Naked Chocolate Cake
If you’ve ever struggled with frosting a cake, this naked chocolate cake is perfect for you.
It’s made with moist chocolate cake layers, whipped chocolate buttercream, and chocolate ganache. And best of all? This beautiful look is one of the easiest ways to decorate a cake.
What Is A Naked Cake?
A naked cake is simply a cake that doesn’t have frosting on its sides!
Normally, some sort of filling (whether it’s ganache, whipped buttercream, you name it!) is piped between the cake layers as they’re stacked.
This means you don’t have to worry about pesky crumbs polluting your frosting as you try to smooth it or cake layers tearing as you gingerly try to spread frosting over them.
How Did Naked Cakes Become A Cake Trend?
In 2014, Christina Tosi (founder of Milk Bar and bestselling cookbook author) began to sell her now famous cakes, which are made without any frosting on the sides!!
She uses acetate sheets to carefully stack and fill her cakes with mind-blowing flavor combinations and creative fillings, creating a stunning look that allows the filling of the cake to show in the finished look.
Her innovative style definitely inspired the naked cake trend and really revolutionized the cake world.
Naked cakes seem to have evolved away from using acetate sheets to a simpler design similar to this cake. They have become a popular wedding cake trend with their elegant and stunning look.
Why Are Naked Cakes So Great?
Naked cakes are an amazing cake design for SO many reasons!! To list a few…
The first reason is that naked cakes are so incredibly easy to make! If you are a bit of a cake novice or have never decorated a cake before, this design is a wonderful one to start with.
All you need are some chocolate cake layers and a piping bag of your favorite filling.
Naked cakes are also a great way to lighten up a cake! Since they don’t have frosting on the sides, they can be a less sweet and a slightly less indulgent alternative to cakes covered in a thick layer of frosting.
There’s something about a naked cake that is just beautiful! By leaving the sides exposed, you can see the delicious cake layers and each delicately piped dollop of filling.
It’s a unique look that is beautiful in its simplicity and is a fun way to mix up the look of a cake.
Won’t The Cake Dry Out If They Layers Are Left Unfrosted??
The short answer, yes. But there’s an easy way to fix this! When making this naked chocolate cake, you need to add simple syrup to the cake layers.
Simple syrup is a mixture made with equal parts water and sugar and is heated to dissolve the sugar into the water. It is almost always added to sponge cakes, but normal isn’t added to butter cakes.
Most of my cake recipes are butter cakes, so I don’t usually add simple syrup to my cakes. I have nothing against it, it just isn’t necessary because my vanilla layer cake recipe is already moist.
On the other hand, sponge cakes are much more porous and need additional moisture.
When a regular cake is frosted, the cake layers are protected by a layer of frosting. This helps keep moisture in the cake and allows the layers to maintain their tender texture.
If you think about the cake layers in this naked chocolate cake, they are exposed to the air as soon as you start to build the cake.
The longer they’re exposed, the drier they get. The air sucks the moisture right out, which can ruin the taste and texture of a cake.
This is why adding simple syrup to a naked cake is an absolute must!!! The extra moisture will keep your cake layers fresh and moist, despite being exposed.
What’s The Difference Between A Semi-Naked Cake & A Naked Cake?
People seem to use these terms interchangeably, but a naked cake is a much different design than a semi-naked cake!
A naked cake has absolutely NO frosting on the sides, just like this cake.
Semi-naked cakes have a very thin layer of frosting and look similar to a cake that is crumb-coated!
They both are stunning in their own ways, but they are definitely two different cake designs.
How Far in Advance Can You Make This Naked Chocolate Cake?
While I don’t recommend assembling this cake very far in advance, the components of the cake can be made ahead of time.
I highly recommend making the ganache a day in advance since it needs 4-6 hours to come to room temperature and firm up (or it can sit on the counter overnight).
The chocolate simple syrup and chocolate cake layers can also be made ahead of time.
I recommend assembling this naked chocolate cake the same day you plan to eat it if possible. The assembly process is pretty simple and only takes about 10 minutes.
Start by adding a generous amount of simple syrup to each cake layer using a thick, sterile brush.
