Description
This Blackberry Lavender Cake features a delicate balance of floral lavender and tart blackberries in a moist, elegant dessert, topped with lavender-infused cream cheese frosting.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 tbsp dried culinary lavender, finely ground
- 1 cup sour cream
- 1/2 cup milk
- 1 1/2 cups fresh blackberries
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp lavender extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating after each. Mix in vanilla extract and ground lavender.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour mixture.
- Fold in sour cream, then gently mix in blackberries.
- Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and lavender extract, beating until fluffy.
- Frost one cake layer, stack the second layer, and frost the top and sides.
Notes
- Toss blackberries with flour to prevent sinking.
- Use culinary-grade lavender only.
- Lavender flavor can be infused by steeping in milk.
- Cake layers can be frozen before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
