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Semi naked cake wedding olive green and white rustic design

semi naked cake wedding olive green andwhitee

A semi-naked wedding cake with olive green and white accents is a rustic yet elegant cake design, featuring a lightly frosted finish that reveals parts of the sponge. The combination of olive green foliage and white decorative elements (such as flowers or icing) creates a natural, sophisticated look perfect for weddings with earthy or boho themes.
Print Recipe Pin Recipe
Prep Time 5 days 6 hours
Cook Time 3 hours
Total Time 2 days

Ingredients
  

For the Cake Layers

  • 6 cups all-purpose flour
  • 4 cups granulated sugar
  • 2 cups unsalted butter (room temperature)
  • 2 cups whole milk
  • 12 large eggs
  • 2 tbsp baking powder
  • 2 tsp vanilla extract
  • 1 tsp salt

For the Buttercream Frosting (Semi-Naked Style)

  • 3 cups unsalted butter (softened)
  • 8 cups powdered sugar
  • ¼ cup heavy cream
  • 2 tsp vanilla extract
  • Pinch of salt

For Decoration (Olive Green & White Accents)

  • Fresh olive branches (food-safe prepared)
  • White edible flowers (roses, peonies, or baby’s breath)
  • White chocolate shavings (optional)
  • Gold edible dust (optional for detailing)

Instructions
 

Step 1: Prepare the Cake Layers

  • Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
    In a large bowl, whisk together flour, baking powder, and salt.
    Using a stand mixer, cream butter and sugar until light and fluffy (about 3–4 minutes).
    Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
    Gradually alternate adding dry ingredients and milk to the mixture. Mix until just combined.
    Divide the batter evenly between prepared pans.
    Bake for 25–35 minutes (depending on pan size) or until a toothpick comes out clean.
    Cool cakes on a wire rack completely before frosting.

Step 2: Make the Buttercream Frosting

  • Beat softened butter until creamy.
    Gradually add powdered sugar, mixing on low to avoid a sugar cloud.
    Add vanilla extract and a pinch of salt.
    Slowly incorporate heavy cream until you achieve a smooth, spreadable consistency.

Step 3: Assemble the Cake

  • Level each cake layer using a serrated knife or cake leveler.
    Place the first cake layer on a cake board. Spread a thin layer of buttercream between layers.
    Repeat stacking with all tiers. Use dowels for support if building multiple tiers.
    Apply a crumb coat (thin layer of frosting) over the entire cake. Chill for 30 minutes.
    Apply the final thin coat to achieve the semi-naked effect (some cake should peek through).

Step 4: Decorate with Olive Green and White Theme

  • Arrange fresh olive branches and white flowers around the tiers.
    Secure flowers with food-safe floral tape or picks.
    Optionally, dust edges with gold edible dust for an elegant touch.
    Refrigerate until ready to serve, but bring to room temperature 1 hour before cutting.

Notes

  • Semi-naked cakes offer a rustic yet elegant look, with minimal frosting that reveals the cake layers beneath—perfect for modern weddings.
  • For a green and white theme, use fresh olive branches and white roses as natural, organic decor. Ensure all greens and florals are non-toxic and thoroughly cleaned before placing on the cake.
  • A buttercream frosting works best for a smooth, semi-naked finish. Apply a thin "crumb coat" and scrape gently for that signature exposed-layer look.
  • Use a wooden cake stand to enhance the natural aesthetic and blend beautifully with the olive tones.
  • Keep the cake refrigerated before display, especially if fresh flowers are used. Add the greenery and roses just before serving to preserve freshness.