Blackberry Lavender Cream Cake
A luscious dessert that marries sweet blackberries with delicate floral notes of lavender, creating a visually stunning and delightful cake.
Servings: 12 servings
Calories: 450kcal
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.
Notes
Ensure all ingredients are at room temperature before mixing for an even blend. Sift powdered sugar to avoid lumps. Frozen blackberries may be used, just thaw and drain excess moisture. Adjust lavender to taste; a little goes a long way!