Blackberry Lavender Naked Cake
This gorgeous Blackberry Lavender Naked Cake is a delicious way to end a meal or kickoff a dessert-fest!!
Light and tender layers of vanilla cake are filled with a homemade lavender blackberry jam and a white chocolate buttercream to create a dream-come-true confection. This easy-to-frost “naked” cake has such a pretty presentation, you will be heralded as the next Top Chef!
We begin by making the cake layers. In the bowl of a stand mixer, beat together the oil, yogurt, eggs, sugar, vanilla and buttercream. Add the dry ingredients and mix until just combined and then pour into two prepared baking pans. Bake for 30 minutes and let cool completely.
To make the jam, add the blackberries, honey, lemon juice and lavender to a saucepan and bring to a boil, mashing the berries as it cooks. Reduce to 1/3 and then let cool completely.
To make the buttercream, beat the butter and powdered sugar together in a stand mixer until light and fluffy. Add the melted white chocolate and beat until combined.
To assemble, slice the two layers in half horizontally so that you have 4 layers.
Use a serrated knife and don’t worry about the layers being precise. This is meant to be a rustic cake and if they are slightly off, you can add more filling to even the layers out. It will be charming!
Spread 1/4 of the buttercream on the first layer with 1/4 cup of jam. Repeat with the remaining layers.
Lightly frost the outside of the cake. You should be able to see the cake layers through the frosting and it’s okay if the jam spreads to the outside of the cake…I think it gives it a rustic look!
Chill for 30 minutes and then decorate with berries, flowers, meringues or whatever you choose!
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Blackberry Lavender Naked Cake
Makes: 20 servings
Prep Time: 30 minutes
Bake Time: 30 minutes
Total Time: 1 hour plus cooling time 2 hours
Ingredients
- 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
Preheat oven to 350° F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
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.
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. Let the cakes cool completely before assembling.
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.
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.
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.
Recipe from Halfbaked Harvest
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