Print

Blackberry Lavender Naked Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 47 reviews

This Blackberry Lavender Naked Cake is a delightful layered cake featuring moist buttermilk cake layers, a fragrant blackberry lavender jam, and a luscious white chocolate buttercream frosting. Perfect for special occasions, it combines floral notes with fresh berries for a unique and elegant dessert.

Ingredients

Cake:

  • 1 cup canola oil
  • 1/2 cup plain Greek yogurt
  • 3 large eggs
  • 2 cups granulated sugar
  • 1 tbsp vanilla extract
  • 1 & 1/2 cups buttermilk
  • 3 & 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt

Blackberry Lavender Jam:

  • 6 cups fresh or frozen blackberries
  • 1/2 cup honey
  • 1 tbsp lemon juice
  • 1-2 tsp 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. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line them with parchment paper, then grease or spray the parchment with cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a stand mixer bowl or with a hand-held mixer, beat together the canola oil, Greek yogurt, eggs, granulated sugar, vanilla extract, and buttermilk until well combined and smooth.
  3. Add Dry Ingredients: Sift in the all-purpose flour, baking soda, baking powder, and kosher salt. Gently mix just until combined to avoid overmixing, which can make the cake dense.
  4. Bake Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until the tops are set and a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pans. Run a knife around the edges, then invert onto a cooling rack and cool completely.
  5. Make Blackberry Lavender Jam: In a medium saucepan over high heat, combine blackberries, honey, lemon juice, and dried lavender. Bring to a boil, then use a potato masher or fork to break down the berries. Reduce heat and cook for 5-8 minutes until the jam thickens and reduces by about one-third. Remove from heat and let it cool; it will continue to thicken as it cools.
  6. Prepare White Chocolate Buttercream: In a stand mixer bowl, beat the room temperature salted butter with powdered sugar until light and fluffy. Slowly add the melted, cooled white chocolate and continue beating until completely combined and smooth.
  7. Assemble the Cake: Using a large serrated knife, carefully slice each cake layer horizontally to create four layers total. Place one cake layer on a serving plate. Spread 1/4 of the white chocolate buttercream evenly over the layer, then spread approximately 1/4 cup of the blackberry lavender jam on top. Repeat this process with the remaining layers, being careful not to overfill to keep the cake stable.
  8. Final Frosting and Chill: Lightly frost the outside of the assembled cake with the remaining buttercream for a ‘naked’ look. Chill the cake in the refrigerator for 30 minutes to set the frosting before serving. Store any leftovers in the fridge for up to 3 days.

Notes

  • Ensure the white chocolate is fully cooled before adding to the buttercream to prevent melting the butter.
  • Use fresh or frozen blackberries for the jam, but if frozen, do not thaw before cooking.
  • Be gentle when folding in the dry ingredients to keep the cake light and tender.
  • For best slicing results, chill the cake well before cutting.
  • You can adjust the amount of lavender in the jam to suit your flavor preference; too much can be overpowering.

Find it online: https://justsosavory.com/blackberry-lavender-naked-cake-recipe/