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!

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

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 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.)
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.)