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A slice of Blackberry Lavender Cream Cake topped with fresh blackberries and lavender sprigs.
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Blackberry Lavender Cream Cake

A stunning dessert combining sweet blackberries and fragrant lavender, layered with a rich blackberry mascarpone cream.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Cake, Dessert
Cuisine: American, Fusion
Keyword: Blackberry Cake, Cream Cake, Dessert Recipe, Lavender Cake, Special Occasion Cake
Servings: 12 servings
Calories: 350kcal

Ingredients

For the Cake

  • 2.5 cups all-purpose flour Provides the cake with structure.
  • 2.5 tsp baking powder Ensures the cake rises beautifully.
  • 0.5 tsp salt Balances the sweetness.
  • 1 cup unsalted butter, softened Adds richness and moisture.
  • 1.75 cups granulated sugar Sweetens the cake perfectly.
  • 4 large eggs Binds the ingredients together for a fluffy texture.
  • 2 tsp vanilla extract Enhances the overall flavor.
  • 2 tsp culinary lavender, finely ground Infuses a floral note.
  • 1 cup whole milk Keeps the cake tender and moist.
  • 0.25 cup sour cream Adds tang and moisture to the batter.

For the Frosting

  • 8 oz mascarpone cheese, softened Creates a rich and creamy frosting.
  • 1.5 cups heavy whipping cream Makes the frosting light and airy.
  • 0.5 cup powdered sugar Sweetens and stabilizes the cream.
  • 1 cup blackberry puree (strained) Provides a fruity burst in the frosting layers.
  • 1 tbsp lemon juice Brightens the flavor profile.

For the Blackberry Glaze

  • 1 tbsp water Used for the glaze.
  • 1 tbsp cornstarch Thickens the glaze beautifully.

For Garnish

  • Fresh blackberries Fresh blackberries for garnish Adds a touch of vibrance.
  • Lavender blossoms Lavender blossoms for garnish Elevates the presentation.
  • Powdered sugar Powdered sugar for garnish Offers a delicate finish.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C) and grease and line three 8-inch cake pans with parchment paper.
  • In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
  • In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and finely ground lavender.
  • Alternately mix in the dry ingredients and milk, starting and ending with the dry mix.
  • Fold in the sour cream gently. Divide the batter evenly among the prepared pans and bake for 22-25 minutes or until a toothpick inserted comes out clean.
  • Allow the cakes to cool completely.

Frosting Preparation

  • Beat the mascarpone cheese, heavy cream, and powdered sugar together until fluffy.
  • Fold in the blackberry puree and an extra splash of vanilla extract. Refrigerate for 30 minutes to firm it up.

Glaze Preparation

  • Combine fresh blackberries, powdered sugar, and lemon juice in a saucepan over medium heat.
  • Mash the berries with a fork until cooked through. In a separate bowl, mix cornstarch with water to create a slurry and add it to the saucepan.
  • Stir until the mixture thickens. Strain through a sieve to remove solids and cool completely.

Assembling the Cake

  • Place the first cake layer on a serving plate and spread a layer of mascarpone cream on top.
  • Add the second layer and repeat the filling process, then finish with the third layer.
  • Crumb coat the entire cake with a thin layer of the mascarpone cream.
  • Pour the cooled blackberry glaze over the top, allowing it to drip down the sides.
  • Garnish with blackberries, lavender blossoms, and powdered sugar. Chill for 1 hour before serving.

Notes

For a milder lavender flavor, reduce the amount of ground lavender. Store leftover cake in an airtight container in the refrigerator for up to three days.