Next Post
This post may contain affiliate links, please see our privacy policy for details.
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
It’s delicious! When I baked the layers for the first time, I thought they were cooked but they were still raw in the middle. I had to remake them and cook them for almost an hour. http://www.vetstreet.com/cats/persian
Hey Alexia,
Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Sorry these took you longer to bake than expected. Have a great week:) xTieghan
This is delicious! The first time I baked the layers I thought they were set but they were raw in the middle. Had to remake them and cook almost an hour
Hey Melissa,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Sorry this took you longer than expected. Happy Friday:) xTieghan
Made this cake for a graduation celebration at church and it was a HIT!
I have a ton of leftover blackberry lavender jam. Wondering how long it will last in the fridge?
Hey Debbie,
Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! The jam should be fine for a few weeks. Have the best week:) xTieghan
I love this cake! Its perfect for special dinner parties. Simple yet sophiaticated. Perfect!
Hey Anne,
Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan
This is my family’s most requested cake for special occasions and I’m actually making it again for Mother’s Day tomorrow! The flavours are so amazing and pair so well.
The only adjustment I find I need to make is the cakes need to bake closer to 50 minutes in 8 inch pans. Otherwise you could use 9 inch pans for the allotted 30-35 minutes. Thanks for another amazing recipe, Tieghan!
Hey Rhian,
I am so so glad this recipe was enjoyed, thanks so much for giving it a try! Happy Sunday! xTieghan
Can I make the cake the night before and then assemble the next day?
Hey Jessica,
Yes, that would be totally fine to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I use lavender extract?
Hey Marcela,
Sure, I think that would work well for you. I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Silly question, how much butter is in 3 sticks of butter?
Hey Lisa,
3 sticks of butter is equal to 1 1/2 cups. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Ugh! I have a mess. 8 inch pans are too small. I should have used 9” pans.
So sorry to hear this Kelley! xTieghan
Hi! This looks amazing! There were a lack of blueberries at the store when I went shopping for this recipe. Would I be able to use store bought jam and add the lavender to that? Or does the lavender have to cook with the jam in order for it to work ?
Hey Ranee,
Using store-bought jam should work just fine, I would allow it to warm on the stove top with the lavender just so the flavor can infuse. I hope you love the recipe, please let me know how it turns out! xTieghan
The recipe instructions are not very clear to someone who has never cooked before.
My dad read this recipe at least three times before he literally put everything from the canola oil to the eggs (un-whisked) to the flour and baking power/soda/salt (also un-whisked) into the mixing bowl all at once and blended it until smooth . . .
That said, the cake itself turned out eatable, which is a feat given my dad’s method of baking! The jam is so overpowering, you cannot taste the cake much. It basically adds a base on which to assemble the flavors.
Tips from one perfectionist to another for making this better: cut back a little on the lavender; blend the jam for a smoother finish, and cut your cake slices evenly to avoid the lopsided look!
Happy baking and thank you for the recipe!
Thanks for giving the recipe a try Jaya! xTieghan
Absolutely delicious! I was so happy to find a recipe that didn’t have actual chocolate because my husband is allergic (which makes baking sometimes difficult for me bc I love chocolate haha). The only things I changed was increase the lavender to 4 tsp because it wasn’t very apparent in the jam as it was cooking, and added about 3 tbsp of extra sugar to the jam because it was super tart otherwise. But once that was mellowed out, amazing, everything I was hoping for in this recipe ? I have a lot of leftover jam now that I used in cocktails over the weekend; also delicious!
Hey Kaley,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Wow, this came out amazing. Great flavor. Super moist. Not too sweet. Perfect!
Hey there,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Would this work the same if all I have is 9 inch cake pans or would you increase the recipe?
Hey Michael,
9 inch pans will be fine to use:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
I made this cake for my 18th birthday party and everyone LOVED it and didn’t believe that i did it:))it!s amazing!!
Thank you so much Deniz! xTieghan