Blackberry Lavender Cake

Blackberry and lavender flavors come together in this superbly moist and tender blackberry lavender cake. The reverse creaming method guarantees a soft crumb and the lavender milk and soaking syrup promise an aromatic, but not overpowering flavor. This cake is the perfect dessert for any special occasion!

Lavender cake on wooden cake stand

I’ve never been a fan of lavender flavored food. Lavender scented candles? Love them. Lavender lotion? Bring it on. Lavender the color? I love you and you’re gorgeous.

But I think lavender flavored desserts taste like hand soap.

Today I’m eating my words… and another slice of this blackberry lavender cake! It’s buttery soft with a tight crumb, blackberry filling, cream cheese frosting, and delicate flavor of aromatic lavender. Not hand soapy in the slightest.

If new cake flavors excite you, you are definitely going to enjoy this cake!

Slice of lavender butter cake with purple frosting and blackberry jam

Video Tutorial: How to Make Blackberry Lavender Cake

Icing on the Cake Cookbook

This lavender jewel comes from Tessa Huff’s newest cookbook Icing on the Cake. (Page 60) For those not familiar, Tessa is the baker behind Style Sweet CA. Her blog and books are full of dessert and artful frosting decoration– I learned a lot of my skill from her. Even if you’re not a baker, her photography alone is true eye candy. I’m genuinely a huge fan and the only thing sweeter than her creations is Tessa herself. She’s simply wonderful and inspires us all to “live out our pastry dreams!”

It’s my duty to bring you the best of the best and I say with pure confidence that Icing on the Cake is my new favorite book. It’s a masterpiece created for dessert lovers and bakers of any skill-set. With multiple photos for each recipe, she walks us through every single detail, every swipe of frosting, and every turn of the mixer. Her creations are delightful and epic, combining classic flavors with creative colorful design. Each page has a pop of whimsy, as if you were turning the pages of a dessert fairytale. There’s cakes, macarons, pies, and plenty of other desserts to keep your sweet tooth satisfied. Her chocolate banana pie is next on my baking list and if you ever wanted a small, medium, and large batch recipe of vanilla buttercream, this book includes each.

If you’re passionate about pretty desserts, Icing on the Cake belongs on a pedestal in your kitchen. I’m proud to share the book with you today, including a recipe that’s– quite frankly– one of the best cakes I’ve ever eaten. Tessa is a cake mastermind!

Tessa Huff Icing on the Cake cookbook cover

This is a very special cake with several different parts. Each takes time to build and prepare, so I encourage you to read through the directions before starting. Each step is totally worth it! Remember, Rome wasn’t built in a day… but this lavender cake can be!

5 Parts to Blackberry Lavender Cake

  1. Lavender Milk – To help flavor the cake.
  2. Lavender Soaking Syrup – To help flavor the cake and keep the layers extra moist.
  3. Cake – Tessa uses the reverse creaming method and it yields the softest, most springy cake crumb. One of the best textured cakes I’ve had and I know you’ll love it too.
  4. Blackberry Jam – Layer the cake with sweet blackberry jam. Paired with lavender, this is an absolutely mouthwatering flavor duo.
  5. Cream Cheese Buttercream – A light and creamy blend of vanilla buttercream and cream cheese frosting complements the cake without overpowering the delicate flavor.

Slice of lavender butter cake with purple frosting and blackberry jam on a white plate

Lavender for Baking

First, let’s discuss the best lavender to use for baking. I’m new to baking with lavender and wasn’t sure what to purchase when I started. However, a quick search pulled up this wonderful multi-use dried culinary lavender. It’s edible and a wonderful addition to homemade desserts, drinks, essential oils, and more. I actually just used it for lavender scones, too!

Lavender Milk

Pieces of dried lavender don’t leave an ideal texture in the baked cake, so let’s infuse the liquid ingredient (milk) with plenty of lavender flavor. Bring milk to a simmer, then let it steep with a couple teaspoons of dried culinary lavender. Strain the lavender through a fine mesh strainer, then let the milk cool completely before using in the cake batter. I recommend doing this in advance. If you remember, start it the night before. You can also prepare the lavender syrup ahead of time. More on that below.

