Description
An elegant naked layer cake featuring soft lavender-infused vanilla cake layers studded with juicy blackberries and finished with creamy white chocolate buttercream. This rustic yet sophisticated dessert is perfect for celebrations, tea parties, or special occasions.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 2 teaspoons culinary lavender
- 1 1/2 cups fresh blackberries
- For the White Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 8 ounces white chocolate, melted and cooled slightly
- 3 1/2 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- For Decoration:
- 1 cup fresh blackberries
- Fresh lavender sprigs
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and milk to the batter, beginning and ending with the dry ingredients. Mix until smooth.
- Fold in the culinary lavender and 1 cup of the blackberries gently to avoid crushing them.
- Divide the batter evenly among the prepared cake pans.
- Bake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake layers to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- To prepare the buttercream, beat the softened butter until creamy and fluffy.
- Add the melted white chocolate and mix until combined.
- Gradually add the powdered sugar, followed by the vanilla extract and heavy cream, beating until smooth and spreadable.
- Place one cake layer on a serving plate and spread a layer of buttercream on top. Add a few fresh blackberries.
- Repeat with the remaining cake layers.
- Apply a thin layer of buttercream around the outside of the cake to create the naked cake appearance.
- Decorate the top with fresh blackberries, lavender sprigs, and a light dusting of powdered sugar before serving.
Notes
- Use culinary-grade lavender only to ensure the best flavor and safety.
- Do not overmix the batter after adding the blackberries to avoid discoloring the cake.
- Frozen blackberries can be used if thawed and drained well.
- For a brighter flavor, add 1 teaspoon of lemon zest to the batter.
- Store the cake covered in the refrigerator to keep it fresh and moist.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 42g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
