Basic Naked Cake

Make the Cake Layers - Gather the ingredients. Preheat oven to 350 F. Spray 3 (8-inch) round cake pans with cooking spray and line the bottoms with parchment paper.

Make the Cake Layers - Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

Make the Cake Layers - Beat the butter and sugar together at medium speed with an electric mixer until light and fluffy, about 5 minutes. Beat in the vanilla.

Make the Cake Layers - Whisk together the milk and egg whites in a separate bowl until just combined.

Make the Cake Layers - Gradually add the flour mixture and milk mixture alternately to the butter mixture, beginning and ending with flour mixture, mixing at low speed until just combined. Scrape the bowl well with a rubber spatula as needed.

Make the Cake Layers - Divide the batter evenly between the prepared pans.

Make the Cake Layers - Bake the cakes on the middle oven rack for 30 to 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Cool in pans on wire racks for 10 minutes; remove cake layers from pans and cool completely on wire racks, about 1 hour.

Make the Cake Layers - Wrap cake layers individually in plastic wrap; freeze for 4 to 6 hours. (This step is optional, but frozen layers are easier much easier to work with. We recommend freezing for at least one hour when making a naked cake to ensure that crumbs don't break off into the icing).

Fill and Frost the Cake - When ready to frost the cake, remove the layers from freezer and unwrap. Level any uneven layers with a serrated knife if necessary. If you made the buttercream ahead of time, make sure it is at room temperature for easy spreading. If needed, beat the frosting with an electric mixer to make it smooth and silky again.

Fill and Frost the Cake - Place a dollop of frosting in the center of a cake stand or serving plate (to keep the cake from sliding) and place 1 cake layer on top of the frosting.

Fill and Frost the Cake - Spoon about 1 cup of frosting directly on top of the first layer. Using an offset spatula, spread the frosting evenly over the top and just past the edges of the first layer.

Fill and Frost the Cake - Place the second cake layer upside-down directly on top of the first layer; repeat the frosting process.

Fill and Frost the Cake - Place the third cake layer on top of the second layer. Spoon about 1 1/2 cups of frosting directly on top of the third layer, and lightly frost the entire cake, starting with the top and moving down the sides, leaving the layers largely exposed. Place the assembled cake back in the freezer for 20 minutes to allow the icing to set.

Fill and Frost the Cake - Decorate as desired.