Blackberry Lavender Cream Cake
Blackberry Lavender Cream Cake is a luscious dessert that marries sweet, ripe blackberries with the delicate floral notes of lavender, creating a cake that is not only visually stunning but also a feast for the senses. This recipe is crafted for those who adore a balance of sweetness and subtlety, making it a perfect addition to any gathering or special occasion. With a soft, buttery cake layered with luxurious mascarpone cream and a vibrant blackberry glaze, this cake is designed for both cake lovers and those looking to impress friends and family. Follow this step-by-step recipe to create a show-stopping, mouth-watering masterpiece!
Why You’ll Love This Recipe
This Blackberry Lavender Cream Cake stands out for many reasons. Firstly, the preparation is straightforward and manageable, making it suitable for bakers of all skil levels. With ingredients that are easy to find and minimal effort, you’ll be able to create a beautiful cake without any fuss.
It’s a family-friendly cake that’s bound to become a favorite at home. Whether it’s for a special celebration or just a casual afternoon treat, the comforting flavors resonate with all ages. And let’s not forget the opportunity to connect with nature by incorporating lavender into your baking, amplifying the aroma and flavor while adding a unique twist!
Moreover, whether you choose to adapt the recipe for a quick weekday bake or follow traditional methods, this cake will effortlessly shine through with its distinct flavors and inviting presentation.
Ingredients for Blackberry Lavender Cream Cake
To make your own Blackberry Lavender Cream Cake, you’ll need the following ingredients:
- 2 1⁄2 cups all-purpose flour: For the perfect cake structure.
- 2 1⁄2 tsp baking powder: To ensure a light, fluffy texture.
- 1/2 tsp salt: Enhancing all flavors subtly.
- 1 cup unsalted butter, softened: For rich flavor and moisture.
- 1 3⁄4 cups granulated sugar: To sweeten the cake delightfully.
- 4 large eggs: Binding all the ingredients together.
- 2 tsp vanilla extract: For a warm, inviting flavor.
- 2 tsp culinary lavender, finely ground: Adding a unique floral note.
- 1 cup whole milk: Contributing to the cake’s moisture.
- 1/4 cup sour cream: Enhancing richness and tenderness.
- 8 oz mascarpone cheese, softened: Creating a creamy filling.
- 1 1⁄2 cups heavy whipping cream: For a stable frosting.
- 1/2 cup powdered sugar: To sweeten the mascarpone cream.
- 1 cup blackberry puree (strained): To infuse fresh blackberry flavor.
- 1 tsp vanilla extract: Enhancing the overall deliciousness.
- 1 cup fresh blackberries: For decoration and extra flavor.
- 1/2 cup powdered sugar: Sweetening the glaze.
- 1 tbsp lemon juice: Brightening the flavor profile.
- 1 tbsp water: For the glaze.
- 1 tbsp cornstarch: To thicken the glaze.
- Fresh blackberries for garnish: A stunning visual flourish.
- Lavender blossoms for garnish: Adding elegance.
- Powdered sugar for garnish: A delicate dusting at the end.
Step-by-Step Directions for Blackberry Lavender Cream Cake
Step 1: Prepare the Cake
Preheat your oven to 350°F (175°C). Begin by greasing and lining three 8-inch cake pans. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use. In a large mixing bowl, take your softened butter and granulated sugar, beating them together until the mix becomes light and fluffy – a process that typically takes about 4–5 minutes using an electric mixer.
Next, add the eggs to the butter-sugar mixture one at a time, ensuring that each egg is fully incorporated before adding the next. Stir in the vanilla extract and finely ground lavender, infusing the batter with delightful flavors. Alternately mix in the dry ingredients and the milk, starting and ending with the dry mixture to keep the batter smooth. Fold in the sour cream to add a hint of moisture.
Divide the batter evenly into your pre-prepared cake pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before transferring them to a cooling rack.
Step 2: Make the Blackberry Mascarpone Cream
While your cakes are cooling, prepare the blackberry mascarpone cream filling. In a mixing bowl, beat the softened mascarpone cheese, heavy whipping cream, and powdered sugar together until fluffy. Carefully fold in the blackberry puree and vanilla extract, mixing gently until everything is well combined and smooth.
Once the cream is ready, refrigerate it for at least 30 minutes to firm up slightly before you assemble your cake.
Step 3: Prepare the Blackberry Glaze
To create the blackberry glaze, combine fresh blackberries, powdered sugar, and lemon juice in a medium saucepan over medium heat. As the mixture begins to warm up, mash the blackberries with a fork until they start to break down.
In a small bowl, mix the cornstarch with water to form a slurry. Gradually stir this mix into the saucepan, continuing to cook the mixture until it thickens to your desired consistency.
Once the glaze is thickened, strain it through a fine-mesh sieve to remove the seeds and allow it to cool completely.
Step 4: Assemble the Cake
It’s now time to assemble your masterpiece! Begin by placing one cake layer on a serving plate. Generously spread a layer of the blackberry mascarpone cream over the top, ensuring it reaches the edges. Place the second cake layer on top and repeat the process. Finally, crown the cake with the last layer.
For a semi-naked cake look, frost the entire cake with a thin coat of the mascarpone cream. Then, generously pour the cooled blackberry glaze over the top of the cake, letting it drip down the sides for a beautiful finish.
Step 5: Garnish & Serve
For the final touches, decorate the top of your cake with fresh blackberries, sprinkle lavender blossoms for a hint of elegance, and add a light dusting of powdered sugar to complete the look. Refrigerate the complete cake for at least 1 hour to let the flavors meld and to ensure everything is set beautifully before you slice into this stunning, floral, and fruity delight!
Tips & Tricks
To elevate your baking game, here are a few chef secrets:
- Ensure your ingredients are at room temperature before mixing for an even blend.
- Sift your powdered sugar before using it in frosting to avoid lumps.
- If you’re in a rush, you can use store-bought blackberry puree instead of making your own.
- Feel free to adjust the amount of lavender to suit your taste; remember, a little goes a long way!
- Allow the cakes to cool but not become too cold, as this can affect frosting adherence.
Serving Suggestions & Pairings
When serving your Blackberry Lavender Cream Cake, consider pairings that enhance its delightful flavors. A dollop of whipped cream can elevate the serving experience. To complement the floral notes, serve it with a warm cup of Earl Grey tea or a refreshing lavender lemonade for the perfect palate pairing.
For a special occasion, highlight your cake with fresh flowers on the serving platter and perhaps some edible flowers for an enchanting look.
Nutritional Information
While indulgence is a part of enjoying this delightful cake, it’s good to be mindful of your portions as well! Although specific calorie counts can vary based on the exact measurements and brands used, a typical serving may roughly be around 400-500 calories.
This cake is a lovely treat, rich in flavors and textures but best enjoyed on special occasions or as a well-deserved reward!
Storing Tips & Variations for Blackberry Lavender Cream Cake
To maintain freshness, store any leftover cake in an airtight container in the refrigerator for up to 5 days. For longer-term storage, you can freeze individual slices or the whole cake. Make sure to wrap it tightly in plastic wrap followed by aluminum foil before placing it in the freezer, where it can last for up to 3 months.
If you want to switch things up and keep the essence of this cake intact, consider substituting the blackberry puree with raspberry or strawberry for a different berry twist. You could also experiment with other flavors such as lemon zest or orange blossom water to enhance the cake’s tropical vibes.
Conclusion for Blackberry Lavender Cream Cake
There’s no better time than now to dive into the world of enchanting flavors with the Blackberry Lavender Cream Cake. With its elegant layers and stunning presentation, you’ll not only satisfy your cravings but also impress your loved ones. Don’t hesitate; gather your ingredients today and treat yourself to this delightful dessert that promises to make every occasion special.
FAQs
1. Can I use frozen blackberries for this recipe?
Yes, frozen blackberries can be used! Just thaw and drain excess moisture before utilizing them in your puree or glaze.
2. How can I make this cake gluten-free?
Substitute all-purpose flour with a gluten-free flour blend that includes a binding agent like xanthan gum.
3. Can I make the cake a day ahead?
Absolutely! The flavors of the cake will deepen, making it even more delicious when made a day in advance.
4. What can I use instead of mascarpone cheese?
Cream cheese can be used as an alternative, although it has a sharper flavor.
5. Is this cake suitable for kids?
Yes, this cake is perfect for kids! It’s not only delicious but also visually appealing, making it a favorite at fun gatherings.
Blackberry Lavender Cream Cake
Ingredients
For the Cake
- 2.5 cups all-purpose flour For the perfect cake structure.
- 2.5 tsp baking powder To ensure a light, fluffy texture.
- 0.5 tsp salt Enhancing all flavors subtly.
- 1 cup unsalted butter, softened For rich flavor and moisture.
- 1.75 cups granulated sugar To sweeten the cake delightfully.
- 4 large eggs Binding all the ingredients together.
- 2 tsp vanilla extract For a warm, inviting flavor.
- 2 tsp culinary lavender, finely ground Adding a unique floral note.
- 1 cup whole milk Contributing to the cake’s moisture.
- 0.25 cup sour cream Enhancing richness and tenderness.
For the Filling and Frosting
- 8 oz mascarpone cheese, softened Creating a creamy filling.
- 1.5 cups heavy whipping cream For a stable frosting.
- 0.5 cup powdered sugar To sweeten the mascarpone cream.
For the Blackberry Glaze
- 1 cup blackberry puree (strained) To infuse fresh blackberry flavor.
- 1 tsp vanilla extract Enhancing the overall deliciousness.
- 1 cup fresh blackberries For decoration and extra flavor.
- 0.5 cup powdered sugar Sweetening the glaze.
- 1 tbsp lemon juice Brightening the flavor profile.
- 1 tbsp water For the glaze.
- 1 tbsp cornstarch To thicken the glaze.
For Garnish
- Fresh blackberries Fresh blackberries for garnish A stunning visual flourish.
- Lavender blossoms Lavender blossoms for garnish Adding elegance.
- Powdered sugar Powdered sugar for garnish A delicate dusting at the end.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch cake pans.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- In a large mixing bowl, beat together softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, incorporating fully before adding the next.
- Stir in the vanilla extract and finely ground lavender.
- Alternately mix in the dry ingredients and the milk, starting and ending with the dry mixture.
- Fold in the sour cream to add moisture.
- Divide the batter evenly into cake pans and bake for 22-25 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely in the pans before transferring them to a cooling rack.
Make the Cream
- In a mixing bowl, beat together mascarpone cheese, heavy whipping cream, and powdered sugar until fluffy.
- Fold in blackberry puree and vanilla extract until smooth.
- Refrigerate the cream for at least 30 minutes before assembly.
Prepare the Glaze
- In a medium saucepan, combine fresh blackberries, powdered sugar, and lemon juice over medium heat.
- Mash the blackberries with a fork as they warm up.
- Mix cornstarch with water to form a slurry, then gradually stir into the saucepan.
- Cook until the mixture thickens, then strain to remove seeds and cool completely.
Assemble the Cake
- Place one cake layer on a serving plate, spread blackberry mascarpone cream on top.
- Add the second cake layer and repeat.
- Top with the last layer and frost the entire cake with a thin coat of mascarpone cream.
- Pour cooled blackberry glaze over the top allowing it to drizzle down the sides.
Garnish & Serve
- Decorate with fresh blackberries, lavender blossoms, and a light dusting of powdered sugar.
- Refrigerate for at least 1 hour before serving.