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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
My go-to celebration cake! Amazing recipe so delicious
Thank you so much Dani! xTieghan
Making this beautiful cake this afternoon …do you put the dried lavender buds in the jam as they come in the package (seed sized) or do you grind it into a powder? This will be my first use of lavender in a baking recipie.
HI! I put the lavender in as seeds. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Delicious!! Loved it!
Thank you so much Naomi!
please tell me where you purchased lavender. Thank you. MaryB,
HI! You can find dried lavender on amazon. link below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/n/dfzkiqb9wzf
Can i freeze the cake a week or two before i need it, and add filling and buttercream when defrosted?
Hey Julie! Yes, you can freeze the cake and then assemble when ready. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hey, we made this last night and it was delicious! One question, why do you say you can only store it for 1 day? Surely it wouldn’t go bad if left in the fridge for 2-3 days would it?
Hey Melissa! The cake will keep 3-4 days, sorry about the typo. Post is all fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
In addition to making the 8” cake per recipe, I made smaller individual cakes as practice because I plan to serve both at my son’s wedding. The flavors are sublime and remind me of European baking because neither the cake nor the frosting are too sweet. The cake has a course crumb and will be sturdy enough to travel to the reception venue where the filling and frosting can be easily finished “in situ” because of the recipe’s simplicity. The frosting is only appropriate for naked or semi-naked cakes per original Pinterest photo because of the high butter content that would destroy piping if exposed to any heat in a warm room or outside. Since taking this photo in my kitchen, I’ve watched some tutorials on getting the semi-naked look just right. The trick is to frost the cake and then scrape the icing all off again! I thank the author for this recipe and suggestion for a vendor of organic lavender!
I am so glad this turned out perfectly for you, Maura! Thank you so much for making it! Also, congratulations to your son!
1.) GORGEOUS cake! Can’t wait to make it!
2.) Can veg oil or Crisco replace the canola?
3.) Where can I find dried lavender?
HI! You can use coconut oil, vegetable, or canola oil. Dried lavender can be found at most grocery stores or via the link below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/n/dfsjy6b9wzf
1.) This is GORGEOUS, can’t wait to make it.
2.) Where can I find dried lavender?!
3.) Can veg. Oil or Crisco be used in place of canola?
Wow!!! This is amazing! I made this tonight for my friend’s birthday and I’m sure it will be a hit! Mine didn’t turn out as beautiful as yours- my cake Is somewhat lopsided- did you further cut the edges of your cake to make it so uniform? Thank you for sharing such an amazing recipe!
Hey Courtney! No, I don’t trim the cake, so the lopsided thing is kind of natural! If you don’t like that though you can certainly trim off the rounded top. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
Made this today for my mother’s birthday! It’s amazing! I had waaaaay too much jam (like almost 1 1/2 cup). Either it didn’t thicken enough or I didn’t put enough in the cake. But the flavors, oh my! Soo good!!
Hi Catherine! I am so glad this turned out so well for you. Thank you!
This looks amazing, excited to make. Can I use unsalted butter instead of salted butt? Really appreciate your help. Inspiring!
Hey Amanda! Yes, you can use unsalted butter, just add 1/2 teaspoon kosher salt. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Thank you Tieghan for this amazing site!. I love your recipes in special vegetarian recipes and drinks (Summertime rosé tequila sangria and drinks with Kombucha). I want to make this beautiful naked cake for my birthday, I even bought lavender, but I don’t like to make cakes with oil. I do not know why … maybe beacuse I live in a city with very high humidity and I don’t find a canola oil with very good quality. Can I use butter in a replacement? What quantities should I use? This recipe allows the change for butter ?. Thanks for your answer!!. Greetings from Colombia.
Thank you Tieghan for this amazing site!. I love your recipes in special vegetarian recipes and drinks (Summertime rosé tequila sangria and drinks with Kombucha). I want to make this beautiful naked cake for my birthday, I even bought lavender, but I don’t like to make cakes with oil. I do not know why … maybe beacuse I live in a city with very high humidity and I don’t find a canola oil with very good quality. Can I use butter in a replacement? What quantities should I use? This recipe allows the change for butter ?. Thanks for your answer!!. Greetings from Colombia. ✌✌
Hi Alexandra! You can use melted butter and I would use an equal amount. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! ?Tieghan
I want to bake this cake for my birthday but culinary lavender is really hard to find. Would lavender extract be an ok substitute? Thanks!
HI! I am sure 1/2 teaspoon of lavender extract would be great! Please let me know if you have any other questions. I hope you love this recipe! Thanks! xTieghan
PS. Happy birthday!