vanilla buttercream. It’s the go-to vanilla naked cake for birthdays, showers, and small weddings.
Ingredients
Vanilla Cake Layers (2 layers, 8-inch)
– 2 1/2 cups all-purpose flour
– 2 1/2 teaspoons baking powder
– 1/2 teaspoon kosher salt
– 3/4 cup (1 1/2 sticks) unsalted butter, softened
– 1 3/4 cups granulated sugar
– 4 large egg whites, room temperature
– 2 large eggs, room temperature
– 1 tablespoon vanilla extract
– 1 cup whole milk, room temperature
– 1/3 cup sour cream, room temperature
Optional Vanilla Simple Syrup (extra moist)
– 1/4 cup water
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
Vanilla Buttercream (light coat)
– 1 cup (2 sticks) unsalted butter, softened
– 4 cups powdered sugar
– 2 teaspoons vanilla extract
– 1/4 teaspoon kosher salt
– 2 to 4 tablespoons heavy cream (as needed)
Optional filling & garnish
– 1/2 cup strawberry or raspberry jam
– Fresh berries
– Powdered sugar for dusting
Instructions
1) Prep. Heat oven to 350°F. Grease two 8-inch cake pans, line bottoms with parchment, and lightly flour the sides.
2) Dry mix. Whisk flour, baking powder, and salt.
3) Cream. Beat butter and sugar until fluffy, 3 minutes.
4) Add eggs. Beat in egg whites, then whole eggs, mixing well. Mix in vanilla.
5) Combine. Add dry ingredients in 2 additions, alternating with milk, mixing just until combined. Fold in sour cream.
6) Bake. Divide batter between pans. Bake 26 to 32 minutes, until a toothpick comes out clean. Cool completely.
7) Syrup (optional). Simmer water and sugar 1 minute, cool, then stir in vanilla. Brush lightly over cake layers.
8) Buttercream. Beat butter smooth. Add powdered sugar and salt, then vanilla. Add cream as needed and whip until fluffy.
9) Assemble. Level cakes if needed. Spread a thin layer of buttercream on the first layer (and jam if using). Top with second layer.
10) Naked finish. Frost the top and a very thin coat around the sides. Scrape lightly so cake shows through.
Notes
– Clean edges: Chill the assembled cake 20 minutes, then do the final scrape for the classic naked cake look.
– Make-ahead: Cake layers can be baked 1 day ahead and wrapped tightly. Buttercream keeps 3 days refrigerated; rewhip before using.
– Tools: 8-inch cake pans, parchment, bench scraper or offset spatula.
– Flavor twist: Add 1 tablespoon lemon zest to the batter for a vanilla-lemon naked cake.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American