Blackberry Lavender Cake For Easter Day 2024

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This delicious and soft blackberry lavender cake combines blackberry and lavender flavours. Reverse creaming ensures a silky crumb, and lavender milk and soaking syrup add aroma without overpowering flavour.

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Ingredient

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Lavender Syrup – 1/2 cup (120ml) water – 1/2 cup (100g) granulated sugar – 2 teaspoons dried culinary lavender Cake – 1/4 cup (60g) sour cream – 2 and 1/2 cups (295g) cake flour  – 1 and 1/2 cups (300g) granulated sugar – 1 Tablespoon baking powder – 1/2 teaspoon salt – 1 cup (16 Tbsp; 226g) unsalted butter – 1 and 1/2 teaspoons pure vanilla extract – 4 large eggs, at room temperature – Cream Cheese Buttercream & Assembly – 1 cup (16 Tbsp; 226g) unsalted butter – 8 ounces (226g) full-fat brick cream cheese – 5 and 1/2 cups (660g) confectioners’ sugar – 2 Tablespoons (30ml) whole milk – 2 teaspoons pure vanilla extract – 1/8 teaspoon salt – 1/2 – 1 cup (120ml-240ml) blackberry jam – Optional: purple or mauve food colouring – Optional: blackberries for garnish

Ingredient

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Make lavender milk: Simmer milk in a small pot over low heat. Add lavender soon after removing from heat. Let steep 20 minutes. Discard the lavender after straining the milk through a fine-mesh sieve over a bowl. 

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Step 1

Instructions

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Make lavender syrup: Sugar and 1/2 cup water should boil in a small pot over medium-high heat. Add lavender to boiling water and lower heat. The syrup should simmer for 10 minutes. Let steep cool fully. 

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Step 2

Bake the cake: Heat the oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, and grease the parchment. The cakes release easily from the pans with parchment paper. 

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Step 3

Sift cake flour, sugar, baking powder, and salt into a stand mixer bowl. Use any large mixing basin if using a handheld mixer. Gently blend the components with the paddle attachment on low speed for a few seconds.  

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Step 4

Stir in butter, vanilla, and half the lavender milk/sour cream mixture. Mix on medium speed for 1 minute to moisten dry ingredients. Scrape the bowl's sides and bottom after stopping the mixer. 

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Step 5

Pour batter evenly into cake pans. You can weigh them accurately. Bake cakes until done, 20–22 minutes. Put a toothpick in the centre to check cake doneness. Clean results indicate completion. Completely cool cakes in wire-rack pans. 

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Step 6

To flatten the cakes, slice a thin layer off the tops with a large serrated knife. Discard (or crumble on ice cream). Apply lavender syrup generously to each cake. I use every drop!

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Step 7

Make frosting: Beat butter and cream cheese in a large bowl with a hand-held mixer or stand mixer with a whisk or paddle attachment for 2 minutes on medium speed until creamy. Mix confectioners' sugar, milk, vanilla, and salt on low. 

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Step 8

Put together and decorate: Place one cake layer on a stand, turntable, or plate. Pipe a second white frosting ring two inches from the outer ring for a “bull’s eye.” Spoon blackberry jam into cracks. Put in fridge for 15 minutes. Finally, ice the top and sides purple. 

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Step 9

Put cake in the fridge for at least 20 minutes before cutting it up and serving it. This helps the cake stay together when you cut it. If you have cake left over, put it in the fridge with a tight lid for up to 5 days.

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Step 10

Also see

Homemade Coconut Cream Pie For Easter Day 2024 

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