Blackberry Lavender Naked Cake with White Chocolate Buttercream
Every bite is layered with fresh berries, hints of lavender, and sweet vanilla cake. The perfect berry-filled cake for any and all occasions.
Prep time: PT30M
Cook time: PT30M
Total time: PT60M
Rating
4.38 stars (779 reviews)
Keywords
layer cake, white chocolate cake
Ingredients
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
6 cups fresh or frozen blackberries
1/2 cup honey
1 tablespoon lemon juice
1-2 teaspoons dried lavender
3 sticks salted butter, at room temperature
1 1/2 cups powdered sugar
8 ounces white chocolate, melted and cooled
Categories
Dessert
Cuisine
American
Steps
1. Preheat oven to 350° F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.2. 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. 3. 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.4. 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. 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. 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.
Nutitrion
Serving Size: 1 serving
Calories: 359 kcal
Reviews
Anita Superson on 2026-07-27 (2 stars): The cake is raw in the middle, no matter what you do, and the outer edges get browned from trying so hard to fix the middle. I never had this happen with any cake I've made, and I've baked many cakes. Also, the white chocolate frosting is only as good as the white chocolate (which is not really chocolate) that you use. The blackberry filling is scant. I added tapioca to thicken it and strained at least half to get out the seeds. I don't understand the high ratings of this cake.
LA on 2026-05-24 (5 stars): I did this cake for my grandma's birthday and it was amazing! Everyone asked for seconds.
I did swap the lavander buds for lavender syrup ( it was what I had on hands) and it took more than 30-35m for the batter to be fully cooked (it was more like an 1h) but it was really one of the best cake I ever had (and baked) ! 💜
Violette on 2025-11-02 (5 stars): My favourite of all time
Stephanie Moody on 2025-11-01 (5 stars): Love this recipe and my friends and family do too! It’s easy to make and everyone is so impressed by it. My soon to be daughter in law has requested I make it for her rehearsal in France!
Best part nobody notices if you mess up the frosting!
Sarah on 2025-10-21 (5 stars): Love this I do find the blackberry jam takes a bit more time and I prefer it with 2-3 teaspoons lavender. I either start with the jam and while that's simmering work on the the cake, often letting it simmer + 30 min (tip: I sometimes put 1 tbs organic cornstarch in once it's been boiling) and/or most often I make the jam beforehand and store in the fridge overnight (It takes forever to cool and thicken)
I found the butter cream too sweet so cut back to 1 cup powdered sugar vs 1.5 cups.
I'm still working on making it look a little prettier but it sure does taste great!
Ellie on 2025-10-01 (5 stars): I've never written a recipe review but this is so fantastic that I had to. I've shared with family/friends and they all love it and a few now regularly make it. I don't even normally like cake, this is moist and flavorful; if you want a recipe that doesn't rely on sugar for the only flavor, this is the one for you. I added some edible flowers to the top and it really adds a fun touch! Anytime I want to impress, I come back to this one.
Stephanie on 2025-09-19 (5 stars): I made this cake for a Cake Picnic this summer and iut turned out delicious!!
I will be making it again tomorrow for my daughters 3rd birthday but I did have sinking in the middle last time.
I used 9 in pans and kept checking it to make sure it was baked throughly.
Would you recommend using foil to avoid the sinking or baking longer? Not sure what went wrong the first time and want to avoid it happening again!
