Blackberry Lavender Cream Cake

Blackberry Lavender Cream Cake

Blackberry Lavender Cream Cake is a breathtaking dessert that captivates the senses with its delicate floral and fruity flavors. The perfect harmony of sweet, juicy blackberries melded with the aromatic essence of culinary lavender creates a cake that is as delightful to the palate as it is to the eyes. This recipe is a step-by-step guide to creating a stunning cake that will impress family and friends at any gathering or celebration. Not only is it a feast for the senses, but it’s also a worthy addition to your baking repertoire, especially with its easy prep and beautiful presentation.

Why You’ll Love This Recipe

This Blackberry Lavender Cream Cake is designed for anyone who appreciates good food with minimal fuss. With just a handful of ingredients and straightforward steps, families can bond over the joy of baking without spending all day in the kitchen. The unique combination of blackberry and lavender brings an elegance that makes this cake perfect for special occasions such as birthdays, anniversaries, or a delightful afternoon tea. Moreover, with the option to refrigerate the cake, you can prepare it ahead of time, making it an ideal stress-free dessert for busy evenings.

Ingredients

To create this divine Blackberry Lavender Cream Cake, gather the following ingredients that will elevate your baking game:

• 2 1⁄2 cups all-purpose flour: Provides a sturdy yet tender cake base.
• 2 1⁄2 tsp baking powder: Adds the perfect leavening for a light texture.
• 1/2 tsp salt: Balances sweetness.
• 1 cup unsalted butter, softened: For moistness and richness.
• 1 3⁄4 cups granulated sugar: Sweetens the cake beautifully.
• 4 large eggs: Bind the ingredients while adding moisture.
• 2 tsp vanilla extract: Provides a warm aroma.
• 2 tsp culinary lavender, finely ground: Infuses floral notes.
• 1 cup whole milk: Ensures a creamy texture.
• 1/4 cup sour cream: Adds extra moisture and tanginess.
• 8 oz mascarpone cheese, softened: Creates a rich, creamy filling.
• 1 1⁄2 cups heavy whipping cream: For a fluffy frosting.
• 1/2 cup powdered sugar: Sweetens the cream to perfection.
• 1 cup blackberry puree (strained): Delivers a luscious topping.
• 1 tbsp lemon juice: Brightens flavors.
• 1 tbsp water: Helps adjust the glaze consistency.
• 1 tbsp cornstarch: Thickens the glaze.
• Fresh blackberries for garnish: Adds a pop of color and flavor.
• Lavender blossoms for garnish: Elevates the presentation.
• Powdered sugar for garnish: For an elegant finish.

Step-by-Step Directions

1. Prepare the Cake

First, preheat your oven to 350°F (175°C). While the oven heats up, grease and line three 8-inch cake pans to ensure easy removal later. In a bowl, whisk together the all-purpose flour, baking powder, and salt, then set it aside. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This process usually takes about 3-4 minutes. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and finely ground lavender before alternating between adding the dry mixture and the milk. Start and end with the dry ingredients. Fold in the sour cream to maintain moisture. Divide the batter evenly among the prepared pans and bake for 22-25 minutes. A toothpick inserted into the center will come out clean when they’re done. Let the cakes cool completely before moving on to assembly.

2. Make the Blackberry Mascarpone Cream

In a mixing bowl, combine the softened mascarpone cheese, heavy whipping cream, and powdered sugar. Beat them together until the mixture becomes light and fluffy. Then, gently fold in the strained blackberry puree and a splash of vanilla extract. This combination should yield a smooth and creamy filling that perfectly complements the cake layers. It’s advisable to refrigerate the filling for at least 30 minutes to firm up before layering.

3. Prepare the Blackberry Glaze

For the glaze, start by placing blackberries, powdered sugar, and lemon juice into a saucepan over medium heat. Mash the blackberries while they cook, allowing them to break down completely. In a separate bowl, mix cornstarch with water to create a slurry. Once the blackberries have softened, stir the slurry into the glaze mixture. Continue to cook until the glaze thickens significantly, then strain it to remove any seeds. Allow this glaze to cool completely before using it to top the cake.

4. Assemble the Cake

To assemble your masterpiece, place one layer of the cake on a serving plate. Generously spread blackberry mascarpone cream over the first layer. Repeat this step with the second layer, then top with the third layer. To achieve a semi-naked look, frost the entire cake with a thin coat of the mascarpone cream. Carefully pour the blackberry glaze over the top, letting it drip down the sides for an eye-catching effect.

5. Garnish & Serve

To finish, adorn the top of your cake with fresh blackberries, sprinkle with lavender blossoms, and dust with powdered sugar for a touch of whimsical elegance. For the best flavor experience, chill the cake in the refrigerator for at least one hour before slicing. Your guests will be treated to a stunning display and an unforgettable taste sensation when they enjoy this floral and fruity delight!

Tips & Tricks

For those looking to elevate their baking game further, here are a few secrets:

1. Choose Fresh Lavender: If you can source it, fresh culinary lavender can enhance the flavor even more than dried.
2. Cake Layers Always Cool: Ensure your cake layers are completely cool before applying cream to prevent melting.
3. Boost Flavor: Consider adding a splash of lemon zest into the mascarpone cream for an added burst of citrus.
4. Thicker Glaze: Feel free to adjust the cornstarch quantity in the glaze if you’d like it thicker.
5. Decorative Additions: Edible flower petals or even a sprinkle of sea salt on top can elevate the visual appeal and taste.

