Of all the trends that have come in the past few years, I have to say is my top favorite is naked layer cakes. I want to just thank whoever came up with the idea to put a simple layer of frosting, decorated with flowers and call it good. It’s just so simple, yet so beautiful.
To be quite honest, frosting cakes is not one of my strengths. I’m such a perfectionist when it comes to all the imperfections on my cakes. I get too frustrated and then end up spending hours frosting it more. This is where the beauty of naked layer cakes come in handy. The imperfections, to me, make it more beautiful.
I personally don’t make cakes very often, so discovering how quick and easy these cakes are, certainly has put a whole new perspective on how often I’ll be making cakes from here on out. This recipe makes a wonderful vanilla layered cake that will soon become a staple among your recipes. It’s a recipe that’s easy to make and uses ingredients that are typically always on hand.
I have a few key things to keep in mind when baking and frosting this layered cake.
- Always butter your cake pans before and after placing a small parchment round. This will ensure that parchment wont move beforehand. Greasing also after you’ve placed the parchment will help the flour adhere to the pan, so the cake batter won’t stick. Tap out excess flour.
- Allow the cakes once baked, to cool in the pan for at least 15-20 minutes over a cooling rack. Then turn the cakes out onto the rack to cool completely.
- I like to refrigerate the cakes at this point by wrapping them in a few layers of plastic wrap to keep in the moisture. This will aid in making for an easy application of frosting.
Follow the recipe instructions and you’ll have a delicious and easy to make layered cake.