Strawberry Vanilla Naked Cake with Hazelnut Fillingjump to recipe
Valentine’s Day is less than a week away…
Since it’s coming up soon I’m dedicating this week to all things chocolate. Like I need an excuse right! Whether you’re married, in a serious relationship or single, these desserts will do ya justice. I promise. Ask yourself, has chocolate ever done you wrong besides the occasional weight gain? Who can we blame for that really? Not the chocolate. Our emotions and loser ex boyfriends or girlfriends right. Technically it’s always someone else’s fault. I’m just gonna say that for now as I cover my eyes, and shove a piece of cake in my mouth. No ex boyfriends to blame for this one eh!
So if you think you’re dateless, think again. I got you. Well actually my cake will have you.
The cake gets it…
So what’s the deal with naked cakes anyway. I’ve always been like what the flip is a naked cake? Now I am absolutely in love with them. They are beautiful. Yes, it’s just a layered cake but its naked because it’s not frosted like a traditional cake. Incase you were wondering.
For this one I wanted to test my skills a bit. I kept it small with a little NeuroticMommy flare. I added strawberries and chocolate chips to the top layer and for the filling well the filling is where it’s at.
Wait for it, wait for it…Hazelnut Spread (oh my word) and no not Nutella. You can use Nutella but it’s highly processed and full of gmo’s so I bid my farewell to that a couple of years ago. Not to worry though my hazelnut spread lovers, there are alternatives. I picked up a hazelnut spread from WholeFoods that was verified non gmo. So if you go looking for one that is gmo free just be sure to look for the verification seal on whichever one you buy.
Can you even deal with such awesomeness! What I really love about this cake is that it’s sweet but not that sweet where it hurts your teeth. I don’t like overly sugary frostings. This cake is actually on my kitchen counter right now and I swear I hear it calling my name. Jennniiifffeeerrr! I have to be all like “Step away from the cake Jenn”. Then I send it a wink and tell it I’ll be back. hahaha Nah just kidding, well maybe.
I’m not really a fancy cake maker. However I’m totally into this style cake so you will definitely be seeing more of them. Practice makes perfect right? Anyone can do this. It’s not super hard where you would need like the Cake Boss for assistance. If it’s not completely perfect don’t fret. Just stick a fork in it.
Ok so what did I do. I used an organic vanilla cake mix from Arrowhead Mills (no I’m not getting paid to say that). It’s what I really used and just want to be honest incase you didn’t know which one to get. You can make a traditional vanilla cake too but this was less time. I also made it vegan. I used flax egg replacer, almond milk and safflower oil (non gmo). You can use butter but I opted for the oil. Get any cake mix that suits your fancy. And again pick up that hazelnut spread. The better version. (wink wink)
The cake mix makes 2-8 inch cakes. So I just separated the batter evenly into two 8″ springform pans. I topped one with strawberries and chocolate chips (clearly) and the second one I just left plain since it was going to be the base layer. Just a quick note, slice about 1/4″ off the top of the base layer so the top layer lays flat. Otherwise the cake will not sit steady or even. Also, let the cakes cool completely before you put a cream filling. There is nothing worse than trying to ice or cream a hot cake. Whattta mess. Then you’ll be all like where did my frosting go! Waaa
This leaves us to the recipe now. Our serious talk of naked cakes has come to an end. How fitting though, a naked cake for Valentine’s Day. Score!
You’re going to love this combination of flavors…guaranteed! It’s a romantic cake full of deliciousness with just the perfect texture and the right amount of chocolate. It’ll woo the socks right off ya.
Strawberry Vanilla Naked Cake with Hazelnut Filling
- 1 box organic vanilla cake mix
- 2 flax egg replacers or 2 eggs for non vegan
- 1 1/4 c almond milk, unsweetened
- 1/4 c safflower oil
- 4-5 large strawberries, sliced
- handful of chocolate chips to top
- 3/4 jar of hazelnut spread
- Preheat oven to 350F.
- Lightly grease 2-8" springform pans
- Combine all wet ingredients then add in cake mix.
- Mix until just combined.
- Divide the batter into 2 equal portions and fill each pan.
- Top one cake with sliced strawberries and chocolate chips.
- Bake for 25-30 minutes or until tooth pick inserted comes out clean.
- Remove from oven and let cool in pan(s) 10 minutes.
- Transfer to a wire rack to cool completely.
- Slice about 1/4" off the top of the plain cake. Spread hazelnut filling evenly across it.
- Top with second cake.
- Using a small thin spatula fill in the sides of the cake where it needs more filling.
- Spin the cake gently to get a smooth finish.