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Perfect Modern Naked Birthday Cake with Whipped Buttercream Flowers

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An elegant and fuss-free naked cake featuring light, moist layers paired with airy whipped buttercream flowers. Perfect for birthdays and special occasions, this recipe is easy to make and beautifully decorated without fondant.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons (10g) baking powder
  • ½ teaspoon (3g) salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla bean paste or extract
  • 1 cup (240ml) whole milk, room temperature (or dairy-free milk like oat milk)
  • For the Whipped Buttercream Flowers:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) heavy cream
  • 1 teaspoon vanilla extract
  • Gel food coloring (optional)
  • Optional Decorative Ingredients:
  • Fresh edible flowers or herbs (e.g., lavender, rosemary sprigs)
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla bean paste or extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly between prepared pans and smooth tops. Bake 28-32 minutes or until a toothpick inserted in center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. For the buttercream, beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar on low speed until combined.
  9. Add heavy cream and vanilla extract. Increase speed to high and whip 3-5 minutes until light and fluffy. Add gel food coloring if desired.
  10. Place one cake layer on serving plate. Spread a thin layer of buttercream on top. Add second layer, then frost top and sides with a thin crumb coat. Chill for 20 minutes.
  11. Fill piping bags fitted with petal and round tips. Practice piping flowers on parchment paper if new. Pipe buttercream flowers on top and sides of cake.
  12. Garnish with fresh edible flowers or herbs and dust lightly with powdered sugar.

Notes

Butter temperature is key: soft but not melting for best results. Sift powdered sugar to avoid lumps. Do not overmix batter to keep crumb tender. Chill cake after crumb coat for cleaner frosting. If buttercream is too soft while piping, chill for 10 minutes. Brush cake layers with simple syrup if dry. Can substitute gluten-free flour and dairy-free ingredients for dietary needs.

Nutrition

Keywords: naked cake, birthday cake, buttercream flowers, whipped buttercream, easy cake recipe, vanilla cake, homemade cake, simple cake decoration

Find it online: https://daintydine.com/perfect-modern-naked-birthday-cake-recipe-with-easy-whipped-buttercream-flowers-tutorial/