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Blackberry Lavender Cake Recipe

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4.1 from 69 reviews

This elegant Blackberry Lavender Cake combines the floral aroma of culinary lavender infused in milk and syrup with the sweet tang of blackberry jam. Soft, moist cake layers are baked to perfection and frosted with a creamy, smooth cream cheese frosting that can be lightly tinted with a beautiful mauve hue. A stunning dessert that’s perfect for special occasions or afternoon tea.

  • Total Time: 4 hours 22 minutes
  • Yield: 10 servings

Ingredients

Lavender Milk

  • 1 cup (240ml) whole milk
  • 2 teaspoons dried culinary lavender

Lavender Syrup

  • 1/2 cup (120ml) water
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons dried culinary lavender

Cake

  • 1/4 cup (60g) sour cream, at room temperature
  • 2 and 1/2 cups (295g) cake flour (spooned & leveled)
  • 1 and 1/2 cups (300g) granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (16 Tbsp; 226g) unsalted butter, diced & softened to room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature

Frosting

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 5 and 1/2 cups (660g) confectioners’ sugar
  • 2 Tablespoons (30ml) whole milk
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • optional: purple or mauve food coloring

Assembly

  • 1/2 – 1 cup (120ml-240ml) blackberry jam
  • optional: blackberries for garnish

Instructions

  1. Make the lavender milk: In a small saucepan over low heat, bring the milk to a simmer. Remove from heat and immediately add the lavender. Set aside to steep for 20 minutes. Strain the milk through a fine-mesh sieve and discard the lavender. Cool the lavender milk completely before using. This can be made 1-2 days ahead and refrigerated. Bring to room temperature before use.
  2. Make the lavender syrup: In a small saucepan over medium-high heat, bring the sugar and water to a boil. Reduce heat to low and add the lavender. Simmer for 10 minutes. Remove from heat and steep until completely cool. Strain through a fine mesh sieve, discarding the lavender. Keep covered at room temperature until ready to use. This syrup is used to soak the cake layers later.
  3. Preheat oven and prepare pans: Preheat your oven to 350°F (177°C). Grease three 8-inch cake pans and line them with parchment paper rounds, greasing those as well to ensure the cakes release easily.
  4. Prepare cake batter: Stir together the sour cream and cooled lavender milk until combined. Sift together cake flour, sugar, baking powder, and salt in the bowl of a stand mixer (or large mixing bowl). Using a paddle attachment, blend on low briefly to combine. Add softened butter, vanilla, and half of the lavender milk-sour cream mixture and mix on medium until the dry ingredients are moistened, about 1 minute. Scrape down sides and bottom of the bowl.
  5. Add eggs and remaining liquid: Whisk the eggs into the remaining lavender milk-sour cream mixture. With mixer on medium speed, add the egg mixture in three additions, mixing about 15 seconds after each. Scrape sides and bottom again, then mix about 15 seconds more until combined. Avoid over-mixing; small lumps are okay.
  6. Bake the cakes: Evenly pour batter into prepared pans, weighing if desired for accuracy. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Allow cakes to cool completely in the pans on wire racks. The cakes must be fully cooled before leveling and frosting.
  7. Level and soak cakes: Use a serrated knife to slice a thin layer off the top of each cake for a flat surface. Brush each cake layer generously with the lavender syrup to soak the cakes and add flavor.
  8. Make the frosting: In a large bowl, beat softened butter and cream cheese on medium speed until smooth and creamy (about 2 minutes). Add confectioners’ sugar, milk, vanilla, and salt gradually while mixing on low. Increase to high speed and beat for 3 minutes until light and fluffy. Adjust thickness by adding more sugar or milk as needed. If desired, tint half the frosting light purple with food coloring.
  9. Assemble the cake: Place one cake layer on a stand or plate. Spread a thin layer of white frosting on top. Using a piping bag fitted with a large round tip, pipe a ring around the outer edge and a second inner ring to create two dams. Spoon blackberry jam in the spaces between the rings. Repeat layering and filling with next cake layers. After placing the final layer, spread a thin crumb coat of white frosting all over the cake and chill 15 minutes.
  10. Finish frosting and decorate: Spread the purple frosting evenly over top and sides of the cake using an icing spatula. Pipe decorative borders if desired with remaining frosting. Garnish with fresh blackberries if you like.
  11. Chill and serve: Refrigerate the assembled cake for at least 20 minutes before slicing. Store leftover cake tightly covered in the refrigerator for up to 5 days.

Notes

  • Lavender milk and lavender syrup can be made 1-2 days ahead to save time.
  • Ensure cake layers are completely cool before frosting to prevent melting.
  • If you don’t have dried culinary lavender, make sure to use edible lavender intended for cooking.
  • Use parchment paper rounds for easy cake removal from pans.
  • Be careful not to overmix the batter to keep the cake tender.
  • The optional food coloring is for aesthetic purposes and can be omitted without affecting flavor.
  • Leftover crumb tops can be crumbled over ice cream for a delicious treat.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/blackberry-lavender-cake-recipe/