recipe

Beautiful and Delicate Naked Cake

Total time: 100 mins. + resting time (1H)

Difficulty: Low

Serves: 6-8

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By Ojonugwa Lawrence

A naked cake makes its statement quietly, letting soft sponge layers, billowy cream, and fresh fruit do all the talking. With its barely-there frosting, this cake is perfect for celebrations where simplicity is the goal. The contrast between airy sponge, rich mascarpone cream, and juicy berries creates a dessert that tastes as light as it looks. It is also ideal for birthdays, brunch tables, or intimate gatherings.

What Is a Naked Cake?

A naked cake is a layered cake that is only lightly frosted, leaving the sides partially exposed so the layers are visible. This style became popular for its rustic, natural elegance and its focus on taste rather than heavy decoration. Instead of thick icing, the beauty comes from clean layers, soft textures, and fresh toppings like fruit or flowers.

Pro Tips for the Perfect Naked Cake

Whip the eggs and sugar thoroughly to create a stable, airy sponge that rises evenly without baking powder.
Always let the sponge cool completely before slicing, as warm cake can crumble and ruin clean layers.
Use cold cream and mascarpone when whipping to achieve a firm yet silky texture that holds its shape.
Keep the frosting light on the sides, and less is more when it comes to the classic naked cake look.

Frequently Asked Questions

Why is my sponge cake not fluffy enough?

This usually happens if the eggs and sugar weren’t whipped long enough to trap air. Also, folding the flour too vigorously can knock out air, making the sponge dense. Gentle folding is key for a light result.

What fruits work best for decorating a naked cake?

Berries like strawberries, blueberries, and raspberries are ideal because they’re light, colorful, and not overly juicy. They add freshness without weighing down the cake or making it soggy. You can also use figs, cherries, or thinly sliced peaches when in season. Always pat fruit dry before decorating.

How do I keep the cake layers even?

Using a serrated knife and gently rotating the cake as you cut helps achieve even layers. You can also mark the sides lightly before slicing to guide your cuts. Even layers make stacking and decorating much easier.

Can I Freeze Naked Cake?

You can freeze the sponge layers for up to a month, but not the fully assembled cake. Thaw at room temperature before assembling with fresh cream and fruit. Freezing the cream-filled cake is not ideal, as it can affect texture and taste.

How to Store Naked Cake

Store the assembled nude cake in the refrigerator, preferably in a cake box or under a dome. It will stay fresh for up to 2 days, though it’s best enjoyed within 24 hours. Keep it away from strong-smelling foods to preserve its flavor.

Ingredients

for the sponge cake

eggs

sugar

310g (1 ½ cups)

all-purpose flour

310g (2 ½ cups)

For the filling:

Mascarpone

260g (1 ¼ cups)

powdered sugar

30g (¼ cup)

Fresh cream

510ml (2 cups)

Strawberries

250g

Lemon juice

1/2

sugar

15g (1 tbsp)

For decoration:

Strawberries

Blueberries

Raspberries

How to Make Naked Cake

Step 1

Crack the eggs into a large bowl, add the sugar, and beat with an electric mixer.

Step 2

Add the flour gradually, one spoon at a time, gently mixing with a spatula.

Step 3

Pour the batter into a 24cm cake tin lined with parchment paper, bake at 180°C (360°F) for 40 minutes, and let it cool completely.

Step 4

Slice the sponge horizontally into three even layers using a serrated knife. Set them aside while you prepare the filling.

Step 5

In a bowl, mix mascarpone and powdered sugar until smooth.

Step 6

In another bowl, whip the cold cream to stiff peaks.

Step 7

Next, add the mascarpone mixture to the whipped cold cream.

Step 8

Chop the strawberries into small pieces and mix them with lemon juice and sugar. Let them sit for a few minutes.

Step 9

Place the first sponge layer on a serving plate and spread one-third of the cream on top. Add a layer of strawberries, then repeat with the second sponge layer.