Simple Naked Birthday Cake
This classic Naked Birthday is a simple naked cake recipe for any occasion! Look no further for nostalgic and classic cake that everyone will love.
Equipment
- Digital Food Scale
- Stand Mixer
- 6-inch Cake Pans
- Parchment Paper Cake Rounds
- Piping Bag
- Ateco Tip #827
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
- 170 grams salted butter (softened)
- 170 grams cream cheese
- 454 grams powdered sugar (sifted)
- 28 grams Dutch cocoa powder (sifted)
- 85 grams dark chocolate (melted)
Topping
- All Natural Nonpareil Sprinkles
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, and vanilla extract. Whisk together.
- Add in the 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 400 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, cream cheese, powdered sugar, cocoa powder, and melted chocolate. 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 rainbow sprinkles.
- 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
Tips
- Always weigh ingredients for the best results.
- You can make the cake batter with a hand mixer or stand mixer too, that also works if you prefer.
- If you don't have cake flour, you can easily make your own with my Homemade Organic Cake Flour recipe!
- If you don't have the piping bag or tip, you can just spread out frosting on each layer using a spatula. It will look more like a rust naked cake, but will be quick, easy and still beautiful!
- If you want to frost the entire cake, you can also do that. Check out How to Crumb Coat a Cake for a tutorial on crumb coating and then you can just finish it with frosting.
- While I top this with naturally colored nonpareils, you can also use any other toppings you like such as fresh fruit, nuts, caramel sauce and more.
- Make sure to store this cake under a cake dome if you make ahead of time as the sides are exposed, so it can dry out easily.
- Gluten Free — Replace the cake flour with 425 grams (heaping 2 ⅔ cups) gluten free flour blend.
- High Altitude — Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
Calories: 1182kcalCarbohydrates: 157gProtein: 11gFat: 60gSaturated Fat: 25gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 156mgSodium: 588mgPotassium: 240mgFiber: 4gSugar: 114gVitamin A: 1198IUCalcium: 102mgIron: 2mg
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