Easy DIY Naked Cake

DIY naked cake

Being an avid cake decorator, I kind of freaked out when I first saw “naked cakes”. If you giggle at the name, go search the term for yourself. After oohing and aahing at the beautiful cake pictures, come back here. I’m going to show you how to make your own easy DIY naked cake.

DIY Naked Cake

So why did I freak out? Well, because as a cake decorator, the goal was always to create as smooth of a frosting or fondant as possible. These naked cakes? They couldn’t care less about their outer appearance. The goal with this new trend is to leave things “rustic” and “disheveled” and top it all with gorgeous, colorful flowers.

DIY Naked Cake

Gone are the long, long back-breaking hours of smoothing frosting with a warm spatula, wiping excess frosting, getting frustrated when the cake looked lop-sided. Here are the days of “perfectly un-perfect”. I couldn’t be happier, and I had to try one out for myself.

I will admit, it’s been over a year since I’ve made a proper layered cake. The last time was for my mom’s 25th anniversary in California. I left all my cake supplies behind at my parents’ home. But I still managed to whip this pretty little cake without any special Β tools.

DIY Naked Cake

This cake is simple, pretty, and so perfect to welcome spring. I will admit that I made things a little easier by using boxed cake (I have a crazy schedule and a 1-year old boy, imagine my situation). But it didn’t stop this cake from being delicious and good-looking. I tweaked the box cake recipe (I always do), but the frosting is from scratch and absolutely to die for.

I used a french vanilla cake mix, added coconut flour and coconut extract (Frontier brand is alcohol-free). The frosting is coconut-flavored cream cheese to bring out the subtle coconut flavors and compliment the sweetness of the cake with the tanginess of the cream cheese. It seriously doesn’t get better than this flavor profile.

DIY Naked Cake

So keep reading for step-by-step directions on how to make this easy DIY naked cake using common tools you most likely have in your kitchen.

PLEASE NOTE: Recipe posted is for a two-layer cake. You can easily double it to make it 4-layered like mine.

Easy DIY Naked Cake

1 hour, 15 minutes

30 minutes

1 hour, 45 minutes

Yield: 10-15 servings

1 slice

Easy DIY Naked Cake


  • 1 box French Vanilla cake mix (I used Betty Crocker)
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 tablespoon coconut flour (optional)
    For the Frosting
  • 1 stick cream cheese, softened (8 oz)
  • 1 sticks butter, softened
  • ~4 cups powdered sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 1 tsp coconut extract


  1. 1) Preheat oven to 325 Deg F. Prep 2 round 9-in cake pans (nonstick) by greasing them with butter and placing a circle of parchment paper at the bottom of pan. This will help cake slide out easily.
  2. 2) Place all the cake ingredients in a mixing bowl, and mix with electric beater until thoroughly combined.
  3. 3) Pour the cake batter evenly into two pans. Bake in oven for 25-27 minutes, or until golden brown and toothpick inserted comes out clean.
  4. 4) Remove from oven and cool until room temperature. Meanwhile, make the icing.
  5. 5) To make the icing, in a clean mixing bowl, add the cream cheese and butter, and the extracts, and beat until soft and combined well, about 2 minutes.
  6. 6) Slowly add the powdered sugar, about 1/2 cup at a time, until well mixed. Add the pinch of salt and mix well. Place the frosting in a large freezer gallon-sized Ziploc bag, and snip about 1/4 inch off from one corner. This is your makeshift piping bag.
  7. 7) To assemble the cake, remove one cake from the pan, place it on a cutting board. Taking a large serrated knife, slice the top "dome" off in order to make it one size across the cake (see pic above).
  8. 8) Carefully take the cake and place on a platter or plate that you will serve it on. On the cake, pipe one ring of icing all the way around. Try to make this thick so it can show on the outside later. Add more frosting in middle and any other sliced fruit or chopped nuts if you wish.
  9. 9) Level the other cake as well and place on top of the first one, upside down (so that there aren't any visible crumbs). Press down gently. Cover top of cake with a spiral of frosting. Taking a butter knife, slowly spread the frosting across the whole cake, turning the platter to help you until you reach the level of "cake covering" that you want. I'm not a huge frosting fan, so I left my cake pretty bare.
  10. 10) Cover cake with fresh cut flowers (bouquet works well!). Serve immediately or within a few hours, before the flowers wilt.


You can easily double the cake and frosting recipe to adjust for a 4-layer cake, like mine pictured above.



  1. Fatima says:

    Oh wow! The cake looks gorgeous. I just had my lunch and now I was actually looking for a dessert and I came across your post. Luckily, I have some chocolate cake in my fridge! πŸ˜€

    I don’t do baking but you have started inspiring me now!

  2. Irum says:

    I don’t fancy over decorated cakes. And I simply love naked cakes for their taste texture and flavours. Ur recipe looks simple and classic πŸ™‚

  3. Famidha says:

    Assalamualaikum Rubina.. I am not sure I have come here before, but always intended to whenever I see a link on MB group! So here i am! This cake looks out of the world neat.. πŸ˜› Yum.. all I could read and repeat was “coconut” πŸ˜› I hardly add frostings on my cakes but this frosting recipe is something I cannot miss.. lovely pics as always! πŸ˜›

  4. Papatia says:

    Wow, seems like you wrote this for me lol! I know such an attention seeker I can be sometimes. I love daisies and this is a recipe to try! Haha! :-*

  5. Amina says:

    I love the thought of making a delicious yet ”perfectly un-perfect” cake like this.

    This is great for a lady of kitchen quick fixes like myself. Thanks for sharing.

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