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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.Â
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!
I’m giving 3 stars. The cake tastes great, I will definately use it for other cakes. For this one, 9″ cake pans would work much better and have a more even cake. I could not get the blackberry compote to thicken at all, even tried adding geletan and i need to add more lavender. The white chocolate frosting tasted great, but not near thick enough. So I will make this again using 9″ cake pans, a different blackberry thickening agent and a different white chocolate butter cream recipe.
hi i was just curious if i could make the jam without the lavender? or if regular store bought jam would be an okay substitute? thanks so much!
Hey Lucas,
Totally, either of those options would work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
This is going to be fabulous, but please check out the latest on canola oil… it’s no good for health. I substituted coconut oil.
What I love about you and your food is that you are so health conscious without sacrificing goodness and flavor. Our whole family of women are big fans!!!
You’re food is beautiful!!!
Thanks so much, Jeannine!! So glad to hear you enjoyed this cake:) I love using coconut oil as well, so I am glad it worked for you in this recipe! xT
Hi! How long does the jam keep?
Hi Andrea,
The jam will be good for 2 weeks in the fridge. Please let me know if you have any other questions! xT
This cake, in addition to being beautiful, has become the favorite, most asked for cake among my family and friends! I made it for a baby shower the first time it was made, and none of it remained. I may try it with blueberries soon. Do you know of any Autumn fruits that pair well with lavender?
Hi Celia,
Thank you so much for making this cake so often and your kind message! Pears would work nicely with the lavender, I’ve never added pears to a cake though! xx
Made this moist, delicious, and attractive cake for a bridal shower. It was excellent receiving many compliments! The blackberry jam along with the butter cream frosting were delectable. Wondering if I could substitute canola oil for a non seed oil?
Hey Monica,
Thanks so much for trying this cake and your feedback, so glad to hear it was enjoyed! Yes, any other oil will work nicely for you! xT
I was really excited to try out this cake recipe but even after reading the comments and doubling the baking time, my cake was still not even close to being done, once I tried to turn it. So I had to put the half baked cake back in the oven and clean the mess it created. So sadly I can’t recomment the recipe. I really enjoyed the taste of it, but wouldn’t make the cake again!
Hi Laura,
Thanks for trying this recipe and sharing your feedback! So sorry to hear you had issues with baking your cakes. What size pans did you use? Were they metal pans? Let me know how I can help! xT
Any ideas on making this dairy free? Sub for buttermilk?thx!
Hi Stacy,
So sorry, I have never tested this recipe using dairy free products, but you could certainly try a milk of your choice and see how that works. Let me know how it turns out for you! xT
I also have the issue with uncooked center. Using 8″ metal cake pans. Cooked exactly as instructed, until no longer wiggly in the center, cooled in pan 5min then flipped. Center now sunken and uncooked. Will have to cut it out, very disappointed.
Hi Micheline,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues with the cake. I wonder if leaving them in the pan longer would have helped. Again, so sorry! xx
Can’t wait to try this! Any tips for making this ahead of time?
Hey Abby,
Just depends how far in advance you want to make it:) I would make the cake portions and keep in the fridge and then do the buttercream the day of assembling. I hope this helps! xT
I made this cake for Mothers Day. It was a hit. Wish I could send you a picture. Love it.
Hey Maribel,
Amazing!! So glad to hear that this recipe was enjoyed, I appreciate you making it! Happy Monday! xT
I really want to try this as it looks amazing however can I use butter instead of the canola oil? Trying to stay away from seed oils. Thanks!
Hey Julie,
Totally, melted butter will work nicely for you! Please let me know if you give this recipe a try, I hope you love it! xT
Hi. I want try making this cake. It sounds delicious. Question about using the lavender in the jam. Should I use culinary grade lavender flower buds or can lavender extract be used (Angel Bake has an extract)? I have never baked with lavender. Thanks!
Hey Rene,
Lavender extract would work nicely for you! Let me know how this cake turns out, I hope you love it! xT
I had the issue of the middle sinking and not being cooked in the middle. I tried twice and cooked longer..40 mins. I ended up cutting the middle out. Cake was fabulous. Do you have any other suggestions for the jam? Found out afterwards have a lavender allergy!!
Hi Lola,
Thanks for trying this cake! So sorry to hear you had some issues! Did you use metal baking pans and what size? Any chance you added too much jam? Let me know! xx
The cake is delicious. BUT. This was way too much batter for only 2 pans. Should have been 3 or 4 pans. I had to throw out the cake cause the middle of the cakes were unbaked and the outsides were starting to burn. Pls change the recipe to say( 3)8†pans and to bake them at separate times.
Hi Marie,
Thanks for trying this recipe and sharing your feedback, so sorry to hear you had some issues. I have never had this experience, I have tested the recipe several times, so I won’t be changing anything at this point. I appreciate your comment! Happy Easter! x