Pipe dollops of whipped chocolate buttercream and chocolate ganache onto the cake layer. Top with a second cake layer and repeat.
Place the top cake layer upside down. Use the remaining buttercream or ganache to pipe swirls on top of the cake using a Wilton 1M tip. Garnish with chocolate sprinkles.
Tips for Making the Best Naked Chocolate Cake
- Properly measure your flour. Either spoon it into the cup measure, then level it with a knife or use a kitchen scale.
- Don’t overmix your batter! Mix on the speed the recipe recommends until the ingredients are just combined.
- Make sure your ingredients are at room temperature to help them mix together better.
- Don’t level your cake layers until they are completely cooled.
- Assemble this cake the day you plan to eat it, if possible.
- Make sure your buttercream is the right consistency before frosting your cake! It will help give your cake proper structure and make it easier to decorate.
- If your cake layers turn out less than perfect, I recommend reading my cake troubleshooting guide to see where things might’ve gone awry.
Let Me Know What You Think!
If you try this naked chocolate cake recipe, please tag me @chelsweets and use the #chelsweets so I can see your beautiful creations!!
Naked Chocolate Cake
Ingredients
Chocolate Cake Layers
- 3 cups all-purpose flour 375g
- 2 1/2 cups granulated sugar 500g
- 1 tsp fine salt 5g
- 1 1/2 tsp baking powder 6g
- 1 tsp baking soda 6g
- 4 large eggs, room temperature 228g
- 1 cup unsalted butter, room temperature 2 sticks; 226g
- 1 cup hot water 237g
- 1 cup buttermilk, room temperature 240g
- 1 cup unsweetened baking cocoa 100g
Chocolate Simple Syrup
- 1 cup granulated sugar 200g
- 1 cup water 240g
- 2 Tbsp unsweetened baking cocoa 15g
Whipped Chocolate Buttercream
- 1 cup unsalted butter, room temperature 2 sticks; 226g
- 1/2 cup milk chocolate chips 90g
- 3 1/2 cups powdered sugar 454g – or a 1 lb. bag
- 1/2 tsp fine salt 3g
- 1/4 cup heavy whipping cream, room temperature 60g
- 1 Tbsp pasteurized egg whites – optional 15g
Milk Chocolate Ganache Filling
- 2 cups milk chocolate chips 340g
- 1 cup heavy whipping cream, room temperature 125g
Instructions
Chocolate Cake Layers
- Preheat the oven to 350°F / 175°C. Line three 8-inch cake pans with parchment paper rounds and spray with non-stick baking spray.
- In a large bowl, whisk together 3 cups flour, 2 1/2 cups granulated sugar, 1 tsp salt, 1 1/2 tsp baking powder, and 1 tsp baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat 1 cup butter on medium speed until smooth and creamy.
- Add the dry ingredients to the butter and mix on low speed until the mixture resembles coarse sand.
- In a separate bowl, whisk together 4 eggs, 1 cup hot water, 1 cup buttermilk, and 1 cup cocoa powder until smooth.
- Slowly add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
- Divide the batter evenly between the prepared pans. I recommend using a kitchen scale to ensure even layers.
- Bake for 33-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then run an offset spatula around the edges and flip onto a wire rack to cool completely.
Chocolate Simple Syrup
- While the cakes are baking, combine 1 cup of sugar, 1 cup of water, and 2 Tbsp of cocoa powder in a small saucepan.
- Bring to a boil over medium heat, stirring occasionally, then reduce heat and simmer for 5 minutes.
- Remove from heat and let cool completely before using.
Milk Chocolate Ganache Filling
- Place 2 cups or 340g of milk chocolate chips in a heatproof bowl.
- Heat 1 cup of heavy cream in a small saucepan until it just begins to simmer (do not boil).
- Pour the hot cream over the chocolate chips and let sit for 2 minutes.
- Whisk slowly until smooth and fully combined.
- Allow the ganache to cool at room temperature, stirring occasionally, until it reaches a spreadable consistency (about 1 hour). If needed, you can speed up this process by refrigerating for 20-30 minutes, stirring every 10 minutes.