There’s a fine line between pleasant lavender flavor and eating potpourri. For a light and lovely lavender flavor, stick with the recipe below! And if you don’t have a fine mesh strainer, pick one up. You need it to sift the dry ingredients, as well as for the lavender milk and lavender syrup.

2 images of steeping lavender for lavender cake in a saucepan and in a sieve

Reverse Creaming Method

Have you ever heard of the reverse creaming method for cakes? Instead of starting with the creaming butter and sugar together, the reverse creaming method begins with the dry ingredients and ends with the eggs. Tessa says that she favors this method when she’s looking for a lighter, more springy crumb. This cake is tight like pound cake, but it’s not dense. Rather, it’s velvet soft. I’m a fan!

The keys to reverse creaming are to (1) cube the butter and bring to the proper room temperature and (2) slowly stream the egg mixture into the batter at the very end.

And, like most cake recipes, be careful not to over-mix.

2 images of reverse creaming method for cakes in glass bowls

Lavender Soaking / Simple Syrup

The secret to ultra moist cake is to brush it with a simple syrup before frosting. The syrup soaks down into the crumb, keeping the cake tender and moist for days. You can do this with mostly any cake recipe and you can even flavor the syrup, too. Today we’ll simmer the syrup with culinary lavender, then let it cool completely and strain it before using.

Make sure you level the cakes before brushing them with lavender soaking syrup. Leveling the cakes slices off the uneven domed tops, which guarantees a stronger and sturdier layer cake. You can level the cakes with a cake leveler, but I just use a serrated knife. It’s convenient and easy.

I used a pinch more lavender than what Tessa’s recipe called for. Like the lavender milk, you can prepare the soaking syrup ahead of time.

2 images of lavender simple syrup in a saucepan and a glass measuring cup

2 images of brushing lavender simple syrup on cake

Cream Cheese Buttercream

Tessa combines vanilla buttercream and cream cheese frosting together. I did this with my lemon cake and coconut cake, too. The frosting glides on seamlessly and even holds its shape with simple piping. I brought this cake along to a beach weekend with some friends and everyone not only complimented the delicious cake, but the tangy, sweet, silky soft frosting too. Keep this frosting recipe in your back pocket because it’s definitely one of the best parts!!



glass bowl of cream cheese buttercream frosting

How to Assemble & Decorate Blackberry Lavender Cake

I bet you’re wondering about that blackberry jam?! We’ll use it when we assemble this lavender cake. Tessa teaches us how to make the most beautiful pattern that can only be seen when you cut into the cake. Make a bullseye with the frosting, then fill with blackberry jam. A large round piping tip is helpful for the frosting.

Blackberry jam is commonly found at most major grocery stores, but if you can’t get your hands on it, any flavor jam would be great or you could even try lemon curd.

Make sure you swipe a thin layer of frosting on the layers first. Otherwise, the jam could create a soggy cake. Apply a crumb coat all around the cake, then refrigerate. If you’re not familiar with a crumb coating, see my naked cake recipe and video. It’s simply a thin layer of frosting all over the cake that catches all the crumbs.

2 images of piping and filling cake layers with frosting and blackberry jam

2 images of frosting a 3 layer lavender cake from the side and overhead

In the introduction to her book, Tessa says that if a portion of a recipe decoration doesn’t inspire or excite you, leave it off. Her blackberry lavender cake features a glorious flower crown and I knew I wouldn’t be able to do it justice. Instead, I divided the frosting in half and tinted half light purple using 2 drop of this mauve food coloring. Using an icing spatula, I covered the crumb coat with the light purple frosting and added simple piped border around the top.

Decorate the lavender cake however you feel inspired and don’t forget to check out Icing on the Cake! Lovely cake, lovely book, lovely inspiration. And now I’m looking forward to more lavender flavored desserts!

Blackberry lavender cake on wooden cake stand

More Lovely Layer Cakes

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Slice of lavender butter cake with purple frosting and blackberry jam

Blackberry Lavender Cake

  • Author: Sally
  • Prep Time: 4 hours
  • Cook Time: 22 minutes
  • Total Time: 4 hours, 22 minutes
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Blackberry and lavender flavors come together in this superbly moist and tender blackberry lavender cake. The reverse creaming method guarantees a soft crumb and the lavender milk and soaking syrup promise an aromatic, but not overpowering flavor.


Lavender Milk

Lavender Syrup


  • 1/4 cup (60g) sour cream, at room temperature
  • 2 and 1/2 cups (295g) cake flour (spoon & leveled)
  • 1 and 1/2 cups (300g) granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks; 230g) unsalted butter, diced & softened to room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature

Cream Cheese Buttercream & Assembly

  • 1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
  • one 8 ounce block (224g) full-fat cream cheese, softened to room temperature*
  • 5 and 1/2 cups (660g) confectioners’ sugar
  • 2 Tablespoons (30ml) whole milk
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • 1/21 cup (120ml-240ml) blackberry jam
  • optional: purple or mauve food coloring
  • optional: blackberries for garnish


  1. Make the lavender milk: In a small saucepan over low heat, bring the milk to a simmer. Remove from heat and immediately add the lavender. Set aside to steep for 20 minutes. Strain the milk through a fine-mesh sieve set over a bowl, then discard the lavender. Cool milk completely before using in cake batter. Can be made 1-2 days ahead and stored in the refrigerator. Bring to room temperature before using.
  2. Make the lavender syrup: In a small saucepan over medium-high heat, bring the sugar and 1/2 cup water to a boil. Once boiling, reduce the heat to low and add the lavender. Simmer the syrup for 10 minutes. Remove from heat and steep until completely cool. Strain the syrup through a fine-mesh sieve set over a bowl, then discard the lavender. You will use this “soaking syrup” in step 8. Can be made 1-2 days ahead. Cover and keep at room temperature until ready to use.
  3. Make the cake: Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  4. Stir the sour cream and cooled lavender milk together until combined. Set aside.
  5. Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) With the paddle attachment, beat the ingredients together on low speed for a few seconds to gently combine. Add the butter, vanilla, and about 1/2 of the lavender milk/sour cream mixture. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl.
  6. Whisk the eggs into the remaining lavender milk/sour cream mixture. With the mixer running on medium speed, add the egg mixture in 3 additions, mixing for about 15 seconds after each addition. Stop the mixer and scrape down the sides and up the bottom of the bowl, then mix for about 15 more seconds until batter is completely combined. Avoid over-mixing.  Some small lumps are OK.
  7. Pour batter evenly into cake pans. If desired, weigh them to ensure accuracy. Bake for around 20-22 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before leveling and frosting.
  8. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Generously brush lavender syrup on the top of each cake. I use every last drop!
  9. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be spreadable and creamy, not runny. If desired, divide frosting in half and tint half light purple. I used 2 drops of this mauve food coloring.
  10. Assemble and decorate: Place 1 cake layer on your cake standcake turntable, or serving plate. Spread a thin layer of white frosting on top. Fill a piping bag fitted with a large round tip (I used Wilton 1A piping tip) with 1/2 cup of white frosting. (Or use a zipped-top bag with the corner snipped off.) Pipe a ring around the outer top edge of the cake to create a “dam.” Pipe a second ring of white frosting a couple inches in from the outer ring to create a “bull’s eye.” Spoon and spread blackberry jam in the gaps. Top with 2nd cake layer and repeat, then place 3rd cake layer on top. If there’s any remaining, spread a thin layer of white frosting all over the top and sides of cake to create a crumb coat. Chill in the refrigerator for 15 minutes. Finally, spread the purple frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting. If there’s any extra frosting, pipe decor on top. I piped a swirled border with Wilton 1M piping tip. Garnish with blackberries.
  11. Refrigerate cake for at least 20 minutes before slicing and serving. This helps the cake hold its shape when cutting.
  12. Cover leftover cake tightly and store in the refrigerator for up to 5 days.


