Description
Blackberry lavender cake blends delicate floral notes with rich berry sweetness. Elegant French-inspired dessert offers perfect balance of aromatic lavender and juicy blackberries you’ll savor with each delightful bite.
Ingredients
Scale
Cake Ingredients:
- 2 1/2 cups (300 grams) all-purpose flour
- 1 1/2 cups (300 grams) granulated sugar
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (240 milliliters) buttermilk
- 3 large eggs
Leavening Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Flavor Enhancers:
- 2 teaspoons vanilla extract
- 1 tablespoon dried culinary lavender, crushed
- 1 cup fresh or frozen blackberries
Instructions
- Preheat the oven to 350F (175C) and prepare two cake pans by greasing and lining with parchment paper to ensure easy removal.
- Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl, creating a uniform dry ingredient base.
- In a separate large bowl, cream butter and sugar until light and airy, using an electric mixer on medium speed for about 3-4 minutes.
- Incorporate eggs one at a time, mixing thoroughly after each addition, then blend in vanilla extract for enhanced flavor.
- Gradually fold dry ingredients into the butter mixture, alternating with buttermilk to maintain a smooth, consistent batter.
- Gently fold chopped lavender and fresh blackberries into the batter, distributing them evenly without overmixing.
- Divide the batter equally between prepared cake pans, smoothing the tops with a spatula for even baking.
- Bake in the preheated oven for 25-30 minutes, checking doneness with a toothpick inserted into the center that comes out clean.
- Remove cakes from oven and allow to cool on a wire rack for 10 minutes before removing from pans.
- Create lavender syrup by simmering water, sugar, and lavender in a small saucepan until sugar completely dissolves, then strain and cool.
- Prepare buttercream by beating butter until creamy, gradually adding powdered sugar, and incorporating vanilla, cream, lavender, and blackberry puree.
- Brush cooled cake layers with lavender syrup to enhance moisture and flavor.
- Frost the cake with prepared buttercream, spreading evenly between layers and covering the entire cake.
- Garnish with fresh blackberries and optional lavender sprigs for an elegant presentation.
Notes
- Gently fold blackberries into the batter to prevent color bleeding and maintain their delicate texture.
- Use dried culinary-grade lavender for intense, authentic flavor without overwhelming the cake’s balance.
- Strain lavender from the syrup completely to avoid bitter or gritty texture in the final dessert.
- Chill buttercream briefly if it becomes too soft, ensuring smooth and stable frosting application.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 298 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg