Rabu, 17 Juli 2019
Blackberry Lavender bare Cake with White Chocolate Buttercream. four layers of light and fluffy vanilla cake with home made blackberry lavender jam, and white chocolate buttercream. This cake is not anything short of delicious. each chew is layered with sparkling berries, guidelines of lavender, and sweet vanilla cake. the suitable berry crammed cake for any and all activities.
As in case you could not inform from Tuesday’s blueberry galette, i am virtually enthusiastic about the advent of berry season. i have determined that that is the summer time i'm able to embody fruit primarily based cakes. You guys realize i am all approximately chocolate, however proper now I’m loving fruit primarily based chocolates, and having a number of amusing growing recipes the usage of my favourite fruits.
Plus, after sharing more often than not chocolate desserts over the last 5 and a half of years, I assume it’s time to branch out…at the least a bit. Don’t fear, I’ll be sharing chocolate subsequent week!
Besides, I’m very enthusiastic about this cake and so happy with the way it turned out. i was apprehensive when I set out to make this cake, as layer cakes may be a little intimidating. fortunately, now not only did this cake flip out pretty, it’s additionally honestly right. some layer cakes may be dry and flavorless, particularly layer desserts of the non-chocolate range, however accept as true with me, this cake is gentle and bursting with taste.
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
BLACKBERRY LAVENDER JAM
- 6 cups fresh or frozen blackberries
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1-2 teaspoons dried lavender
WHITE CHOCOLATE BUTTERCREAM
- 3 sticks salted butter, at room temperature
- 1 1/2 cups powdered sugar
- 8 ounces white chocolate, melted and cooled
INSTRUCTIONS
- 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.
- To make the jam. Add the blackberries, honey, lemon juice, and lavender to a medium size 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.
- 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.
- 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 over fill 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.