Description
A Naked Cake with Fresh Flowers is a beautifully minimal layer cake that skips full frosting in favor of a lightly frosted, semi-exposed look. Layered with soft vanilla sponge and silky buttercream, and decorated with seasonal blooms, this cake is effortlessly elegant and fresh.
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- Optional: zest of 1 lemon or orange for added aroma
- For the Buttercream:
- 1 1/2 cups unsalted butter, room temperature
- 4 1/2 cups powdered sugar
- 2 tsp vanilla extract
- 2–4 tbsp milk or heavy cream
- Pinch of salt
- For Decoration:
- Fresh flowers (roses, chamomile, ranunculus, lavender, etc. – pesticide-free and food-safe)
- Optional: berries, herbs like rosemary or thyme, gold leaf
Instructions
- Bake the Cake:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a bowl, whisk flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Divide batter evenly and bake for 25–30 minutes. Cool completely on wire racks.
- Make the Buttercream:
- Beat butter until smooth. Gradually add powdered sugar, vanilla, salt, and milk. Beat until fluffy and spreadable.
- Assemble the Cake:
- Layer cakes with buttercream in between, spreading just to the edges.
- Apply a thin crumb coat around the outside and gently scrape off for the “naked” effect.
- Chill briefly to set, then arrange flowers and herbs around the top and base of the cake.
Notes
- Wrap flower stems in floral tape or insert into straws before placing on cake to keep it food-safe.
- You can add a fruit filling between layers like jam or fresh berries for extra flavor.
- Best served within 1 day of decorating with fresh flowers.
Nutrition
- Calories: ~510
- Sugar: ~46g
- Sodium: ~200mg
- Fat: ~27g
- Saturated Fat: ~16g
- Unsaturated Fat: ~9g
- Trans Fat: ~0.5g
- Carbohydrates: ~60g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~90mg
