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!
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. It’s actually become one of my favorite spring dessert recipes. (And makes for one of the prettiest Easter dessert recipes, too!)
If new cake flavors excite you, you are definitely going to enjoy this cake!
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!
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
- Lavender Milk – To help flavor the cake.
- Lavender Soaking Syrup – To help flavor the cake and keep the layers extra moist.
- 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.
- Blackberry Jam – Layer the cake with sweet blackberry jam. Paired with lavender, this is an absolutely mouthwatering flavor duo.
- Cream Cheese Buttercream – A light and creamy blend of vanilla buttercream and cream cheese frosting complements the cake without overpowering the delicate flavor.
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.
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 soften to 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.
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.
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!!
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. First, make “dam” around the outside, the same way to start to fill chocolate raspberry cake. Next, pipe a bullseye with the frosting, and 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.
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!
More Lovely Layer Cakes
- Pistachio Cake
- Birthday Cake with Buttercream Flowers
- Vanilla Naked Cake
- Checkerboard Cake
- 1st Birthday Cake
- Lemon Blueberry Cake
Blackberry Lavender Cake
- Prep Time: 4 hours
- Cook Time: 22 minutes
- Total Time: 4 hours, 22 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
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.
Ingredients
Lavender Milk
- 1 cup (240ml) whole milk
- 2 teaspoons dried culinary lavender
Lavender Syrup
- 1/2 cup (120ml) water
- 1/2 cup (100g) granulated sugar
- 2 teaspoons dried culinary lavender
Cake
- 1/4 cup (60g) sour cream, at room temperature
- 2 and 1/2 cups (295g) cake flour (spooned & leveled)
- 1 and 1/2 cups (300g) granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) 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 (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 8 ounces (226g) full-fat brick 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
- 1/2 – 1 cup (120ml-240ml) blackberry jam
- optional: purple or mauve food coloring
- optional: blackberries for garnish
Instructions
- 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.
- 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.
- Make the cake: Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Stir the sour cream and cooled lavender milk together until combined. Set aside.
- 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.
- 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.
- 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.
- 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!
- 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.
- Assemble and decorate: Place 1 cake layer on your cake stand, cake 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.
- Refrigerate cake for at least 20 minutes before slicing and serving. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- 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.
- Special Tools (affiliate links): Icing on the Cake Cookbook | Electric Mixer (Handheld or Stand) | Culinary Lavender | Fine Mesh Sieve | 8-Inch Round Cake Pans | Cake Stand or Cake Turntable | Pastry Brush | Food Coloring | Piping Bags (Reusable or Disposable) | Wilton 1A Piping Tip | Bench Scraper | Icing Spatula | Wilton 1M Piping Tip
- 9-inch Cake Pans: This recipe uses three 8 inch cake pans. If desired, you can prepare three 9 inch cake pans in step 3 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.
- 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.
- Cake Flour: If you can’t get your hands on cake flour, use this cake flour substitute.
- Cream Cheese: Use brick cream cheese, not cream cheese spread. Not a fan of cream cheese frosting? Frost with this vanilla buttercream instead.
- 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.
Reprinted with permission from Icing on the Cake Cookbook by Tessa Huff
I made a gluten free version of this cake and it was perfect. I used a 1 to 1 gf baking mix ans added a touch of xanthan gum. Otherwise, I followed the recipe as written. Cake still had a perfect crumb with a subtle lavender flavor. Excellent recipe. Highly recommend.
Is there a way to do this without the lavender?
Hi LaLao, lavender is a big part of this cake. You could use the cake from our Fresh Berry Cream Cake with the blackberry cream cheese buttercream in this recipe.
Could I use gluten free flour? If so, would 1-to-1 GF all purpose flour or 1-to-1 GF baking flour be appropriate? Any other modifications I should make if I use gluten free flour? Thank you so much! I always enjoy your recipes!
Hi Amanda, we haven’t tested a gluten free version of this cake but would love to hear how it goes if you do!
I have liquid lavender essence. Could that be substituted for dry lavender? It would save another purchase and eliminate the need for straining dry lavender from the milk and the syrup.
I also notice that there is a strike through on the water in the ingredients list for the lavender syrup, but the instructions still say to use water in the preparation.
