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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
This is the third time I’ve made this cake and everyone is raving about it. Made it for my niece’s wedding last weekend. Such a unique and delicious cake! A real crowd pleaser amd show stopper. ( I added 3 extra layers using cake supports.)
YUM! Thank you so much Linda! I hope you all had an amazing time and congratulations to her! xTieghan
I made this cake yesterday as a trial run for my daughter’s upcoming baby shower. Delicious! I have a question on how you layered your cake. My cakes cooked over the rim of my cake pans, so needless to say, the layers were not the same diameter. Do you have any tips on how to make the layers more uniform in diameter? I had no trouble slicing the layers in half. Super easy! Did you trim the top crusts off? Did you place the tops of the cakes down in order to have a flatter top? Any tips are greatly appreciated!
Hey Debie! What size cake pans are you using? I am surprised they baked over the pans, that has never happened for me. I would just trim away the excess to make the layers even. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
I’m an at-home baker who generally sticks to cookies since they’re easy. I’ve had a personal goal for a long time to make a layered cake. I stumbled upon your recipe on Pinterest and decided to challenge myself as this is the first layered cake I’ve ever made. Not only was this recipe ridiculously easy to follow, the results are DELICIOUS!!! I am so proud of what I created and have you to thank. Thank you again for sharing your sweet recipe and I can’t wait to try more.
That is so amazing to hear! I am so glad you chose this as your first one to make and it turned out so well for you! Thank you! xTieghan
Hello! I am about to make your cake, and I realized that the recipe calls for 2 8-inch cake pans, making 4 layers, but your pictures show 3 cakes, making 6 layers. Did you just 1.5 X the recipe for your photos or did you use different pans? Thanks! I can’t wait to make it for my daughter’s birthday party!
Hi Alexandra, the recipe calls for 2 (8 inch) cake pans because you will cut each cake layer in half to create 4 layers of cake. Does this makes sense? It’s explained in the directions of the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hello! I’m about to make this cake and I notice your recipe calls for 2 8 inch pans, which would make 4 layers, but your pictures shows 3 cakes and 6 layers. Did you 1.5 the recipe you have here or use difference sized pans? Thanks!
Hi Alexandra, the recipe calls for 2 (8 inch) cake pans because you will cut each cake layer in half to create 4 layers of cake. Does this makes sense? It’s explained in the directions of the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this cake for mother’s day and loved it. I did strain out some of the blackberry seeds and had to thicken the jam up a bit. Loved the moist, denseness of the cake and the combination of flavors. I did not post a picture because it was not pretty. By mistake, added the jam on the top instead of the side and then the top looked messy, and the cake rose over the sides of the baking pans a bit so tried to trim it. Was a bit discouraged, but once I tasted it, I was very happy.
I am so glad this tasted amazing for you, Cheryl! Thank you for trying it! I hope you had a wonderful Mother’s Day! xTieghan
So excited to make this cake! Wondering if you could use the cake base in cupcakes as well? And if so what temp/time?
Hey meg, this will make about 32 cupcakes. I would bake at 350 for 20-25 minutes, start checking them at 20 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can I use frozen blackberries?
Hi Annie! Frozen blackberries will work great. No need to thaw them either! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Could I cut this recipe on half? I want to bake in small 5” cake rounds. Or will it not work bc it calls for 3 eggs?
Hey Kim! I would recommend using 2 eggs if you plan to cut the ingredients in half. I think that should work great as it’s better to have a bit more egg than less. That said, I am unsure of how the cake will bake in 5-inch cake pans as I do not have experience with this size cake pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan!
I had a question, how far in advance can you make this cake? If I make it on a Friday will it be good for Sunday?
Hey Laura! This cake keeps really well in the fridge for up to 3 days. I recommend bringing the cake to room temp before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
So excited to try this for my dad! As someone who isnt in love with white chocolate, is it a heavy white chocolate flavor? Or is there another buttercream I could substitute with? Thanks!!!
Hi Susannah! The white chocolate flavor is not too strong, BUT you can easily just add an additional 2 cups of powdered sugar + 1 tablespoon vanilla extract in place of the white chocolate if you would like. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! Can I use frozen blackberries or do they have to be fresh? I’m looking forward to making this for Mother’s Day!
Hi Annie! Frozen blackberries will work great. No need to thaw them either! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’m allergic to white chocolate should it make a big difference if I left it out?
HI! Replace the white chocolate with 1-2 cups additional powdered sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
LOVELOVELOVE THIS
Thank you Jayne! xTieghan
Love this recipe but was wondering if I could something other than honey for the blackberry lavender jam? I’m making as a smash cake for my daughter and I was to omit the honey.
Thanks
HI! You can use an equal amount of maple syrup of granulated sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan