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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
Want to try to make this this weekend! If you happen to see this in time can you tell me; in regard to the white chocolate buttercream – is the 8oz of which chocolate pre or post melting ? I’m using bakers white chocolate so the 4ounce bars = 1 ounce melted! Hope that makes sense!
HI Jill! You need 8 ounces of white chocolate before melting. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
A friend requested I make her wedding cake. This is what I chose, and it didn’t disappoint. Many compliments. I’m slightly obsessed with your blog. Love, love your food and styling.
Wow that is so amazing!! I am so glad you all loved this Nicole! xTieghan
Hello i just finished making this masterpiece of a cake, and I do say ‘oh my!’ . This cake is delicious. My cake got a little soggy, we did get to enjoyed it right away. Thank you for this recipe.
Thank you! I am so glad this turned out so well for you! xTieghan
Hi,
The sponge on this cake has been massively well received in the family. I’d like to make a chocolate sponge that has the same lovely consistency. How much cocoa powder would you suggest adding to this recipe?
Thanks,
Laura
Hey Laura, I would not suggest making this cake chocolate. That will change the outcome of the texture and I’d need to rework the measurements of the cake entirely for it to bake correctly. So sorry I could not be of more help. Please let me know if you have any other questions. I so glad you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I made this cake for my son’s first bday (the adult cake) and it turned out amaaaaazing! It was devoured and people were coming back for seconds. A few things. I used frozen berries and my jam was a bit watery so I had to add pectin to thicken it up. Also, my buttercream was not as thick as I hoped, but after refrigerating it for a while I was able to spread it just fine. This was my first cake ever and was so excited by how it turned out! I will definitely be making this one again!
I am so glad this turned out so well for you Emma! Especially as your first cake! Happy 1st to your son!! xTieghan
This cake looks amazing! I’m thinking of making it for Christmas lunch this year. I just found a pin on Pinterest where someone stole your photos of this cake. Just thought you might want to report the pin or something. Here’s the link: https://pin.it/dvt6urvhnpvjar
Hi Kimberly! Thank you so much for letting me know! I hope you love this cake! Let me know how it turns out for you! xTieghan
This is a fantastic and spectacular cake! I made it for my daughter’s birthday and it turned out great. I did one shortcut. I used a jar of blackberry preserves and mixed it with some fresh crushed blackberries and a little lemon juice. Turned out wonderful. I definitely will plan to make this cake again!
So happy to hear that this turned out so well for you Valerie! Thank you so much! xTieghan
Made this cake for a get together and it was delicious. A friend who doesn’t even like lavender nor white chocolate tried it and requested I make this for his wedding. Can I make it with raspberries though? And will the buttercream hold for a wedding cake with multiple tiers? Thank you!
I was so excited to make this cake, after falling in love with the photos and the flavor combination. I tried this recipe, as well as the Strawberry Chamomile Naked Cake recipe and they both had the same issue: the frosting. While the cakes turned out moist and flavorful, the frosting did not work. It was like liquid white chocolate. Also, the jam did not end up thickening as much as the images indicate. I ended up whipping up a simple buttercream frosting, which saved this dessert. Was definitely bummed to waste so many ingredients.
What a great recipe! And since blackberries are my parents favorite, I’m making this for their 25th wedding anniversary in a couple of weeks!
Awh that is so sweet of you! Congratulations to them, I hope they love this cake! xTieghan
I am making this when Blackberries are $4/half pint. Ack. I purchased a jar of blackberry preserves; if I heat it on the stove, add lavender, and then allow to cool, would that be an acceptable sub? I have a 16 Oz jar of preserves Making this for my daughters shower. Thanks!
Hey Sandy! I am sure that will be just great and delicious too! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this cake twice, the first as a sample for a friend’s wedding and the second for the wedding itself! Everyone who tasted it thought it was the best tasting cake ever.
Wow that is too amazing! Thank you so much Gayle!! xTieghan
Hi! Your cake looks amazing and I plan on making it in the next few days.I’ve already made the jam and I was just wondering how many days I can keep it in the fridge?
Hey Chris! The jam will keep for up to 1 week in the fridge. The cake is best eaten within 2-3 days of baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
How many cups of buttercream does this make pls? Thank you so much!
Hi Janelle! This will make around 3 cups of buttercream. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! I’m making your cake and am very excited about it. Just one thing: How many black berries would I need approximately in grams? I bought 500 grams – do I need more?
Thank you so much for your help in advance, and for this gorgeous recipe!
xxx
Hi Noemi! You will need a total of around 865 grams (6 cups) of blackberries for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan