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