Introduction

This Blackberry Lavender Cake is a delicate and fragrant treat perfect for any special occasion. Moist layers infused with floral syrup are complemented by a light mascarpone icing, creating a cake that’s both elegant and irresistible.

The image shows a small round cake with two visible layers covered in smooth light pink frosting, which has a slightly textured, swirled look all around the cake. On top, there is a ring of piped frosting rosettes in the same pink color, each topped with a fresh blackberry, adding dark purple color and a bumpy texture. The cake sits on a wooden cake stand with a natural brown color, set on a white marbled surface. A small cluster of green leaves is placed near the bottom right corner of the stand. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened
2 cups sugar
4 eggs, room temperature
1/3 cup coconut oil, melted
1 1/2 cups almond milk, or milk of choice
1/2 cup water
2 tsp vanilla extract
6 oz. blackberries, fresh or frozen (for syrup)
2 tbsp culinary lavender (for syrup)
1 cup sugar (for syrup)
1 cup water (for syrup)
1/2 cup heavy whipping cream (for icing)
1/4 cup sugar (for icing)
8 oz. mascarpone, room temperature (for icing)
1/2 cup blackberry lavender syrup (for icing)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two 10-inch round cake pans with parchment rounds or grease them well with coconut oil. Melt the coconut oil and let it cool to room temperature.
Step 2: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the cooled coconut oil, almond milk, water, and vanilla extract.
Step 4: Gradually combine the wet ingredients with the dry ingredients using an electric mixer until smooth. Divide the batter evenly between the prepared pans.
Step 5: Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then carefully invert them onto a cooling rack. Allow them to cool completely before decorating.
Step 6: While the cakes cool, prepare the blackberry lavender syrup. Combine blackberries, culinary lavender, sugar, and water in a saucepan. Bring to a boil, reduce to a simmer, and cook for 10 minutes, mashing the blackberries with a wooden spoon.
Step 7: Strain the syrup through a fine mesh sieve, discarding solids. Set the syrup aside to cool.
Step 8: To make the icing, whisk heavy cream until stiff peaks form, about 4 minutes. Add the sugar and mascarpone and whisk for another minute. Fold in 1/2 cup of the blackberry lavender syrup until the icing is soft and fluffy.
Step 9: Assemble the cake by placing one layer on a cake stand. Spread a generous dollop of icing over it and smooth with a spatula. Place the second layer on top and repeat with icing.
Step 10: Optionally, garnish with toasted almonds or extra blackberries for texture and flavor. Slice and enjoy your homemade Blackberry Lavender Cake!

Tips & Variations

For a vegan version, substitute eggs with flax eggs and use a plant-based mascarpone alternative if available.
Try using honey instead of sugar in the syrup for a naturally sweet floral twist.
Chill the cake layers before icing to make spreading the frosting easier and cleaner.
Fresh lavender is best for the syrup, but dried culinary lavender works well too—just ensure it’s food-grade.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Bring to room temperature before serving for the best flavor and texture. Leftover syrup can be refrigerated in a sealed container for up to one week and used in drinks or drizzled over desserts.

How to Serve

The image shows four slices of a three-layer vanilla cake with dark purple blackberry filling between each layer and light white frosting covering the sides and top edges. The cake slices display moist, light yellow cake layers contrasted by thick, slightly glossy blackberry jam stripes in the middle. One slice sits on a white plate with a vintage silver fork resting beside it. Scattered fresh blackberries and small white flowers with green leaves decorate the gray wooden surface beneath. A silver knife with traces of blackberry filling lies near the plate. The overall setting features a rustic, natural feel with a focus on the vibrant blackberry colors contrasting the pale cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blackberries for the syrup?

Yes, frozen blackberries work perfectly for the syrup. Just make sure they are thawed slightly before cooking to help release their juices.

How do I prevent the icing from becoming too runny?

Ensure the mascarpone and cream are well chilled before whipping. Whisk the cream to stiff peaks before folding in the mascarpone and syrup gently. If it becomes too soft, refrigerate the icing for 15-20 minutes to firm up before spreading.