Description
This Blackberry Lavender Cake is a delightful and fragrant dessert featuring moist layers infused with culinary lavender and fresh blackberries. Topped with a luscious mascarpone and blackberry lavender whipped cream icing, this cake perfectly balances floral and fruity flavors for a sophisticated treat.
Ingredients
Cake
- 4 cups all purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter (softened)
- 2 cups sugar
- 4 eggs (room temperature)
- 1/3 cup coconut oil (melted, cooled)
- 1 1/2 cups almond milk (or milk of choice)
- 1/2 cup water
- 2 tsp vanilla extract
Syrup
- 6 oz. blackberries (fresh or frozen)
- 2 tbsp culinary lavender
- 1 cup sugar
- 1 cup water
Icing
- 1/2 cup heavy whipping cream
- 1/4 cup sugar
- 8 oz. mascarpone (room temperature)
- 1/2 cup blackberry lavender syrup (from the syrup preparation)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 10-inch round cake pans with parchment paper rounds or grease them generously with coconut oil. Melt the coconut oil and set it aside to cool to room temperature before use.
- Mix Dry Ingredients: In a large bowl, combine the all purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar, Add Wet Ingredients: In a separate bowl, cream the softened butter and sugar together until light and fluffy. Then add the eggs one at a time, mixing well after each addition. Mix in the cooled melted coconut oil, almond milk, water, and vanilla extract, whisking until fully incorporated.
- Combine Wet and Dry Ingredients: Using an electric mixer, gradually mix in the dry flour mixture to the wet ingredients until just combined. Be careful not to overmix. Divide the batter evenly between the prepared cake pans.
- Bake the Cakes: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Remove from oven and allow cakes to cool in the pans for about 10 minutes.
- Cool the Cakes: Carefully invert the cakes onto a cooling rack and peel off the parchment paper. Let the cakes cool completely before icing.
- Prepare Blackberry Lavender Syrup: While cakes cool, combine the blackberries, culinary lavender, sugar, and water in a saucepan. Bring the mixture to a boil, then reduce heat to a simmer. Simmer gently for 10 minutes, stirring occasionally and using a wooden spoon to break down the blackberries.
- Strain Syrup: Pour the mixture through a fine mesh strainer into a bowl, pressing firmly to extract all the syrup. Discard the solids (blackberries and lavender). Set the syrup aside to cool.
- Make the Icing: In a mixing bowl, whisk the heavy whipping cream for approximately 4 minutes until stiff peaks form. Add sugar and mascarpone cheese, then whisk again for about 1 minute until smooth and creamy. Finally, gently fold in 1/2 cup of the cooled blackberry lavender syrup until the icing is soft, fluffy, and well combined.
- Assemble the Cake: Place one cooled cake layer on a cake stand or serving plate. Spread a generous dollop of blackberry lavender icing evenly over the top using a rubber spatula. Place the second cake layer on top and repeat the icing process on the top surface.
- Optional Garnish and Serve: Garnish the top of the cake with toasted almonds and fresh blackberries for added flavor and texture if desired. Slice and enjoy your elegant blackberry lavender cake!
Notes
- Use room temperature eggs to ensure smooth batter and even baking.
- Make sure the melted coconut oil is cooled before adding to prevent curdling the batter.
- If you don’t have culinary lavender, substitute with dried lavender buds labeled for culinary use.
- You can substitute almond milk with any milk of your choice, including dairy or plant-based.
- For extra flavor, lightly toast almonds before garnishing the cake.
- The blackberry lavender syrup can be stored in the refrigerator for up to one week for other uses.
- Ensure cakes are completely cooled before icing to prevent melting the whipped cream-based frosting.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
