“Naked” Wedding Cake

4.37 from 11 votes
Make my Naked Wedding Cake for your special event including a lovely layered Victoria Sponge Cake with beautiful berries and vanilla buttercream frosting.
Naked Cake, Cakes, Gemma Stafford, Bigger Bolder Baking, Recipes

Hi Bold Bakers!

It’s wedding season so I decided to get naked for this week’s episode…Naked Cake, that is! A naked cake is a rustic style cake that is lovely for weddings. I made it with buttercream & jam and decorated it with seasonal berries and flowers. I even included hair, makeup and table setting tips to make any wedding or special event Big & Bold!

Watch The Recipe Video!

"Naked" Wedding Cake

4.37 from 11 votes
Make my Naked Wedding Cake for your special event including a lovely layered Victoria Sponge Cake with beautiful berries and vanilla buttercream frosting.
Author: Gemma Stafford
Make my Naked Wedding Cake for your special event including a lovely layered Victoria Sponge Cake with beautiful berries and vanilla buttercream frosting.
Author: Gemma Stafford


  • 4 cup (2 lbs) butter, at room temperature
  • 4 cup (2 lbs) sugar
  • 16 large free-range eggs
  • 8 tsp vanilla extract
  • 4 cup (2 lbs) all-purpose flour, sifted (you may need a bit extra)
  • 6 tsp baking powder
  • 1 tsp salt
  • TO MAKE THE VANILLA BUTTERCREAM FROSTING: (watch video for method)
  • 3 cups Butter , at room temperature
  • 6 cups Icing sugar , sifted
  • 6 tbsp Milk
  • 4 tsp Vanilla extract
  • Raspberry/Strawberry jam
  • Fresh seasonal berries like strawberries , raspberries and blueberries
  • powdered sugar , for dusting
  • Greenery , like little leaves and babies breath


  • Preheat the oven to 350F.
  • For the wedding cake I made, use 10 in., 8 in. & 6 in. cake tins.
  • Line the bottom of the cake tins with a circle of greaseproof paper & grease with butter
  • On a stand mixer or hand mixer, cream together the butter and sugar until pale and creamy. Beat well to ensure you get lots of air into the mixture.
  • In a jug whisk the eggs & vanilla together.
  • With the mixer on high speed, beat in the eggs one at a time. You want to avoid the mixture curdling, so that it stays airy. If it does curdle, add a tbsp of flour.
  • Sift together the flour, baking powder & salt. Fold the flour mixture into the wet ingredients using a large metal spoon or mix on low speed. Take wet mix off the stand mixer & fold in by hand if there is too much flour for the bowl. Be careful not to over-mix. Pour the mixture into the cake tins & fill 2/3 the way up the tin. Level with the spatula.
  • Place in the oven & bake for about 35-40 minutes (the bigger cakes take longer), or until the cakes are well-risen, spring back when pressed gently with a finger and a skewer inserted into the middle comes out clean.
  • Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack and let cool completely, about 2 hours. I suggest you make the cakes the day before to make it easier to frost.
  • While they are cooling, make the Buttercream frosting. On Medium speed beat the butter for about 8-10 minutes on its own. This makes a huge difference in the end so be patient and you will be rewarded with amazing frosting.
  • When pale in color, add powdered sugar spoonful by spoonful on Low speed. This helps make a fluffy frosting too.
  • Turn off the mix and run a spatula under and around the frosting to make sure all ingredients are incorporated. Add milk, vanilla and salt and beat on medium speed for another 5 minutes. The frosting will almost double in size and will be so fluffy and pale in color. It helps to chill your frosting before use so it's not too soft.
  • Cut 2 layers into each cake. When cutting get down to the level of the cake. Use a long carving knife and slowly cut through . This helps to get an even layer straight across.
  • Frost each cake separately with the buttercream and jam.
  • How to get that Naked look: With the buttercream that comes out over the edges of the cake, use a palette knife and smooth it around the cake. This is what gives your rustic look.
  • Dust each cake separately with powdered sugar. Try to get it on the sides also, it looks good.
  • Lift your largest cake carefully onto your serving dish or cake stand. Followed by the second and then the top tier. You can separate the layer with a cake board if you wish for extra support. I didn't.
  • This is the best part- Decorate around the cake with the berries and then with the greenery and babies breath. Start off with a little at first, stand back and look and add more if needed.
  • This cake will live happily at room temperature. This recipe is multiplied for a 3 tiered cake. Divide the ingredients by 4 for one 8 inch cake. The cake is best if you make the cake the day before and then frost the next day and serve. Because it is 'Naked' and not frosted on the outside it may get a little dry around the sides if left out too long, a good reason to eat it up fast!


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Abby Cornelius
Abby Cornelius
6 years ago

Hi, this cake is beautiful! I want to make one of these for my parents 40th anniversary. Did you use 3 inch deep pans? Also about how many does this feed?
Thank you so much!

11 months ago

Hi Gemma. I LOVE this recipe and have tried making the cake a couple of times. But I am having a problem with dusting. I use icing sugar but it melts after a while. Can you recommend me any technique or non melt dusting sugar? Thanks.

Sritanvi Karthik
1 year ago

Hi Gemma,

I would just like to make one 8 inch cake. So, what number should I divide all the ingredients by?

1 year ago

Hi, I want to use this recipe for a birthday cake if I divide this recipe by 2 will I get 2 8-inch cakes?

Lois Muzzy
2 years ago

You said to make one 8″ cake to divide by 4 . My math is terrible. Can’t figure out what 1\4 of 6 is or 3 is.

2 years ago

Hi, I just made this three tier wedding cake on the weekend and it was a massive hit with everyone! I am so proud of how it came out. Thanks, Gemma for this amazing recipe and your videos for the cake and the vanilla buttercream. I have a Thermomix that i usually use for any mixing, but i also have my old trusty stand mixer that i haven’t used in many years. I decided to dig it out for this cake and it did an amazing job, especially with the beating of the butter and the slow adding of the… Read more »

3 years ago

This recipe is a keeper. The cake is delicious, light and soft. I made this to celebrate my daughter’s half birthday. I layered with strawberry jam ,fresh strawberries and whipped cream. Definitely use a 8 inch pan with more than 2 inches height. It rises quiet a bit. I am simply in love with this recipe. Thanks Gemma❤️

3 years ago

Hello Gemma!!

I would like to do this cake for my wedding. However I can’t see how much servings you get from this 3-tiered cake.

Can you help me with this please?



3 years ago

Can it be done with cream cheese icing and gluten free

3 years ago

Hi Gemma
This cake was amazing!came out very soft and spongy…….i didn’t add any buttecream tho as it would become too sweet for my family but great….also put some pictures.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!