Moist, fluffy, and perfectly sweetened – this vanilla layer cake is filled with fluffy chocolate frosting and topped with natural sprinkles for the perfect Yellow Naked Cake with Chocolate Frosting that is perfect for any occasion!
If you’re looking for more simple naked cake recipes, check out my Banana Bread Cake, Honey Apple Carrot Cake, or my Orange Carrot Ginger Cake.
Why You’ll Love This Recipe
This recipe is a simple naked cake recipe that is perfect for any occasion! Easter, birthdays, New Year’s, long weekends – this simple naked recipe can be enjoyed anytime!
This classic vanilla cake is moist and fluffy and it’s filled with a fluffy chocolate buttercream frosting. I top this with my favorite nonpareil sprinkles for a simple naked birthday cake that everyone will love.
Because I frosted this cake naked, and used a piping bag with a tip, this cake does not require a cake spinner to make it look perfect. So, if you don’t have a cake spinner, this is a great cake to bake that is just as easy to make without needing extra tools! Even if you don’t have the piping tip, you can go without it!
How to Make a Yellow Naked Cake with Chocolate Frosting
Add all the batter ingredients to the bowl of your stand mixer with the paddle attachment, or a bowl using a hand mixer, or even just whisk. This oil based cake is incredibly easy to make, making it a one bowl cake recipe, meaning you can just dump everything into one bowl and mix it up and it comes out perfect! Mix until you have a smooth cake batter.
Transfer the batter to the prepared pans and spread evenly. Bake the cakes until a toothpick inserted in the center comes out clean (or honestly, I just use a butter knife!). Allow the cakes to cool completely.
To make the frosting, add the butter, powdered sugar, cocoa powder, and milk to the bowl of a stand mixer fitted with the paddle attachment (or you can use a hand mixer!). Mix until combined, then speed mixer up to high and mix for 2 to 3 minutes, or until light and fluffy. Be sure to scrape down the sides of the bowl and mix again so everything is combined.
Transfer the frosting to a piping bag with Ateco tip #827. Place the first cake layer on a stand or plate securing it with a dollop of frosting underneath so prevent it from sliding.
Using the piping bag, swirl around the outer edges of the cake and spiral into the middle with a generous amount of frosting. Top with the second cake layer. Repeat this process.
Add the rainbow sprinkles on top!
Can I use another kind of oil?
Yes, if you prefer to use coconut oil you can do that, jus be sure to melt it. You can also use avocado oil or olive oil, but those will bring a more savory flavor to this cake. That’s why I use canola oil as it has the most neutral flavor.
Do I need a stand mixer?
No, you don’t need a stand mixer for this recipe, but you do need at least a hand mixer for the frosting. This cake is an easy one bowl cake, meaning you can make it one bowl with a whisk! But the frosting will need to be whipped. So, you’ll need a stand mixer or hand mixer to do that.
What if I don’t have buttermilk?
You can make your own buttermilk with my Homemade Buttermilk recipe! But, even if you don’t have buttermilk or don’t want to make it, you can still make this cake. You can sub the buttermilk for regular milk if you prefer. But the buttermilk gives this cake a really good flavor!
Can I use nondairy milk?
Yes, of course! You can use coconut milk, almond milk, pistachio milk, or oat milk in place of the milk and buttermilk if you are dairy free!
Can I make this cake gluten free?
Yes, of course! I provide a simple adjustment for gluten free at the bottom of the recipe in the notes section. Be sure to use my favorite gluten free flour, the Namaste Organic Perfect Flour Blend for the best results.
Do I need parchment paper rounds?
Ideally, yes. Cake is always so much easier to remove from pans if you use parchment paper. This makes your cake baking experience easier and less stressful as you’re not worried about breaking your cake when you remove it.
But, if you don’t have parchment paper, you can grease and flour the pans really well. To do this, be sure to grease first using canola oil on the bottom and sides, and then sprinkle flour all over it.
Do I need a piping bag and tip for this cake?
If you want it to look like the photos, then yes. But, if you want a more rustic naked cake, you can just top the cake with frosting using a cake spatula as well, totally up to you! You can even use a piping bag with no tip for a more rounded frosting look on the sides. Or, you can even use a large zip bag as well.
What else can I top this with?
I add all natural Nonpareil Sprinkles on top of this cake. But, if you want to add something else you can do chocolate chips, fresh strawberries, fresh raspberries, coconut, nuts – all of these would be delicious as well! This simple Yellow Naked Cake with Chocolate Frosting goes well with so many things!
Ingredients for Yellow Naked Cake with Chocolate Frosting
Costco Kirkland Organic Cane Sugar
La Tourangelle Organic Canola Oil
Simply Organic Vanilla Extract
Wholesome Organic Powdered Sugar
NuNaturals Organic Dutch Cocoa Powder
ColorKitchen Foods Nonpareil Sprinkles
Tools You’ll Need
Stand Mixer (or hand mixer)
Piping Bag (optional)
Ateco Tip #827 (optional)
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Vanilla Naked Cake with Chocolate FrostingDifficulty: Easy
This classic Yellow Naked Cake with Chocolate Frosting is a simple naked cake recipe for any occasion! Look no further for a naked birthday cake!
340 grams (1 1/2 cups) organic cane sugar
3/4 cup organic canola oil
1/2 cup organic milk
1/4 cup organic buttermilk
3 organic large eggs
2 teaspoons organic vanilla extract
425 grams (3 cups) organic cake flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
340 grams (1 1/2 cups) organic salted butter, softened
57 grams (2/3 cup) organic Dutch cocoa powder, sifted
567 (4 cups) organic powdered sugar, sifted
3 tablespoons organic milk
All Natural Nonpareil Sprinkles
- Preheat the oven to 350°F. Line three 6-inch baking pans with parchment paper.
- To make the batter: In the bowl of a stand mixer with the paddle attachment, (or alternatively, using a hand mixer, or large bowl with a whisk) add the cane sugar, canola oil, milk, buttermilk, eggs, vanilla extract, cake flour, baking powder, and sea salt in that order. Mix on low until combined into a smooth batter.
- Transfer to the prepared baking pans evenly, about 425 grams each.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) add the butter, powdered sugar, cocoa powder, and milk. Mix on low until combined, then speed up to high and mix for 2 to 3 minutes or until light and fluffy.
- Transfer the frosting to a piping bag with Ateco tip #827.
- On a plate or cake stand, add a small dollop of frosting and place the first cake layer on it. This helps to prevent the cake from sliding.
- Pipe a circle of frosting around the outer edge of the cake and spiral into the middle. Top with the second cake layer. Repeat this process with the other two cake layers.
- Top the cake with nonpareil sprinkles.
- Store in an airtight container in the fridge for up to 3 days.
- Gluten Free – Replace the cake flour with 425 grams (heaping 2 2/3 cups) organic gluten free flour blend.
- High Altitude – Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.
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Make sure to check out my Strawberry Whipped Cream Cake recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!