Naked Cake Birthday
This minimalist birthday cake celebrates simplicity and elegance. With soft sponge layers, lightly sweet whipped cream frosting, and your choice of flowers or fruit, the Naked Cake Birthday is perfect for everything from rustic garden parties to modern, understated celebrations.
Equipment
- Three 8-inch Round Cake Pans
- Electric mixer or stand mixer
- Mixing Bowls
- Spatula
- Parchment Paper
Ingredients
Cake Layers
- 3 cups all-purpose flour
- 2.5 tsp baking powder
- 1 cup unsalted butter softened
- 2 cups sugar
- 4 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
Whipped Cream Frosting
- 2 cups heavy cream
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
Optional Decoration
- fresh flowers edible-friendly only or stems wrapped
- seasonal berries
- powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour and baking powder. Set aside.
- In another bowl, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well.
- Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with dry ingredients. Stir in vanilla extract.
- Divide batter evenly among pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Keep refrigerated until ready to use.
- Assemble the cake by stacking layers with whipped cream in between. Apply a thin coat of whipped cream around the outside, letting layers peek through for the naked cake look.
- Decorate with fresh flowers, berries, or powdered sugar. Serve immediately or refrigerate until ready to enjoy.
Notes
This cake is best served the same day, but it can be made ahead. Just wait to add fresh flowers and fruit until shortly before serving. For a chocolate version, replace 1 cup of flour with cocoa powder. Keep the cake refrigerated to maintain whipped cream texture.