Description
This delicate Blackberry Lavender Cake features a moist lavender-infused cake soaked with lavender syrup, layered with creamy cream cheese buttercream and luscious blackberry jam. Perfect for celebrations or elegant afternoon tea, the cake combines floral notes with sweet berries for a fresh and fragrant dessert experience.
Ingredients
Scale
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
Cream Cheese Buttercream & Assembly
- 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
- 1/2 – 1 cup (120ml-240ml) blackberry jam
- optional: purple or mauve food coloring
- optional: blackberries for garnish
Instructions
- 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 set over a bowl, then discard the lavender. Cool milk completely before using in cake batter. Can be made 1-2 days ahead and stored in the refrigerator. Bring to room temperature before using.
- Make the lavender syrup: In a small saucepan over medium-high heat, bring the sugar and 1/2 cup water to a boil. Once boiling, reduce the heat to low and add the lavender. Simmer the syrup for 10 minutes. Remove from heat and steep until completely cool. Strain the syrup through a fine-mesh sieve set over a bowl, then discard the lavender. You will use this “soaking syrup” in step 8. Can be made 1-2 days ahead. Cover and keep at room temperature until ready to use.
- Prepare cake pans and preheat oven: Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper to ensure easy cake removal.
- Combine sour cream and lavender milk: Stir the sour cream and cooled lavender milk together until combined. Set aside.
- Sift and mix dry ingredients: Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. Beat together on low speed for a few seconds to gently combine. Add the butter, vanilla, and half of the lavender milk/sour cream mixture. Mix on medium speed until dry ingredients are moistened, about 1 minute. Scrape the bowl.
- Add eggs and remaining liquid: Whisk the eggs into the remaining lavender milk/sour cream mixture. With the mixer on medium speed, add the egg mixture in three additions, mixing 15 seconds after each. Scrape the bowl and mix for another 15 seconds until combined, avoiding over-mixing.
- Bake the cakes: Pour batter evenly into prepared pans, weighing if desired for accuracy. Bake for 22 minutes or until a toothpick comes out clean. Cool cakes completely in pans on a wire rack before removing.
- Level and soak cakes: Using a serrated knife, slice thin layers off cake tops for flat surfaces. Brush each layer generously with lavender syrup to soak the cakes fully.
- Make the frosting: Beat butter and cream cheese on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, milk, vanilla, and salt on low speed, then beat on high for 3 minutes. Adjust consistency with more sugar or milk if needed. Optionally tint half the frosting purple using food coloring.
- Assemble and frost: Place one cake layer on serving plate. Spread a thin white frosting layer. Pipe frosting rings as dams and fill with blackberry jam. Repeat with second layer. Top with third layer, crumb coat, and chill 15 minutes. Finish frosting with purple buttercream. Pipe decorations and garnish with blackberries if desired.
- Chill before serving: Refrigerate cake for at least 20 minutes to set frosting for clean slicing.
- Store leftovers: Cover and refrigerate leftover cake tightly for up to 5 days.
Notes
- For best results, make lavender milk and syrup 1-2 days ahead to develop flavor and store properly.
- Using cake flour helps create a tender crumb in the cake.
- Ensure all ingredients are at room temperature for optimal mixing and texture.
- Parchment paper rounds prevent sticking and help cakes release smoothly from pans.
- The cake batter will have small lumps—avoid over-mixing to keep the cake tender.
- If frosting is too thin, add more confectioners’ sugar; if too thick, add milk gradually.
- Use an icing spatula for smooth frosting application and clean edges.
- Blackberries make a fresh and pretty garnish but can be omitted or substituted with other berries.
- Reprinted with permission from Icing on the Cake Cookbook by Tessa Huff.
Nutrition
- Serving Size: 1 slice (approx. 1/10 cake)
- Calories: 450 kcal
- Sugar: 45 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 115 mg
