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5 from 3 votes

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.
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: lavender cake
Servings: 12 slices
Calories: 598kcal
Author: Erin


for the cake:

  • 4 cups all purpose flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter softened
  • 2 cups sugar
  • 4 eggs room temperature
  • 1/3 cup coconut oil melted
  • 1 1/2 cups almond milk or milk of choice
  • 1/2 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:

  • 1/2 cup heavy whipping cream
  • 1/4 cup sugar
  • 8 oz. mascarpone
  • 1/2 cup blackberry lavender syrup


  • 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!


*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. 


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