This cake is all about balance: deep, moist chocolate layers paired with creamy frosting, lightly coated for that chic “naked” look. A little dusting of cocoa powder, fresh berries, or edible flowers makes it picture-perfect.
🛒 What You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup cocoa powder (unsweetened)
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk (room temp)
- ½ cup vegetable oil
- 2 eggs (room temp)
- 2 tsp vanilla extract
- 1 cup hot coffee (or boiling water for extra moisture)
For the Frosting (Classic Buttercream):
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 3–4 tbsp heavy cream or milk
Optional Garnish:
- Fresh berries (raspberries, strawberries, blueberries)
- Edible flowers
- Cocoa powder or powdered sugar
👩🍳 Pro Tips
- Use coffee instead of water to intensify the chocolate flavor.
- Chill the cake layers before frosting to reduce crumbs.
- Apply frosting thinly on the outside for that rustic “naked” look.
- A cake turntable helps get smooth, even layers.
- Keep decorations simple — berries and flowers are stunning.
🧰 Tools You’ll Need
- Two or three 8-inch round cake pans
- Mixing bowls
- Electric mixer or stand mixer
- Whisk & spatula
- Offset spatula for frosting
- Cake stand or turntable
🔄 Substitutions & Variations
- Swap buttercream for cream cheese frosting for a tangy touch.
- Make it a chocolate-on-chocolate version with cocoa buttercream.
- Use whipped cream for a lighter, airy version.
- Add a layer of chocolate ganache between cakes for extra richness.
👩🍳 Instructions
Step 1: Make Chocolate Cake Batter
Whisk flour, sugar, cocoa, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla. Slowly mix in hot coffee until smooth.
Step 2: Bake the Cakes
Pour batter into greased pans. Bake at 350°F (175°C) for 30–35 minutes until toothpick comes out clean. Cool completely, then level the tops.
Step 3: Make Buttercream Frosting
Beat butter until fluffy. Add powdered sugar gradually. Mix in vanilla and cream until smooth.
Step 4: Assemble the Cake
Spread frosting on the first cake layer. Repeat with the next layers. Lightly coat the outside with frosting, scraping with a spatula to expose cake edges.
Step 5: Garnish & Serve
Top with fresh berries, flowers, or cocoa dusting. Slice and enjoy!
🧊 Leftovers & Storage
- Store in fridge (covered) up to 4 days.
- Bring to room temp before serving for best flavor.
- Cake layers can be frozen (unfrosted) for up to 2 months.
💬 Final Thoughts
A Chocolate Naked Cake is proof that less is more. With its rustic exposed layers, deep chocolate flavor, and simple decorations, it’s elegant yet unfussy. Perfect for birthdays, weddings, or a cozy weekend dessert. 🍫🌸✨
Would you like me to also create a two-tier naked cake version (wedding style with floral decoration)?
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