Blackberry Lavender Cake

This Lavender Cake is the cake of my dreams, and hopefully yours too! The cake portion is a moist yellow cake, and it's topped with blackberry-lavender whipped cream and mascarpone icing, making it ideal for any special occasion.

Whether it's for an upcoming birthday, anniversary or Mother's Day, this lavender cake is THE thing to make!

I'm absolutely obsessed with my vegan chocolate cake and my coconut flour cake -- both great options for those with dietary restrictions. But this lavender cake is my favorite classic cake recipe with a fun icing twist.

If you're a fan of lavender, you MUST try the icing, which is a combination of whipped cream and mascarpone that's infused with blackberry lavender syrup. ...yes you read that right!

Why you'll love this lavender cake

• It's a naked cake, so icing it is a breeze!
• The icing is SO GOOD -- the flavor and texture are insane
• The icing is naturally purple (i.e. NO food coloring) thanks to the blackberries

Ingredient notes:

Flour: All purpose; feel free to substitute gluten free all purpose flour if you prefer.

Eggs: I haven't tested this recipe using flax eggs, though I imagine it would be fine.

Coconut oil: Coconut oil is my go-to oil for baking because it's a bit sweeter than other oils; after you melt it, make sure to wait until it's cooled to room temperature before incorporating it with the other wet ingredients or else it'll solidify.

Milk: Any kind! Almond milk and oat milk are my favorites.

Whipped cream: No substitution; the icing is essentially whipped cream, so you'll need to use heavy whipping cream.

Blackberries: Fresh or frozen.

Lavender: Culinary lavender is relatively easy to find these days -- you can find it in the bulk section at certain grocery stores, at your local tea/coffee shop or online.

Step-by-step instructions

Step 1: Get prepped. First, preheat the oven to 350° and line two 10" (or three 8") cake pans with parchment rounds. At this time, you should also melt the coconut oil.

Step 2: Mix dry ingredients. In a large bowl, stir the flour, baking powder and salt together and set aside.

Step 3: Whisk wet ingredients. In a separate bowl, cream the butter and sugar together for at least 1 minute. Then, add the eggs, oil, milk, water, and vanilla and stir to combine. Pour the dry ingredients into the wet and stir until batter is smooth.

Step 4: Bake. Distribute the batter evenly amongst the cake pans, then bake the cakes for 30 minutes, or until cake is slightly golden on the edges and a toothpick comes out clean. Leave the cake in the pan for 10 minutes, then carefully invert onto a cooling rack. Wait for the cakes to cool completely before icing them.

Step 5: Make the blackberry-lavender syrup. Add all of the syrup ingredients to a small saucepan, then bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes, using a wooden spoon to break down the blackberries. Remove from the heat and pour the syrup through a fine mesh strainer.

Step 6: Make the icing. Add the heavy cream to a large bowl or stand mixer and whisk for 4 minutes or until stiff peaks form. Add the sugar, mascarpone and blackberry syrup and whisk for 1-2 more minutes.

Step 7: Assemble the cake. Place one of the cakes on a flat surface, then add a large dollop of icing (approximately half of the icing) and use a rubber spatula or the back of a spoon to smooth it out. Repeat this process for the second cake. Slice and EAT UP!

Tips for making this lavender cake

-I used two 10" cake pans, but you could also use three 8" cake pans if that's easier.

-ALWAYS line your cake pans with parchment rounds so the cakes don't stick! You can buy rounds at most baking or craft stores (or online), or you can make your own by tracing parchment paper and cutting out a circle.

-Use fresh or frozen blackberries for the syrup -- whatever is easiest to find.

-My cake was done after 30 minutes, but I'd check yours at around 28 minutes since every oven is different. It may also take closer to 35 minutes, so just keep your eyes on the cake.

Where can I buy culinary lavender?

I know some grocery stores sell it (like Fresh Thyme and I believe Giant Eagle), at a local tea shop or you can purchase some online.

Can the icing be made ahead of time?

Yes and no. You can certainly make the blackberry lavender simple syrup ahead of time, and refrigerate until you're ready to use it, but I'd wait to make the whipped cream. You want the lavender flavor to be FRESH, so I wouldn't prep it too far in advance.

More delicious cake recipes:

• Chocolate Avocado Cake
• Vegan Carrot Cake
• Almond Flour Chocolate Cake

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Blackberry Lavender Cake

This Lavender Cake is the cake of my dreams, and hopefully yours too! It's a moist yellow cake that's topped with a blackberry-lavender whipped cream and mascarpone icing, making it ideal for any special occasion.

5 from 3 votes

Print Pin Rate

Prep Time: 45 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 12 slices

Author: Erin

Ingredients

for the cake:

• 4 cups all purpose flour
• 3 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup butter softened
• 2 cups sugar
• 4 eggs room temperature
• ⅓ cup coconut oil melted
• 1 ½ cups almond milk or milk of choice
• ½ cup water
• 2 teaspoon vanilla extract

for the blackberry lavender syrup:

• 6 oz. blackberries fresh or frozen
• 2 tablespoon culinary lavender
• 1 cup sugar
• 1 cup water

for the icing:

• ½ cup heavy whipping cream
• ¼ cup sugar
• 8 oz. mascarpone room temperature
• ½ cup blackberry lavender syrup

US Customary - Metric

Instructions

• Preheat oven to 350°. Line two 10" round cake pans with parchment rounds (or grease with coconut oil). Melt the coconut oil then set it aside; wait for the oil to cool to room temperature before using it.
• Combine flour, baking powder and salt together in a large bowl and set aside.
• In a separate bowl, cream butter and sugar together; then, add eggs, coconut oil, milk, water, and vanilla extract and whisk to combine.
• Last, combine wet and dry ingredients with an electric mixer, then the pour batter evenly into cake pans.
• Bake cakes for 30-35 minutes or until a toothpick comes out clean. Wait 10 minutes or so, then carefully invert cakes onto a cooling rack and wait for them to cool completely before icing.

for the simple syrup:

• While cakes are cooling, make the syrup. Add all ingredients to a saucepan and bring mixture to a boil, then reduce to a simmer and simmer for 10 minutes, using a wooden spoon to break down the blackberries. After 10 minutes, pour mixture through a fine mesh strainer, saving the syrup and discarding the blackberries and lavender. Set syrup aside.

for the icing:

• Whisk whipping cream for approximately 4 minutes or until stiff peaks form. Then, add the sugar and mascarpone and whisk again for another minute before adding in the blackberry lavender syrup. The icing should be soft and fluffy like whipped cream.

to assemble:

• Set one of the cakes on your cake stand, then place a dollop of icing on top and use a rubber spatula to smooth icing out, then place a second cake on top and repeat this process. Feel free to add toasted almonds and/or blackberries on top of the top cake for added flavor and texture. Slice and enjoy!

Notes

*Calories are per slice and are an estimation 

*I like to use circular parchment paper on the bottom of my pans to make sure the cake doesn't stick. You can buy circle parchment paper or simply trace your pie pans and cut circles out. It makes the cake-making process a little longer but I can always rest easy knowing my cakes are going to easily come out of the pans.

**I DON'T recommend making the icing ahead of time, simply because the purple coloring can change colors if it's left out too long. Also, you want the lavender flavor to taste FRESH. You can make the blackberry lavender syrup ahead of time, but I'd wait to make the icing until the day-of. 

Nutrition

Calories: 598kcal | Carbohydrates: 71g | Protein: 8g | Fat: 32g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 383mg | Potassium: 78mg | Fiber: 1g | Sugar: 38g | Vitamin A: 844IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 2mg

Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in November 2018. It was updated with new text and photos in May 2021.