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Classic Simple Naked White Cake

naked white cake

We are not, by any means, experts when it comes to cake making, frosting, or decorating. But we are willing to experiment, especially since we have our new cake flour. So we decided to make the most simple and basic cake we could think of — a naked white cake.

This cake was so much fun to make, and really boosted our cake baking confidence (which we definitely needed). Even the frosting was way simpler than we anticipated! So, without further ado, let’s get backing.

If you use this white cake recipe, take a photo and share it with us on social media. Tag us on Instagram and Facebook @lehimills and use the hashtag #LehiMillsFamily. We love to see you all enjoying Lehi Mills products and might even feature your photo on our account or stories!

Simple Naked White Cake Recipe

Ingredients:

For the Cake:

  • 1 cup of sugar, white
  • 1/2 cup of butter, softened
  • 2 eggs, room temperature
  • 2 teaspoons of vanilla
  • 1/4 & 2 tablespoons of half & half
  • 2 tablespoons of water
  • 1 1/2 cups of Lehi Mills Cake Flour
  • 2 teaspoons of baking powder

For the Buttercream:

  • 1/2 cup of butter, softened
  • 2 cups of powdered sugar
  • 1 1/2 teaspoons of vanilla
  • 3 tablespoons of half and half

Directions:

Baking the Cake:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, cream together the white sugar and the butter. Add in the eggs, vanilla, half &half, and water until just combined.
  3. Add the cake flour and baking powder to the liquid batter and stir until well incorporated.
  4. Pour batter into greased circle pans; this recipe is enough to fill 2 round 8-inch cake pans.
  5. Bake in the oven for 35 – 45 minutes, or until cooked through. Remove from pans and let cool on a cooling rack.
  6. While the cake is baking, combine softened butter, powdered sugar, vanilla, and half & half cream in a small bowl. Beat together until smooth and place buttercream frosting into a piping bag.

Frosting the Cake:

  1. Once the cakes have cooled to room temperature, carefully level them with a knife. To begin making the naked white cake, place a dollop of frosting in the center of your cake stand and add the first layer of cake on top; this will help prevent the cake from sliding all over.
  2. Using the piping bag, add a layer of frosting to the top of the cake. This is best done by outlining the cake and working your way towards the center – essentially making a spiral.
  3. Add the second layer of the cake and repeat step 2. Continue adding cake layers and frosting until you run out of cake. Please note, if you make a tall cake you should consider using extra supports to help the cake withstand the pressure.
  4. To make the “naked” portion of the naked white cake, add a dollop of frosting to a plastic spatula. Carefully press the spatula to the sides of the cake and slowly turn the cake stand. This should spread a thin layer of frosting across the cake sides. You should be able to see most of the cake below the frosting layer. Repeat until the entire cake is covered with frosting.
  5. Voila! Enjoy your simple (and delicious) naked white cake! You can top it with berries, fresh flowers, sprinkles, or chocolate.

Note: if you’re nervous about the “naked” portion of the naked white cake, it’s okay! You can work your way up there. We were too, which is why we made sure to take plenty of pictures of the cake before we attempted the rest of the frosting. So if you’re hesitant, serve the cake as is and practice some other time. The naked white cake looks beautiful even without the sides covered in frosting, and it’ll still taste delicious.

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