More About This Recipe
Naked cakes are all the rage right now, and it's easy to see why they’re so popular. They’re super easy to make, yet look really stunning.
If you’re not a fan of fussing with frosting the outside of a cake, this method is for you. You simply frost between the cake layers and leave them!
This cake has layers of lavender-colored frosting in between decadent triple chocolate cake. To enhance the flavor and match the color, the cake layers are infused with lavender lemon simple syrup.
You can get bottles of the Royal Rose Lavender Lemon Simple Syrup I used online.
To make sure you have nice thick cake layers, you'll want to add a bit of volume to the cake mix. To do this, add a packet of powdered whipped topping and an extra egg to the ingredients called for on the Betty Crocker® Triple Chocolate Cake Mix box.
Equally divide the cake batter into two 8-inch round pans that have been lined with parchment paper and coated with baking spray.
Bake the cakes for 30-35 minutes, until a toothpick inserted in the center of each comes out clean. Remove cakes from oven and allow to cool in pans for 10 minutes, then remove from pans and cool completely.
Once cooled, cut the domed top off each cake and cut each cake into two even layers.
Set one layer on a round cake board or platter. Brush some Lavender Lemon Simple Syrup over the layer.
Pour 2 ½ tubs of Betty Crocker® Whipped White frosting into a mixing bowl and color using lavender icing coloring.
Spoon frosting into a large pastry bag. Cut the tip off the bag and pipe circles of frosting over top of the cake layer.
Add the second cake layer, brush with simple syrup, and pipe on frosting. Repeat, adding the final two layers.
Serve as is or add a little decoration to the top!