making your own naked cake

naked wedding cake DIY | Kate Uhry photography



A few years ago the Naked cake started popping up on websites, and Pinterest, and I thought they were such a lovely take on a wedding cake. So I began a bit of research on the web, on how to make your own naked cake. It’s called naked, because there is no traditional fondant, or any icing to cover the entire cake. This allows you to see the layers. The icing is only between each layer to hold it all together. I wanted something that looked really natural, and would fit into a garden wedding, for a shoot we were doing. So I used flowers as the decor, straight from the garden. Both Lavender and Rosemary make for a nice decoration. If you think it’s really difficult, it is not. As long as you can follow cake box directions, and have a bit of patience, it actually is fairly easy. If you think you want to take the leap, make a practice cake first.

How to make your own naked cake:

What you’ll need:

cake rounds of varying sizes.

A cake stand

Dowels, or long skewers, or straws (this holds the cake tiers  together)

White or yellow cake mix (or make your own, recipe below)

Some sort of frosting (I prefer a buttercream for in-between, but you can also use a fruit, like strawberry jam).  used both, if you look carefully you can see a bit of the pink jam on the sides.

Strawberry or Raspberry to put between layers if you’d like

Sponge Cake Recipe
• 200 g (14 tbsp or 1 3/4 sticks) butter, softened
• 200 g (1 cup) sugar
• 200 g (1 2/3 cup) all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 4 eggs
• 2 tbsp milk
• Preheat oven to 350° F.
• Prepare 4″ and 6″ round cake pan by greasing the bottom and sides, and lining the bottom with parchment paper. Re-grease top of parchment, then lightly dust interior of pan with flour. Set aside.
• In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
• In the bowl of a stand or hand mixer, beat together butter and sugar on medium speed until lightened and fluffy, about 5 minutes. Add eggs, one at a time, until incorporated. Add milk and mix.
• With mixer on low, add flour mixture in three parts until just combined. Do not over-mix. Batter will be thick.
• Scoop batter into prepared pans, with one third in the 4″ pan and two thirds in the 6″ pan. Use an offset spatula to smooth out the top.
• Place cake pans in the oven and bake the 4″ cake for 25 minutes, and the 6″ pan for 15-20 minutes longer, or until top is golden brown and a skewer comes out clean when inserted in the center.
• Let cool for 5 minutes, then loosen the cake by gently running an offset spatula between the cake and cake pan. Invert onto cooling rack and let cool completely.

The trick is to make the cake over two days. The best tip I had was to refrigerate the cake layers overnight, they were much easier to handle. Here is a great reference, that I followed  and this one is great too. The main thing is to make a few practice cakes.