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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
Do you use the dried lavender whole or do you grind it to a powder? Cakes just came out the oven. Smells delicious!
Hi Tiffany! I use whole dried lavender. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can I use Lavender essential oil instead of dried Lavender?
Hi Amy! Yes, lavender essentials will be great. I would use 1/2 teaspoon to 1 teaspoon. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was really, really delicious. I made it for my son’s birthday, since he wanted a purple cake. All I did was add a drop of purple gel coloring to the frosting to make it a light lavender. Then I topped it with blackberries, macarons, meringues and fake flowers. Everyone said commented on how beautiful and delicious it was! And yes, it is ahhhhhhhh-mazing! Thank you for sharing your incredible recipe!
Awh Happy Birthday to him!! Thank you so much Christy! xTieghan
Would it be ok to make this cake and freeze it for 2 days or is it better just refrigerated?
Hey Brianna! If it is only 2 days I would recommend just storing in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hey, have you ever tried this using gluten free flour? I am dying to try this, but I need it GF! I was thinking that I could substitute the flour for GF, and then add xanthan gum. if you are in agreement, would you suggest following the rule of 1 tsp xanthan gum to 1.5 cups of flour?
Thank you for any insight that you can give 🙂
Hey Neli! I have never made this with GF so I can’t really say how it will turn out. If you do try it, I recommend Bob’s Red Mill GF flour blend. BUT cakes can be really tricky when making GF. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan
This cake is awesome! I’ve done it with buttermilk and also just milk with lemon or vinegar to cuddle it and it is the best white cake ever. I keep coming back and so I’m definitely going to check out your other recipes. Thanks for sharing! You can really feel the love 🙂
Thank you so much Benjamin! xTieghan
Is this with a 9 inch cake pan?
Hi Nancy, I use 8-inch cake pans, but 9-inch will work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am wanting to make this cake soon but don’t have the time to order lavender online. I have lavender essential oil and wondered how much you would substitute for the dried lavender? Also, how did you do the outside of the cake? I’ve never done a naked cake before and it looks like you’ve done a light frosting?? I am so excited to make this beautiful cake! Thanks in advance!!
Hey Paula! I would recommend using 1 teaspoon lavender essential oil. That will work great! To frost the cake, just use a very, very minimal amount of frosting on the outside. You want to leave the frosting light so you can see the cake layers. It’s all written out in the directions. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I followed this recipe for a wedding cake, 12, 10, 8 pans.. cooked very well.. a lot of positive comments, the groom doesnt like cake but LOVED the cake and asked for a large slice… would recommend.. I did brush on light coating od simple sryup to keep moaist before frosting.
I am so glad everyone loved this recipe, Elisabeth! That is so amazing! Thank you! xTieghan
Do you think this recipe would still be okay if I completely left out the lavender?
Hi Megan! Yes of course! The cake is great minus the lavender. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this and it was beautiful! It was moist and the flavors are so different. I thought the buttercream might be heavy, but it was just right! It added some sweetness but the cake overall seems light and springy and not too sweet at all.
That is so amazing! Thank you so much for trying this Beth! xTieghan
Hello, I saw this recipe on Pinterest and decided to make it this weekend for my husband’s birthday. But, blackberries aren’t really in season right now, for they are kinda expensive in my area. So I’m considering using strawberries instead. Do you think strawberries go well with lavender in the jam?
Hi Olivia! Strawberries will be so DELICIOUS! I love that idea! Use an equal amount of roughly chopped strawberries. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
So many people give a recipe 4 stars without even making the recipe. I picked this recipe out for my boyfriend’s cake this year and just tried it as a cupcake, to see if the flavors work. The cake was a little dense, but works very well with the homemade jam and frosting. I hollowed out the cupcake and filled with the jam and spread a little on the top. The jam was fantastic! Not too sweet or tart. The frosting had a stronger butter taste than I care for, so I’ll try it with little less butter for the birthday cake. Overall this is a recipe to keep! Thank you for sharing the recipe.
Hi Alissa! I am so glad this cake turned out amazing for you! Thank you so much for trying it! xTieghan
I made this cake! Not just once, but three times.The first time was as is. The second time I did strawberry instead of blackberry and the third time I used a mix of peaches, raspberries and a few blackberries. I wish I had a camera! All three got rave reviews and didn’t last very long at all. Every last crumb was eaten. I was left with dirty plates and smiles galore. Thank you for a fabulous recipe. Gonna try the blueberry/lemon cake next.
That is so amazing to hear, Kathy! Thank you so much for trying this out! xTieghan
Love the cake but the blackberry seeds made it difficult to eat! Anyway to minimize the seeds?
Hey Michelle! Yes, you can press the jam through a fine mesh sieve to remove the seeds. That works well! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan