Blackberry Lavender Cake Recipe

Introduction

This Blackberry Lavender Cake is a delightful blend of floral and fruity flavors wrapped in a moist, tender crumb. Perfect for special occasions or an elegant afternoon treat, it combines fresh blackberries with subtle lavender notes for a truly memorable dessert.

Ingredients

• 4 cups all-purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter, softened
• 2 cups sugar
• 4 eggs, room temperature
• 1/3 cup coconut oil, melted
• 1 1/2 cups almond milk (or milk of choice)
• 1/2 cup water
• 2 tsp vanilla extract
• 6 oz. blackberries, fresh or frozen
• 2 tbsp culinary lavender
• 1 cup sugar (for syrup)
• 1 cup water (for syrup)
• 1/2 cup heavy whipping cream
• 1/4 cup sugar (for icing)
• 8 oz. mascarpone, room temperature
• 1/2 cup blackberry lavender syrup

Instructions

1. Step 1: Preheat the oven to 350°F. Line two 10-inch round cake pans with parchment paper or grease them with coconut oil. Melt the coconut oil and let it cool to room temperature.
2. Step 2: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the melted coconut oil, almond milk, water, and vanilla extract until combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing with an electric mixer until just combined. Pour the batter evenly into the prepared cake pans.
5. Step 5: Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then invert them onto a cooling rack to cool completely.
6. Step 6: While the cakes cool, make the blackberry lavender syrup. Combine the blackberries, lavender, 1 cup sugar, and 1 cup water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes, mashing the blackberries with a wooden spoon.
7. Step 7: Strain the syrup through a fine mesh sieve, discarding solids. Set the syrup aside to cool.
8. Step 8: To make the icing, whip the heavy cream with an electric mixer for about 4 minutes until stiff peaks form. Add 1/4 cup sugar and mascarpone, then whisk for another minute. Gently fold in 1/2 cup of the cooled blackberry lavender syrup until the icing is soft and fluffy.
9. Step 9: To assemble, place one cake layer on a serving plate. Spread a generous layer of icing on top, smoothing it evenly. Place the second cake layer on top and repeat with icing.
10. Step 10: Optionally, garnish the top with toasted almonds and fresh blackberries for an elegant finish.

Tips & Variations

• Use frozen blackberries if fresh are not available, but thaw and drain them well to avoid excess moisture in the batter.
• For a dairy-free option, substitute mascarpone and heavy cream with coconut cream and a dairy-free cream cheese alternative.
• If culinary lavender is unavailable, substitute with finely chopped fresh mint or lemon zest for a different but fresh flavor twist.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Bring the cake to room temperature before serving for the best texture and flavor. Leftovers can also be frozen for up to one month—wrap tightly in plastic wrap and foil before freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cakes and make the syrup a day ahead. Store the cakes wrapped tightly at room temperature or refrigerated, and prepare the icing just before assembly for the best texture.

What if I don’t have almond milk?

You can substitute almond milk with any milk of your choice, such as regular cow’s milk, soy milk, or oat milk, without affecting the flavor significantly.

Blackberry Lavender Cake Recipe

Print Recipe

★★★★★

4.5 from 119 reviews

This Blackberry Lavender Cake is a delightful and elegant dessert featuring moist layers infused with delicate culinary lavender and fresh blackberries. The cake is softly sweetened with a smooth mascarpone and blackberry lavender whipped cream icing, making it perfect for special occasions or a luxurious treat.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 4 cups all purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter (softened)
• 2 cups sugar
• 4 eggs (room temperature)
• 1/3 cup coconut oil (melted and cooled)
• 1 1/2 cups almond milk (or milk of choice)
• 1/2 cup water
• 2 tsp vanilla extract
• 6 oz. blackberries (fresh or frozen)
• 2 tbsp culinary lavender

Syrup Ingredients

• 1 cup sugar
• 1 cup water
• 6 oz blackberries
• 2 tbsp culinary lavender

Icing Ingredients

• 1/2 cup heavy whipping cream
• 1/4 cup sugar
• 8 oz. mascarpone (room temperature)
• 1/2 cup blackberry lavender syrup

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 10-inch round cake pans with parchment paper rounds or grease them lightly with coconut oil to prevent sticking. Melt the coconut oil first and let it cool to room temperature before use.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
3. Cream Butter and Sugar; Add Wet Ingredients: In a separate bowl, cream the softened butter and 2 cups sugar until light and fluffy. Add the eggs one at a time, then stir in the cooled melted coconut oil, almond milk, water, and vanilla extract. Whisk until well combined.
4. Combine Wet and Dry Ingredients: Using an electric mixer, gradually mix the wet ingredients into the dry flour mixture until smooth and evenly combined. Be careful not to overmix.
5. Pour and Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cakes cool in pans for about 10 minutes, then carefully invert onto cooling racks to cool completely.
6. Prepare Syrup: While the cakes are cooling, combine 1 cup sugar, 1 cup water, blackberries, and lavender in a saucepan. Bring to a boil, then reduce to a simmer. Use a wooden spoon to mash the blackberries gently and simmer for 10 minutes. Strain the mixture through a fine mesh sieve to remove solids, reserving the syrup. Discard the solids and set syrup aside to cool.
7. Make Icing: In a mixing bowl, whip the heavy cream for about 4 minutes until stiff peaks form. Add 1/4 cup sugar and mascarpone cheese, then whisk for another minute until smooth and fluffy. Finally, gently fold in 1/2 cup of the cooled blackberry lavender syrup. The icing should have a soft, whipped cream-like texture.
8. Assemble Cake: Place one cake layer on a cake stand or serving plate. Spread a generous dollop of icing over the top and smooth with a rubber spatula. Place the second cake layer on top and repeat the icing process. Optionally, garnish the top of the cake with toasted almonds and fresh blackberries for extra texture and visual appeal.

Notes

• Use room temperature eggs for better mixing and volume.
• Culinary lavender should be food grade and used sparingly to avoid overpowering flavor.
• Make sure the coconut oil is cooled before adding to batter to prevent curdling.
• The blackberry lavender syrup can be stored in the fridge for up to a week and used in other desserts or drinks.
• To toast almonds, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes until lightly browned and fragrant.
• For a dairy-free option, substitute mascarpone and heavy cream with coconut cream alternatives.

Keywords: Blackberry cake, lavender cake, mascarpone frosting, berry dessert, floral cake