This nake chocolate cake recipe combines rich chocolate cake with just the right amount of buttercream frosting to create a dessert that lets both the cake and the frosting shine.
I love cake. It's one of my favorite desserts. However, I'm not a fan of cake that's completely overloaded with frosting. I love this recipe because I can taste the cake and the frosting in equal measure.
Naked Chocolate Cake Recipe
This was inspired by my other naked cake recipe on this site, and it makes a great dessert after this hearty garlic butter steak bites dinner.
Ingredients
Even though this is a fully homemade recipe, it only takes simple ingredients to make. There's nothing fancy with this recipe.
For the Cake
- Brown sugar
- Eggs
- Softened butter
- Cocoa powder
- Boiling water
- Flour
- Baking soda
- Sour cream
For the Frosting
- Softened butter
- Powdered sugar
- Vanilla
- Milk
Optional Topping: Hershey's chocolate bar
See the recipe card at the end of the post for quantities.
Instructions
Making this cake is actually a very simple affair. Even beginners can do it!
Step 1: Prep
Preheat the oven to 350 degrees. Spray three 8-inch round cake pans with cooking spray and then coat them with flour. Set aside.
Step 2: Combine the Wet Ingredients
Cream the brown sugar, eggs, and butter with a hand mixer in a large mixing bowl.
Step 3: Add Cocoa Powder and Water
Add the cocoa powder to the mixture. Then, slowly add the boiling water while mixing. Blend until smooth.
Step 4: Add the Dry Ingredients
Add the flour and baking soda and beat again until smooth.
Step 5: Add the Sour Cream
Add the sour cream and beat again until smooth.
Step 6: Bake
Divide the batter evenly between the three cake pans and bake for 15 minutes at 350 degrees until a toothpick inserted into the center comes out clean.
Step 7: Cool
Allow the cakes to cool for 15 minutes. Then, flip them out onto a work surface. Let the cakes cool completely before frosting.
Step 8: Make the Frosting
While the cake cools, cream the butter, powdered sugar, and vanilla. Then slowly add the milk while continuing to beat until the frosting is completed.
Step 9: Complete the Cake
When the cake is completely cool, top the bottom layer with frosting. Then, repeat with the other two cake layers, ending with a layer of frosting on top of the cake. Top with chopped or shaved Hershey bar and enjoy.
Hint: Cool your cake completely so the frosting won't melt and slide off of it.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this naked chocolate cake recipe.
- Greek yogurt - If you don't have sour cream, full-fat Greek yogurt works well.
- Cake Flour - Use cake flour for an extra tender cake.
Variations
Want to personalize this naked chocolate cake recipe? Here are some of my tried and true tips for changing up this recipe.
- Coffee - Add a tablespoon of instant coffee or strongly-brewed coffee for a richer chocolate flavor.
- Cayenne - Add a pinch of cayenne to bring out even more chocolate flavor. It won't make the cake spicy, but it will add a little something extra.
If you love recipes like this, you may also enjoy this air fyer chocolate peanut butter swirl cake.
Equipment
You only need a few simple pieces of kitchen equipment to make this recipe.
- Measuring cups and spoons
- Mixing bowl
- Spoon
- Hand mixer
- Cake pans
- Spatula
Storage
You can store this cake covered at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 7 days.
Tips
This recipe is fairly easy to make, but I do have some tips to help you make it the best it can possibly be.
- Always grease AND flour your cake pans to ensure that your cakes don't stick.
- Add the boiling water to the cake mix gradaully to ensure the proper texture.
- Be sure you let your cake cool completely before frosting so the frosting will adhere to it.
More Cake Recipes
Do you like cake? Here are some recipes you may also like to try.
FAQ
Do you have questions about naked chocolate cake? Here are some of the most commonly asked questions about this nake chocolate cake recipe.
It's a style of cake that omits the majority of the frosting normally found on a cake. Typically, the outer frosting layer is omitted, leaving only the frosting between the cake layers.
Chrstina Toso of Momofuku Milk Bar began making naked cakes in 2007.
You can store buttercream cake for up to 3 days at room temperature or up to a week in the refrigerator.
Naked Chocolate Cake
Ready to get cooking? Remember that you can print this recipe if you would like.
Naked Chocolate Cake
Ingredients
Cake Ingredients
- 2 cups brown sugar packed
- 2 large eggs room temperature
- ½ cup butter softened
- 2 tblsp cocoa powder
- 1 cup boiling water
- 2 cups flour
- 2 teaspoon baking soda
- ½ cup sour cream
Frosting Ingredients
- ½ cup butter softened
- 4 cups icing or powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tblsp milk
Optional Topping
- Hershey’s chocolate bar
Instructions
- Get out and measure your ingredients.
- Preheat oven to 350ºF.
- Prepare three 8-inch round cake pans by spraying them with cooking spray and coating them with a fine layer of flour. Set aside.
- In a large mixing bowl, combine brown sugar, eggs, and butter with a hand mixer.
- Add cocoa powder. Slowly add boiling water while mixing. Blend until smooth.
- Add flour and baking soda. Beat again until smooth.
- Add sour cream. Beat again until smooth.
- Divide batter between the three 8 inch prepared cake pans.
- Bake for 15 minutes or until toothpick comes out clean.
- Allow cakes to cool for 15 minutes before flipping them out onto a wire rack and then your work surface. It may help to run a knife around the edges to release the cake.
- Allow cakes to cool completely before frosting.
Frosting
- Place the butter and powdered sugar in a medium mixing bowl. Beat until smooth.
- Add the vanilla. Beat until blended.
Assembly Directions
- Place one layer of the cake on a large plate.
- Frost top. Add next layer. Repeat.
- Top with cake crumbs or shaved chocolate.
- Slice and serve.
- Enjoy every bite!
Notes
- Always grease AND flour your cake pans to ensure that your cakes don't stick.
- Add the boiling water to the cake mix gradaully to ensure the proper texture.
- Be sure you let your cake cool completely before frosting so the frosting will adhere to it.
Leave a Reply