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Prep
5m
Cook
43m
Total
48m
Ingredients
Method
Turn cooking mode on
Bake the Cake Layers
1.
Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment.
2.
In a large bowl, beat together the oil, yogurt, eggs, sugar, vanilla, and buttermilk until smooth.
3 sticks Salted butter
1/2 cup Plain Greek yogurt
3 large Eggs
2 cups Granulated sugar
1 tbsp Vanilla extract
1 1/2 cups Buttermilk
3.
Sift in the flour, baking soda, baking powder, and salt. Mix until just combined.
3 3/4 cups All-purpose flour
1 tsp Baking soda
1 tsp Baking powder
1 tsp Kosher salt
4.
Divide batter evenly between pans. Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
5.
Let cakes cool 5 minutes in pans before transferring to a wire rack. Cool completely.
Make the Jam
1.
Add blackberries, honey, lemon juice, and lavender to a medium saucepan.
6 cups Blackberries
1/2 cup Honey
1 tbsp Lemon juice
1–2 tsp Dried lavender
2.
Bring to a boil, then mash berries with a fork or potato masher.
3.
Simmer 5–8 minutes, until thickened by about one-third. Remove from heat and let cool.
Prepare the Frosting
1.
Beat butter and powdered sugar together until light and fluffy.
1 cup Unsalted butter
1 1/2 cups Powdered sugar
2.
Mix in melted white chocolate until smooth.
8 oz White chocolate
3.
Add cream cheese, lemon zest, and lemon juice. Beat until creamy and well blended.
8 oz Cream cheese
1 Lemon zest
1 Lemon juice
Assemble the Cake
1.
Slice each cake in half horizontally to make 4 layers.
2.
Place one layer on a serving plate, spread with frosting, then add about ¼ cup jam. Repeat with remaining layers.
3.
Lightly frost the outside of the cake for a “naked” look.
For
12
M
I
Cake
1
cup
Unsalted butter, melted and slightly cooled
2
sticks
Unsalted butter, melted and slightly cooled
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
Blackberries, fresh or frozen
1/2
cup
Honey
1
tbsp
Lemon juice
1–2
tsp
Dried lavender
Lemon White Chocolate Cream Cheese Frosting
3
sticks
Salted butter, room temperature
1 1/2
cups
Powdered sugar
8
oz
White chocolate, melted and cooled
8
oz
Cream cheese, 1 block, softened
1
Lemon zest, zest of 1 lemon
1
Lemon juice, juice of 1 lemon
Only visible to you
Made it?
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Prep
5m
Cook
43m
Total
48m
Ingredients
Method
Turn cooking mode on
Bake the Cake Layers
1.
Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment.
2.
In a large bowl, beat together the oil, yogurt, eggs, sugar, vanilla, and buttermilk until smooth.
3 sticks Salted butter
1/2 cup Plain Greek yogurt
3 large Eggs
2 cups Granulated sugar
1 tbsp Vanilla extract
1 1/2 cups Buttermilk
3.
Sift in the flour, baking soda, baking powder, and salt. Mix until just combined.
3 3/4 cups All-purpose flour
1 tsp Baking soda
1 tsp Baking powder
1 tsp Kosher salt
4.
Divide batter evenly between pans. Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
5.
Let cakes cool 5 minutes in pans before transferring to a wire rack. Cool completely.
Make the Jam
1.
Add blackberries, honey, lemon juice, and lavender to a medium saucepan.
6 cups Blackberries
1/2 cup Honey
1 tbsp Lemon juice
1–2 tsp Dried lavender
2.
Bring to a boil, then mash berries with a fork or potato masher.
3.
Simmer 5–8 minutes, until thickened by about one-third. Remove from heat and let cool.
Prepare the Frosting
1.
Beat butter and powdered sugar together until light and fluffy.
1 cup Unsalted butter
1 1/2 cups Powdered sugar
2.
Mix in melted white chocolate until smooth.
8 oz White chocolate
3.
Add cream cheese, lemon zest, and lemon juice. Beat until creamy and well blended.
8 oz Cream cheese
1 Lemon zest
1 Lemon juice
Assemble the Cake
1.
Slice each cake in half horizontally to make 4 layers.
2.
Place one layer on a serving plate, spread with frosting, then add about ¼ cup jam. Repeat with remaining layers.
3.
Lightly frost the outside of the cake for a “naked” look.
For
12
M
I
Cake
1
cup
Unsalted butter, melted and slightly cooled
2
sticks
Unsalted butter, melted and slightly cooled
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
Blackberries, fresh or frozen
1/2
cup
Honey
1
tbsp
Lemon juice
1–2
tsp
Dried lavender
Lemon White Chocolate Cream Cheese Frosting
3
sticks
Salted butter, room temperature
1 1/2
cups
Powdered sugar
8
oz
White chocolate, melted and cooled
8
oz
Cream cheese, 1 block, softened
1
Lemon zest, zest of 1 lemon
1
Lemon juice, juice of 1 lemon
Only visible to you
Made it?
Cancel
