Blackberry Lavender Cake

The first time I baked this Blackberry Lavender Cake, the smell was so calming. Sweet berries and soft lavender filled the air. It felt like a little bakery moment at home.

When I sliced into it, the colors were so pretty. The taste was light, fruity, and just a bit floral. I couldn’t help but take another bite right away.

If you want a dessert that feels simple but special, this cake is perfect. Let’s make it together and you’ll see how lovely it turns out.

Why You’ll Love This Recipe

• Floral and Fruity: A lovely balance of sweet blackberries and delicate lavender for a refreshing, sophisticated flavor.
• Reader Favorite: As one reader shared, “This cake was such a hit at my party! It’s the perfect combination of fruity and floral. My guests were blown away.”
• Moist and Light: The addition of sour cream and lavender milk ensures the cake is incredibly tender and moist.
• Perfect for Special Occasions: Whether it’s a birthday, wedding, or an afternoon tea, this cake is bound to impress.
• Delicate & Elegant: The flavor of lavender and blackberries brings a sense of elegance to your dessert spread, perfect for any celebration.

Required Kitchen Tools

Before we dive into the recipe, let’s make sure you have everything you’ll need:

• Two 8-inch round cake pans – For a nice, even bake.
• Electric mixer – Whether using a hand or stand mixer, it’ll make the job easier when creaming the butter and sugar.
• Saucepan – For making the lavender syrup.
• Cooling rack – To cool the cakes evenly.
• Piping bags (optional) – For easy and beautiful buttercream decoration.
• Offset spatula – For smooth and even buttercream spreading.

Ingredients

To make the Blackberry Lavender Cake, you’ll need the following 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

For the 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

For the 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

Step-by-Step Instructions

1. Make the Lavender Milk and Syrup

Lavender Milk:

Start by infusing the milk with lavender. In a small saucepan, heat the whole milk over medium heat until it just begins to steam. Once it’s heated, remove it from the heat and stir in the dried lavender. Let it steep for about 10 minutes, then strain out the lavender and set the milk aside to cool completely. This lavender milk will add a subtle floral note to the cake.

Lavender Syrup:

While the lavender milk is cooling, you can prepare the lavender syrup. In a saucepan, combine the water, sugar, and dried lavender. Heat over medium heat, stirring occasionally until the sugar dissolves. Allow the syrup to simmer for 5 minutes, then remove it from the heat and let it steep for 10 minutes. Once it’s done, strain the syrup and set it aside to cool.

2. Prepare the Cake Batter

Cream the Butter and Sugar:

In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes.

Add the Eggs:

Next, add the eggs one at a time, beating well after each addition. Add the vanilla extract and sour cream, then mix until everything is combined.

Incorporate the Dry Ingredients:

In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the lavender milk, beginning and ending with the dry ingredients. Mix gently until just combined.

3. Bake the Cakes

Preheat the Oven:

Preheat your oven to 350°F (177°C) and grease and flour two 8-inch round cake pans.

Bake the Cake:

Divide the batter evenly between the two prepared cake pans. Smooth the tops with an offset spatula and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes:

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

4. Make the Cream Cheese Buttercream

Cream the Butter and Cream Cheese:

In a large bowl, beat together the softened butter and cream cheese until smooth and fluffy. This should take about 2-3 minutes.

Add the Powdered Sugar:

Gradually add the powdered sugar, about 1 cup at a time, mixing well after each addition. Beat on low speed until smooth.

Add the Vanilla, Milk, and Salt:

Mix in the vanilla extract, whole milk, and salt, and continue beating until the frosting is light and fluffy.

Optional Food Coloring:

If you’d like to add a hint of color, you can mix in a few drops of purple or mauve food coloring to create a soft, pastel hue for the frosting.

5. Assemble the Cake

Trim the Cakes:

Once the cakes are completely cool, use a serrated knife to trim the tops of the cakes to make them flat.

Layer the Cakes:

Place one layer of cake on a cake stand or serving platter. Brush it lightly with the lavender syrup, then spread a layer of blackberry jam over the top.

Add the Frosting:

Frost the top of the first cake layer with a generous amount of cream cheese buttercream.

Stack the Layers:

Place the second layer of cake on top and repeat the same process: brush with lavender syrup, add blackberry jam, and frost with cream cheese buttercream.

Decorate:

Once the cake is fully frosted, you can decorate it with fresh blackberries and any leftover lavender syrup, or even a light dusting of edible lavender flowers.

6. Serve and Enjoy!

Allow the cake to rest for about 30 minutes before serving, so the flavors can meld together. Slice it up and serve with a cup of tea, or enjoy it as the perfect end to any special meal.

Variations for Blackberry Lavender Cake

• Make it Dairy-Free: Use a non-dairy butter substitute and a plant-based cream cheese for a dairy-free version of this cake.
• Add More Fruit: Try adding other berries like raspberries or blueberries to the cake for a mix of fruity flavors.
• Lavender Infused Frosting: If you’re a huge fan of lavender, you can infuse the frosting with a bit of lavender milk or syrup for even more floral flavor.
• Use Fresh Berries: Instead of blackberry jam, you can use fresh mashed blackberries as a filling between the cake layers for a burst of freshness.

Nutrition

Nutrient	Per Serving
Calories	365
Total Fat	17g
Saturated Fat	9g
Cholesterol	70mg
Sodium	210mg
Total Carbohydrates	49g
Dietary Fiber	2g
Sugars	32g
Protein	5g
Calcium	6% DV
Iron	8% DV

Conclusion

This Blackberry Lavender Cake is a stunning and unique dessert that combines the delicate flavor of lavender with the sweet tartness of blackberries. Whether you’re preparing it for a celebration or simply as a treat for yourself, this cake will undoubtedly be the star of the show. Its moist, flavorful layers and creamy, tangy buttercream frosting are sure to leave your guests in awe. I hope you enjoy making and, more importantly, eating this delicious cake as much as I do!