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–+ servings

Lavender Blackberry Cake

5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Blackberry, Cake, Dessert, Lavender
Prep Time: 15 minutes
Cook Time: 45 minutes
Decorating Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12

Ingredients

LAVENDER MILK

  • 1 cup whole milk
  • 2 tablespoons culinary grade lavender

LAVENDER SOAKING SYRUP

BLACKBERRY FILLING

  • 2 cups blackberries, plus more for topping
  • juice from ½ lemon
  • ½ cup sugar
  • ¼ cup water

CAKE

  • 2¾ cup cake flour
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup butter, at room temperature
  • 1¾ cup sugar
  • ¾ lavender milk
  • 6 egg yolks
  • 2 teaspoon vanilla
  • 1 tablespoon lemon juice

BLACKBERRY FROSTING

  • 1½ cups butter at room temperature
  • 4 cups powdered sugar
  • 5 tablespoons blackberry syrup
  • 1 tablespoon heavy cream

Instructions

LAVENDER MILK

  • 1. Heat milk in a small saucepan over medium low heat. Bring to a simmer. Remove from heat and add the lavender. Steep for 20 minutes. With a fine mesh sieve placed over a bowl separate the lavender from the milk. Set milk aside and discard the lavender.

LAVENDER SOAKING SYRUP

  • 1. In a small saucepan add the water and sugar. Heat on medium and bring to a simmer. Stir until the sugar has dissolved. Remove from the heat and add the lavender. Let steep for 20 minutes. Place a fine mesh sieve over a bowl and separate the lavender from the syrup. Discard the lavender.

BLACKBERRY FILLING/ SYRUP

  • 1. Place the blackberries, lemon juice, sugar and water in a medium saucepan on medium heat. Bring to a boil. Reduce the heat to low and simmer for 20 minutes, until the juice has slightly thickened.
    2. Place a fine mesh sieve over a bowl. Separate the blackberries from the blackberry syrup. Using the back of a spatula, press the syrup from the berries. Set the syrup aside, you will be using this later for the frosting.
    3. Set the smashed berries to the side. You will be using this to fill the cake.

TO MAKE THE CAKE

  • 1. Heat the oven to 350°F. Line the bottom of two 8" cake pans with parchment paper.
    2. In a large bowl combine the flour, baking powder and salt.
    3. Add the butter and sugar to the bowl of a stand up mixer. With the paddle attachment, beat until smooth, around 2-3 minutes on medium speed.
    4. In a medium bowl, add the lavender milk, eggs, vanilla and lemon juice. Lightly whisk.
    5. To the bowl of a stand up mixer, slowly start adding in the flour and then the milk mixture, alternating one at a time. Beat the cake mixture until combined, around 1 minute.
    6. Add an even amount of mix to both pans. Smooth with a spoon until even. Bake at 350° degrees for 20-25 minutes. The top of the cake should be slightly browned, and a toothpick should come out of the middle clean. Let the cake cool completely.

BLACKBERRY FROSTING

  • 1. To the bowl of a standup mixer with the paddle attachment add the butter and powdered sugar. Beat until smooth.
    2. Add the heavy cream and blackberry syrup. Beat the frosting on medium high until light and fluffy, around 2 minutes.

TO ASSEMBLE THE CAKE

  • 1. Place 1 cake round on the cake stand. Brush on the lavender syrup to the bottom layer of the cake. Add the first layer of frosting on top of the bottom layer. Smooth across. Add the smashed blackberries to the top of the frosting and create an even layer.
    2. Place the second cake round on top of the bottom layer. Brush the lavender syrup across the top layer.
    3. Frost the cake. Place blueberries around the edge of the cake. Using a small mesh sieve, dust the blackberries with powdered sugar. Serve!