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Blackberry Lavender Cake Recipe

A tall slice of blackberry lavender cake featuring two layers of cake filled with blackberry compote and white frosting, topped with fresh blackberries.
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Bake a moist, elegant layer cake featuring the floral notes of lavender and fresh blackberries. This recipe guides you through creating a flavorful cake and a simple, delicious frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon dried culinary lavender buds, finely ground
  • 1 cup fresh or frozen blackberries, lightly floured
  • 1/2 cup blackberry puree (for syrup)
  • 1/4 cup water (for syrup)
  • 1/4 cup granulated sugar (for syrup)
  • 1 teaspoon lemon juice (for syrup)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/4 teaspoon almond extract (for frosting)
  • 2 tablespoons heavy cream or milk (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  5. In a separate bowl, whisk together the milk, vanilla extract, and ground lavender buds.
  6. With the mixer on low, gradually add the milk mixture to the batter, mixing until just combined. Do not overmix.
  7. Gently fold in the floured blackberries using a spatula.
  8. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the cakes cool slightly, make the simple syrup. Combine blackberry puree, water, sugar, and lemon juice in a small saucepan. Bring to a simmer, stirring until the sugar dissolves. Simmer for 2 minutes. Strain the syrup through a fine-mesh sieve to remove seeds. Let cool.
  10. Once cakes are fully cooled, brush the tops of both layers generously with the cooled blackberry syrup.
  11. Make the frosting: Beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until smooth. Add vanilla, almond extract, and heavy cream. Beat until light and fluffy.
  12. Place one cake layer on a serving plate. Spread a layer of frosting evenly over the top. Place the second layer on top. Frost the top and sides of the entire cake.
  13. Decorate with fresh blackberries or a sprinkle of dried lavender, if desired.

Notes

  • To get the best lavender flavor without bitterness, grind the dried culinary lavender buds finely with a small amount of the sugar before adding them to the dry ingredients.
  • Flouring the blackberries lightly before adding them to the batter helps prevent them from sinking to the bottom of the cake layers during baking.
  • For an extra layer of flavor, steep the milk for the cake batter with a teaspoon of lavender buds for 15 minutes, then strain before using.

Nutrition

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