Simple Naked Birthday Cake
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Moist, fluffy, and perfectly sweetened – this simple Naked Birthday Cake is a vanilla layer cake filled with fluffy chocolate frosting and topped with natural sprinkles for a simple naked cake recipe that's perfect for any occasion, even beyond birthdays!
If you’re looking for more simple naked cake recipes, check out my Banana Bread Cake, Honey Apple Carrot Cake, or my Orange Carrot Ginger Cake.
Table of Contents
Why You'll Love This Recipe
Perfect for Any Occasion: This is a simple naked cake recipe, that goes beyond birthdays! Easter, birthdays, New Year’s, long weekends – this simple naked recipe can be enjoyed anytime!
Classic: This classic vanilla cake is moist and fluffy and it’s filled with a smooth and creamy chocolate buttercream frosting. I top this with my favorite nonpareil sprinkles for a simple naked birthday cake that everyone will love. This Naked Birthday Cake is perfect for any party!
Easy: Because I frosted this cake naked, and used a piping bag with a tip, this cake does not require a cake spinner to make it look perfect. So, that makes this an incredibly simple naked cake recipe, especially if you are new to baking. So, if you don’t have a cake spinner, this is a great cake to bake that is just as easy to make without needing extra tools! Even if you don’t have the piping tip, you can definitely go without it!
Ingredients
Costco Kirkland Organic Cane Sugar
La Tourangelle Organic Canola Oil
Simply Organic Vanilla Extract
Wholesome Organic Powdered Sugar
NuNaturals Organic Dutch Cocoa Powder
ColorKitchen Foods Nonpareil Sprinkles
Tools You’ll Need
6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line three 6-inch baking pans with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer with the paddle attachment, (or alternatively, using a hand mixer, or large bowl with a whisk) add the cane sugar, canola oil, milk, buttermilk, eggs, vanilla extract, cake flour, baking powder, and sea salt in that order. Mix on low until combined into a smooth batter.
Transfer to the prepared baking pans evenly, about 425 grams each.
Step 3
Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) add the butter, powdered sugar, cocoa powder, and milk. Mix on low until combined, then speed up to high and mix for 2 to 3 minutes or until light and fluffy.
Step 5
Transfer the frosting to a piping bag with Ateco tip #827.
Step 6
On a plate or cake stand, add a small dollop of frosting and place the first cake layer on it. This helps to prevent the cake from sliding.
Pipe a circle of frosting around the outer edge of the cake and spiral into the middle. Top with the second cake layer. Repeat this process with the other two cake layers. Top the cake with nonpareil sprinkles.
Topping Ideas
- Fresh Strawberries or Raspberries
- Chocolate Sprinkles
- Nuts (almonds, pecans, or peanuts would all be delicious!)
- Caramel Sauce
- Chocolate Chips
FAQ's
Yes, if you prefer to use coconut oil you can do that, jus be sure to melt it. You can also use avocado oil or olive oil, but those will bring a more savory flavor to this cake. That’s why I use canola oil as it has the most neutral flavor.
No, you don’t need a stand mixer for this recipe, but you do need at least a hand mixer for the frosting. This cake is an easy one bowl cake, meaning you can make it one bowl with a whisk! But the frosting will need to be whipped. So, you’ll need a stand mixer or hand mixer to do that.
You can make your own buttermilk with my Homemade Buttermilk recipe! But, even if you don’t have buttermilk or don’t want to make it, you can still make this cake. You can sub the buttermilk for regular milk if you prefer. But the buttermilk gives this cake a really good flavor!
Yes, of course! You can use coconut milk, almond milk, pistachio milk, or oat milk in place of the milk and buttermilk if you are dairy free!
Yes, of course! I provide a simple adjustment for gluten free at the bottom of the recipe in the notes section. Be sure to use my favorite gluten free flour, the Namaste Organic Perfect Flour Blend for the best results.
Ideally, yes. Cake is always so much easier to remove from pans if you use parchment paper. This makes your cake baking experience easier and less stressful as you’re not worried about breaking your cake when you remove it. But, if you don’t have parchment paper, you can grease and flour the pans really well. To do this, be sure to grease first using canola oil on the bottom and sides, and then sprinkle flour all over it.
If you want it to look like the photos, then yes. But, if you want a more rustic naked cake, you can just top the cake with frosting using a cake spatula as well, totally up to you! You can even use a piping bag with no tip for a more rounded frosting look on the sides. Or, you can even use a large zip bag as well.
I add all natural Nonpareil Sprinkles on top of this cake. But, if you want to add something else you can do chocolate chips, fresh strawberries, fresh raspberries, coconut, nuts – all of these would be delicious as well! This simple Yellow Naked Cake with Chocolate Frosting goes well with so many things!
Craving More?
Simple Naked Birthday Cake
Equipment
Ingredients
Batter
- 340 grams cane sugar
- ¾ cup canola oil
- ½ cup milk
- ¼ cup buttermilk
- 3 large eggs
- 2 teaspoons vanilla extract
- 425 grams cake flour
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
Frosting
- 340 grams salted butter (softened)
- 57 grams Dutch cocoa powder (sifted)
- 567 grams powdered sugar (sifted)
- 3 tablespoons milk
Instructions
- Preheat the oven to 350°F. Line three 6-inch baking pans with parchment paper.
- To make the batter: In the bowl of a stand mixer with the paddle attachment, (or alternatively, using a hand mixer, or large bowl with a whisk) add the cane sugar, canola oil, milk, buttermilk, eggs, vanilla extract, cake flour, baking powder, and sea salt in that order. Mix on low until combined into a smooth batter.
- Transfer to the prepared baking pans evenly, about 425 grams each.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) add the butter, powdered sugar, cocoa powder, and milk. Mix on low until combined, then speed up to high and mix for 2 to 3 minutes or until light and fluffy.
- Transfer the frosting to a piping bag with Ateco tip #827.
- On a plate or cake stand, add a small dollop of frosting and place the first cake layer on it. This helps to prevent the cake from sliding.
- Pipe a circle of frosting around the outer edge of the cake and spiral into the middle. Top with the second cake layer. Repeat this process with the other two cake layers.
- Top the cake with nonpareil sprinkles.
- Store in an airtight container in the fridge for up to 3 days.
Video
Notes
Nutrition
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