Blackberry Lavender Naked Cake With White Chocolate Buttercream

Four layers of light and thin vanilla cake with homemade black lemon jam and creamy white chocolate butter This cake is simply delicious. Each bite features fresh berries, hints of lavender and sweet vanilla cake. Perfect cake filled with berries at every occasion.

INGREDIENTS

• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 tablespoon vanilla extract
• 1 1/2 cups buttermilk
• 3 3/4 cups all purpose flour
• 1 cup canola oil
• 1/2 cup plain greek yogurt
• 3 large eggs
• 2 cups granulated sugar
• 1 teaspoon baking soda

BLACKBERRY LAVENDER JAM

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

WHITE CHOCOLATE BUTTERCREAM

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

INSTRUCTIONS

• Heat the oven to 350 ° C. Grease 2 (8 inch) round cake cans. Line with baking paper, then butter / spray with cooking spray.
• In the standard mixer bowl (or use a hand mixer), beat canola oil, yogurt, eggs, sugar, vanilla and yogurt together. Add flour, baking powder, baking powder and salt and mix until mixture is added.
• Pour the dough under the crockery and bake for 30 to 35 minutes, until the surfaces are adjusted and no longer curled in the middle. Remove and leave to cool for 5 minutes, then roll the knife along the edges of the pan and around the muffins to the cooling rack. Cover them and let them cool completely before they are assembled.
• To make jam. Add the black berries, honey, lemon juice and lavender to medium-sized saucepan over high heat. Heat the mixture on the fire to boil, use the potato or fork after cooking to break the berries and horseradish. Continue cooking for 5-8 minutes or until the jam and 1/3 thickness are reduced. Remove from the fire and leave to cool. It should thicken when cooled.
• To make butter cream. Add butter and powdered sugar to the mixer bowl. Beat the butter and dried sugar together until the butter is light and thin. Add the melted white chocolate and ripen until combined.
• the gathering. Carefully cut each cake in half-horizontal with a large serrated knife. Place a pan on the serving plate. Spread 1/4 of the butter on the cake and apply the layer with about 1/4 cup of jam. Repeat with 3 remaining cake layers. Make sure you do not fill your layers or hard to cut the cake. Gently freeze off the cake. Cold 30 minutes. Service or store in the refrigerator for up to 3 days.

To get the full recipe visit original recipe: halfbakedharvest
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