Chocolate Spice 'Naked' Layer Cake

Monday, September 26, 2016

Have you ever eaten a slice of cake that was so good you purposefully hid the rest of it from your family? Well that's how good this cake is. Spice is easily one of the best cake flavors around, next to chocolate! So why not marry the two favors together in one luscious bite. This gluten free chocolate spice cake is the perfect solution to all of your fall sweet tooth cravings! Each layer of cake is married to the other with scratch made vanilla bean whipped cream, walnuts, and dark chocolate chips. Every bite is as decadent as it is addictive! The rich chocolate and warm spice flavors are absolutely divine.

I made this gluten free chocolate spice cake for my birthday [ look who's twenty-five! ] and everyone loved it. I had to hide the leftover cake from my family for my own selfish late night cravings. Who ever said 'sharing is caring' never tried this cake! You'll know in your heart that you should share it, but, you won't want to!


This recipe is as simple as they come! I used two of the best gluten free cake mixes, with a few tweaks, to create the layers. The scratch made vanilla bean whipped cream takes only a few minutes to put together, but, ties the flavors together with subtle sweetness. This cake is monstrous in size and flavor!

Prep Time: 15 min  |  Bake Time: 50 min [ includes cool time ]  | Serves: 8-10


2 tsp coconut oil - room temperate [ for greasing pans ]
1 1/4 cups of dark chocolate morsels chopped [ between layers & on top of cake ]
1 1/4 cup walnuts - chopped  [ between layers & on top of cake ]

Spice cake layer 
1 box of Nameste Foods gluten free spice cake mix
1tsp vanilla extract
4 eggs
2/3 cup of olive oil

Chocolate cake layer
1 box of Pillsbury gluten free chocolate devil's food cake mix
1 tblsp of unsweetened dark chocolate cocoa powder [ for richer flavor ]
3 eggs
1 1/2 cup of water
2/3 cup of olive oil

Vanilla bean whipped cream
1 pint of heavy whipping cream
vanilla bean seeds of 1 bean.
1tsp vanilla extract
1/4 cup of powdered sugar

Kitchen Tools:

2 medium size bowls - for cake batters
1 medium size bowl - chilled [ for whipped cream ]
1 small bowl for toppings
1 spatula
4 round cake pans [ 8" rounds ]
knife - for chopping
hand mixer & whisk attachment 
measuring cup/spoons
1 flat frosting spatula

Preheat oven to 375˚ and grease all four cake pans with coconut oil. Make sure the bottom and sides of pans are coated well.

1. First, combine the heavy whipping cream, paste of one vanilla bean, vanilla extract, and powdered sugar in bowl and beat on high with hand mixer until soft peaks form. About 3-4 minutes. Set aside in refrigerator.

2. Combine dark chocolate morsels and walnuts - roughly chop. Set aside.

3. Combine all ingredients for the spice cake, mix well, and pour evenly into baking pans.  Combine all ingredients for the chocolate cake, mix well, and pour evenly into baking pans. Place cakes in 375˚ oven and bake according to directions. About 20-25 minutes.

4. Remove cakes from oven and set aside to cool. Remove cake tops so cakes are flat on top.

5. Place first layer of cake [ I started with chocolate ] on cake stand, cake plate, or other platter of your choosing - Spread whipped cream evenly and generously and top with dark chocolate/walnut mixture. Be generous with the toppings! Place second layer of cake [ spice cake ] on top and repeat the process.

*Repeat for each layer.

6. Now it's time to frost the cake.. or not. A proper naked cake is partially clothed [ haha! ]. Spread vanilla bean whipped cream from the middle of the top layer to the edge and over the sides. Push whipped cream into the gaps between the layers, then spread the whipped cream very thinly, almost like you're scraping it off, on the cake edges. The easiest way to achieve an even look is to hold the flat frosting spatula against the cake and rotate the cake stand or cake plate.

Top generously with whipped cream and more dark chocolate morsels/walnuts and enjoy!!

* Because of the whipped cream this cake needs to be stored in the refrigerator. Which is next level delicious as the days go by!


This spice cake is dense, moist, and the spices dance across your tastebuds! Pairing it with a dark chocolate cake is so appropriate for this beloved fall baking season. The combination of flavors playing with each other in these four layers are down right addictive. It's crazy good y'all!
To all of my cup o' joe lovers - The rich warmth of this cake pairs beautifully will a hot cup of coffee or a smooth cold brew. Enjoy!

What are you excited to bake this fall season? Have you tried a naked cake yet? Share your tips, cravings, and kitchen adventures in the comments!

With love,

1 comment

  1. 3 Studies PROVE Why Coconut Oil Kills Waist Fat.

    This means that you literally get rid of fat by eating coconut fat (including coconut milk, coconut cream and coconut oil).

    These 3 studies from large medicinal magazines are sure to turn the conventional nutrition world around!


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