How to make a naked cake

September 11, 2017 1 Comments

I have known Andrea with Chicago Andrea Creative for about 6 years now and was so excited when she said she would do Brooklyn’s Cake Smash Photos! I am in love with the photos and can’t wait to share the rest with you.

With Brooklyn’s egg allergy, I was nervous to get a cake from a bakery so thought I would try to make my own. Surprisingly, it was much easier than I thought. The cake has a messy look to it to begin with, so if it doesn’t turn out perfect, it will still look good.


  • 1/2 cup white sugar
  • 1/4 cup butter, softened to room temp
  • 1 tsp vanilla extract
  • 3/4 cup all purpose white flour
  • 3/4 tsp baking powder
  • 1/4 cup vanilla unsweetened almond milk
  • 4 oz unsweetened apple sauce


  • Preheat oven to 350
  • Grease an 8″ round cake pan
  • Mix together the butter and sugar and then add the vanilla
  • Combine flour and baking powder and then add to the butter & sugar mixture
  • Slowly add in milk & apple sauce until the batter is smooth
  • Pour into cake pan and bake for 20-30 minutes. Stick a toothpick in the center to check if it’s done

I made 3 layers for the cake in the photo and made each one ahead of time on a different day. Once each layer of cake was completely cooled (2+ hours), I double wrapped in saran wrap and put into a freezer size ziplock and froze. When it comes time to assemble the cake, it’s easier to work with a chilled cake. You also won’t need to spend all day in the kitchen cooking the different layers of cake if you do it this way!

The day before you need the cake, take the layers out of the freezer to thaw. Very important to do this next step – leave them in the plastic wrap and zip-lock – the moisture will stick to the plastic wrap and not the cake. I let my cakes thaw about 2 hours and then I started to work with them. I first cut off the tops so they were each level and flat.

Next, put a dollop of frosting on a 10″ cake round (go up a few sizes from the size of your cake) and the first layer of cake down. I put frosting all over the top of the cake, and repeated with the next 2 layers. If you have a spinning cake stand or lazy Susan, it will make assembling the cake so much easier. Then I took random globs of frosting on the sides of the cake and kept turning the cake to smooth the frosting throughout the sides. I had planned on making home made butter cream, but realized we were out of butter so I had to use the store bought stuff.

Let the cake harden a bit for a few hours before storing away for the night. Enjoy!


Pineapple and Peplums

Hi there! My name is Tiffany and I live in Chicago, Illinois. I currently live in Lincoln Park with my husband, our baby girl, Brooklyn, and our French Bulldog, Mia. Pineapple and Peplums is a lifestyle blog where you’ll read about my current inspirations, tips on living a healthy lifestyle, my favorite beauty products, fashion, my travel adventures, motherhood, and more. Is there something you would like me to write about that you don't see? Just ask!

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