Hi Deborah, we haven’t tested lavender essence, but let us know if you do! We have a feature on our website that allows you to check off ingredients as you bake, just tap it again to remove the strike-through!
Hey Sally! I’ve made so many of your recipes and they ALWAYS come out amazing! I’m making this cake tonight and just had a quick question. The cake part of the recipe doesn’t call for milk, however the cake instructions say “Stir the sour cream and cooled lavender milk together until combined. Set aside.” How much milk should I mix into the 1/4 cup of sour cream? Thank you so much!
Hi Victoria! See the top of the ingredients list for the Lavender Milk. It calls for 1 cup (240ml) whole milk and 2 teaspoons dried culinary lavender. You’ll prepare it in Step 1. Hope this helps and that you enjoy the cake!
I have seen this recipe time and time again, and now I’ve been requested to make a cake with blackberries. So, here I am. I plan to make this cake for my daughters baptism coming up! I would like to bake using 9×13 cake pans, and I plan to have essentially two cakes next to each other to fit in a large rectangle cake box.
Question is, how am I to multiple the recipe?
Would whatever the multiplication recommendation still create three layers or two?
Same questions go for the filling/frosting.
Hi Janelle! The batter, as written, should fit well into one 9×13 pan, so you could make two batches. It is usually best to make multiple batches rather than multiplying the recipe. Additionally, here is everything you need to know about converting recipes to different Cake Pan Sizes.
Perfect cupcake form for a ladies event! Took some extra time and attention to the details but of course it’s so worth it when it turns out just right!
I plan on assembling and decorating this cake Friday night to serve Sunday afternoon. Should I keep it in the fridge before serving? I’ll add the fresh blackberries on Sunday but will everything else hold up being done Friday night? Or should I just frost it and then save some buttercream to do the more decorative pieces on top of the cake for Sunday AM?Thanks!
Hi Lisa, we’d recommend storing in the refrigerator from Friday through Sunday. Adding the fresh blackberries on Sunday is a great idea. Hope you enjoy the cake!
Can I just use regular flour for this recipe? Everytime I try cake flour my cakes turn out very dense and I do not really like it. Im not sure why or if it’s because I’m at a higher elevation?
Thanks!
Hi Laura, that’s very strange, as cake flour usually has the opposite effect and makes cakes less dense. If you’re baking at high altitude, I know some readers have found this chart helpful.
I’d like to make this cake for my daughter’s wedding using a 9” x 13” pan. How long would I bake it?
Hi Sid, our cake pan sizes and conversions guide will be helpful for making this cake in a 9×13 pan. Hope you enjoy it!
Unfortunately the article doesn’t include baking times other than check earlier than the recipe calls for. Since I will be using a different amount of batter and all in a single layer, do you have any suggestions for timing?
Hi Sid, usually 9×13 sheet cakes take around 32–35 minutes to bake at 350°F (177°C). To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.
Of all the wonderful cakes by Sally, this is by far my favorite! I’ve made it as the 3-layer cake & as cupcakes for many celebrations. It’s very elegant & always a hit!
any tips on converting to cupcakes? I am making them as cupcakes for an event and am unsure how to do the jam and simple syrup so it isn’t overwhelming.
Hi Catherine, see recipe notes for details on converting this recipe to cupcakes.
I love this recipe, made it two times actually. I didn’t use as much lavender simple syrup on the second cake. It’s great either way. 🙂
Hello Sally, thank you so much for your recipes. I have made different types of cookies from your website and they are amazing. I would like to make one of your cakes, but I don’t like the frosting with Sugar powder. Do you have any recipe about the Ermine Frosting. A friend of mine told me that this frosting is great because it is not so sweet. Thank you for sharing and I hope you can help me with this request.
I love your blog. ♥️♀️
Hi Angela, you could try this recipe for not-so-sweet whipped frosting!