- Once it's reached room temperature, place it in a large piping bag fitted with a round piping tip and set aside.
Whipped Chocolate Buttercream
- Melt 1/2 cup milk chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
- In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup of butter on medium speed for 2 minutes until light and fluffy.
- Mix in 1/2 tsp salt and the melted chocolate, beating until fully incorporated.
- Gradually add 3 1/2 cups powdered sugar, mixing on low speed. Add 1/4 cup heavy cream halfway through to help combine.
- Add 1 Tbsp egg whites and increase the speed to medium-high. Beat for 3-4 minutes until very light and fluffy.
- If the frosting is too thick, add more heavy cream, 1 Tbsp at a time. If too thin, add more powdered sugar. 1/4 cup at a time. Place in a large piping bag fitted with a round piping tip and set aside.
Assembling This Cake
- I recommend assembling this naked chocolate cake the same day you plan to eat it if possible. The assembly process is pretty simple and only takes about 10 minutes.
- Level the cake layers with a serrated knife if needed. Then place the first layer on a cake board or serving plate. Brush generously with the chocolate simple syrup using a thick, sterile brush.
- Pipe dollops of whipped chocolate buttercream and chocolate ganache onto the cake layer. Top with a second cake layer and repeat.
- Place the top cake layer upside down. Use the remaining buttercream or ganache to pipe swirls on top of the cake using a Wilton 1M tip. Garnish with chocolate sprinkles then enjoy!
Video
Notes
Tips for Making the Best Naked Chocolate Cake
- Properly measure your flour (spoon it into the cup measure, then level) or use a kitchen scale for accuracy.
- Make sure all refrigerated ingredients are at room temperature before mixing for the best texture.
- Don’t overmix the batter once the flour is added to prevent a dense cake.
- The chocolate simple syrup adds moisture and intensifies the chocolate flavor.
- For extra flavor, add 1 tsp of espresso powder to the hot water before mixing with cocoa.
- If your whipped buttercream isn’t as thick as you’d like, place the bowl in the freezer for about 5 minutes, then beat on high again for about 1 minute.
Making This Naked Chocolate Cake in Advance & Storage Tips
The cake layers can be made ahead and frozen for up to a month if wrapped well in plastic wrap and stored in an airtight container. Buttercream can be stored in an airtight container in the fridge for up to two weeks or frozen for up to three months. The chocolate simple syrup can be stored in the refrigerator for up to a month. For best taste and texture, assemble the cake the day you plan to serve it.Nutrition
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Lovely cake. Could you address the simple syrup…when/how do you use it on the cake? I don’t see anything except the recipe for it in the instructions. Thanks!
Sure! Once all the different components of this cake are ready and you’re about to assemble the cake, you add a generous amount of simple syrup to each cake layers using a thick, sterile brush. It’ll soak in after a minute or two, and then you can assemble and frost the cake <3
This is a beautiful cake. I made this for my husband and it turned out great! I shared a picture via instagram. Thank you for the inspiration!!
Aw i’m so happy to hear that! You have one lucky husband 🙂
hi, I wasn’t sure how much syrup to add, I think I added too little. But the cake came ut really good anyways. Quci question, what size tip do you use for the frosting?
it’s hard to know until you have done it a few times!! I used a wilton 1M to pipe the swirls on top of this cake 🙂
Do you put the simple syrup on once it’s cooled and the cakes are cooled down. Or do you freeze the cakes, let them thaw out a bit and then put the simple syrup on?
Hi Sarah! I usually bake the layers, let them cool, freeze them, let them thaw, then level them and add the simple syrup 🙂 Hope that helps, happy baking!
Omg you’re too sweet!! So happy to hear you guys tried my chocolate cake recipe 🙂
Can you use this recipe to make a semi naked chocolate cake? Will it hold up as a bottom tier of a 3 tier wedding cake?
Question can this buttercream once on the cake be left out or does it have to be refrigerated?
