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Blackberry Lavender Cake Recipe

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★★★★★

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.

Ingredients

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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

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