Moist Blackberry Lavender Cake combines the rich flavors of juicy blackberries with the fragrant notes of lavender, creating a delectable dessert that’s perfect for any occasion. This cake is not just a treat for your taste buds but also a feast for the eyes, thanks to its lovely lavender hue and vibrant berry toppings. Every slice of this cake promises a balance of sweetness and floral hints that will leave you craving for more. Whether it’s a birthday celebration, a cozy family gathering, or just a quiet afternoon tea, this cake is sure to impress your guests and satisfy your sweet tooth.
Why You’ll Love This Moist Blackberry Lavender Cake
This delicious cake is not only a visual delight but also a culinary masterpiece. Here are a few reasons to love it:
- It combines the tartness of blackberries with the aromatic sweetness of lavender, creating an unforgettable flavor profile.
- This Moist Lavender Cake Recipe is straightforward and perfect for both novice and experienced bakers.
- Each bite is incredibly moist, thanks to the combination of sour cream and lavender-infused milk.
- It offers a unique twist on traditional cakes, making it an exciting addition to your dessert repertoire.
- This cake can be enjoyed year-round, making it a versatile choice for any gathering.
- It can easily be transformed into a Blackberry Cake with Floral Notes, ensuring it suits various palates.
- The cake pairs wonderfully with tea or coffee, enhancing your afternoon snack experience.
- As an Easy Blackberry Lavender Cake, it invites creativity with decorations and toppings.
Ingredients for Moist Blackberry Lavender Cake
Gather these items:
- 1 cup whole milk (or any milk of your choice)
- 2 teaspoons dried culinary lavender
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 teaspoons dried culinary lavender
- 1/4 cup sour cream (at room temperature)
- 2 1/2 cups cake flour (spooned & leveled)
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (diced & softened to room temperature)
- 1 1/2 teaspoons pure vanilla extract
- 4 large eggs (at room temperature)
- 1 cup unsalted butter (softened to room temperature)
- 8 ounces full-fat brick cream cheese (softened to room temperature)
- 5 1/2 cups confectioners’ sugar
- 2 tablespoons whole milk
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- 1/2 – 1 cup blackberry jam (or more, to taste)
- Optional: purple or mauve food coloring
- Optional: fresh blackberries (for garnish)
How to Make Moist Blackberry Lavender Cake Step-by-Step
- Step 1: Make the lavender milk: In a small saucepan over low heat, bring the milk to a simmer. Remove from heat and immediately add the lavender. Set aside to steep for 20 minutes. Strain the milk through a fine-mesh sieve and discard the lavender. Cool completely.
- Step 2: Make the lavender syrup: In a small saucepan over medium-high heat, bring the water and sugar to a boil. Once boiling, reduce the heat to low and add the lavender. Simmer for 10 minutes, then remove from heat and let it steep until cooled. Strain the syrup and discard the lavender. Can be made 1-2 days ahead.
- Step 3: Make the cake batter: Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans and line with parchment paper. Stir the sour cream and lavender milk together, then set aside.
- Step 4: Mix the batter: In the bowl of a stand mixer, sift the cake flour, sugar, baking powder, and salt. Beat on low speed for a few seconds. Add butter, vanilla, and half of the lavender milk/sour cream mixture. Mix on medium speed for 1 minute, then scrape down the sides of the bowl.
- Step 5: Add eggs: Whisk the eggs into the remaining lavender milk/sour cream mixture. Gradually add this egg mixture to the batter in 3 parts, mixing for 15 seconds after each addition. Stop and scrape down the sides of the bowl, then mix for 15 more seconds until fully incorporated. Avoid over-mixing.
- Step 6: Bake the cake layers: Divide the batter evenly between the cake pans and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Step 7: Prepare the frosting: In a large bowl, beat the butter and cream cheese together until smooth and creamy. Add confectioners’ sugar, milk, vanilla, and salt, then mix on low speed. Increase speed and beat for 3 minutes. Adjust thickness with more sugar or milk if necessary.
- Step 8: Assemble the cake: Place the first cake layer on your cake stand. Spread a thin layer of frosting, then pipe a ring of frosting along the edge. Add blackberry jam in the center. Top with a second cake layer and repeat. Finish with the third layer and cover the cake with a crumb coat of frosting. Chill for 15 minutes.
- Step 9: Spread the purple frosting over the top and sides of the cake. If desired, pipe decorative designs with any remaining frosting.
- Step 10: Chill and serve: Refrigerate the cake for at least 20 minutes before slicing to help it hold its shape.
Pro Tips for the Best Moist Blackberry Lavender Cake
Keep these in mind:
- Use fresh, high-quality lavender to enhance the flavor.
- Let the cake layers cool completely before frosting to prevent melting.
- Consider adding a splash of lemon juice to the batter for a zesty twist.
