This post contains affiliate links. When you purchase through our links, we may earn a commission.
Looking for a wedding cake or just feel like a celebration! This simple naked cake is easy to make and decorate, but keeps all the WOW factor. Read on to see how to make this stunning cake in your own kitchen!
For another stylish cake, try this Earl Grey Meringue Cake!
It is a known fact that the best tasting cake is a beautiful cake. And to me, it’s hard to top just how beautiful a naked cake can be!
These cakes have a gorgeous rustic charm that still manages to stun. Although they have famously become fashionable at weddings, there’s no reason why they can’t be enjoyed at any time of the year!
A naked cake is intentionally left without fancy decorating. This gives it the look of understated elegance, and also means that it is easier to make your own gorgeous naked cake!
Naked cake
In many ways a naked cake is like any other layer cake. The significant difference is that there is little to no frosting on the sides of the cake.
This gives the cake a lovely rustic look, like it has been left artfully unfinished. It also shows off the layers of the cake rather than hiding them behind the frosting.
Naked cakes became a huge trend a few years back as a reaction to the over-styled cakes seen at weddings. The trend inevitably spilled beyond weddings, making naked cakes a common sight in all sorts of settings.
I’m a big fan of naked cakes, and not only for the unique and beautiful way they look when done well. Too much sweet frosting is more than I can take, so a cake with less is just my speed!
The sponge I made is something I come to over and over again when I need a no-fail cake. The sponge is light and fluffy with an intense vanilla flavour and the frosting is made of a mix of mascarpone and heavy cream, the fruit inclusion is variable.
I used strawberries for this one but you can use whatever is in season like Victoria Sponge Cake with Blackberry Compote.
How do you keep a naked cake moist?
For most cakes, frosting serves to keep moisture in the sponges. Because naked cakes have less or no frosting on the sides, moisture can escape easier and can dry out the cake if left too long.
To prevent this from happening, avoid making the cake days before you intend to serve it, or add a thin layer of frosting to the sides as I have done. This thin layer is called a crumb coat.
If you do need to make the sponge days in advance, it is best to freeze it to keep it fresh. Freezing the sponge will lock the moisture inside so it is ready to go when you need it.
I also added a good thick layer of icing between the sponges. I find this adds moisture and compensates for the reduced icing on the outside.
Assembling the cake
Start by preparing the layers of sponge. Make the sponge layers level by trimming off the domes so they are easier to lay flat. A sharp bread knife will do the trick.
Now stack the layers, adding a generous layer of mascarpone icing in between. If you decide to have more than two layers, it may be helpful to very slightly offset the middle layer. This makes it easier to achieve the semi-naked look.
Use an This is an affiliate link.offset spatula to smooth out the top layer of icing. It may be easier to achieve when using a turntable.
Now add icing to the sides of the cake, starting at the bottom and working towards the top. This is a naked cake, so don’t add a huge amount of icing to the sides.
Using a This is an affiliate link.bench scraper, smooth out the icing on the sides, leaving a very thin, fine layer behind. You may need to add very small dollops of icing as you go if any area is scraped too thin.
Once you have a smooth, rustic look on the side areas of the cake, give the top layer one more smooth down. Use a spatula to pull any excess icing coming up from the sides into the centre of the cake.
Time to add the decoration of your choice. I think that flowers are absolutely perfect for a naked cake! (Make sure you find organic flowers so you aren’t transferring chemicals to the cake!)
A lot of you have made this naked cake already and I am so happy about that! However I WANT to see your photos of this gorgeous cake! So if you make this cake, share the photos and tag @vikalinka in your instagram shots!!
Recipe Tips and Notes
- Although we instinctively trust the numbers on our ovens, the fact is that the actual temperature inside can vary widely. It’s a great idea to use an This is an affiliate link.oven thermometer to ensure that you are baking the cake at the right temperature.
- The quality of mascarpone can vary widely, unfortunately. Get the best quality cheese you can, and also the freshest. I’m fortunate to have access to mascarpone from Italy, which is made without stabilisers and has a higher fat content. Try to find this if you can.
- Decorating a round cake like this one is much easier with a This is an affiliate link.cake decorating turntable. A great kitchen gadget for any baker to have on hand!
Storage and leftovers
Keep leftover cake in an refrigerated in a cake storage container so it doesn’t dry out or absorb flavours from your fridge. If you don’t have a cake storage container, plastic wrap can also work.
The mascarpone icing is going to limi how long the cake can be stored. The cake will keep for 3-4 days when refrigerated. Take it out of the fridge around 30 minutes before serving so it can come to room temperature.
More cake recipes
- Black Forest Cake
- Rose Rhubarb Layer Cake
- Elderflower and Lemon Cake
- Black and White Chocolate Cake with Blackberry Compote
Naked Cake with Mascarpone Cream and Crushed Strawberries
Equipment
- This is an affiliate link.Springform pan set
- This is an affiliate link.Stand mixer
- This is an affiliate link.Mixing bowls
- This is an affiliate link.Offset spatula
- This is an affiliate link.Bench scraper
- This is an affiliate link.Cake decorating turntable
Ingredients
For the cake
- 250g / 1 cup butter, softened and unsalted
- 250g / 1⅓ cup caster sugar
- 4 eggs, large
- 1 tsp vanilla bean paste or extract
- 250g / 1¾ cup flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Zest of 1 lemon
For the mascarpone cream
- 250ml / 1 cup mascarpone, chilled
- 60g / 1/4 cup icing sugar
- 175ml / 3/4 cup double cream
- 1 tsp vanilla bean paste
For the crushed strawberries
- 250g / 2 cups strawberries, quartered
- 100g / 1/2 cup sugar
- Organic flowers, dried rose petals and pink sprinkles for decoration
Instructions
For the cake
- Preheat the oven to 180C/350F, grease two 8"/20cm round cake pans and line with parchment paper, set aside.
