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Blackberry Lavender Naked Cake with White Chocolate Buttercream. Four layers of light and fluffy vanilla cake with homemade blackberry lavender jam, and white chocolate buttercream. This cake is nothing short of delicious. Every bite is layered with fresh berries, hints of lavender, and sweet vanilla cake. The perfect berry-filled cake for any and all occasions.
As if you could not tell from Tuesday’s blueberry galette, I am really excited about the arrival of berry season. I have decided that this is the summer I will embrace fruit-based desserts. You guys know I’m all about chocolate, but right now I’m loving fruit-based sweets. I’m having a lot of fun creating recipes using my favorite fruits.
Plus, after sharing mostly chocolate desserts over the last five and a half years. I think it’s time to branch out…at least a little. Don’t worry, I’ll be sharing chocolate next week!
Anyway, I’m very excited about this cake and so happy with how it turned out. I was nervous when I set out to make this cake, as layer cakes can be a little intimidating. Fortunately, not only did this cake turn out pretty, but it was also really good. Some layer cakes can be dry and flavorless, especially layer cakes of the non-chocolate variety. But trust me, this cake is soft and bursting with flavor.
A layered naked cake has been on my list of “must-make recipes” for a while now. I actually made a strawberry naked cake back in March (have you guys made it? It’s another favorite and a must-make if you happen to have extra strawberries lying around). But this blackberry lavender cake is totally different. It has the look of a more classic naked cake with its split layers and a light coating of frosting on the outside.
It’s over the top, and the perfect cake to make over the weekend for Father’s Day, or really any time this summer.
Some of the details.
The vanilla cake is pretty standard, but my secret is to use a mix of buttermilk and Greek yogurt to keep the cake extra moist. I swear, simply using these two ingredients in all of my cake recipes makes for a perfect cake that’s never dry.
While the cake itself is good, it’s not really the star flavor. Nope, what this cake is really all about is the blackberry lavender jam. If you’re new to baking with lavender, you have to give it a try. Pairing lavender with blackberries is a favorite combo of mine. The flora hints from the lavender compliment the sweetness of the blackberries and when mixed together in a jam?
It Is. So. Good!
I highly recommend doubling the batch of blackberry jam because smearing a generous amount on a piece of buttered toast, is the most delicious morning treat…
Just saying.
OKAY. So that’s the jam. Once you have that made, the cake comes together pretty easily. The trickiest part is slicing the cake layers in half, which I know might sound scary, but you guys can do it.
A few things.
One, don’t stress too much about creating a perfectly even cut. As you can see, my layers are nowhere near perfect, but all turned out OK.
Two, use a long serrated bread knife to cut the cake in half. This helps so much with making an even cut all the way through.
Three, make sure to cool the cake completely before slicing.
Bottom line, don’t stress about having to cut the cake layers in half. It’s not as scary as it may seem and once you layer everything together the cake is going to be beautiful no matter what. And, if you do have trouble and the cake crumbles a bit, don’t worry, those crumbs make for a delicious snack.
I will not lie, this cake is a bit more time-intensive than some of my other cakes, but I’ve decided sometimes recipes like this cake are fun…and needed. Sure, for the most part, we all want quick, simple, and easy recipes, but If you’re anything like me, you can also enjoy spending a few hours on a Saturday or Sunday in the kitchen baking away. The perfect cake to make on a rainy summer Sunday afternoon.
Sometimes I get stuck in this one-track mindset of creating recipes that are doable for any day of the week, but it’s also really fun for me to create recipes like this cake. And while you might not make this cake on a regular basis, it’s still a great cake to share with family and friends or put out on a special occasion. It’s nice to have a few slightly challenging recipes on the site. They keep my mind thinking creatively and get me excited to keep creating and developing new recipes for you guys!
Hoping you will all be inspired to jump up and spend a couple of hours in the kitchen baking this Blackberry Lavender Naked Cake. Not only is it fun and pretty, but it’s also addictingly good. I mean, again, four layers of vanilla cake, homemade blackberry lavender jam, and white chocolate buttercream?!?
Simply the best!
If you make this healthier Blackberry Lavender Naked Cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blackberry Lavender Naked Cake with White Chocolate Buttercream
Servings: 24 servings
Calories Per Serving: 359 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 cup canola oil
- 1/2 cup plain greek yogurt
- 3 large eggs
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups buttermilk
- 3 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Blackberry Lavender Jam
- 6 cups fresh or frozen blackberries
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1-2 teaspoons dried lavender
White Chocolate Buttercream
- 3 sticks salted butter, at room temperature
- 1 1/2 cups powdered sugar
- 8 ounces white chocolate, melted and cooled
Instructions
- 1. Preheat oven to 350° F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt and mix until just combined. 3. Pour the batter among the cake pans and bake 30-35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.4. To make the jam. Add the blackberries, honey, lemon juice, and lavender to a medium-sized pot set over high heat. Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. Should thicken as it cools. 5. To make the buttercream. Add the butter and powdered sugar to the bowl of a stand mixer. Beat the butter and powdered sugar together until the butter is light and fluffy. Add the melted white chocolate and beat until combined.6. To assemble. Using a large serrated knife, carefully cut each cake in half horizontally. Place one cake layer on a serving plate. Spread 1/4 of the buttercream over the cake and layer with about 1/4 cup of jam. Repeat with the remaining 3 cake layers. Be careful not to overfill your layers or the cake will be hard to slice. Lightly frost the outside of the cake. Chill 30 minutes. Serve or store in the fridge for up to 3 days.
