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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: 383 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Blackberry Lavender Jam

White Chocolate Buttercream


  • 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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  1. This looks incredible! I just made your smashed raspberry white chocolate cake last weekend and it was a huge success! I had lots of people ask me for the recipe! I saw something on both that recipe and this one that I’m not sure about–the lining of the cake pans with parchment–do you line the whole cake pan with parchment paper, or just a small piece on the bottom? I lined the whole thing for the last cake and the sides ended up a bit crinkly since the paper didn’t lie flat against the sides. Maybe that was a rookie mistake? Thank you so much!

    1. Hey Victoria,
      Thank you so much for trying the raspberry cake, so glad to hear it was enjoyed!! You just want to line the bottoms of the cakes with parchment paper, so just cut a circle to fit inside of your cake pans. I hope this helps for next time!! xx

  2. Hey!
    I’m super new at baking, but loved your other recipe of the Raspberry White Chocolate Layer cake! 😍 Therefore I wanna give this a try 🙌🏻
    It just took me forever to make that cake, so can you tell me, after baking the layer cake itself, how and how long are you cooling it?

    Feel free to delete my post, if it’s not fitting in. Just didn’t know where else to ask 😄

    Thanks for the lovely recipes and inspo!

    1. Hi Alissa,
      Thanks for trying the recipe! To let the layers cool, just remove them from the cake pan and allow them to cool on the counters at room temp. I hope you love this recipe, please let me know if I can help in any other way! xTieghan

  3. I made this cake for our couple’s gathering at our church tonight and it was a big hit! Absolutely delicious, so moist, and it’s sooo pretty!! Thank you so much for sharing this recipe!

    1. Hi Aimee,
      Happy Sunday!! I love to hear that this recipe was a winner, thanks a lot for trying it out and sharing your review! xxT

  4. 5 stars
    The cake came together quickly, but it took more than an hour to make. The jam sets at 220 degrees Fahrenheit for those who use thermometers. I had about a cup of left over jam for toast since the recipe called for only 1/4 cup between the layers. The uneven layers didn’t make any difference in the final product (great tip). I bought lavender from a sachet at Whole Foods. I didn’t have time to order online. We ALL loved the cake for Fathers Day.

    1. Hi there,
      Thanks so much for trying this recipe, I love to hear that it was enjoyed! Sorry this took you longer than expected. Have a great week! xTieghan

  5. I’ve made this a handful of times and it’s always a hit. Do you think you could use recipe to make cupcakes?

    1. Hey Martha,
      So glad to hear you have been enjoying this recipe!! Yes, cupcakes would be great, I would start checking for doneness at 25 minutes. Please let me know if you have any other questions!! xx

    1. Hi Jay,
      Awesome!! Thanks so much for your comment and making this recipe. So glad it hear it was enjoyed! xTieghan

  6. 5 stars
    Can the cakes be made ahead of time and frozen? And how far ahead can I make the jam? I can’t wait to try this out.

    1. Hi there,
      Sure, that would work for you! You can make the jam 2 weeks in advance and keep in the fridge:) Please let me know you give the recipe a try, I hope you love it! xx

  7. 5 stars
    I made This today and oh my how yummy it is!!! Love that white chocolate buttercream icing!!!!

    1. Hey Cathy,
      Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan

  8. Going to make this for a belated Mother’s Day dessert. Do you think it would be fine to make the jam and cakes the day before?

    1. Hey Ashley,
      Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx

  9. 5 stars
    I made this cake today over FaceTime, with my brother. It took us quite a while but it was definitely worth it! It’s a beautiful cake and so impressive when cut! Very flavorful. A bit on the sweet side but still a wonderful cake. The recipe made quite a bit of batter, so I made it in three 8-inch pans. I used two of the layers for the finished cake and I kept the third layer as-is, with no frosting. I love it both ways!

    All of your recipes are wonderful. My daughter gave me your newest cookbook for my birthday and I’ve already found several recipes I am going to make. You do a beautiful job with the photos and everything is so flavorful, with a great presentation!

    1. Hey Josie,
      Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! Thanks so much for your kind message!! xxT

    1. Hi Jess,
      Sure, that would be just fine for you to do! I hope this recipe turns out amazing, let me know if you give it a try! xTieghan

    1. Hey Cheryl,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xxT

  10. I love the sheet pan version of this cake! I was going to make this version this weekend (canola oil and green yogurt instead of coconut oil and sour cream). However, I’d like to make it as a Bundt cake… do I need to make any adjustments?

    1. Hey Megan,
      So sorry, I have never tested this recipe as a bundt cake, I’m honestly not sure if I would recommend doing that or not. Let me know if you give it a try! xTieghan

  11. If I adjust serving size and make this cake smaller, will it still turn out good? How will that affect the size of the round cakes?

    1. Hi Kristi,
      This cake is totally fine to make smaller and adjust the serving size. I would probably use smaller pans based on the serving size you want to use. If you give me a little more info I would be able to better help you!! xTieghan

    1. Hi Liz,
      Sure, that will work well for you! I hope you love the recipe and happy birthday to your daughter! xTieghan