Blackberry Lavender Cake
Blackberry Lavender Cake– Moist Yellow Cake with fresh blackberries and lavender buttercream filling and frosting.Jump to Recipe
BLACKBERRY LAVENDER CAKE
Today I am sharing my Blackberry Lavender Cake recipe that I made exclusively available to my e-mail list this summer. But with summer coming to an end in a few days, I wanted to share one of our most popular and requested cakes with you all to enjoy! This cake can really be enjoyed year round or made into a cake for any season using the base recipe for the cake.
This cake is beautiful for Spring and Summer especially and I was inspired to make the blackberry lavender flavor combination for Mother’s Day. Well here we are in September and I think the cake really earns a spot year round! It’s one of the easiest base cakes to make which allows for creativity by adding flavors for each season and swapping out the blackberry and lavender.
Lavender extract can be tough to find and a bit pricey. We used Lavender Paste from Taylor & Colledge because it only requires a small amount and we love their vanilla paste. It was such an incredible lavender flavor!
You can also make your own (with a little planning) by using food grade dried lavender and infusing in alcohol for several weeks. Here is a great resource if you want to make your own! We tried this as well and did a very concentrated version so speed up the infusion process and it only took 4-5 days to get a strong enough lavender flavor to use in the frosting.
VANILLA CAKE LAYERS
The base recipe for this cake is a classic yellow cake which makes it truly simple to make and versatile. We tested lavender flavor in the actual cake and did not love it. Lavender is one of those flavors that I find most people either love or hate as a flavor in food so I decided to keep it very subtle in the frosting which gives you the ability to control the level of lavender flavor for this cake!
The layers call for buttercream and oil. If you don’t have buttercream, whole milk works great too and it will be a 1:1 swap. All other ingredients are pantry staples.
To accompany the fresh blackberries in this cake, we wanted to add a hint of lavender. We use our base frosting recipe by adding just a hint of lavender extract and used this frosting as the filling and decided to keep the cake frosted very minimal on the outside and just did a crumb coat. Not sure how to frost a crumb coat? We have a quick video on Instagram!
Not a fan of lavender? No problem! Omit the lavender extract and add 1/4 cup melted white chocolate!
- Cake can be made 2 weeks in advance. If making the cake more than 2 days before you plan on serving, wrap the cooled cake in plastic wrap then foil and in a freezer ziplock bag. Store flat in the freezer.
- Take cake out of the freezer the day before you serve and finish frosting.
- Frosting can be made 1 week In advance and stored in an air tight container in the refrigerator or stored in the freezer for 1 month in an airtight container. Take frosting out of freezer to thaw and re-whip in a stand mixer until light and airy. Frost Cake
If you like this recipe, you may also want to try these:
Happy Baking, Friends!
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Blackberry Lavender Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2 eggs room temperature
- 4 egg yolks room temperature
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk room temperature
- 1 cup oil vegetable, grapeseed, canola
- 1 pint fresh blackberries rinsed
- 2 cups unsalted butter room temperature
- 5-7 cups powdered sugar to desired level of sweetness
- 1/2 cup heavy whipping cream or whole milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon lavender extract
- Preheat oven to 350 degrees. Spray cake pans with oil, Add parchment round and spray top with oil, lightly dust with flour.
- In a medium bowl- combine the flour, baking soda, baking powder and salt and whisk to combine.
- In a stand mixer- combine oil & sugar- beat on medium speed until incorporated. Add eggs one at a time and mix on medium speed until combined before adding the next egg.
- Alternate adding the dry ingredients and buttermilk. Starting and ending with flour. Add 1/3 of the dry Ingredients until combined, slowly stream in 1/2 of the buttermilk and alternate.
- Distribute cake evenly between prepared cake pans. Add blackberries to the cake batter.
- Bake for 28-35 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan for 10 minutes. Remove from the pan and transfer to cooling rack.
- In a bowl of a stand mixer fitted with a paddle attachment, mix room temp butter for 5 minutes until light & creamy.
- Sift sugar and add 1/2 cup at a time to the butter and mix until incorporated. Beat on medium-high for 2-3 minutes, until creamy. Scrape down the sides of the bowl
- Combine the remaining confectioners sugar and heavy cream and mix on low speed for 1 minute, until combined. Add vanilla and lavender extracts.
- Raise the speed to high and mix for an additional 3 minutes, until the mixture is light and fluffy. The buttercream should be spreadable.