  1. Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, brushed with syrup, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before brushing with syrup, decorating, and serving.
  2. 9-inch Cake Pans: This recipe uses three 8 inch cake pans. If desired, you can use three 9 inch cake pans instead. Bake time will be about the same, but keep a close eye on the cakes at 20 minutes and check for doneness with a toothpick. 9-inch cakes will be a little thinner.
  3. Cupcakes: You can use this recipe for lavender cupcakes. Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 2-3 dozen. Brush cooled cupcakes with lavender syrup and fill with blackberry jam, if desired.
  4. Cake Flour: If you can’t get your hands on cake flour, use this cake flour substitute.
  5. Cream Cheese: Use block cream cheese, not cream cheese spread. Not a fan of cream cheese frosting? Frost with this vanilla buttercream instead.
  6. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
  7. Special Tools: Icing on the Cake Cookbook | KitchenAid Stand Mixer | KitchenAid Hand Mixer | Culinary Lavender | Fine Mesh Sieve | 8 Inch Cake Pans | Pastry Brush | Food Coloring | Piping Bags | Bench Scraper | Icing Spatula

Reprinted with permission from Icing on the Cake Cookbook by Tessa Huff

Keywords: lavender cake, cake

Slice of lavender butter cake on a silver plate with purple frosting and blackberry jam


  1. Concetta M Christensen says:

    Sally, I want the cake to be white. Would it come out ok if I just use egg whites?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Concetta, The yolks in a cake provide a lot of structure and moisture so it would take some additional recipe for us to be confident of how to adjust this exact recipe without them. You can certainly try our white cake recipe and use 1 cup of lavender milk instead of whole milk, and brush it with the lavender syrup. Let us know if you try it!

      1. I tried it, but I preferred the original lavender cake as directed; however, of the people I shared it with, everyone but me associates the taste of lavender with soap or essential oils and didn’t like it. I also love the texture of that cake. If I make the lavender cake as directed but leave out the lavender, there would be no need to heat the milk, and that would work, right?

  2. Hi there,
    For the blackberry jam, would a seedless variety be preferably or are the blackberry seeds not very noticeable in the cake? I remember your strawberry cake purée does include the strawberry seeds but I think the blackberry seeds are quite a bit bigger out of comparison. Will it matter? Planning to make this tomorrow!! TIA!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Paula, it’s really up to you here! If you don’t mind the added texture from seeds in the jam, then you can use a jam with seeds. If you’d prefer a smoother filling, we’d recommend seedless. Hope you love this cake!

  3. Nancy McCandlish says:

    I am very intrigued to commit to there time to make this gorgeous looking Blackberry Lavender cake. However, I wanted to double check a few things with you before I attempt it and my ingredient amounts are correct. I looked up Tessa Huff’s recipe version also and I know that you mentioned increasing the lavender for more flavor but can you clarify the correct amounts in a few other steps where yours and Tessa’s ingredient amounts differ? 1. I noticed the amount of cake flour as 2 and 1/2c (325g) but also 2 and 1/4c (295g)? 2. Making the frosting, you state using 8 oz cream cheese and 2 TB milk while Tessa uses 4 oz cream cheese and 3-4 TB heavy cream. That is very different as to how the frosting will turn out – Have you tried her amounts and realized that yours are much improved? 3. The last difference in recipes you state to add 1/4c sour cream to 1c lavender milk but I believe that Tessa’s adds that same amount of sour cream to 3/4c milk. Any clarification would be greatly welcome as I think this will be a fabulous tasting cake but I don’t want to make a mistake. Thanks so much for the recipe and others on your site that pull at my heart strings!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nancy, Are you comparing this recipe directly to her recipe from her book Icing on the Cake (page 60)? The only change should be that we added a pinch more lavender to the soaking syrup.

  4. Hi Sally!
    Is that a typo in Cream Cheese Buttercream & Assembly – 5 and 1/2 cups of confectioners sugar?
    Is this cake super sweet? I’m thinking to make it, like the flavor. But really want to avoid that much of sugar. Do you know how much would be enough just to feel that sweetness but not to feel overwhelmed by it?
    Thank you!

    1. Trina @ Sally's Baking Addiction says:

      Hi Ksenia, there’s no typo – this buttercream recipe makes a substantial amount to frost and decorate the whole cake. You can try reducing the sugar a bit, but keep in mind that sugar provides structure to the buttercream. Let us know what you try!

  5. Made this for a family dinner after I found the culinary lavender in a store while visiting Santa Fe. In a family of chocoholics, their review says it all… “This is the best cake I’ve ever had!” Light, slightly sweet & moist. Glad I made the cakes before & froze because much easier to assemble. Don’t recommend using a 9 inch pan because cake comes out too thin. Ended up making a second batch for a 4th layer & a dozen cupcakes.

  6. Made this just now and cannot eat it because it is wayyyyyyy too sweet. I followed the recipe exactly. I’m so disappointed, just sucks.

  7. Bev Willnauer says:

    Can this recipe be doubled and baked in a 10×3 wedding cake pan? Can you give me an approximate baking time? I will be baking a three layer with 8 and 6 layers on top. I am thinking I will need 3-4 batches all together…apppreciate any suggestions…

    1. Lexi @ Sally's Baking Addiction says:

      Hi Bev, our cake pan sizes and conversions post should be a helpful guide for you to figure out exactly how much batter you’ll need. Keep in mind that for best results, we recommend making each batch separately (rather than 2x, 3x, etc.) as it will overwhelm your mixer and could lead to over mixing. The bake time will really depend on the thickness of your layers, but generally will be longer for bigger pan sizes. Hope this helps!

  8. I made this cake for my mom’s 60th birthday. It turned out beautifuly and everyone loved it. It is the best cake I have ever made and I am so glad I found this recipe. This is the perfect cake to celebrate a special occasion.

    1. Lexi @ Sally's Baking Addiction says:

      We’re so happy to read that feedback!

  9. Hi,
    Just wondering, how the cake would taste with a simple buttercream icing? Does the batter taste very lavenderesque? Looking to give this a try at a special request from a friend but in cupcake format and just a buttercream icing. Would it work well?

    Thanks 🙂

    1. Lexi @ Sally's Baking Addiction says:

      Hi Shauna, you can certainly make this with a plain vanilla buttercream if desired. The lavender taste is definitely there, but we don’t find it to be overpowering at all. Hope the cupcakes are a hit!

  10. I made this cake for my daughter and her fiance’s engagement party. We had a wide range of guests and it was a huge hit!! I followed the recipe exactly — and I haven’t baked a cake in decades — but it was beautiful to look at and tasted great. The cake had a density to it, which was delicious, and the lavender flavor was perfect….not to much, not too little. Because I only had 9″ pans, I just made two layers, and it worked out beautifully. I recommend using Trappist blackberry jelly.

  11. Tracey Milburn says:

    I dreamed about making this recipe for months and finally made it yesterday. I followed it to the letter. However, I have to say, I wasn’t a fan… the cake had very little lavender flavor but also seemed somewhat dry, almost like it needed some oil or something. The icing was extremely sweet, however, it was certainly a beautiful cake on presentation. Honestly, I probably won’t make it again as it’s also rather expensive to make.

  12. Shiza Ahmed says:

    Hi, can I use fresh lavender flowers for the syrup?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Shiza, Dried lavender is best for this recipe, though you could use fresh too. Rinse them well before using. If you’re interested in drying though– look up a quick tutorial for drying lavender at home– it’s easy!

  13. Kirsten Esperson says:

    It looks so good! Your photos really help!

  14. My boyfriend (who is not kitchen or baking-savvy) surprised me with this cake for my birthday. He was very diligent and followed the recipe exactly, and it turned out incredibly well! The best cake I have ever had, hands down. Blackberry and Lavender have long been two of my favorite flavors, but this was the first time I’d tasted them together. They’re a match made in heaven.

    He bought the Icing on the Cake book and wants to try out all the recipes for all future birthdays, but I’m really tempted to have this cake as a new standing tradition for my own birthday. It’s that good.

    1. Lexi @ Sally's Baking Addiction says:

      How sweet! We’re so glad this cake was the perfect way to celebrate your birthday, Larissa.

  15. I’ve made this lavender cake recipe 2x now. It’s amazing. This time around I want to use 4 in by 2in depth cake round pans. About how many 4in pans would this recipe fill?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kairi, we have not measured the batter, but our best estimate would be about 18 cups of batter. Our cake pan sizes and conversions guide will help you determine how many pans that will yield — it will be quite a few! Feel free to halve the recipe if needed.

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