I don't think anyone would disagree with me when I say naked cakes are beautiful in all their simplicity. Cake decorating has really come full circle: from the height of fondant back to basically a crumb coat. I prefer the latter, truthfully, because I've been victim to more than a few bad cakes! This recipe features a sweet honey cake with a light coating of honey buttercream topped with sugared fruit. It's super easy to make and just as stunning as cakes you'll see with stacks and stacks of icing. Give it a try and let me know what you think in the comments!
3 1/2 cups all-purpose flour 1 tbsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tbsp plus 1 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp allspice 1 cup vegetable oil 1 cup honey 1/2 cup granulated sugar 1/2 cup brown sugar 3 large eggs, room temperature 1 tsp vanilla extract 1 cup coffee 1 cup orange juice
Preheat your oven to 350 degrees Fahrenheit. Next, grease and flour two round 9" pans and set aside.
Combine the flour, baking powder, baking soda, salt, and ground spices in a large bowl. Whisk them together until well combined. Make a well in the center and dump the remaining ingredients into the center of the bowl.
Using your strong arm, whisk all of the ingredients together until you have a smooth batter. Pour it into your prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool completely on a wire rack before decorating.
Tip: Refrigerate your cakes overnight so they won't fall apart while you're handling them. Be sure to wrap them in plastic wrap before popping them into the fridge.