Blackberry Lavender Cream Cake
A stunning confection that beautifully combines the sweet-tart flavor of fresh blackberries with delicate floral notes of culinary lavender, perfect for celebrations or as an afternoon treat.
Servings: 12 slices
Calories: 360kcal
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.
Notes
Use fresh blackberries and high-quality mascarpone for best flavors. Chill mixing tools for better whipping results. Use culinary-grade lavender for safety. Ensure cake layers are level before stacking. Leftover mascarpone cream can be used as a dip or spread.