See you tomorrow for an exciting entertaining post!
Lastly, if you make this Blackberry Lavender Naked Cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
This post was originally published on June 15, 2018
Wow, what a cake! I made this for my daughters birthday this past weekend. It was insanely delicious. The Greek yogurt and buttermilk truly are game changers in a cake recipe. We served the cake with a scoop of vanilla ice cream and a drizzle of the blackberry sauce to take it up a notch. Not only was it picturesque, it tasted next level confection. This is right there with the carrot coconut cake you shared at Easter. We thought it couldn’t be beat, but Blackberry Lavender is a contender. I’d love to know if you’ve perfected a great Hummingbird cake recipe? Keep all the goodness coming! Thank you!
Hi Celia! I am so glad this cake turned out so amazing for your daughters birthday! Thank you so much for trying it!! xTieghan
Tieghan, how tall approximately does this cake come out including decorations? I wonder what size of box I should order for this one to give it as a gift! Thank you so much! Will particularly appreciate if you have a chance to respond promptly as I had to order those like yestetday!
Hi Helen,
I would say it is not taller than 8 inches. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I sub fresh lavender for the dried, and how much? Looks amazing!
Hi Olivia,
I would use 1 tablespoon of fresh lavender. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks lovely but just wondering if the cake could be made using a gluten free mixture. If so which one would you recommend. Thanks
Hi Lori,
I would recommend using an equal amount of gluten free flour. I like Cup4cup. I hope you love the recipe, please let me know if you have any other questions! xTieghan
OUTSTANDING.
I made this today using my own gluten-free flour blend and jam from a neighbor’s berries. I was worried that it would be too sweet all the way around, especially with the white chocolate, but this was absolutely delicious. Using a nice tart jam is key.
If I had to change anything, I would maybe add a little cream cheese to the frosting to cut through some sweetness, but that’s not even really necessary. So delicious.
Hi Suzannah! Wow that sounds amazing to use your own flour blend and fresh berries!! Thank you so much for trying this one! xTieghan
Do you ever share measurements by weight?
Hi Andi! I apologize, but I do not share the weight measurements. I started cooking with cups, tbsp, etc. and its easiest for me that way. Please let me know if there is anything I can help with! xTieghan
I just made the Cake and after 45 mins it still didn’t cook up. And ideas what I did wrong ? I am Afraid of over cooking when I try again. I used safflower oil instead of canola.
Hi Jill,
So sorry you are having issues with the cake. I have never tested this with safflower oil so I am not sure the results it would yield, but I would try covering with foil so you can allow the cake to bake until finished. I hope this helps! xTieghan
This cake was an absolute home run! Not only did it taste amazing but it was stunning to look at as well. Will definitely be making this again in the future!
Thank you so much Meredith! I am really glad this turned out so well for you! xTieghan
What do you do on a Wednesday quarantine day? Make a blackberry lavender filled naked cake with white chocolate buttercream with your sweet baby girl ! Chill then yum!! ? it’s delicious!
Yes!! I am really glad this turned out so well for you, Debbie! xTieghan
I baked this for my daughters birthday yesterday. It was a hit! I made the jam a couple days ahead which allowed the flavors to mellow (only because we couldn’t decide on a day to celebrate ?) but I noticed the lavender wasn’t as sharp as it was the day I made it, so that was a plus for me. I also baked 3 layers rather than splitting two. Everyone enjoyed the cake. Definitely a show stopper! Thanks!
Thank you so much Renee!! I am so glad this turned out so well for you!! Happy Birthday to your daughter! xTieghan
OH MY GOSH! This cake was PERFECT. I haven’t made an iced layer cake in 2 decades (birthday fiasco convinced me I wasn’t able to make even a decent iced cake). The pix of this made my mouth water and the flavors were screaming my name. It turned out GORGEOUS and tasted even better!!! Such a hit that my adult kids wanted it added to the family recipe book! So, it is now a regular treat!!!! Thanks for the recipe!
Oh! And it makes me happy to use my homegrown lavender and pick blackberries at a local farm.
OK well I am SO glad you decided to make this one Lisa!! Love that it turned out perfect for you and I hope everyone loved it! Have a wonderful weekend! xTieghan
This cake was AH-mazing!!! We added lemon zest and juice to the cake + it just added to the freshness + summery-ness of it all, so much bursting flavor in each mouthful!
Thank you so much Becca!! I am so glad this turned out so well for you! xTieghan
My sister made this cake for my family and we all loved it! My dad is a picky eater and liked it so much he asked for a piece to take to lunch with him the next day! The flavors are perfect and the cake is refreshing.
I am so glad this turned out so well for you all, Jenn! Thank you! xTieghan
Hi! Baking is not really my thing, but I may have “accidentally” told my dad Is make this for Father’s Day. As I said, I’m not a baker so forgive me if this question is a no-brained: could I use a lavender oil in the jam instead of dried lavender? Thank you!
Hi Tanya,
Yes that would work! I would use 1 teaspoon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I only have the Wilton 6 inch baking pan, I have 5 will that be enough for recipe? Also what would be my baking time ? I go only use 3 pans how do I devide recipe? Will raspberries work in this recipe? Thanks so much!
Hi, I am sorry I am not sure what you are asking in regards to the cake pans. Can you clarify your questions please?
Yes, raspberries will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan