Blackberry Lavender Cream Cake
Blackberry Lavender Cream Cake is a stunning confection that beautifully combines the sweet-tart flavor of fresh blackberries with the delicate floral notes of culinary lavender. This cake exudes elegance, making it perfect for celebrations or a delightful afternoon treat. The layers are light and fluffy, each filled with a dreamy blackberry mascarpone cream that adds a luscious texture and vibrant color. With every bite, you’ll experience the wonderful harmony of flavors, making this recipe one you’ll cherish. Let’s dive into this step-by-step recipe that’s sure to impress your family and friends.
Why You’ll Love This Recipe
This Blackberry Lavender Cream Cake is more than just a pretty dessert; it’s a multi-sensory experience that delights taste buds and begins conversations. The easy prep makes this a family-friendly recipe that you can tackle on a weekend or for a special occasion. You don’t need to spend hours in the kitchen to create something truly spectacular. The minimal ingredients help streamline your baking process while ensuring nothing but the best flavors come through. Perfect for gatherings or simply treating yourself, this cake is a must-try!
Ingredients for Blackberry Lavender Cream Cake
- 2 1⁄2 cups all-purpose flour: Provides the base for a light and fluffy cake.
- 2 1⁄2 tsp baking powder: Helps the cake rise beautifully.
- 1⁄2 tsp salt: Balances the sweetness of the cake.
- 1 cup unsalted butter, softened: Adds richness and moisture.
- 1 3⁄4 cups granulated sugar: Sweetens and enhances the cake’s flavor.
- 4 large eggs: Binds the ingredients and adds structure.
- 2 tsp vanilla extract: Introduces warmth to the cake.
- 2 tsp culinary lavender, finely ground: Infuses a subtle floral note.
- 1 cup whole milk: Keeps the cake tender and moist.
- 1⁄4 cup sour cream: Adds creaminess and enhances flavor.
- 8 oz mascarpone cheese, softened: Creates a creamy filling for the cake.
- 1 1⁄2 cups heavy whipping cream: Whips to fluffy perfection for a luscious texture.
- 1/2 cup powdered sugar: Sweetens the mascarpone cream.
- 1 cup blackberry puree (strained): Brings a vibrant flavor and color.
- 1 tbsp lemon juice: Balances sweetness with acidity in the glaze.
- 1 tbsp water: Used for the blackberry glaze.
- 1 tbsp cornstarch: Thickens the berry glaze.
- 1 cup fresh blackberries (for garnish): Adds a burst of freshness.
- Lavender blossoms (for garnish): Enhances visual appeal and flavor.
- Powdered sugar (for garnish): Adds a delicate touch.
Step-by-Step Directions
1. Prepare the Cake
Start by preheating your oven to 350°F (175°C) and greasing three 8-inch cake pans. Line the bottoms with parchment paper to ensure easy removal once baked. In a medium bowl, whisk together the flour, baking powder, and salt to aerate. In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Gradually add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and finely ground lavender to infuse your cake with floral notes. Alternately add the dry mixture and milk to the butter mixture, beginning and ending with the flour mixture. Finally, fold in the sour cream for added moisture. Divide the smooth batter evenly among the cake pans and bake for 22-25 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool completely before assembling.
2. Make the Blackberry Mascarpone Cream
While the cakes cool, prepare the luscious blackberry mascarpone cream. In a large mixing bowl, combine the mascarpone cheese, heavy cream, and powdered sugar. Beat with an electric mixer until fluffy and combined. Once it reaches a light and airy consistency, gently fold in the strained blackberry puree and additional vanilla extract. It’s essential to refrigerate this mixture for at least 30 minutes to help it firm up, making it easier to spread between the layers.
3. Prepare the Blackberry Glaze
For the glossy blackberry glaze, combine fresh blackberries, powdered sugar, and lemon juice in a medium saucepan over medium heat. Use a fork or potato masher to break down the blackberries until they’re pureed. In a small bowl, mix the cornstarch with water and stir it into the blackberry mixture. Continue cooking until the glaze thickens, and then strain it to remove any seeds. Set it aside to cool completely before using.
4. Assemble the Cake
Once the cake layers have cooled, it’s time for assembly! Take one of the cake layers and place it on a serving plate. Generously spread a layer of blackberry mascarpone cream on top. Repeat the process for the second layer, so you have a delicious cream filling between each. Top with the final cake layer. Use the remaining mascarpone cream to frost the entire cake with a thin, beautiful layer. Carefully pour the blackberry glaze over the top of the cake, allowing it to drip slightly down the sides for a show-stopping presentation.
5. Garnish & Serve
Now for the finishing touches! Decorate the top of your cake with fresh blackberries, lavender blossoms, and a light dusting of powdered sugar. To enhance the flavors, chill the assembled cake in the refrigerator for about an hour before slicing. This resting period helps the flavors meld beautifully, making every bite a refreshing treat. Serve to your guests and enjoy the delightful reactions as they take their first bites!
Tips & Tricks
- Use fresh Ingredients: For the best flavors, always use fresh blackberries and high-quality mascarpone.
- Chill the Tools: Ensure your mixing bowls and beaters are chilled for whipping cream to help it whip up faster.
- Lavender Quality: Make sure to use culinary-grade lavender to avoid any bitterness from non-food-safe varieties.
- Layering: Ensure layers are level before stacking to prevent your cake from tipping over.
- Leftover Cream: Any leftover mascarpone cream can be used as a dip for fruits or spread on toast.
Serving Suggestions & Pairings
This Blackberry Lavender Cream Cake is a delightful stand-alone treat but can be served with a few creative accompaniments. Pair it with a refreshing herbal tea or a light sparkling water for a sophisticated drink option. A scoop of vanilla ice cream or a dollop of whipped cream on the side brings a lovely contrast to the tartness of the blackberries. For an elegant presentation, consider serving slices on dessert plates garnished with mint leaves or additional fresh berries.
Nutritional Information
Serving size: 1 slice (approx. 1/12 of the cake)
- Calories: 360
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 150mg
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 20g
- Protein: 4g
While this cake is a delightful indulgence, moderation is key. It’s a sweet treat to enjoy during special occasions or celebrations.
Storing Tips & Variations for Blackberry Lavender Cream Cake
This cake can be stored in the refrigerator for up to 3 days, kept in an airtight container. To freeze, wrap individual slices tightly in plastic wrap, followed by foil, and place in a freezer-safe container. They will store well for up to two months! If you want healthier swaps, consider using Greek yogurt in place of sour cream and substituting some of the sugar with honey or a sugar alternative. For a twist, you might try substituting strawberries or raspberries in place of blackberries or combining different berry purees for a mixed berry version.
Conclusion for Blackberry Lavender Cream Cake
This exquisite Blackberry Lavender Cream Cake is not only an impressive dessert for any gathering but also a delectable treat that holds the potential to become a family favorite. With its vivid colors, wonderful flavors, and delightful aesthetics, you must try this flavorful creation! So, grab your ingredients and get baking – this cake is waiting to bring sweetness to your day!
FAQs
1. Can I use frozen blackberries instead of fresh ones?
Yes, frozen blackberries can be used, but make sure to thaw and drain them well to avoid excess moisture in your cake.
2. How can I make this cake gluten-free?
You can use a 1-to-1 gluten-free baking flour in place of the all-purpose flour for gluten-free baking.
3. Can I make the cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Assemble the cake on the day you plan to serve it.
4. What can I use instead of mascarpone?
Cream cheese can be used as a substitute for mascarpone, but it will give a slightly different flavor and texture.
5. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Avoid overbaking for the best texture!
Blackberry Lavender Cream Cake
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour Provides the base for a light and fluffy cake.
- 2.5 tsp baking powder Helps the cake rise beautifully.
- 0.5 tsp salt Balances the sweetness of the cake.
- 1 cup unsalted butter, softened Adds richness and moisture.
- 1.75 cups granulated sugar Sweetens and enhances the cake’s flavor.
- 4 large eggs Binds the ingredients and adds structure.
- 2 tsp vanilla extract Introduces warmth to the cake.
- 2 tsp culinary lavender, finely ground Infuses a subtle floral note.
- 1 cup whole milk Keeps the cake tender and moist.
- 0.25 cup sour cream Adds creaminess and enhances flavor.
Filling Ingredients
- 8 oz mascarpone cheese, softened Creates a creamy filling for the cake.
- 1.5 cups heavy whipping cream Whips to fluffy perfection for a luscious texture.
- 0.5 cup powdered sugar Sweetens the mascarpone cream.
- 1 cup blackberry puree (strained) Brings a vibrant flavor and color.
- 1 tbsp lemon juice Balances sweetness with acidity in the glaze.
- 1 tbsp water Used for the blackberry glaze.
- 1 tbsp cornstarch Thickens the berry glaze.
Garnish Ingredients
- 1 cup fresh blackberries Adds a burst of freshness.
- lavender blossoms Enhances visual appeal and flavor.
- powdered sugar Adds a delicate touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans. Line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Gradually add in the eggs, mixing well after each addition. Stir in the vanilla extract and finely ground lavender.
- Alternately add the dry mixture and milk to the butter mixture, beginning and ending with the flour mixture. Fold in the sour cream.
- Divide the batter evenly among the cake pans and bake for 22-25 minutes. Allow the cakes to cool completely before assembling.
Make the Blackberry Mascarpone Cream
- In a large bowl, combine the mascarpone cheese, heavy cream, and powdered sugar. Beat until fluffy.
- Gently fold in the strained blackberry puree and refrigerate the mixture for at least 30 minutes.
Prepare the Blackberry Glaze
- In a medium saucepan over medium heat, combine fresh blackberries, powdered sugar, and lemon juice.
- Use a fork to break down the blackberries until pureed. Mix cornstarch with water and stir it in.
- Cook until the glaze thickens, then strain to remove seeds and let cool completely.
Assemble the Cake
- Place one cake layer on a serving plate and spread a layer of blackberry mascarpone cream on top.
- Repeat for the second layer, then add the final cake layer.
- Frost the entire cake with remaining mascarpone cream and pour blackberry glaze on top.
Garnish & Serve
- Decorate the top with fresh blackberries, lavender blossoms, and a dusting of powdered sugar.
- Chill the cake for about an hour before slicing for the best flavor.