Go Bare for Summer Fresh -- A Naked Cake

The old saying, "It's what's on the inside that counts" certainly applies to the new trend of the naked cake. You don't have to blush at the sound of this dessert. It is an unconventional method of decorating a cake leaving the layers exposed instead of covering it with frosting. They’re not only beautiful to look at but can also be some of the most delicious desserts you have ever tasted. Whether you're just not a fan of sweet frosting or love the rustic vibe of these bare confections, a naked cake is a great option that allows you to have a modern dessert that still fits the classic mold.

Fresh Fruit Chiffon Cake

Tools needed:

  • An 8x3’’ aluminum round cake pan

  • Stand Mixer (to beat egg whites)

  • Hand mixer (to beat heavy cream)

  • A cake leveler and/or a long serrated knife (to slice cake)

  • A turntable

  • An 9-inch round cardboard circle

  • An offset spatula (to spread whipped cream)


  • An 8-inch Orange Flavor Chiffon Cake (see here for detailed recipe)

  • 3-4 cups of fresh fruits: such as strawberries (cut into dices), canned peaches (cut into dices), blueberries, raspberries, etc.); plus some extra for decoration on cake top

  • Heavy cream: 3-4 cups

  • Confection sugar (powered sugar): ¾ cup to 1 cup


  1. Make an 8-inch Orange Flavor Chiffon Cake (see here for detailed recipe) ahead of time

  2. After the cake cools down completely, slice it into three layers

  3. Whip the heavy whipping cream with high speed, gradually add in confection sugar, keep whipping the cream till stiff peak (see the 4th picture à

  4. Assemble the cake (Suggest to assemble the cake on a turntable) :

  • Spread a small amount of whipped cream on an 8 inch round cardboard circle. Place the first layer of cake on top of the cardboard. Put whipped cream on top of the layer and spread it as even as possible with an offset spatula.

  • Place sliced strawberries, peaches, and other berries on top of the whipped cream, evenly distributing.

  • Top the fruits with a thin layer of whipped cream to cover all the fruits.

  • Add the second layer of cake. Repeat the steps of spreading on the whipped cream, filling the cake with fresh fruits, and spreading on more whipped cream. Repeat until all of the layers are on the cake.

  • On the very top layer, spread on some whipped cream. Top the cake with lots of fruit.

Naked cakes are best served on the day they are made.