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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
Hi!
I have made this cake several times and always get so many compliments, it’s delicious! I want to turn the recipe into cupcakes, do you have any suggestions?
Hi there!! This will make around 32 to 36 cupcakes. I would stuff the jam in the middle of the cupcake and then frost! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks so amazing! The cake is pretty too. I saw your comment about the layers not being evey; this kind of adds to the overall charm. But, here is a really neat hack on how to get even cuts: https://www.google.com/search?q=cutting+a+cake+with+floss&rlz=1C1GCEV_en&oq=cutting+a+cake+with+floss&aqs=chrome..69i57j0l2.4951j0j8&sourceid=chrome&ie=UTF-8#kpvalbx=1
Thank you so much Crystal! I will check that out! xTieghan
What would you think about freezing this cake, fully assembled? I know buttercream is fine to freeze, I guess id just worry about the jam soaking into the cake. I want to make it for my wedding and need it to be done weeks in advance ? doing a test run, currently!
hi there! I honestly am not sure about freezing the assembled cake as I have never done something like that. I’d recommend freezing the cake layers and frosting separately and then assembling when ready. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just made this. My jam came out soooo red. It looks like blood smeared in the icing!! Any thoughts??
I made this cake following the recipe exactly, except I didn’t have lavender. It was very easy to make, and absolutely delicious! I just served it at a birthday party and everyone loved it and asked me where I had purchased it from… Thanks for the great recipe!
Wow that is so great! I am so glad everyone loved this Andy! Thanks for making it! xTieghan
Made this cake for my daughter’s birthday and it was a huge hit! I added some greek yogurt to the buttercream which made it a little lighter + loved the tartness from the yogurt.
So happy to hear that! Thank you Christina! xTieghan
Hi there! I’m planning to make this cake this weekend and am thinking of doubling the buttercream recipe so I can decorate the cake with it. Will this recipe hold up decently for piping or buttercream flowers?
HI there! Yes, this buttercream pipes nicely and I do think it will work for flowers, but I have never tried it. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This cake was a smashing success at my niece’s bridal shower, so much so that she wants me to make it again for her wedding!
I did have to make the cake part twice as the first one never cooked in the middle. There may be a couple of reasons: different altitudes cool at different rates plus I may have beat the first batter too much and I forgot to sift the flour (it’s a must if using regular flour).
On the second cake I used 9”pans, sifted the flour and didn’t beat the batter so long when I stirred in the second batch of ingredients. The cake turned out perfect! My husband said it was the best cake he’s ever had, and I’ve made a lot of cakes! I’ve never made a wedding cake…I’m a bit scared!
Thanks for this awesome recipe!
WOW! That is so amazing! Thank you so much for making this Linda! xTieghan
This was amazing. Only problem I had was that cake wasn’t completely done in the middle despite being in oven for 5 minutes longer than recommended time and knife coming out clean. Entire family loved though!!
I am so happy you and your family loved this recipe! Thank you so much Jessica! xTieghan
Is the white chocolate a bark or morsels?
Hi Jessica! I use a white chocolate bar. I recommend Lindt. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I just made this cake, I have been dying to try it after reading the description and seeing the gorgeous photos! I have to say, the jam was yummy, but I don’t enjoy biting into the little lavender bits. In the cake you don’t notice it as much as just eating off a spoon, but I also feel like the lavender flavor was lost amongst the cake layers. Also, the cake was quite dense and tastes of oil. If I made it again I would make a chiffon sponge with butter. I may also lighten up the buttercream or use a whipped cream frosting. I wish I would have been more generous with my jam layers too but was afraid it would run out the edges if I filled it more. Overall, I love the idea and will tweak and try again! Thanks!
Hi Tawnie! Are there any questions I can help you with? I hope this turns out better for you the next time! xTieghan
The most delicious, mouth-watering cake I have made in a very long time. The flavors blend so beautifully, the blackberry is a nice pop, the lavender is delightful and the white chocolate is a smooth and mellow-sweet backdrop. Loved everything about this! And have even been eating the leftover jam with bread… heaven.
Thank you Sarah! That is so amazing to hear! And the leftover jam with bread…YES! xTieghan
I love the decorating of the cake! Could you provide any information on the fresh flowers that you used? Do they need to be food-grade quality? Where did you get them? Do you just set the peony right on the cake? Or use clear plastic under it? Will the flowers flavor the icing they are resting on? And lastly, I recognize the peony and blackberry, what are the rest of the fresh decorations? Thanks!!
Hey Megan! I like using fresh lavender flowers and I buy them online (link below). The peony I just simply placed right on top of the cake, no plastic! The Peony will not flavor the frosting, just add it right before you serve. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://shop.gourmetsweetbotanicals.com/
I’m excited to try this recipe! The cake is gorgeous and Will be perfect for my DIL’s birthday. I have one question. I canned my own blackberry jam and wonder if you think I could just use that with the addition of the dried lavender?
Thanks!
HI! I am sure your canned jam will be delicious! You can add the lavender or just omit it, either is fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi, This cake looks amazing. I’m actually working on it right now. I just took it out of the oven. I was wondering though why do you cook it in 2 pans instead of 4? Then you wouldn’t need to cut them in half and they would also cook faster. Have you baked them in 4 pans before and they weren’t as moist? I’m just thinking using 4 pans would make things easier. Thanks.
Hi Nicole! Baking the batter in 4 pans would most like over cook the cake and leave you with dry cake. Also, most do not have 4 cake pans. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan