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.
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.