Blackberry Lavender Naked Cake with White Chocolate Buttercream By halfbakedharvest.com

With 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! 


This would be perfect as a trio of cakes on pretty cake stands for an alternative wedding cake decorated with fresh fruits and lavender.

 

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 1 hour

 

 

INGREDIENTS

CAKE

1 cup canola oil

½ cup plain Greek yogurt

3 large eggs

2 cups granulated sugar

1 tbsp vanilla extract

1½ cups buttermilk

3¾ 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

½ cup honey

1 tbsp lemon juice

1–2 tsp dried lavender

 

WHITE CHOCOLATE BUTTERCREAM

3 sticks salted butter, room temperature

1½ cups powdered sugar

8 oz white chocolate, melted and cooled

 

Method 

1. Preheat oven to 350°F/175°C/Gas mark 4. Grease two 8-inch (20.3-cm) round cake pans. Line with parchment paper, then butter/spray with cooking spray.

 

2. In the bowl of a stand mixer (or use a handheld 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 for 30 to 35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool 5 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-size 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 to 8 minutes, or until the jam has reduced and thickened by one-third. Remove from heat and let cool. It 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. Using a large serrated knife, carefully cut each cake in half horizontally. Place 1 cake layer on a serving plate. Spread one-fourth of the buttercream over the cake and layer with about ¼ 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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