Simple Naked Birthday Cake
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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 an organic cake that's perfect for any occasion, even beyond birthdays!
If you’re looking for organic cake recipes, check out my Banana Bread Cake, Honey Apple Carrot Cake, or my Orange Ginger Carrot Cake.
Table of Contents
This Naked Birthday Cake is a simple birthday cake that's classic, elevated, and tasty! It starts with a classic vanilla cake that's moist and fluffy. I frost this cake naked style with creamy chocolate frosting and then I use plant based nonpareil sprinkles for a simple decoration that is both beautiful and easy!
While I'm calling this a birthday cake, it's really a simple and classic cake that you can make for any occasion. If you're new to making naked cakes, welcome! They are such an easy cake to make but look really fancy, which is part of why I love them. Make sure to check out my post How to Make a Naked Cake for more in depth instruction if you are new to making naked cakes.
Why You'll Love This Recipe
Perfect for Any Occasion: This is a simple naked birthday cake recipe, but it goes beyond birthdays! Easter, birthdays, New Year’s, long weekends – this organic cake 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 plant based nonpareil sprinkles for a simple naked birthday cake that everyone will love.
Easy: Because I frost this cake naked, and use 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 easy naked birthday 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!
Organic Cake: This organic cake is free of artificial colors, while still making a festive birthday cake. Skip the super market bakery section and make this homemade birthday cake instead!
Ingredients
- Canola Oil: I use organic canola oil as the base for this organic cake. Canola oil is a neutral oil, making it perfect for vanilla cake. If you don't want to use this if you're avoiding seed oils, you can swap it for avocado or extra virgin olive oil but these will have a more savory flavor in your cake.
- Cane Sugar: I use organic cane sugar.
- Buttermilk: I use organic buttermilk in the cake for flavor. You can use store bought or you can make your own with my homemade buttermilk recipe.
- Eggs: Use large eggs, these are what make this cake rise and give it its nice and spongy texture.
- Vanilla Extract: Use a high quality vanilla extract, like Simply Organic Vanilla Extract.
- Cake Flour: I use Homemade Organic Cake Flour, but store bought also works. Don't use all purpose flour as cake flour has a lower protein content, creating a more delicate and tender crumb.
- Baking Powder: Make sure to use baking powder as this is a slow rise bake. Check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Butter: I use Organic Valley Salted Butter for the frosting, as its my favorite. You can use your favorite.
- Powdered Sugar: I use organic powdered sugar for the frosting, just be sure its sifted so there are no clumps in your finished frosting.
- Dutch Cocoa Powder: I use NuNaturals Organic Dutch Cocoa Powder for a rich and creamy chocolate frosting.
- Natural Sprinkles: I use ColorKitchen Foods Nonpareil Sprinkles for plant based sprinkles that are
Tools You’ll Need
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but if you prefer to use a hand mixer you can.
- Cake Pans: You'll need three 6-inch cake pans for this naked birthday cake.
- Piping Bag: I use a piping bag with a decorating tip. If you don't have a piping bag, you can frost this naked birthday cake in the rustic style, simply by just spreading the frosting on top of each layer instead of piping it.
- Decorating Tip: I use Ateco tip #827, but you could use any open star tip.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
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.
Notes
Nutrition
Join Our Organic Community
Leave a Comment