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How to Make a Tiered Naked Cake

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how to make a tiered naked cake

Vanilla Naked Cake

Ingredients:
Cooking Spray
3 boxes duncan hines white cake mix
3 (3.4 oz) boxes instant Jell-O vanilla pudding
3 cups water
1 cup oil
12 large egg whites

You will need:
2-4 (8×2″) and 2-3 (6×2″) round nonstick cake pans
cake cutter or long serrated knife
2 round cake boards
disposable decorating bag
4 cake dowels or plastic straws
offset angled spatula
cake decorating turntable
fresh flowers
scissors

Directions:
1. Preheat oven to 350 degrees. Coat the 8″ and 6″ round nonstick cake pans with cooking spray. Set the prepared pans aside.

2. Using an electric stand mixer fitted with a paddle attachment, beat the cake mix, pudding mix, water, oil and eggs on medium speed for 2-3 minutes or until well blended. Scrape the sides of the bowl and mix again until all the ingredients are incorporated.

3. Pour the batter into prepared cake pans, filling each one approximately 3/4 full.

4. Place the pans in the preheated oven, on the middle rack. Bake the 6″ cakes for 25-30 minutes and the 8″ cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean. Depending on the size of the oven (and how many cake pans you have) you may need to bake this cake in two batches.

5. Remove the pans from the oven and place on a wire cooling rack for 25-30 minutes. Run a knife around the edges of the cakes, flip pans over and gently extract the cakes. Return to the wire racks and finish cooling completely before frosting and decorating.

6. Meanwhile, make one batch of buttercream frosting (see recipe card below).

7. Before decorating, trim the crowns from the cake tops with a cake cutter or long serrated knife.

8. Place one of the 8″ cakes on a cake board, cut side up. Fill disposable icing bag with buttercream icing and pipe icing evenly across the top of the cake layer. Place the second and third 8″ cakes on top of the first, with the cut sides on the bottom, spreading buttercream between each layer. Add fourth 8″ cake top with bottom of cake facing the top. Set 8″ cake tier aside.

9. Repeat this process with the 6″ cake layers.

10. Create supports for the smaller cake to sit atop the larger cake by placing dowels into the top of the 8″ cake. Insert the first dowel into the cake and use a pen to mark the dowel at the point where it just comes to the top of the cake. Remove the dowel and cut it at that mark. Cut three additional dowels or straws to the same length and place them in a square approximately 2″ from the center of the cake, evenly spaced.

11. Cut 6″ cake board down to a 4-5″ circle and place in the center of the 8″ cake tier. Place 6″ cake tier on 8″ cake tier. Using the disposable pastry bag filled with icing, pipe along the bottom of the 6″ cake to fill the gap between the 6″ cake tier and the 8″ cake tier.

12. Cut fresh flowers to decorate the cake.

Vanilla Naked Cake

Equipment

  • 2-4 (8x2") and 2-3 (6x2") round nonstick cake pans
  • cake cutter or long serrated knife
  • 2 round cake boards
  • Disposable Decorating Bag
  • 4 cake dowels or plastic straws
  • offset angled spatula
  • cake decorating turntable
  • fresh flowers
  • scissors
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Ingredients

  • Cooking Spray
  • 3 boxes duncan hines white cake mix
  • 3 3.4 oz boxes instant Jell-O vanilla pudding
  • 3 cups water
  • 1 cup oil
  • 12 large egg whites

Instructions

  • Preheat oven to 350 degrees. Coat the 8" and 6" round nonstick cake pans with cooking spray. Set the prepared pans aside.
  • Using an electric stand mixer fitted with a paddle attachment, beat the cake mix, pudding mix, water, oil and eggs on medium speed for 2-3 minutes or until well blended. Scrape the sides of the bowl and mix again until all the ingredients are incorporated.
  • Pour the batter into prepared cake pans, filling each one approximately 3/4 full.
  • Place the pans in the preheated oven, on the middle rack. Bake the 6" cakes for 25-30 minutes and the 8" cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean. Depending on the size of the oven (and how many cake pans you have) you may need to bake this cake in two batches.
  • Remove the pans from the oven and place on a wire cooling rack for 25-30 minutes. Run a knife around the edges of the cakes, flip pans over and gently extract the cakes. Return to the wire racks and finish cooling completely before frosting and decorating.
  • Meanwhile, make one batch of buttercream frosting (see recipe card below).
  • Before decorating, trim the crowns from the cake tops with a cake cutter or long serrated knife.
  • Place one of the 8" cakes on a cake board, cut side up. Fill disposable icing bag with buttercream icing and pipe icing evenly across the top of the cake layer. Place the second and third 8" cakes on top of the first, with the cut sides on the bottom, spreading buttercream between each layer. Add fourth 8" cake top with bottom of cake facing the top. Set 8" cake tier aside.
  • Repeat this process with the 6" cake layers.
  • Create supports for the smaller cake to sit atop the larger cake by placing dowels into the top of the 8" cake. Insert the first dowel into the cake and use a pen to mark the dowel at the point where it just comes to the top of the cake. Remove the dowel and cut it at that mark. Cut three additional dowels or straws to the same length and place them in a square approximately 2" from the center of the cake, evenly spaced.
  • Cut 6" cake board down to a 4-5" circle and place in the center of the 8" cake tier. Place 6" cake tier on 8" cake tier. Using the disposable pastry bag filled with icing, pipe along the bottom of the 6" cake to fill the gap between the 6" cake tier and the 8" cake tier.
  • Cut fresh flowers to decorate the cake.

 

Buttercream Frosting

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Ingredients

  • 1 cup Imperial Margerine or butter 2 sticks
  • 1 cup crisco vegetable shortening
  • 2 lbs powdered sugar about 7 1/2 cups
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons whole milk

Instructions

  • Combine the margerine and Crisco in the bowl of an electric mixer; using a paddle attachment, beat on medium speed until smooth, about 2 minutes.
  • Add half of the powdered sugar and continue beating on low speed for an additional two minutes, or until the mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed.  Add the remaining powdered sugar, vanilla and milk, and beat until the frosting is creamy and fluffy, about two minutes more.
  • Use immediately or store in an airtight container refrigerated for up to 30 days.

Notes

makes about 6 cups

 

My must-have cake decorating tools:
Cake Decorating Turntable
Angled Icing Spatula
Cake Leveler Trimmer
Cake Straws
Round Cake Pans 8″
Round Cake Pans 6″
Cake Boards 8″
Cake Boards 6″
Jadite Green Milk Glass Cake Plate
Eat More Dessert cookbook

For a step-by-step video, watch below:

 

Pin this idea for later!

 

Video by Northern Peak Productions

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2 Comments

  1. LOVE this! You always do such amazing work. I would love it if you did a tutorial on how you package items up to transport to a party. All of your work is flawless…you must have many tricks. 😉

  2. Diane Lein says:

    I watched your dirty icing cake and would love the recipe.