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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 recipe was absolutely amazing! Definitely recommend. Better the next day as the blackberry jam soaked into the cake.
Hey Carly,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT
Hi Tieghan,
Love this recipe. A couple of questions. How do I keep the white chocolate from re-hardening? If I want to make this into cupcakes, what’s the recommended oven degree and bake time?
Thanks!
Hi Michaela,
So glad you enjoyed this recipe!! You should add the white chocolate right when it’s warmed so it doesn’t have time to cool and harden before being added to the buttercream. For cupcakes, I would keep the same over temp, just start checking for doneness at 25 minutes. I hope this helps! xx
This is my new favorite cake-daughters make it for my birthday. Instead of lavender, we add some anise hyssop tea to the blackberry mixture. sooo yummy! Make this for my herb lady friends at herb society!
(Also works with a cream cheese icing!)
Hi Jackie,
Wonderful!🤩 I love to hear that this recipe was a winner, thanks so much for making it! xT
Going to attempt this cake tomorrow! Whats the best way to store it for a few hours until time to eat? Fridge?
Hey Sallie,
You can just keep this covered on the counter:) I hope this cake turns out amazing for you, please let me know if you give it a try! xx
My friend made this for my birthday and it was literally the BEST cake I have ever had! She left the lavender out since we don’t care for that flavor and it was still fantastic. I am making it now for her birthday and hoping it comes out as good.
Hi Marcia,
Happy Friday!! Thanks a ton for making this recipe and sharing your review, I am so glad it was a winner:)
Can I make this in 6 inch pans? And if so, how long is the baking time?
Hi Michelle,
Sure, that will work for you, I would just increase the bake time slightly by 5-10 minutes. I hope you love the recipe! xx
Thank you, I will try and let you know what happens.
Michelle, how did it go for you? I’m making them in 6” pans right now, and I just finally pulled them out of the oven after 50 minutes! Hoping they’re not overdone on the bottoms.
I have loved everything I have tried so far.
I’m wondering if you have tried this as gluten free? If so, what did you change/add to do so?
Hi Crystal,
You could make this gluten free using an equal amount of gluten free flour. I hope you love the recipe, please let me know if you give it a try! xx
this cake looks lovely! I am interested in making it, but I am not too fond of white chocolate. Is there another frosting you would recommend to go with this?
Hey Teagan,
I would just use some cream cheese in place of the white chocolate, that would be delicious! xTieghan
I made this cake a few years ago (2018) for a baking contest at my job and won! It was delicious. People still ask me to bake another one.
Hi Brittany!
Wow, that is amazing!! Thanks so much for making the cake and sharing:) Love that it has been enjoyed over and over!! xT
Absolutely love this cake! I have made it 3 years in a row for my birthday! Today is my birthday and I made it with my 13 year old daughter. It was a labor of love to make together. It is a wonderful cake with delicious flavors. My favorite that I look forward to every year! Thank you so much for a great recipe that is delicious and beautiful! I adorned it with a large dalia flower & fresh blackberries.
Hey TeeCee,
Amazing!! I am so glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback:) Happy Birthday!!
Omg, this looks so yummy. I just love how you put links on some ingredients so they’re easily found. Much appreciated.
Thanks so much!! Let me know if you give the recipe a try:)
I’m so excited to make this for my mom for her birthday! I’m having a bit of a hard time finding dried lavender – do you think I could use the lavender from a lavender tea bag?
Hi Lisa,
Have you tried looking online? Typically I am able to order from Amazon, I really don’t know how the tea bag thing would work:) Let me know how the recipe turns out! xx
Could you make this with lavender paste instead of dried? If so, how much?
Hi Sierra,
I’m not familiar with working with lavender paste, but I bet it would work well for you! Maybe just use 1 teaspoon or so! I hope you love the recipe, let me know how it turns out! xx
I made the jam ahead of time but it’s not setting to a thick enough texture. It’s completely cooled. Is there a way I can rehab it?
Hi Hannah,
You’ll want to put it back on the stove top and simmer longer until it thickens up:) xT
Hello, there is no metric conversion available for this one on the web? Thank you ?
Hi there,
I will add the metrics for you:) I hope you love the recipe!! xx
Thank you so much. In making now ?
Is it possible to modify to fit 9in cake pans ?
Hey Holly,
You can follow the recipe as is, just reduce your bake time slightly:) I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi Tieghan,
It worked out really well! Maybe it’s my oven but I still needed to bake the cakes for 35 mins. I was worried it would dry out, but it was super moist.
This cake was a huge hit. Several people asked me for the recipe and there was no cake leftover.
So glad to hear this:) Thanks Holly!
Hello I have made this cake and it’s absolutely amazing. The 9 inch tin thought makes the base a little thinner – would be good to have an adjusted ingredients for that reason to fit 9 inch in my opinion. Beautiful flavours and I made an amazing decoration on top with fresh lavender, wish I could post it here to show how nice it turned out. ? Thank you so much xxx
Hi Patrycja,
Thanks so much for your comment and sharing your feedback! I am glad that this recipe was enjoyed, thanks for trying it out! xTieghan