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Blackberry Lavender Cake Recipe - emiliarecipes.com Blackberry Lavender Cake Recipe - emiliarecipes.com
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Blackberry Lavender Cake Recipe

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This blackberry lavender cake combines the subtle floral flavor of lavender with the sweet tartness of fresh blackberries. The moist vanilla cake is infused with lavender and layered with a creamy frosting bursting with blackberry flavor. This elegant dessert is perfect for summer gatherings, weddings, or any special occasion. Simple to make and beautifully fragrant, it’s a unique and delicious cake everyone will love.

Ingredients

Scale

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 2 tbsp dried culinary lavender
  • 1 cup fresh or frozen blackberries, lightly mashed

For the Blackberry Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup blackberry puree (from fresh or frozen blackberries)
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • Fresh blackberries and lavender for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a small saucepan, combine milk and lavender. Heat until just simmering, then remove from heat and let steep for 10 minutes. Strain and set aside to cool.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternate adding the dry ingredients and lavender-infused milk to the butter mixture, starting and ending with the dry ingredients.
  6. Gently fold in the mashed blackberries.
  7. Divide the batter evenly between the two pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the Blackberry Frosting:

  1. Beat butter until creamy. Gradually add powdered sugar, blackberry puree, heavy cream, and vanilla extract, beating until smooth and fluffy.
  2. Once the cakes are cooled, frost the top of one layer, place the second layer on top, and frost the entire cake.
  3. Garnish with fresh blackberries and lavender if desired.

Notes

  • Make sure to use culinary lavender to avoid a bitter taste.
  • Strain the blackberry puree for a smoother frosting.
  • The cake can be stored in the refrigerator for up to 3 days.

Nutrition

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