Serving Suggestions & Pairings

This Blackberry Lavender Cream Cake shines when paired with a cup of freshly brewed Earl Grey tea, which complements its flavor profile beautifully. For a more festive touch, serve it alongside sparkling water infused with lemon and mint. The cake also makes a lovely centerpiece for brunch tables or garden parties, inviting conversation and admiration alike.

Nutritional Information

While indulgence is key when it comes to cakes like these, it’s important to consider your nutrition. Each slice contains around 450 calories, with a balanced mix of carbohydrates, fats, and proteins. The presence of blackberries provides a good source of fiber and antioxidants, making it a slightly healthier choice compared to typical sweets. Always enjoy in moderation!

Storing Tips & Variations for Blackberry Lavender Cream Cake

Store any leftover cake in an airtight container in the refrigerator for up to five days, but it is best enjoyed fresh. For those looking to vary the recipe, consider using other fruits like raspberries or blueberries instead of blackberries. To make it lighter, substitute the mascarpone with Greek yogurt, though it will slightly change the texture. The cake also freezes well; wrap slices tightly in plastic wrap before placing them in freezer bags for later enjoyment.

Conclusion for Blackberry Lavender Cream Cake

Don’t miss out on the chance to create this delightful Blackberry Lavender Cream Cake. Its harmonious blend of flavors and beautiful presentation make it a perfect choice for any occasion. Gather your ingredients and get ready to wow your family and friends with this stunning dessert.

FAQs

1. Can I use frozen blackberries for this recipe?

Yes, frozen blackberries can be used, but ensure to thaw and drain them properly before using them in the glaze and filling.

2. How can I make this cake gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for proper texture.

3. How long can I store this cake?

If stored properly in an airtight container, the cake will stay fresh in the refrigerator for up to five days.

4. Can I omit the lavender if I’m not a fan?

Certainly! You can replace it with a bit of lemon zest or simply leave it out for a fruit-based cake.

5. What other fruits complement this cake well?

Raspberries or peaches pair nicely with the cream and can be used either in the filling or as a garnish for a more seasonal touch.

Print Recipe

Blackberry Lavender Cream Cake

A stunning dessert that blends the floral notes of lavender with the sweet and tangy flavors of blackberries, perfect for any celebration.

Prep Time30 minutes mins

Cook Time25 minutes mins

Total Time55 minutes mins

Course: Cake, Dessert

Cuisine: American, Baking

Keyword: Baked Dessert, Blackberry Cake, Cream Cake, Lavender Cake, Special Occasion Cake

Servings: 12 servings

Calories: 450kcal

Ingredients

For the cake

• 2.5 cups all-purpose flour Provides a sturdy yet tender cake base.
• 2.5 tsp baking powder Adds the perfect leavening for a light texture.
• 0.5 tsp salt Balances sweetness.
• 1 cup unsalted butter, softened For moistness and richness.
• 1.75 cups granulated sugar Sweetens the cake beautifully.
• 4 large eggs Bind the ingredients while adding moisture.
• 2 tsp vanilla extract Provides a warm aroma.
• 2 tsp culinary lavender, finely ground Infuses floral notes.
• 1 cup whole milk Ensures a creamy texture.
• 0.25 cups sour cream Adds extra moisture and tanginess.

For the filling and frosting

• 8 oz mascarpone cheese, softened Creates a rich, creamy filling.
• 1.5 cups heavy whipping cream For a fluffy frosting.
• 0.5 cups powdered sugar Sweetens the cream to perfection.
• 1 cup blackberry puree (strained) Delivers a luscious topping.

For the glaze

• 1 tbsp lemon juice Brightens flavors.
• 1 tbsp water Helps adjust the glaze consistency.
• 1 tbsp cornstarch Thickens the glaze.

For garnish

• Fresh blackberries Adds a pop of color and flavor.
• Fresh lavender blossoms Elevates the presentation.
• Powdered sugar for garnish For an elegant finish.

Instructions

Preparation

• In a bowl, whisk together the all-purpose flour, baking powder, and salt then set it aside.
• In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
• Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and finely ground lavender.
• Alternately add the dry mixture and milk, starting and ending with dry ingredients. Fold in sour cream.
• Divide the batter evenly among the prepared pans and bake for 22-25 minutes. A toothpick inserted should come out clean.
• Let the cakes cool completely before assembling.

Make the Blackberry Mascarpone Cream

• In a mixing bowl, combine mascarpone cheese, heavy whipping cream, and powdered sugar. Beat until light and fluffy.
• Gently fold in the strained blackberry puree and a splash of vanilla extract. Refrigerate for at least 30 minutes.

Prepare the Blackberry Glaze

• In a saucepan over medium heat, mash blackberries with powdered sugar and lemon juice as they cook.
• In a separate bowl, mix cornstarch with water to create a slurry.
• Once blackberries have softened, stir in the slurry and cook until the glaze thickens. Strain to remove seeds and let cool.

Assemble the Cake

• Place one layer of the cake on a serving plate. Spread blackberry mascarpone cream over the first layer.
• Repeat with the second layer and top with the third layer.
• Frost the entire cake with a thin coat of mascarpone cream and pour the blackberry glaze over the top.

Garnish & Serve

• Garnish with fresh blackberries, lavender blossoms, and powdered sugar.
• Chill in the refrigerator for at least one hour before slicing.

Notes

Use fresh culinary lavender for enhanced flavor. Ensure cake layers are completely cool before adding cream to prevent melting. Adding lemon zest can boost flavor. Adjust cornstarch for thicker glaze. Edible flowers or sea salt can enhance presentation.