Cakes, Dessert, Sweets & treats

Naked Red Velvet Cake

Naked Red Velvet Cake

Nothing difficult to making this cake and what a delightfully fluffy and delicious cake it was!

I’ve found when you’re a little short on time, ‘naked’ cakes are good in that it allows you to cut out the time you might spend on decorating the cake but it still looks rather pretty. My debacle was that I was running very short on time when making this cake for my uncle’s birthday. I guess it doesn’t help that I like to go about making my cakes are turtle speed, but I got there in the end!

The recipe I used to make this delicious cake comes from the lovely Sally from Sally’s Baking Addiction! Her recipe combines both butter and oil so you end up with a beautifully soft and flavoursome red velvet cake. Genius! You get the best of both cake worlds.

For the large part I followed Sally’s recipe in making the cake; the only change I made was reducing the amount of sugar to 250grams.

As I did not frost the exterior of my cake, I also reduced the amount of cream cheese frosting I made. The cream cheese in the middle of my cake actually had chopped strawberries mixed into it! I piped a large circle of cream cheese around the edge of each layer before spooning and smoothing in my cream cheese strawberry mixture into the centre.

Naked Red Velvet Cake

Naked Red Velvet Cake

Recipe adapted from: Sally’s Baking Addiction


For the cake:

  • 3 cups (345g) cake flour (see Joy the Baker’s method on how to make your own)
  • 1 teaspoon baking soda
  • 2 Tablespoons (10g) natural unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (250g) granulated sugar
  • 1 cup (240ml) canola, vegetable or light olive oil
  • 4 large eggs, room temperature and separated
  • 1 and 1/2 Tablespoons (22ml) vanilla extract
  • 1 teaspoon distilled white vinegar
  • liquid or gel red food coloring
  • 1 cup (240ml) buttermilk, room temperature (how to make your own)

Cream cheese frosting:

  • 8 ounces (225g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups confectioners’ sugar
  • 1-2 Tablespoons cream or milk
  • 2 teaspoons vanilla extract



  1. Preheat oven to 177°C (350°F). Line three 23cm pans/9 inch cake pans with parchment paper. Set aside.
  2. Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl.
  3. In another bowl, beat butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Slowly add in the oil; this will allow the butter and sugar to better incorporate the oil. It is also ok if the butter and oil do not seem mix together completely.
  4. Add four egg yolks and the vanilla. (Set the egg whites aside.) Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  5. Beat in the vinegar and the food colouring until you reach your desired colour. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Be careful not to over-mix!
  6. In a separate bowl, whisk or beat the 4 egg whites until thick and foamy. Fold into cake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick.
  7. Pour batter into cake pans filling 2/3 of the way full. Bake for 20-24 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the centre comes out clean. Remember not to over-bake and this will make the cakes tough. Remove from the oven and allow cakes to rest in pan for 10 minutes before taking them out to cool completely.
  8. Meanwhile, in a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 2 Tablespoons of cream and beat well. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high speed until mixture is smooth and creamy with no lumps. Taste the frosting and add a pinch of salt if it is too sweet.
  9. Using a piping bag, pipe a large circle of cream cheese around the edge of your base cake layer. Then plop a good dollop of cream cheese into the centre of your cake layer and smooth out with the back of a spoon or spatula until it meets your previously piped circle. Feel free to mix said dollop of cream cheese with some freshly chopped berries (e.g. strawberries) before spreading. Repeat process with the second layer of cake!
  10. To decorate the top of your cake, get creative! Decorate the cake as you see fit,with berries, chocolate, perhaps a little dusting of icing sugar!

Enjoy! 🙂

Please let me know if you’ve got any queries, comments, or need any clarification about anything in my post – I’d love to try to help out!


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