Okay, let’s be honest for a second: we all know those amazingly gorgeous naked cakes that are being used as wedding cakes and look like a TON of work, right? They often seem like it’s almost impossible to make them yourself but with this easy recipe you’ll learn how to make your own naked cake. And I promise you, you’ll be surprised by how easy and delicious it is!
Pinterest is filled with those damn beautiful naked cakes. I always thought those cakes were a bridge too far for me and that I would never-ever-ever be able to make one of my own. But after a friend asked me to make her wedding cakes, I had to try it out! After a looot of research and a couple of failed experiments, I hereby introduce you to the easiest way to make your own naked cake!
Naked cake with lemon and summer berries
For the cakes - dry ingredients
- 390 grams flour
- 350 grams sugar
- 2 teaspoons baking soda
- 3/4 teaspoons salt
- 2 lemons zest
For the cakes - wet ingredients
- 4 eggs
- 180 ml vegetable oil
- 180 ml milk
- 60 ml lemon juice can be taken from the same two lemons
- 1 tablespoon vanilla
- 225 grams cream cheese room temperature
- 360 ml cream
- 32 grams confectioners sugar
- 1 tablespoon marmelade strawberry for example
- 1 1/2 teaspoon vanilla
- Summer fruit go wild with strawberries, blueberries, raspberries or blackberries
- Add all the 'dry' ingredients in a big bowl and stir them together.
- Take a second bowl (or use a measurement cup) and add the wet ingredients together. Quickly beat the eggs so they already mix a little bit with the milk, oil, vanilla and lemon juice.
- Pour the wet ingredients in with the flour-mixture and start mixing. Don't overdo this part, just mix it quickly for max. 3 minutes, until you get a smooth batter.
- Take two baking pans (mine were 26 cm, but you can also use smaller ones, just adjust the baking time), grease them and layer them with parchment paper.
- Divide the batter evenly over the two baking tins and bake your cakes on 180 degrees Celsius for 30 minutes. I've baked my cakes piece by piece because my oven can't handle the two cakes together. Know what your oven is up to before you just put them in together.After they are done baking, take them out of the oven and let them calmly cool completely.
- Pour the cream cheese in a small bowl, loosen it with a fork and set aside.
- Take a big bowl and start mixing the cream. Continue until stiff.
- Add the cream cheese and mix for a couple of minutes until you get a nice creamy substance.
- Sieve the confectioners sugar, add the marmelade and vanilla and mix it completely through your cream-mixture. It's done and can be set aside until you start building your cake.
Build the Naked Cake
- Before you start building your naked cake, be sure the cakes are completely cooled. Secondly, make sure the tops are nice and even. Use a cake saw to flatten your cakes evenly.
- Now take the first layer, put it on a cake stand or wherever you want to serve it. Top it with half of your cream.
- Take some of your summer berries and place them all over the cream layer. Spread them out a little bit so you can see some parts of all the different berries from the side.
- Put your second layer on your fruit and press it firmly.
- Cover your second layer with the rest of the cream and decorate it however you want with all your fruity friends. Go wild and add some eatable flowers or just build a tower of strawberries, whatever floats your boat!
- The ingredients are enough to make two 26 cm round layers
- You can make the cakes and cream beforehand, just store them properly and only build the naked cake when the time has come.
- The cream can be stored in an air-tight container in the fridge, cover the cakes with some foil and place them in a dark place (I use my oven, turned off of course). This way you can make everything a day in advance.
I know, I promised you it would be easy. And it REALLY is. I tried to make the recipe so clear and easy as possible, so I added some extra steps to make sure you didn’t miss anything. So trust me and just go ahead. There is really nothing you can screw up. Well.. except over- or underbaking your cakes, but if you make them ahead of time, you’ll have enough time to re-do your mistake, so no worries!