Since this is a naked cake, it really should be assembled the same day you eat it! Otherwise, it might dry out :/ With that it mind, it can sit out for several hours / doesn’t need to be refrigerated if you plan to eat it the same day!
Is the ganache in between the layers also? So it is cake, simple syrup, ganache, buttercream…repeat between all layers?
Yup, it’s alternating dollops of ganache and the whipped buttercream, added on top of each cake layer as they’re stacked! the simple syrup is added to the cake layers before they’re stacked and frosted 🙂 Hope that helps!
Hi! Loved your vanilla cake recipe! Was a hit at a gender reveal party ? can’t wait to make your chocolate cake recipe… Can I make this into 2 9in cake pans? And will it be sturdy as to make it into a two tier cake?
Thank you
Hi! Loved your vanilla cake recipe! Was a hit at a gender reveal party ? can’t wait to make your chocolate cake recipe… Can I make this into 2 9in cake pans? And will it be sturdy as to make it into a two tier cake?
Thank you
So happy to hear that Elizabeth! My chocolate cake recipe is also sturdy enough to be used on a tiered cake, and one batch will make 2, 9-inch cake layers. Hope that helps, happy baking!
Hey can I use this receipe for chocolate ganache cakes??
Of course! Here’s the link to the thicker ganache I use to fill and cover my cakes: https://chelsweets.com/2017/06/09/dark-chocolate-ganache-cake-filling/
and here’s my chocolate ganache drip: https://chelsweets.com/2017/03/28/chocolate-ganache-drip-recipe/
Happy baking!
I have this cake cooling now, but I did three, 8 inch layers! I’m so excited to try it. None of your recipes have failed me yet!
Yay! I am so happy to hear that Leslie 🙂 I hope you love this one too!!
Does it have to be all purpose flour or can i also use normal cake flour?
Hi Amahle,
You can use cake flour in place of the AP flour! To substitute cake flour for all-purpose flour, use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Hope that helps, happy baking!
Hi, don’t have a 7” Cake pan, will a 6” cake pan will work? What do you recommend
Hi Veronica,
You can make 4, slightly taller 6″ cake layers or 3 8″ cake layers. Hope that helps, happy baking!
It might have said this in the description, but how tall is this cake.
Hi Avery,
This cake ends up being 7-8 inches tall with the frosting swirls on top <3
Hi, what size tip did you use for the dollops?
Hi!! What can I do If I only have one 8.5 inch x 4 inch cake pan?? Should I put all the batter??? For how long should I cook it??
Or can I divide the batter in two but then I will have to bake a me half first and wait for it to cook to be able to use the pan again to bake the other half?? Can the batter sit on the counter for so long waiting to be bake??
Help!!
Thanks!!!!
Denisse
Hi Chelsey
This cake looks gorgeous! I am just starting to learn how to bake but I would love to try this recipe for my partner son’s birthday because he said he likes this kind of cake 🙂 I just would like to ask, if I would want to make just two layers does it mean the ingredients will all just be half? Thank You!
I ended up with massive bubble tunnels in my cakes… I used 3 8 inch pans and unfortunately this recipe didn’t work for me at all…
If I cut this recipe in half would it still work out for a 6 inch 2 layer cake? I am really wanting to try out this recipe but just looking to make something a lot smaller. Thank you!
Is this recipe dense enough for a wedding cake? I am having trouble finding chocolate wedding cake recipes and don’t want a “light” cake that I can’t stack layers.
Hi DeeDee,
This recipe is kind of a hybrid recipe, so no quite sponge, not butter cake. If you’re looking for a dense chocolate cake recipe, I’d recommend this one: https://chelsweets.com/the-best-chocolate-layer-cake-recipe/
It’s the chocolate version of my vanilla layer cake recipe and it’s delicious and sturdy 🙂
@Chelsweets,
I actually used the Naked Choc. cake recipe (used cake flour and added 2 TBSP for each cup)- it was perfect for stacking and I just made my own buttercream icing and made a semi-naked wedding cake using 2 recipes. Everyone loved it and I thank you for sharing the recipe!!!
Hi DeeDee,
Love that so much!! That’s wonderful 🙂 thank you for sharing!!!