- In the bowl of a stand mixer cream softened butter with sugar until light and fluffy.
- Start adding eggs one by one, whipping until well combined after each addition for about a minute. Add vanilla bean paste and lemon zest.
- Combine sifted flour, baking soda and powder and salt in a separate bowl. Add the dry ingredients to the wet ingredients and mix well, stopping the mixer and scraping sides and the bottom of the bowl.
- Divide the batter between two pans. Weigh them to get exactly the same cake in size. Bake in the oven for 30-35 minutes or until cake tester comes out clean.
- Remove from the oven and set on a wire rack to cool for 20 minutes, then remove from the pan and cool completely.
For the mascarpone cream
- Whip chilled mascarpone with icing sugar and vanilla bean paste for 1-2 minutes until well combined.
- Then add double/whipping cream and whip for 2 more minutes until stiff.
For the crushed strawberries
- In a small bowl mix 1 cup of quartered strawberries with ½ cup of sugar and crush them gently with a fork until they resemble a rough, juicy mash, add the remaining cup of strawberries for more texture and mix.
Cake assembly
- To assemble the cake spread 1/4 of mascarpone cream on top of the bottom layer of the cake. Dab the crushed strawberries all over, they shouldn’t cover the entire cake, then add more mascarpone cream directly on top of strawberries and level everything with a cake spatula. Cover with the second cake layer.
- Cover the entire cake with the remaining mascarpone cream, making pretty swirls on the top of the cake, and then using an offset spatula scrape the mascarpone cream off the sides of the cake to reveal the sponge, thus creating the “naked cake” effect. Decorate the top with organic flowers, rose petals, sprinkles etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I found this recipe by randomly Googling mascarpone and whip cream. I had purchased them to make a topping for a key lime pie, but ended up not using it. This cake turned out lovely. My husband said it’s the best cake I’ve ever made (full disclosure: I’m not much of a cake-maker…). I’m based in the U.S. and used Trader Joe’s mascarpone and some local whipping cream that looked very rich (aka high in fat). I also used White Lily all-purpose flour which is low in protein, and had to use 9-inch pans instead of 8. It turned out lovely. The cake texture was perfect. I also increased the lemon flavour, adding a bit of lemon juice to the strawberry mash and some lemon zest to the whipped icing. It’s delicious! I’d love to try this with raspberries too.
So happy to hear that, Tammy! I love lemon the flavour as well, it really brightens up a cake, especially in the summer!
Hi, I was thinking of doing this for a wedding. How should it be stored once decorated. Was going to decorate the morning of the wedding but it won’t be served until later that evening.
Thanks
Hi Laura, I would strongly recommend refrigerating it until serving since mascarpone is dairy and needs refrigeration. The flowers will also wilt if not kept at a cool temperature.
Hi! If I am using 2 9″ pans how should the recipe be altered?
Hi Ashley, I would increase the recipe by a third although I haven’t tried myself and can’t be certain. It’s all trial and error with cake alterations!
I was looking for a naked cake recipie to make for a party that I’m throwing for mom! The theme is ‘elegant champagne brunch’, and this cake is exactly all of that!! I’m not baker so fingers crossed I can make this!!
I am so happy I could help, Brande! This cake is not difficult to make, just make sure you are following instructions precisely and your oven temperature is correct! Good luck! 🙂
If I’m using two 10 inch cake pan, how would you recommend altering the recipe? Can’t do 1/3 due to 4 eggs… add 1/2?
I would increase the recipe by 1/2, Katie. Good luck! Let me know how it turns out. Best, Julia.
This cake was exactly what I wanted for my baby girl Cake Smash shoot! I loved the fact it had Cream Cheese/Mascarpone frosting instead of the heavy Buttercreme icing most naked cake recipes suggest. My frosting was a bit runny once I placed in on the cake and added the cake layers – had to refrigerate to avoid all the yummy icing of being squashed out . I used chopped up peaches instead of berries and my litte one loved it! Will be a future “go-to” favourite from now on…Thanks so much for the recipes.
Oh and the pictures are amazing…much love from South Africa!
So happy to hear it, Astrid! Happy birthday to your little girls and a peach mascarpone cake sounds amazing!
Hello
I would love to make this for my nieces party – it’s for 30 people. I was thinking of making a 9 inch cake but with 4 layers. Any ideas on quantities?
Hope you can help.
Lisa
Are you asking how to scale up the recipe to suit 30 people? It’s impossible to tell exactly without actually recipe testing but my guess would be to triple the recipe if you want to bake 4 layers in a 9 inch. 🙂 Let me know how it goes!
Frosting was Runny. But it was delicious!!!!
I used American mascarpone since that’s all that was available. Can you advise on any adjustments I could make next time?
Hi Teresa I would suggest whipping the cream first and lightly whisking the mascarpone, and then combining them together. Alternatively you can use cream cheese instead of mascarpone. I hope this helps.
Thank you Julie for responding. Awesome, I will try that next time. I love the taste of this it’s so light and yummy so hopefully I can still use the mascarpone!
You are welcome, Teresa, I hope whipping cream and mascarpone separately will do the trick. 🙂
Hi julie, since you mentioned American mascarpone cheese is different than Italian can you advise on an adjustment to make. My frosting was too runny.