blackberry lavender naked cake with white chocolate buttercream

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.

blackberry lavender naked cake with white chocolate buttercream

  1. 1 cup canola oil
  2. 1/2 cup plain greek yogurt
  3. 3 large eggs
  4. 2 cups granulated sugar
  5. 1 tablespoon vanilla extract
  6. 1 1/2 cups buttermilk
  7. 3 3/4 cups all purpose flour
  8. 1 teaspoon baking soda
  9. 1 teaspoon baking powder
  10. 1 teaspoon kosher salt

  1. 6 cups fresh or frozen blackberries
  2. 1/2 cup honey
  3. 1 tablespoon lemon juice
  4. 1-2 teaspoons dried lavender

  1. 3 sticks salted butter, at room temperature
  2. 1 1/2 cups powdered sugar
  3. 8 ounces white chocolate, melted and cooled

  • Preheat oven to 350 degrees 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. Cover and let the cakes cool completely before assembling.