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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
would a Victoria sponge cake work with this jam and buttercream icing?
Hey Coco,
Sure, I think that would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
So good! I just finished making this, and the only alteration I made was 2 tsps of baking soda because I didn’t have any baking powder. I also had only about 200g of white chocolate which is less than 8oz, but after tasting it, I wouldn’t have added more.
GREAT recipe!
I am so glad this turned out so well for you, Maya!! Thank you for trying this! xTieghan
Hello Tieghan,
your cake was so delicious. I didn’t have any salted butter, so I used regular butter and some salt. Unfortunately, the jam did not become firm enough for me and so it ran out a little while cutting. But that didn’t affect the taste. Maybe it was because I passed the kernels out (we don’t like them that much). Next time I’ll just add some preserving sugar and it’ll work. Thanks for the great recipe.
Greetings from Bavaria
Steffi
Thank you Steffi! I am really glad this turned out so well for you! xTieghan
This cake was the star of our dinner last night! Everyone raved. The flavours in this cake are outstanding. This is THE official cake of summer. Making the jam, I used two drops of edible lavender essential oil instead of the flowers. For straight layers: I froze the cakes (which were baked the day before) and waited until they were almost thawed. I used a piece of sewing thread, holding it between my hands as a “saw” for the cake instead of using a knife. A tip given to me a long time ago. Thank you so much for another stellar recipe.
Thank you Helen! I am so happy this recipe turned out so amazing for you!! I hope you continue to love my recipes! xTieghan
Hi! I love this cake!! Would it work to try doing it in 9 inch cake pans instead of 8?
Hey Leah,
Yes 9 inch pans will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is fabulous!! Made it for my mother in law’s 70th birthday and followed the recipe exactly. The flavours are so beautifully balanced and the sponge we light and airy. Really loved this, it’s a keeper.
Thank you os much Christina! I am so happy to hear that! xTieghan
Thx Tieghan! Made this for a friend’s bday and it was absolutely delicious! The flavors all went perfectly together. This is definitely a recipe I will keep on hand and will definitely be making again!
Thx again?
Thank you so much Nicole! I am so glad this turned out so well for you! xTieghan
I would like to make this cake without the buttermilk (Lactose issue). Would it work to substitute all Greek yogurt? Thank you!
Hey Tammy,
I haven’t tried this substitute, I would recommend using a non dairy milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This cake looks absolutely beautiful! Definitely going to be making this one! Do you use regular white chocolate or baking white chocolate for the frosting?
Hey Nicole,
I used regular white chocolate. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this for my birthday and it’s amazing, it’s as delicious as it is beautiful. It was actually very simple. I used local blackberries and had a lot of jam leftover which I will enjoy for awhile. I doubled the honey and added some sugar to get the jam sweet enough for me (Maybe my local berries were not sweet enough?). The cake itself is dense but moist which I love. The icing is sooo rich but absolutely delicious, perfect for a naked cake. My husband and daughter are picky eaters and they both loved it too.
Hi Renee! I am so happy this turned out so well for you! Please let me know if there is anything I can help with for next time! xTieghan
WOW! This cake was awesome. I made it for my birthday, and it was really good – the cake wasn’t too moist or dense, the white chocolate buttercream was perfect, but next time I’ll be sure to put more jam because I wasn’t able to taste the blackberry as much as I would like. Almost perfect though! I couldn’t stop eating it.
Aw that is so awesome! I am really glad you enjoyed this one, Will! Happy Birthday!! xTieghan
I’m making this cake for my birthday! I ca’t wait. I was wondering if I should grind up the lavender gently or just add it in as is?
Hey Amber,
You can just add it in as is. I hope you love the recipe, please let me know if you have any other questions! xTieghan
The cake looks amazing, and i’m planning on making for a birthday cake for my son. I was wondering can I substitute the all purpose flour for cake flour and is it a 1:1 substitute? Thanks!
Hey Sharon,
Yes cake flour will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is such an amazing recipe!! Very easy to do and was DELICIOUS. My family said it’s the best cake they’ve ever had! Thank you Tieghan!!
Thank you Gabriella!! That is so great to hear! xTieghan
Cant wait to make this next week! Could the canola be replaced with coconut oil?
Hi Allison,
Yes you can use coconut oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan