Magnolia Inspired Naked Cake Recipe | Loyola Sacred Heart and St. Joseph Catholic School Bash Event | Infinite Photography Missoula






Homemade Magnolia Inspired Naked Cake Recipe







  2 - 9" Round Cake Pan


  2 - 6" Round Cake Pan


  Long Icing Spatula


  Long Bread Knife


  1 Cream Colored Parisian Macaroons






*Each batch makes 1 - 9" pan or 2 - 6" pan




Cake Ingredients:


  1 Cup of White Sugar


  1/2 Cup of Butter


  2 Eggs


  1 Teaspoon of Vanilla Extract


  1/2 Teaspoon of Lavender Extract


  1/2 Teaspoon of Huckleberry Extract


  1 Lemon


  1 1/2 Cups of All Purpose Flour


  1 3/4 Teaspoons of Baking Powder


  1/2 Cup of Milk


  Organic Coconut Oil for Pan Greasing





Cake Directions:


Preheat oven to 350 degrees F.


Grease all pans with organic coconut oil (both 9" pans and 6" pans).


Flour all pans, shift and throw away the excess.

In a bowl, cream together the sugar and butter.


Throw in the eggs, one at a time, then stir in the vanilla, lavender and huckleberry extracts.


Combine flour and baking powder, add to the creamed mixture and mix well.


Stir in the milk until batter is smooth.


Lastly, zest about a tablespoon of lemon into the batter and mix gently with a rubber spatula.


Spoon batter into the pan. Remember I make 1 batch for the 9" pan, 1 batch for the second 9" pan and 1 batch for both the 6" pans.

Bake for approximately 30 minutes in the preheated oven.


Be sure to check if cake is done by putting a wooden toothpick in the center. If the toothpick comes out clean and no batter sticking to it, the cake is done.


Let cake cool for 30 minutes and pop it in the fridge for at least 2 hours.





Frosting Ingredients:


  4 Cups of Powdered Sugar


  1 cup of Butter


  1/4 Cup of Heavy Whipping Cream


  2 Teaspoons Vanilla Extract














Frosting Directions:


In a large bowl with a hand-held mixer, mix all of the ingredients on low speed until it starts to come together.

Increase speed to high until frosting is fluffy and whipped.

Set frosting aside in room temperature.





Cake Decorating Directions:


Cut the top layer of your cake with a long bread knife for an even surface.


Flip the cake, and use the bottom of your cake as the surface.


Dump a thick dollop of icing onto the center of each layer, and spread it outward.


Repeat until all the layers are on the cake.


With your long icing spatula, smooth out the icing on the side layer of the cake while rotating the cake. Be sure to use a very small amount of icing for that "naked" look.


Smooth out any uneven surface.


Tuck rosemary stems around the middle tier.


Place Parisian macaroon on the very top of the cake and place a couple of rosemary leaves by the macaroon.


Voila! Enjoy your homemade Magnolia inspired cake!









My son and I baked this cake for his school's fundraising event - Loyola Sacred Heart High School and St. Joseph's Catholic School's 2019 Bash Family Fun Night!


















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