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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
I am so excited to make this!! Does it matter much that my cake pans are 9″ instead of 8″?
Hey Morgan! Nope, it doesn’t matter much, just bake the cake 2 minutes or so less to make up for the wider pan. Please let me know if you have other questions. I hope you love this recipe! thanks so much! xTieghan
Is the lavender you use literally just dried lavender?
I am not sure where to buy this from any suggestions?
X
Hey Kelly! Yes, I use dried lavender and I buy it via Amazon or whole foods. Link below! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
https://rstyle.me/n/dadgjyb9wzf
Blackberries, lavender and white chocolate sounds like a winner combo ??
I was thinking of making this for my little girl’s christening. But I’m afraid that I’ll be crazy busy cooking. Does the sponge cake freeze well? That would make it easier to prepare in advance..,
HI Marie! i have not frozen this cake, but have frozen others like it with success. I would think it would freeze just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hello. Beautiful cake. I plan to bake this tomorrow.
Question…
Are the seeds in the blackberries very noticeable?
Blackberry seeds kind if weird me out.
Thank you.
Hey Julie, I don’t notice the seeds, but if they weird you out maybe try straining the sauce before using. I am sure that will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi, I am in Australia and query use of both Baking soda (we call it bicarbonate soda) AND baking Powder. Can I use just Baking Soda and Cream of Tartar?? Or, use self raising flour?
Hi! I recommend using the baking powder for sure, but you can omit the baking soda if needed. That said, I do recommend following the recipe as closely as possible. I am not familiar with self rising flour in cakes, so I am not sure how that would work for this cake. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hey there – love your site! I’m a former Summit County’er heading to Denver and was curious if your recipes are adjusted for altitude? I’ve tried your cooking recipes but really want to try out your baking recipes but didn’t know if any adjustments would be needed. Thanks so much!
Hi Jessica! They should work great at high altitude! I hope you love this!
Just baked this cake. Going to assemble it for my daughters birthday tomorrow. Any wait to try it!
I hope you and your daughter love this cake! Thank you so much Dinaz!
Tieghan this looks amazing, I can’t wait to make this next week. Blackberries are going downhill fast around here, but still good now. Do you think I could make the jam part now and refrigerate for a week until cake time? Thanks!
HI! Yes, you can make the jam 2 weeks ahead! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
I made this, and it turned out amazing! The cake way fluffy and everyone loved the sophisticated flavors. It wasn’t too sophisticated though because the young kiddos loved it too! I love all of your recipes! Thank you for your hard work!
Thank you Lexi! I am so glad you enjoyed this!
Made this for a baby shower this weekend and it was an incredible hit! I couldn’t pull of the exposed sides thing without it looking unfinished, so I just made extra white chocolate buttercream and frosted it regularly. I made the night before and chilled overnight in the fridge and found that I probably could have been a bit more generous on the filling (I did exactly 1/4 cup on each layer) because quite a bit seemed to absorb overnight. Either way, it was DELICIOUS and so pretty. Everyone thought I bought it. I wish I could upload a photo. Thanks for the great recipe!
That is so amazing! I am so glad everyone loved this Emily! Thank you!
Made this cake for the family and it was an absolute hit! Could not get enough of it. Gorgeous delicate flavours and wonderfully moist texture. Will definitely be making this again. Thank you!
I am so glad you liked this! Thank you so much!
I am soooooo making this! I am not the biggest fan of white chocolate though. Do you recomend any other frosting? A honey/vanilla buttercream maybe?
HI! I would omit the chocolate completely. Love the idea of using a little honey. Start with 1/4 cup honey. I think that will be delicious! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
What kind and size cake pan do you use + how many ?
I am in love with this recipe! Do you think it would work as well with strawberries instead of the blackberries?
HI! I think strawberries will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
This was an amazing cake. The flavors worked together so well. I just started a home baking business, so I have baked a lot of cake recipes. This one was impressive!
Thank you so much!