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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.

front on photo of Blackberry Lavender Naked Cake with White Chocolate Buttercream

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.

front on photo of vanilla cake layers

photo of Blackberries

photo of unfrosted Blackberry Lavender Naked Cake with White Chocolate Buttercream

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.

close up side angled photo of Blackberry Lavender Naked Cake with White Chocolate Buttercream

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.

overhead photo of Blackberry Lavender Naked Cake slices, four slices in photo with fork

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.

side angled photo of Blackberry Lavender Naked Cake with White Chocolate Buttercream with one slice

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!

overhead photo of Blackberry Lavender Naked Cake with two cake pieces in photo

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!

close up photo of Blackberry Lavender Naked Cake slice

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

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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

Blackberry Lavender Jam

White Chocolate Buttercream

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. 
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horizontal photo of Blackberry Lavender Naked Cake with White Chocolate Buttercream

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!

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Comments

  1. 5 stars
    Made this for Easter. It was a huge hit! My sister said it was the best cake she had ever tasted! Thanks so much . You are my go-to for all recipes!

    1. Hey there,
      So sorry I don’t, I would just follow the recipe as is and then make some cupcakes with any leftover batter:) I hope you love the recipe, please let me know if I can help in any other way! xx

  2. 5 stars
    Amazing, thank you. Just made.. in stead of regular sugar, used lavender sugars! I love lavender! A keeper!

    1. Hey Gloria,
      Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan

  3. Hi! I’ve made this before and LOVE it! I’m wondering if I could make this as a sheet cake or something similar? I’m serving a crowd next weekend and think a sheet cake would be easier to share. Obviously cooking time would change but do you think it’d work? Thanks!

    1. Hey Brenna,
      Sure!! I don’t see why that wouldn’t work for you! Let me know how it turns out:) xTieghan

  4. Hi I want to make this cake for a birthday, can I make the jam the day before and chill in the fridge until use? Also when I make it, do I let it sit out until firm or immediately transfer to a fridge?

    1. Hi Sophia,
      Yes, you can make the jam ahead of time. I would transfer to the fridge when finished. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. What size pans do you use for this cake recipe? Someone made this a few years ago for a birthday party and I’ve been meaning to make it ever since!

        1. Hi Amanda,
          That will work, just keep an eye on them towards the end:) I hope you love the recipe, let me know if you give it a try! xTieghan

  6. Forgot to mention I used frozen blackberries which is the way to go for the best consistency and low fat buttermilk works good, no need for full fat. I did use whole fat Greek yogurt though (make sure it’s high quality)

  7. 5 stars
    My husband made this today and it was so delicious!! The blackberry lavender jam has to be my favorite part. He did cut the sugar in the icing in half and it was just perfect, we aren’t overly sweet people. Also the jam is like 4x what you actually need so feel free to cut it down in half or something but it’s so good that I’m storing it just to eat with toast.

    1. Hiii! I want to make the jam a few days early. Is there something I need to do for storage or do I just pop it into a Tupperware container?

      1. Hey Catrina,
        I would just keep in an airtight container in the fridge. I hope you love the recipe, let me know if you give it a try! xTieghan

        1. Hi, I would like to make this into cupcakes, would you happen to have an estimate for baking time or how many it would make?

          1. Hi Bella,
            I would start checking for doneness at 25 minutes and it should make at least 24 cupcakes. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hey Victoria,
      Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

  8. 5 stars
    I made this cake today, only difference is I used vanilla whipped cream frosting instead, as I don’t love overly sweet buttercream. But OH MY GOODNESS!!! This cake is so moist and delicious and soft. I have no words. I will never buy a vanilla cake mix or store bought fruit filled cake ever again. This was mind blowing and delicious. The whole family asked for seconds. It’s not going to last 3 days in our fridge.

      1. Well I made it anyway, sugar and all and it’s delicious! My only problem was the fresh blackberries had too much juice so it didn’t thicken like a jam. No worries though, I drained them and used a small amount of liquid for the filling. Such a pretty cake too!

        1. Hi Hannah,
          So sorry, I would not recommend that. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  9. 5 stars
    OMG! Just made it and I think it’s the best cake I’ve ever baked. I skipped making the jam and used store bought to which I added lemon zest and juice and the lavender ( I know, lazy) but it still turned out amazing. Thank you!