- For a unique touch, use a lavender-infused syrup instead of traditional simple syrup.
Best Ways to Serve Moist Blackberry Lavender Cake
Serve this delightful cake in various ways:
- Pair it with a dollop of whipped cream or vanilla ice cream for an indulgent dessert.
- Top with fresh blackberries and a sprinkle of powdered sugar for a beautiful presentation.
- Enjoy it alongside a cup of herbal tea to enhance the floral notes.
How to Store and Reheat Moist Blackberry Lavender Cake
To keep your cake fresh, refrigerate it in an airtight container. It can last up to a week, but it’s best enjoyed within the first few days. To reheat, slice and microwave for about 10-15 seconds for a warm slice of cake that brings back its moist texture.
Frequently Asked Questions About Moist Blackberry Lavender Cake
What’s the secret to perfect Moist Blackberry Lavender Cake?
The key to a perfect Blackberry Cake with Lavender is using fresh ingredients and not over-mixing the batter. This ensures a tender crumb and an even distribution of flavors.
Can I make Moist Blackberry Lavender Cake ahead of time?
Absolutely! You can prepare the cake layers a day in advance and store them in the refrigerator, wrapped tightly in plastic wrap. Frost just before serving for the best results.
How do I avoid common mistakes with Moist Blackberry Lavender Cake?
To avoid common pitfalls, make sure all your ingredients are at room temperature, and always measure your flour accurately. Too much flour can lead to a dry cake.
Variations of Moist Blackberry Lavender Cake You Can Try
Here are some variations to consider:
- Swap blackberries for raspberries for a different berry flavor.
- Add lemon zest to the batter for a citrusy twist.
- Experiment with different frostings, such as a lemon cream cheese frosting.
- For a vegan version, substitute eggs with flaxseed meal and use plant-based butter.
Moist Blackberry Lavender Cake: A Delightful Treat
- Total Time: 102 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicate blend of blackberry and lavender in a moist, aromatic cake, perfect for any special occasion.
Ingredients
Scale
- 1 cup whole milk (or any milk of your choice)
- 2 teaspoons dried culinary lavender
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 teaspoons dried culinary lavender
- 1/4 cup sour cream (at room temperature)
- 2 1/2 cups cake flour (spooned & leveled)
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (diced & softened to room temperature)
- 1 1/2 teaspoons pure vanilla extract
- 4 large eggs (at room temperature)
- 1 cup unsalted butter (softened to room temperature)
- 8 ounces full-fat brick cream cheese (softened to room temperature)
- 5 1/2 cups confectioners’ sugar
- 2 tablespoons whole milk
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- 1/2 – 1 cup blackberry jam (or more, to taste)
- Optional: purple or mauve food coloring
- Optional: fresh blackberries (for garnish)
Instructions
- Make the lavender milk: In a small saucepan over low heat, bring the milk to a simmer. Remove from heat and immediately add the lavender. Set aside to steep for 20 minutes. Strain the milk through a fine-mesh sieve and discard the lavender. Cool completely.
- Make the lavender syrup: In a small saucepan over medium-high heat, bring the water and sugar to a boil. Once boiling, reduce the heat to low and add the lavender. Simmer for 10 minutes, then remove from heat and let it steep until cooled. Strain the syrup and discard the lavender. Can be made 1-2 days ahead.
- Make the cake batter: Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans and line with parchment paper. Stir the sour cream and lavender milk together, then set aside.
- Mix the batter: In the bowl of a stand mixer, sift the cake flour, sugar, baking powder, and salt. Beat on low speed for a few seconds. Add butter, vanilla, and half of the lavender milk/sour cream mixture. Mix on medium speed for 1 minute, then scrape down the sides of the bowl.
- Add eggs: Whisk the eggs into the remaining lavender milk/sour cream mixture. Gradually add this egg mixture to the batter in 3 parts, mixing for 15 seconds after each addition. Stop and scrape down the sides of the bowl, then mix for 15 more seconds until fully incorporated. Avoid over-mixing.
- Bake the cake layers: Divide the batter evenly between the cake pans and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Prepare the frosting: In a large bowl, beat the butter and cream cheese together until smooth and creamy. Add confectioners’ sugar, milk, vanilla, and salt, then mix on low speed. Increase speed and beat for 3 minutes. Adjust thickness with more sugar or milk if necessary.
- Assemble the cake: Place the first cake layer on your cake stand. Spread a thin layer of frosting, then pipe a ring of frosting along the edge. Add blackberry jam in the center. Top with a second cake layer and repeat. Finish with the third layer and cover the cake with a crumb coat of frosting. Chill for 15 minutes.
- Spread the purple frosting over the top and sides of the cake. If desired, pipe decorative designs with any remaining frosting.
- Chill and serve: Refrigerate the cake for at least 20 minutes before slicing to help it hold its shape.
Notes
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg