Gluten-Free Three-Layer Naked Cake
A striking three-layer yellow cake with unfrosted sides and three distinct frosting flavors: pink lemonade, burnt orange, and piña colada. Each layer showcases a different extract-infused buttercream tinted with food coloring. Perfect for birthdays and celebrations where visual impact and flavor variety matter. The 'naked' presentation highlights the cake layers while the colorful tops add festive appeal. Best served same day for optimal frosting texture.
Ingredients
- 1 package (2-layer size) yellow cake mixchocolate cake mix1:1chocolate
works equally well
- 1 ½ cups (3 sticks) butter, softened
- 6 cups confectioners' sugar
- 3 tbsps water
- ½ tsp McCormick Pure Lemon Extract
- McCormick Assorted Food Colors & Egg Dye, red and yellow
- ½ tsp McCormick Pure Orange Extract
- ¼ tsp McCormick Pure Coconut Extract
- 2 tsps pineapple juice
Instructions
- 1
Preheat oven to 350°F.
- 2
Prepare cake mix according to package directions.
- 3
Divide batter evenly among 3 sprayed 9-inch round pans.
- 4
Bake until a toothpick inserted in centers comes out clean.
- 5
Cool cakes in pans for 10 minutes, then transfer to wire racks and cool completely.
- 6
Beat softened butter until light and fluffy.
- 7
Gradually add confectioners' sugar, beating well and scraping bowl frequently.
- 8
Add water and beat until light and fluffy.
- 9
Divide frosting equally among 3 bowls.
- 10
Tint and flavor first bowl with lemon extract and red food color for pink lemonade frosting.
- 11
Tint and flavor second bowl with orange extract, red food color, and yellow food color for burnt orange frosting.
- 12
Tint and flavor third bowl with coconut extract, pineapple juice, and yellow food color for piña colada frosting.
- 13
Place first cake layer on serving platter and spread with pink lemonade frosting.
- 14
Top with second cake layer and spread with burnt orange frosting.
- 15
Top with final cake layer and spread with piña colada frosting.
- 16
Leave cake sides unfrosted.
Tips
Tint frostings gradually with food color drops to achieve desired shades; add one drop at a time to avoid over-coloring.
For cleaner layer separation, level cake tops with a serrated knife before frosting for a more polished presentation.
Good to Know
Cover and refrigerate up to 2 days. Bring to room temperature 30 minutes before serving. Frosting may firm in cold; let sit at room temperature to soften.
Bake cake layers 1 day ahead, wrap individually, and store at room temperature. Prepare frostings up to 4 hours ahead; cover and refrigerate, then beat briefly before assembly.
Serve at room temperature for best frosting texture and flavor. Cut with a warm, wet knife between slices for clean edges.
Common Mistakes
Do not over-beat frosting after adding confectioners' sugar to avoid incorporating excess air and creating a grainy texture.
Do not frost cake layers while still warm; allow complete cooling to prevent frosting from melting and sliding.
Do not skip cooling cakes in pans; removing too early risks breakage.
Substitutions
equivalent potency
use 3-4 drops gel per 3-4 drops liquid
works equally well
FAQ
Can I make this cake ahead and freeze it?
Yes. Bake layers up to 2 weeks ahead; wrap individually and freeze unfrosted. Thaw at room temperature 1 hour before frosting. Freeze the frosted cake up to 1 week; thaw in refrigerator overnight before serving.
What if I want to use fresh extracts instead of McCormick branded?
Use equal amounts of any pure lemon, orange, or coconut extract. Avoid imitation extracts, which may taste harsh. Potency varies by brand, so start with the recipe amount and adjust to taste preference.
How long will this cake keep at room temperature?
Keep covered at room temperature up to 2 days. Frosting remains stable but may soften slightly. Refrigerate for longer storage up to 4 days. Beyond 2 days, flavors begin to fade slightly.