This Blackberry Lavender Cake brings together the gentle floral notes of lavender with the tart sweetness of blackberries in a soft, moist cake. Topped with a creamy lavender-infused frosting, it’s an elegant dessert perfect for special occasions or whenever I want to impress.

Why I Love This Recipe

I love how this cake balances bold and delicate flavors. The floral hint of lavender pairs so beautifully with the juicy burst of blackberries. Every bite feels like something you’d get from a fancy bakery, but I can make it right in my kitchen. It’s also a visual stunner, making it a favorite for celebrations.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

all-purpose flour
baking powder
baking soda
salt
unsalted butter, softened
granulated sugar
large eggs
vanilla extract
sour cream
milk
dried culinary lavender, finely ground
fresh blackberries

For the lavender frosting:

cream cheese, softened
unsalted butter, softened
powdered sugar
lavender extract

Directions

I start by preheating the oven to 350°F (175°C) and greasing two 9-inch round cake pans.
In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, I cream the butter and sugar until light and fluffy.
I add the eggs one at a time, beating well after each, then mix in the vanilla extract and ground lavender.
Alternating between the dry ingredients and milk, I mix everything into the butter mixture, ending with the flour.
I fold in the sour cream, then gently mix in the blackberries.
The batter goes into the pans evenly and I bake them for 25–30 minutes until a toothpick comes out clean.
Once baked, I let the cakes cool in the pans for 10 minutes before transferring to wire racks.
For the frosting, I beat the cream cheese and butter together, then slowly add powdered sugar and lavender extract until smooth.
After the cakes are completely cool, I frost one layer, stack the other on top, and finish by frosting the top and sides.

Servings and Timing

Servings: 12
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Variations

I sometimes add lemon zest to the batter for a refreshing citrus twist.
When I want more berry variety, I swap out half the blackberries with raspberries or blueberries.
For a gluten-free option, I use a gluten-free all-purpose flour blend.
I’ve made a vegan version using flax eggs, dairy-free butter and cream cheese, and plant-based milk.

Storage and Reheating

I keep the cake in an airtight container in the refrigerator for up to 4 days. If I need to make it ahead, I wrap the unfrosted cake layers and freeze them for up to 2 months. Before serving, I let the cake come to room temperature or microwave individual slices for about 15 seconds for that fresh-from-the-oven taste.

FAQs

Can I use lavender from my garden?

I can, as long as it’s culinary-grade and hasn’t been treated with pesticides.

Can I make this cake ahead of time?

Yes, I often bake the layers a day early and frost it the day I plan to serve it.

How do I stop blackberries from sinking?

I toss them in a little flour before folding into the batter so they stay evenly distributed.

Can I use frozen blackberries?

Yes, but I add them frozen to avoid excess moisture in the batter.

What if I don’t have lavender extract?

I steep dried lavender in warm milk for about 10 minutes, then strain and use that for a similar flavor.

Conclusion

This Blackberry Lavender Cake is always a standout. Whether it’s for a birthday, brunch, or just because, I find myself going back to this recipe again and again. It’s beautiful, flavorful, and surprisingly simple to make—a true celebration in every slice.