My Naked Wedding Cake recipe

This recipe is for the 4 – tiered wedding cake that I made for my son’s wedding. I am sure this is a very adaptable recipe, so this is for your guidance only.

Essential Equipment Cake (david)

Deep loose-base tins size 12″, 10″, 8″, 6″
Baking parchment
Cake boards

Non-essential Equipment (but very helpful)

Cake slicing wire
Cake lifter
Palette knife
Cocktail sticks

Madeira Cake Ingredients

  6″ 8″ 10″ 12″
Cakes 1litre 2.1litre 3.4litre 5litre
Butter 175g 350g 500g 800g
Caster Sugar 175g 350g 500g 800g
Self-Raising Flour 175g 350g 500g 800g
Plain Flour 87.5g 175g 250g 400g
Eggs 3 6 9 14
Vanilla Extract 1dsp 1tbsp
Milk 2dsp 2tbsp
Colour your choice your choice
Rosewater to taste to taste
Baking Time 1hr 20′ 1hr 27′ 1hr 43′ 1hr 55′
Standard 170ºC/Fan 160ºC        
Icing Sugar 225g 275g 450g 675g
Unsalted Butter 100g 150g 200g 300g
Vanilla Extract to taste to taste
Water if required if required if required if required

I apologise for mixing imperial cake tin sizes with metric measurements – but that’s just how we do things here!

Method for cakes

1. Prepare tin/tins that you are going to use – line with baking parchment
2. Pre-heat oven to 160ºC Fan/170ºC Standard
3. Soften the butter (you can microwave for a very short time if butter really hard)
4. Beat the butter on its own for a while in your mixer – I used my Kitchen Aid which was ideal, but any mixer will be fine
5. Add the sugar and beat for 5 minutes until light and fluffy
6. Add the vanilla or whatever flavouring you are using, and colour if you are using any
7. Add the eggs one at a time each with a tablespoon of flour to stop the mixture curdling, beat gently to mix in
8. Add the remaining flour and mix until smooth
9. Add a little milk or water if the mixture is very stiff
10. Pour mixture into tin, pat tin down on worktop to remove any air bubbles and smooth top with a palette knife.
11. Bake in middle of pre-heated oven for desired time. When time is up, push a knife into the centre of the cake. If it comes out clean the cake is ready.
12. Remove from oven and leave in tin to cool for 10 mins, then turn out onto a wire rack to cool completely

Method for buttercream

1. Sift the icing sugar into a bowl
2. In your mixer or food processor, cream the butter until smooth
3. Gradually add the sieved icing sugar – warning this gets a little messy!
4. Add flavouring and a some water to make the consistency that you require


Oven temperatures vary for different ovens so please be aware that the baking times may vary slightly
The litre sizes I have given relate to the volume that I measured when deciding what size cake I wanted see – description of method here
You don’t need a food mixer or processor to make these cakes – they can be made by hand and a strong arm!
When adding liquids, always add less than you think you should – you can always add more but it doesn’t work in reverse!

Constructing one of the cakes

Once cooled you will need to cut the top off of the cake in order to get an even sized tier. You can do this with a large knife or ideally a cake wire. Once you have an even cake you can place the cake board onto the cake foil side down then turn the cake and board over. You will then have a completely flat surface as the top of your cake.

Cut the top off
Cut the top off


You can cut the cake into three pieces using a cake wire or a knife (for a more rustic look), once you have cut three even pieces, add a cocktail stick to each piece in a vertical line.

These will help you put the cake back together in exactly the same place (this is not completely necessary, it just gives a more even finish).

Coat the bottom layer with buttercream then line the cocktail sticks up and carefully lay the second piece on top of the buttercream. Do the same again and add the top piece. You are now ready to dowel the cake if you are adding tiers, or just decorate this cake and enjoy!

I’d love to hear if you tried this recipe and how you got on building your Naked cake…

Cake wire to cut layers
Cake wire to cut layers
sliced and ready for buttercream
sliced and ready for buttercream
Naked Wedding Cake
Naked Wedding Cake

4 thoughts on “My Naked Wedding Cake recipe

  • 8th February 2016 at 09:59

    Hi, I am going to attempt to make this cake for my sons wedding, it looks great. Is the oven temperature for a fan or conventional oven? Also can you tell me how you managed to cut and serve pieces of cake that were three layers thick? If my cake turns out as good as yours I will be very happy.

    Mary Roberts

    • 8th February 2016 at 16:02

      Hi Mary. Thanks very much for your comments The oven temp 160ºC is for fan oven (it says this in the table somewhere!).The cake was actually cut by the hotel staff. They just took one or two layers and sliced them up and piled it onto a serving plate – by the time people get to the cake at a wedding they’re not that bothered how it is served! With regards to the freezing – I haven’t tried it. If you have time before the event maybe you could do a trial. I did loads of trial runs with mine. I recommend it and your friends and family and colleagues will love you for it! Probably best not to freeze the buttercream though. Regards, Ann

  • 29th May 2016 at 13:33

    Hi thanks for the recipe I am going to attempt cake for my daughters wedding and yours was the only one I could find with 12 ” bottom tier will do a test run and hopefully will turn out as good as yours thanks again Ann

    • 29th May 2016 at 14:25

      Thanks Ann. I hope you get on ok. I’d love to know how it goes – use my contact form and let me know your email address. For any advice (although it was a long time ago now!) and to let me see pics of your daughters cake!!


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