Naked Cakes are Underrrated

One of the first orders I had from Gilly’s was a basic vanilla cake with chocolate drizzle. I think it was my second order. Instead of making a 9in cake for 2 people, I suggested a mini-cake, which was essentially 4in pans making two fat cake layers, but still on the smaller side. After I made that cake, it felt like I was always suggesting mini-cakes. Whether it was for a birthday, holiday, simple indulgence; I was always making mini-cakes. I got the pans at the fancy Walgreens downtown for $5 and they became a staple in my baking. Below are some of my first mini-cakes:

Until recently, I always used these pans. Then one day, when I was frantically mixing some dough, my hip bumped into my baking station and one broke. I was so sad. This poor ceramic pan, my friend, was dead. Ironically for me, I was making a mini-cake and needed to improvise. This is how this cake became to be.

First let’s talk about naked cakes. Naked cakes are so underrated. Yeah, we see them at rustic weddings, but I don’t know why more people don’t order them more. Baking-wise they are so much easier than a traditional cake, as there is less frosting, aka less fuss. Second, they have so much fruit that it just tastes so fresh. Seriously, if you want to make a cake that looks like you put 100% effort in, with only putting in 25%, make a naked cake.

Basically with a naked cake, you bake a cake; box, scratch, whatever. Flip, let it cool, etc. Then, I douse the cake in powdered sugar, but still a light amount. You grab your frosting and place it in a pastry bag and cut about a ¾-1in line into it. Then hold the bag in at a straight angle and line the first layer of the cake with frosting. Fill the center like you would normally. This can be done with whipped cream, ganache, frosting, whatever suits your fancy. Custard is also a nice alternative. Then fill the center with fruit and nuts. In the recipe below, the center is filled with strawberry slices and blueberries and hints of lemon peel. Simple. Then add the next layer, line the top with frosting and top with fruit. Done.

Here’s a link I found useful for how to build a naked cake.

Now some background. This cake was made for my roommate, Paty’s parent’s anniversary. Paty wanted something simple with fruit. At first I was going to make an intricate cake with custards and cream and every fruit on the planet, because obviously she’s my roommate and deserves my undivided baking efforts. Paty insisted something simple would do. So the naked cake became the answer.

I used a golden-vanilla cake layer, and a basic whipped-meringue powder buttercream. This was one first time using meringue powder in my buttercream and I was not disappointed. I dipped some strawberries for the top of the cake, and sliced some for the center.

With my mini-pan broken I needed to think of a plan. I baked the cake in a 9in pan and when it cooled, measured three bowls I owned and placed on in the heaviest part of the cake and cut around it. You’ll notice in the photo, one layer looks a little more sharp with the cuts and ones a little smoother. That’s because on the second layer I used an off-set spatula to make it smoother. The cake layers were 6in, which I found to be a perfect size for mini-cakes. Goodbye 4inchers, hello 6inchers!

Overall, I liked this cake, however I did not dedicate enough time to photograph it. I was simply in a rush and only have about three pictures of it. When my baking schedule clears, I intend to make one again to really capture the essence of the naked cake.  

Below are the recipes I used to craft my cake!

I used I am Baker's yellow cake mix, which has become something I always keep on hand. It’s better than a box, without being too intricate for novice bakers.

For the frosting I modified King Arthur's quick buttercream. For the original, click the link.  

For the Cake

I am Bakers Homemade Yellow Cake Mix

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3 1/2 tsp baking powder
• 1 tsp salt
• 1 1/4 cups milk
• 1/8 cup vegetable oil
• 1 stick butter, softened
• 1 tbsp vanilla extract
• 3 large eggs

Instructions

1. Measure the dry ingredients into medium size mixing bowl
2. Place softened butter into stand mixer and mix on medium for 1-2 minutes.
3. Place dry ingredients into stand mixer and combine with butter for 30 seconds.
4. Add milk, oil, vanilla and eggs and mix on medium-high for one minute.
5. Pour batter into prepare pans. Bake at 350. For 9-inch pans its 20-25 minutes. For cupcakes start checking around 15 minutes. Cool before frosting.

For the Frosting
Recipe adapted from King Arthur Flour

• 1/2 cup unsalted butter
• ¼ teaspoon salt
• 1 tablespoon meringue powder, optional, for "holding power"
• 2 teaspoon vanilla extract
• 2 1/2 to 3 cups (10 to 12 ounces) confectioners' sugar
• 2 to 4 tablespoons (1 to 2 ounces) milk or heavy cream

1. Cream the butter and/or shortening until fluffy. Beat in the salt, meringue powder, and the vanilla. Add the confectioners' or glazing sugar, 2 tablespoons of the milk/heavy cream, and beat well.
2. Scrape the sides and bottom of the bowl. Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk/heavy cream. If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust. Yield: 2 1/2 cups.