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EASY Naked Cake Tutorial for Beginners

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It was Valentines Weekend and Savy kept begging to make a “butiful cake for grama Jack”. Family was coming into town and, not only did I need to organize all the kid’s Valentines for school, but the entire house needed to be cleaned.  So what did we do?  DUH, we baked a cake!  Click through to see just how easy making this cake is, and to print the recipes for the yummy boxed cake that tastes homemade and the delish buttercream frosting!

To see this rest of this naked cake tutorial click through to read more!

I discovered this recipe years ago (used it here on these super yummy Easter cupcakes) and it’s literally one of my favorite cake recipes.  It’s so yummy and so easy I find myself grabbing for this recipe before a lot of the other homemade cake recipes I have.  You really can’t beat the convenience!  All you do is replace the oil for butter and the water for buttermilk, or in my case milk and lemon juice because I didn’t have any buttermilk on hand.  You bake the cake according to the package directions and that’s it!  It’s so easy your four-year-old can make the entire thing… while you take pictures of her being adorable of course.

^^  It’s really important that you spray a non-stick spray all over the entire cake pan and then add parchment paper.  I just traced around the bottom of the pan with a pencil and cut it out.  This is going to help the cake come out of the pan easier which is very crucial when you’re not frosting the entire cake!

^^ Can you see a difference between the left and the right cakes?  The left is the correct way to put the cake in the oven… the right is obviously the wrong way ha!  All you need to do is hold the pan with both hands, 9 and 3, and then tap it on the counter for a minute or so.  This is going to help any air bubbles come to the surface.  This just helps the cake bake a little more evenly so you don’t waste of much!

^^ Every cake I bake I cut the top off.  This will help the cakes to lay flat when you’re stacking them… obviously haha!  I bought this cutter at Michaels a long time ago and I loooove it.  You can also put your cake in the fridge for a few minutes and then slice through it with a serrated knife.  I like to wrap my cakes up and put them in the fridge; it helps cut down the crumbs when frosting. 

^^ Uhhhh… don’t mind how messy our vanilla is… insert monkey-covering-the-face emoji here!  It’s butter and vanilla, creamed together, and then add powdered sugar.  Lots of powdered sugar.  When you’ve added all the powdered sugar, it’ll look a little dry and that’s when you add either your milk or whipping cream.  Just enough to get it to the consistency that you want, it’s usually a couple tablespoons-worth.

Time for the assembly!

You’re going to take a big scoop of frosting and lay it in the center of your cake.  You could alternatively use a ganache instead of frosting, and I wanted to add some fruit but Brian didn’t get home in time.  Then, just push the frosting to the sides of the cake making sure to never let your knife touch cake.  If you do, you’ll pull up crumbs.  Which wouldn’t be the end of the world because you’re covering the layers with more cakes but you’ll want to get a feel for how to avoid the crumbs before you reach that top layer.

^^ Brian brought me home some flowers after work on his Costco trip (ugh I love him so much) and because it was dark, I waited until the next day to finish the cake — juuuust for you!  Make sure to cover it really well if you do this because the sides aren’t sealed with frosting so it will dry out!

^^ See the plate?  This is where I designed how I wanted the top to look.  I just cut a few flowers off and played around with it until it looked how I wanted.  I am by no means a florist so this part was just a total guess!  Going from the plate to the cake will require a few changes but you simply press the stems into the cake.  For having zero time, I think this cake makes one big statement and it was sooo delicious.  I didn’t have a big piece because I’m on my diet but I definitely cheated for a slice!

I hope you enjoyed these recipes/tutorial.  Let me know if you try it and what you think about the cake! 

Buttercream Frosting


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Prep Time
5 min

Prep Time
5 min

4032 calories
600 g
508 g
190 g
2 g
120 g
848 g
43 g
588 g
7 g
56 g

Nutrition Facts
Serving Size
848g

Amount Per Serving
Calories 4032
Calories from Fat 1667

% Daily Value *

Total Fat 190g
292%

Saturated Fat 120g
600%

Trans Fat 7g
Polyunsaturated Fat 7g
Monounsaturated Fat 49g
Cholesterol 508mg
169%

Sodium 43mg
2%

Total Carbohydrates 600g
200%

Dietary Fiber 0g
0%

Sugars 588g
Protein 2g
Vitamin A
118%
Vitamin C
0%
Calcium
7%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 1 c. butter, softened (not melted)
  2. 1 1/2 t. real vanilla
  3. 5 c. powdered sugar
  4. 2-4 T heavy cream
Instructions
  1. Cream butter, add vanilla. Then add your powdered sugar, 1 cup at a time beat well. Scrape down sides and bottom of bowl often. When all powdered sugar is added, frosting will appear dry. Add cream or whole milk and beat on high until light and fluffy.
beta
calories
4032

fat
190g

protein
2g

carbs
600g

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