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Blackberry Lavender Cake Recipe

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★★★★★

4.8 from 116 reviews

This Blackberry Lavender Cake is a fragrant, moist delight featuring a tender layered cake infused with a hint of coconut oil, complemented by a vibrant blackberry lavender syrup and a fluffy mascarpone cream icing. Perfect for a special occasion or a luxurious afternoon treat, the cake combines botanical floral notes with fresh berries for a unique gourmet dessert experience.

Ingredients

Scale

For the Cake:

  • 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

For the Blackberry Lavender Syrup:

  • 6 oz. blackberries, fresh or frozen
  • 2 tbsp culinary lavender
  • 1 cup sugar
  • 1 cup water

For the Icing:

  • 1/2 cup heavy whipping cream
  • 1/4 cup sugar
  • 8 oz. mascarpone, room temperature
  • 1/2 cup blackberry lavender syrup

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line two 10″ round cake pans with parchment rounds or grease them well with coconut oil to prevent sticking.
  2. Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, and salt. Set aside to incorporate thoroughly.
  3. Cream butter and sugar, then add wet ingredients: In a separate bowl, cream softened butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the melted coconut oil, almond milk, water, and vanilla extract; whisk until well combined.
  4. Combine wet and dry mixtures: Slowly add the dry ingredients to the wet ingredients, mixing with an electric mixer until batter is smooth and uniform. Pour the batter evenly into the two prepared cake pans.
  5. Bake the cakes: Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cakes cool in pans for about 10 minutes, then carefully invert them onto a cooling rack and allow to cool completely before icing.
  6. Make the blackberry lavender syrup: While the cakes cool, prepare the syrup by adding blackberries, lavender, sugar, and water to a saucepan. Bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring with a wooden spoon to break down the berries. Strain mixture through a fine mesh sieve, reserving the syrup and discarding solids. Set syrup aside to cool.
  7. Prepare the icing: Whisk the heavy whipping cream for about 4 minutes until stiff peaks form. Add sugar and mascarpone cheese; whisk another minute until smooth. Gently fold in the blackberry lavender syrup to create a soft, fluffy icing similar to whipped cream.
  8. Assemble the cake: Place one cake layer on your serving stand. Spread a generous dollop of icing over the top and smooth it out evenly with a rubber spatula. Place the second cake layer on top and repeat with icing. Optionally, garnish with toasted almonds and fresh blackberries for extra flavor and texture.
  9. Serve: Slice the cake and enjoy the delightful combination of floral and fruity flavors with a creamy finish.

Notes

  • The almond milk can be substituted with any milk of choice, such as dairy or other plant-based milks depending on dietary preferences.
  • Allow the melted coconut oil to cool to room temperature before adding to the batter to prevent curdling or cooking the eggs.
  • The blackberry lavender syrup can be stored in the refrigerator for up to one week and used in other desserts or beverages.
  • For a nuttier topping, lightly toast almonds before adding on top of the finished cake.
  • This cake is best enjoyed within 2-3 days and kept refrigerated if not served immediately due to the mascarpone cream icing.

Keywords: blackberry cake, lavender cake, mascarpone icing, layered cake, floral dessert, berry syrup, homemade cake

Find it online: https://platedbyemma.com/blackberry-lavender-cake-recipe/