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Blackberry Lavender Cake Recipe

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This Blackberry Lavender Cake recipe combines a light, fluffy vanilla cake with a fragrant blackberry lavender buttercream. Fresh blackberries and lavender create a beautiful balance of sweetness and floral notes. Perfect for special occasions, this cake is not only delicious but visually stunning with its soft purple hues and rich flavors.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • 1 cup fresh blackberries (for cake batter)

For Blackberry Lavender Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ⅓ cup blackberry puree (strained)
  • 2 tbsp dried culinary lavender (steeped in 2 tbsp hot water)
  • 1 tsp vanilla extract
  • Fresh blackberries for garnish (optional)

Instructions

  • Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
  • Gradually add dry ingredients and milk to the butter mixture, alternating between the two. Fold in fresh blackberries.
  • Divide batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
  • To make the frosting, beat butter until smooth. Gradually add powdered sugar, then mix in the blackberry puree, steeped lavender water, and vanilla extract. Beat until the frosting is light and fluffy.
  • Frost the cooled cakes and garnish with fresh blackberries and a sprinkle of lavender flowers, if desired. Serve and enjoy!

Notes

  • Ensure the lavender used is culinary-grade to avoid bitterness.
  • For a more intense lavender flavor, steep the lavender for a longer time and strain before adding to the frosting.
  • Leftover cake can be stored in the fridge for up to 3 days in an airtight container.

Nutrition

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