Hi Sally… I made this recipe 3x…. each time in my 8 Inch pans… the cake didn’t rise enough… that said… I also made 6 cupcakes with the same batter…. and they rose perfectly… my pans are dark… and I used the Pam Baking Spray in the pans…. Plus my buttercream was too soft…….any suggestions
Hi Tami, we’re happy to help troubleshoot. While there isn’t a ton of rise on these cakes, first, make sure your baking powder is fresh. Even if it is not yet expired, we find it starts to lose its power after about 3 months. Be sure not to over mix, as that can create an overly dense cake. We do prefer baking with lighter baking pans as they will help baked goods bake more evenly. For the buttercream, make sure your butter and cream cheese are just room temperature (it may be a bit cooler than you think!) and feel free to add a bit more confectioners’ sugar if it’s too soft. That will help thicken it up. Thank you for giving this cake a try, and let us know if we can help further!
is there a way to change this into a lemon lavender cake
Hi Molly! You could use this cake and soaking syrup recipe with our lemon cream cheese buttercream and even some lemon curd layered in – let us know what you try!
Followed this recipe to a T and made sure not to overmix it. The cake did not rise enough and most certainly needs either more baking powder and/or to bake for longer than the recommended time. I was also short on cake batter even though I was only making 2 instead of three cake pans so I will have to make another batch 🙁
Hi Emma, we’d be happy to help troubleshoot with you. Did you happen to omit any ingredients? How high did you fill your pans? There should be plenty of batter for filling the three pans, about half-way full each. (You don’t want to fill the pans completely, which can cause them to take much longer to bake and rise unevenly.) Thank you for giving this one a try, and let us know if we can help further.
Hello Sally!
If I only have 2 10 inch pans, would this recipe work the same in those?
Hi Sarah, Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Hi Sally! I made the lavender milk, but once it simmered down and steeped, I ended up with about 2/3 of a cup of lavender milk. Do you need a whole cup or lavender milk in the end?
Hi Monica, As soon as the milk begins to simmer, you should take it off the heat and add the lavender. You aren’t cooking the milk the entire time so it shouldn’t be evaporating. Is it possible that you cooked it the entire time?
Hi I was wondering if I could use monin lavender syrup for this cake?
Hi Ria, If you use store bought lavender syrup, just generously brush your lavender syrup on the top of each cake after you level them. Enjoy!
Hi I am planning to make this cake but I cant find dried culinary lavender what can I replace it with?
Hi Kiwi, 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!
Made this for friend who loves lavender flavored things. It was a hit!
Sally, I just made this and believe I think I left out the baking powder. The cake has only risen slightly less than an inch. Is it ediable or should I do a redo?
Hi Diane! If you left out the baking powder it will be edible, but quite dense tasting. How’s the texture? Also be careful not to over-mix the batter and always use fresh baking powder. These aren’t super thick layers!
Hi Trina, I’m assuming I did leave out the baking powder. The cake was heavy and one of the layers was only ½”. It seemed to be almost flavorless, although not sure baking powder adds flavor. Instead I made Sally’s Best Vanilla Cake Ever, as always its perfect. I plan to follow the same filling and icing decorating. It is so pretty, especially inside. Thank you for your response.
Hi Sally,
I have several questions:
I am planning to make this and wondering if I could use the Not So Sweet Whipped Frosting as a substitute? Or should I use the frosting recipe recommended for the cake and cut back on the butter and sugar. How would I do that. Thank you.
The whipped frosting would be excellent on this cake! No changes necessary.
Hi Sally, I want to try this recipe and I have fresh lavender in my garden. Can I use fresh lavender instead of dried culinary lavender?
Hi Emma, 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!
Considering a sub -Earl grey tea or fresh lemon balm for lavender-any thoughts re amounts? Thank you
Hi Shannon, we haven’t tried these substitutes, but let us know if you do!
Does your jam have seeds in it or just smooth?
Hi Melissa, 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!
Ok! Thanks so much!
Hi! I was wondering if I could use real blackberries instead of blackberry jam?
I’m sure you could dot fresh blackberries between the layers, just as you would spread the blackberry jam.
I made this cake for my daughter’s 17th birthday and it was amazing!
I have shared the recipe with many others as I kept getting asked where I bought it and if I take orders! Thanks Sally!
Hi Sally! Help! I accidentally added all the lavender milk/sour cream mix into the dry ingredients and did not mix half of milk/sour cream with the eggs first. Is it okay to beat the eggs and then add them in three portions in the batter?
Hi Maria, that’s what we would try – let us know how it goes!