I used to think fancy cakes had to be covered in tons of frosting. But after making this naked cake for a friend’s baby shower, I realized how lovely a simple cake could be. It’s light, elegant, and so easy to decorate — no piping tips, no stress. Just cake, cream, and love.

Naked Vanilla Bean Cake Recipe

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1 ¾ cups sugar

• 4 eggs

• 1 tbsp vanilla bean paste (or extract)

• 1 cup milk

Shortcut: Use a vanilla or white cake mix and add 1 tsp vanilla bean paste for flavor!

For the Whipped Buttercream:

• 1 cup unsalted butter, softened

• 3 ½ cups powdered sugar

• 1 tbsp vanilla extract or paste

• 2–3 tbsp milk or cream

 Instructions 

 1. Bake the Cake:

1. Preheat oven to 350°F (175°C).

2. Grease and line two 8-inch round cake pans.

3. In a bowl, whisk flour, baking powder, and salt.

4. In a large bowl, beat butter and sugar until fluffy.

5. Add eggs one at a time, mixing after each.

6. Stir in vanilla bean paste.

7. Add dry ingredients and milk, alternating slowly.

8. Divide batter evenly between pans and bake 25–30 minutes.

9. Let cool completely before decorating.

 2. Make the Whipped Buttercream:

1. Beat butter until light and creamy (2–3 minutes).

2. Slowly mix in powdered sugar.

3. Add vanilla and milk. Beat until fluffy and spreadable.

 3. Assemble the Naked Cake:

1. Place one cake layer on your cake stand or plate.

2. Add a thin layer of frosting — spread to the edges but keep it light.

3. Add the second cake layer on top.

4. Lightly frost the top and gently swipe a bit around the sides with a spatula, leaving most of the cake layers visible.

Optional Garnish Ideas:

• Fresh flowers (roses, lavender, chamomile)

• Berries or thin citrus slices

• Dusting of powdered sugar

• Cake topper or banner

Nutrition (Per Slice, Approximate):

Calories: 390
Protein: 3g
Carbs: 50g
Fat: 20g
Sugar: 40g
Fiber: 0.5g