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Blackberry Lavender Naked Cake with White Chocolate Buttercream Recipe

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4.4 from 25 reviews

This Blackberry Lavender Naked Cake with White Chocolate Buttercream is a beautifully layered dessert combining moist vanilla cake layers, homemade blackberry lavender jam, and a rich white chocolate buttercream. Perfectly balanced with the subtle floral notes of lavender and the sweetness of fresh blackberries, this cake is an elegant treat for special occasions or anytime you want a stunning homemade dessert.

Ingredients

Cake

  • 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 and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and apply butter or cooking spray to ensure easy cake release.
  2. Mix Cake Batter: In a stand mixer bowl or with a hand mixer, beat together canola oil, Greek yogurt, eggs, sugar, vanilla extract, and buttermilk until smooth. Add the all-purpose flour, baking soda, baking powder, and kosher salt, mixing just until combined to avoid overmixing.
  3. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until the tops are set and a toothpick inserted in the center comes out clean. Let the cakes cool for five minutes in the pans, then run a knife around the edges and release them onto wire racks to cool completely.
  4. Make Blackberry Lavender Jam: In a medium saucepan over high heat, combine the blackberries, honey, lemon juice, and dried lavender. Bring to a boil, then use a potato masher or fork to gently mash the berries. Continue cooking for 5-8 minutes until the jam reduces and thickens by about one-third. Remove from heat and let cool; it will thicken further as it cools.
  5. Prepare White Chocolate Buttercream: In the mixer bowl, beat the softened butter and powdered sugar together until light and fluffy. Slowly beat in the melted and cooled white chocolate until fully incorporated and smooth.
  6. Assemble the Cake: Using a large serrated knife, horizontally slice each cake layer in half to create four layers total. Place one cake layer on a serving plate. Spread a quarter of the buttercream evenly over the layer, then add about 1/4 cup of the blackberry lavender jam on top. Repeat this process with the remaining layers. Lightly frost the outside with remaining buttercream, chilling the cake for 30 minutes before serving or refrigerating.

Notes

  • Use fresh or frozen blackberries for the jam; if frozen, thaw before cooking.
  • Adjust the amount of dried lavender to taste, starting with 1 teaspoon if you’re sensitive to floral flavors.
  • Ensure white chocolate is melted and cooled to avoid melting the buttercream.
  • Chilling the assembled cake makes slicing cleaner and easier.
  • Store the cake covered in the refrigerator for up to 3 days.

Find it online: https://justsosavory.com/blackberry-lavender-naked-cake-with-white-chocolate-buttercream-recipe/