Description
This elegant Blackberry Lavender Cake features delicate floral notes from lavender-infused milk and syrup, layered with moist cake and creamy cream cheese buttercream frosting. Perfect for special occasions, it combines subtle lavender flavor with sweet blackberry jam for a beautiful and delicious dessert.
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
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 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. This helps the cakes release easily.
- Combine sour cream and lavender milk: Stir the sour cream and cooled lavender milk together until combined. Set aside.
- Mix dry ingredients and butter: Sift the cake flour, sugar, baking powder, and salt into the bowl of a stand mixer. Using the paddle attachment, beat on low speed briefly to combine. Add the softened butter, vanilla extract, and about half of the lavender milk and sour cream mixture. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Scrape down the bowl.
- Incorporate eggs and remaining liquid: Whisk the eggs into the remaining lavender milk and sour cream mixture. With the mixer on medium speed, add the egg mixture in three additions, mixing about 15 seconds after each. Scrape down the sides and bottom, then mix another 15 seconds until batter is combined. Some small lumps are acceptable; avoid over-mixing.
- Bake the cakes: Divide batter evenly among prepared pans. Bake for 22 minutes or until a toothpick inserted in the center comes out clean. Cool cakes completely in pans on a wire rack.
- Level and soak cakes: Using a large serrated knife, slice a thin layer off the tops to create flat surfaces. Brush each cake layer generously with the lavender syrup to soak in flavor.
- Make the frosting: Beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. With mixer running low, add confectioners’ sugar, milk, vanilla extract, and salt. Beat on high speed for 3 minutes until fluffy. Adjust consistency by adding more sugar if too thin or more milk if too thick. Optional: Tint half the frosting with purple food coloring.
- Assemble the cake: Place one cake layer on serving plate. Spread a thin layer of white frosting on top. Pipe rings of frosting to create dams and fill spaces with blackberry jam. Repeat with second layer. Top with third layer, then crumb coat with remaining white frosting. Chill for 15 minutes.
- Frost and decorate: Spread purple-tinted frosting evenly over the top and sides. Use icing spatula for smooth finish. Pipe decorative swirls with remaining frosting if desired. Garnish with fresh blackberries.
- Chill and store: Refrigerate cake for at least 20 minutes to set before slicing. Cover leftovers tightly and store in the refrigerator for up to 5 days.
Notes
- The lavender milk and syrup can be made 1-2 days ahead and refrigerated or kept at room temperature respectively for convenience.
- Use parchment paper rounds in cake pans to prevent sticking and ensure clean cake release.
- Bring all ingredients to room temperature for better mixing and rise.
- Don’t over-mix the batter to keep the cake tender; small lumps are acceptable.
- Use a serrated knife to level cakes gently without tearing.
- For a more vivid lavender color in frosting, add a couple drops of purple or mauve food coloring.
- If cream cheese isn’t softened enough, the frosting might be lumpy – soften fully before mixing.
- Leftover cake can be stored covered in the fridge for up to 5 days.
- Blackberry jam quantity can be adjusted based on sweetness preference.
