Chocolate-strawberry naked cake

Chocolate-strawberry naked cake

Based on 68 ratings

"Naked cakes are cakes with exposed edges, where the different layers of cake remain clearly visible through thin layers of frosting. This chocolate naked cake with fresh strawberries is coated with a very thin layer of buttercream and finished with a decorative chocolate icing. It’s an eye-catcher for a wedding, birthday party, or really any other special event. Watch our video to see all the details of how to make this surprisingly simple, yet stunning cake."

Difficulty

Hard 💪

Preparation

60 min

Baking

25 min

Resting

60 min

Ingredients

2Servings
½
eggs
30 ml
vegetable oil
60 ml
whole milk
60 ml
water (hot)
62½ g
flour
16¼ g
unsweetened cocoa powder
87½ g
sugar
¼ tsp
salt
tsp
baking soda
tsp
baking powder
¾ tsp
vanilla sugar
56¼ g
butter
93¾ g
confectioner’s sugar
½ tbsp
heavy cream
30 g
strawberries
vegetable oil (for greasing)
unsweetened cocoa powder (for dusting)
chocolate glaze (for garnish)
writing icing (for garnish)
strawberry (for garnish)
MetricImperial

Utensils

oven, 2 whisks, parchment paper, 3 baking pans, bowl (large), large bowl, wire rack, 2 rubber spatulas, 2 cutting boards, knife, hand mixer with beaters, offset spatula, serrated knife, bench scraper

How-To Videos

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How to level cakes

basic-vanilla-buttercream

Basic Vanilla Buttercream

how-to-cream-butter-and-sugar

How to cream butter and sugar

how-to-prepare-a-cake-pan

How to Prepare a Cake Pan

Nutrition per serving

Cal970
Fat43 g
Protein19 g
Carb137 g
  • Step 1/6

    Preheat oven to 180°C/350°F. Grease cake pans, line bottoms with parchment paper, and dust with cocoa powder, tapping the pans slightly to remove any excess. In a medium bowl, beat together eggs, oil, milk, and water.
    • ½ eggs
    • 30 ml vegetable oil
    • 60 ml whole milk
    • 60 ml water (hot)
    • vegetable oil (for greasing)
    • unsweetened cocoa powder (for dusting)
    • oven
    • whisk
    • parchment paper
    • 3 baking pans
    • bowl (large)

    Preheat oven to 180°C/350°F. Grease cake pans, line bottoms with parchment paper, and dust with cocoa powder, tapping the pans slightly to remove any excess. In a medium bowl, beat together eggs, oil, milk, and water.

  • Step 2/6

    In a large bowl, combine flour, cocoa powder, sugar, salt, baking soda, baking powder, some of the vanilla sugar. Add wet ingredients to dry and mix until combined.
    • 62½ g flour
    • 16¼ g unsweetened cocoa powder
    • 87½ g sugar
    • ¼ tsp salt
    • tsp baking soda
    • tsp baking powder
    • vanilla sugar
    • large bowl
    • whisk

    In a large bowl, combine flour, cocoa powder, sugar, salt, baking soda, baking powder, some of the vanilla sugar. Add wet ingredients to dry and mix until combined.

  • Step 3/6

    Scrape batter into prepared pans. Bake cakes for about 20 – 25 min. at 180°C/350°F, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow to cool for 10 min. in the pan before unmolding, then let cake cool completely on a wire rack. Chill for approx. 15 – 30 min. so that cakes firm up.
    • wire rack

    Scrape batter into prepared pans. Bake cakes for about 20 – 25 min. at 180°C/350°F, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow to cool for 10 min. in the pan before unmolding, then let cake cool completely on a wire rack. Chill for approx. 15 – 30 min. so that cakes firm up.

  • Step 4/6

    Meanwhile, make the buttercream: Beat butter until smooth. Gradually add powdered sugar and vanilla sugar and beat until light and fluffy. Add cream and continue to beat until smooth and creamy. If needed, add a bit more cream to loosen the buttercream until silky. Slice strawberries.
    • 56¼ g butter
    • 93¾ g confectioner’s sugar
    • vanilla sugar
    • ½ tbsp heavy cream
    • 30 g strawberries
    • rubber spatula
    • cutting board
    • knife
    • hand mixer with beaters

    Meanwhile, make the buttercream: Beat butter until smooth. Gradually add powdered sugar and vanilla sugar and beat until light and fluffy. Add cream and continue to beat until smooth and creamy. If needed, add a bit more cream to loosen the buttercream until silky. Slice strawberries.

  • Step 5/6

    If needed, cut off rounded cake tops with a serrated knife to make them level. Add one layer to cake plate and evenly spread some of the buttercream over it to cover. Top with a layer of strawberries, then add the second cake layer. Repeat, ending with adding the third layer of cake. Refrigerate for approx. 15 – 30 min. or until cake is cool and firmed up a bit.
    • offset spatula
    • serrated knife
    • rubber spatula
    • cutting board

    If needed, cut off rounded cake tops with a serrated knife to make them level. Add one layer to cake plate and evenly spread some of the buttercream over it to cover. Top with a layer of strawberries, then add the second cake layer. Repeat, ending with adding the third layer of cake. Refrigerate for approx. 15 – 30 min. or until cake is cool and firmed up a bit.

  • Step 6/6

    Thinly coat cake with remaining frosting, letting the chocolate cake peek through to achieve a “naked” look. Prepare chocolate glaze according to package instruction, then drip it over one of the edges of the cake. Garnish with strawberries and add writing, if you like. Enjoy!
    • chocolate glaze (for garnish)
    • writing icing (for garnish)
    • strawberry (for garnish)
    • bench scraper

    Thinly coat cake with remaining frosting, letting the chocolate cake peek through to achieve a “naked” look. Prepare chocolate glaze according to package instruction, then drip it over one of the edges of the cake. Garnish with strawberries and add writing, if you like. Enjoy!

  • Enjoy your meal!

    Chocolate-strawberry naked cake

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