Description
This Blackberry Lavender Naked Cake with White Chocolate Buttercream is a beautifully light and fragrant dessert featuring moist layers of vanilla buttermilk cake, sweet and tangy blackberry lavender jam, and a luscious white chocolate buttercream frosting. Perfect for summer celebrations or special occasions, this semi-naked cake combines floral notes of lavender with fresh berries and creamy sweetness for a stunning and delicious treat.
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
- Prepare Cake Pans: Preheat your oven to 350° F. Grease two 8-inch round cake pans, line them with parchment paper, and grease again or spray with cooking spray to ensure easy removal of cakes after baking.
- Mix Cake Batter: In the bowl of a stand mixer or with a hand mixer, combine canola oil, plain Greek yogurt, eggs, granulated sugar, vanilla extract, and buttermilk. Mix well until smooth. Add the all-purpose flour, baking soda, baking powder, and kosher salt, mixing just until everything is combined and no dry flour remains.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until the tops are set and no longer wiggly in the center. Remove from the oven and let cool for five minutes in the pans before running a knife around the edges and turning them out onto wire racks to cool completely.
- Make the Blackberry Lavender Jam: In a medium pot over high heat, combine blackberries, honey, lemon juice, and dried lavender. Bring to a boil, then use a potato masher or fork to mash the berries gently. Continue cooking for 5 to 8 minutes, allowing the jam to reduce and thicken by about one-third. Remove from heat and let cool; it will thicken further as it cools.
- Prepare the White Chocolate Buttercream: In a stand mixer bowl, beat the room temperature salted butter and powdered sugar together until light and fluffy. Slowly pour in the melted and cooled white chocolate and beat until fully incorporated and smooth.
- Assemble the Cake: Using a large serrated knife, carefully slice each cake horizontally to create four layers total. Place one cake layer on a serving plate, spread one-quarter of the white chocolate buttercream over the layer, then top with about 1/4 cup of the blackberry lavender jam. Repeat the layering process with the remaining cake layers. Frost the outside of the assembled cake lightly with the remaining buttercream to achieve a semi-naked finish.
- Chill and Serve: Place the assembled cake in the refrigerator for at least 30 minutes to set. Serve chilled or store covered in the fridge for up to 3 days.
Notes
- Use fresh or frozen blackberries; if using frozen, thaw first for best jam texture.
- The dried lavender should be used sparingly to avoid overpowering the jam's flavor.
- Be careful not to overfill the cake layers to ensure clean slices.
- You can substitute salted butter with unsalted butter and a pinch of salt if preferred.
- For an extra smooth frosting, sieve powdered sugar before using.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American