Lyndey Milan’s Gorgeous Naked Cake

Lyndey Milan's Gorgeous Naked Cake
Lyndey Milan

Food Editor

Jan 07, 2021

Serves 20+
Preparation time 30 minutes
Cooking time 25 minutes


Butter cakes
375 g unsalted butter, softened
1½ (330 g) cups caster sugar
1 teaspoon vanilla bean paste
6 eggs, lightly beaten
3 cups (450 g) self-raising flour

Butter cream
375 g unsalted butter
4 ½ cups (720 g) icing sugar mixture
1-2 tablespoons milk, if needed

To decorate
Icing sugar mixture, sifted
Fresh flowers and leaves

1 Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease three 20cm round tins.
2 Using an electric mixer beat butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs one at a time and beat until well combined. Sift the flour, and fold into the creamed butter mixture in two lots.
3 Spoon the mixture evenly into the cake tins and smooth the surface. Try to distribute the batter evenly, for a Naked cake it’s a good idea to weigh the mixture in the tins, ours was around 450g in each cake tin.
4 Bake for 25 minutes or until a skewer comes out clean when inserted in centre of cake. Leave to cool in tin for 10 minutes, and then carefully remove to finish cooling, cut side down, on a wire rack.
5 To make butter cream: Use an electric mixer to beat the butter in medium bowl until pale, smooth and creamy. Add icing sugar, in small batches, until well combined. Start out adding it a spoonful at a time. Only add a little milk if the butter cream is too stiff.

To decorate
1 Place one cake top side down on a flat based cake stand. Spread with butter cream and then pipe a little wall or “dam” around the circumference to help ensure the layering will be even.
2 Repeat with the next cake, again putting it top side down. Put last cake on top and use a flat bladed flexible spatula to spread the butter cream on top and thinly around the side.
3 Throw icing sugar on the top and at the side. An icing sugar shaker is good for this.
4 Pile fresh flowers on top.

Cook’s note
1 Dip your spatula in a glass of hot water and then wipe with a paper towel before spreading icing for a smooth even finish.

From Lyndey Milan’s Summer Baking Secrets, airing on Channel 7 at 12 noon on Sundays. Click here for information about Lyndey’s new baking range 


By Lyndey Milan

Food Editor

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz. A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years. Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years! She is an experienced traveller, hosting bespoke international tours and cruises. In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia. She is also the Food editor of More at



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