naked wedding cake
Discover why naked wedding cakes are winning hearts with their rustic charm and customizable designs. Perfect for every theme.
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Chilling Time: 20 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 20 people
Calories: 350kcal
Cost: $30
- 4 cups all-purpose flour
- 3 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
Preheat your oven to 350°F and grease your 8-inch round cake pans.
Cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time.
Alternate adding the dry ingredients (flour, baking powder, salt) and milk, starting and ending with the flour mixture.
Fold in the vanilla.
Divide the batter evenly among the prepared pans.
Bake for about 25-30 minutes or until a toothpick comes out clean.
Cool completely before assembling.
Consider using flavored simple syrup to keep the cake moist. Fresh fruits, edible flowers, or herbs make great decorations. Practice your frosting technique for a rustic finish; the goal is to embrace imperfections. Chill the cake before transport to prevent shifting during the journey.
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 50mg | Fiber: 1g | Sugar: 25g | Vitamin A: 500IU | Calcium: 20mg | Iron: 1mg