Go Back

Rose & Vanilla Naked Cake

Cook Time 40 mins
Course Dessert
Servings 8


  • ¾ cup white sugar
  • ¾ cup light brown sugar
  • 225 grams butter room temperature
  • 4 eggs
  • 1 tbsp vanilla essence
  • ½ tbsp rose essence
  • 2 ¾ cups flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 cup milk


  • 250 grams butter room temperature
  • 400 grams icing sugar sifted
  • 3 tbsp milk
  • 1 tbsp vanilla essence
  • 200 grams white chocolate chopped
  • 3 drops red food colouring


  • Preheat the oven to 180C and grease 4 cake tins.
  • In a mixing bowl, cream together the butter, sugars, and eggs.
  • Once light and fluffy, mix in the vanilla and rose essence.
  • In a separate bowl, mix together the flour, salt, and baking powder.
  • Fold this in alternately with the milk into the egg mixture.
  • Once the mixture is just combined, pour into prepared cake tins and bake for 30 - 40 minutes.


  • In a mixing bowl, beat the butter until smooth and creamy.
  • Add the icing sugar, milk, and vanilla essence.
  • Mix until well combined.
  • Once cake has cooled, spread the frosting between the layers of cake.
  • Top the cake with more frosting.
  • Use a palette knife to add a thin layer of frosting around the sides of the cake.
  • To create the "naked" effect, remove any excess frosting with the palette knife or cake scraper to expose the cake in small areas.
  • Once the cake has been frosted, gently melt the chocolate in a small bowl and mix in the food colouring.
  • Pour this chocolate mixture over the top of the cake, allowing it to run down the sides.
  • Top with fresh flowers and/or fruits and enjoy!