Blackberry Lavender Cake
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Sally's Baking Addiction · by Sally★ 4.8

Blackberry Lavender Cake

NUTRITION · PER SERVING262M COOK
CAL 51%·PRO 16%
CARBS 141G55% OF CAL
2G FIBER0G ADDED0G INTRINSIC24G OTHER115G TOTAL SUGAR
FAT 49G43% OF CAL
29G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist blackberry and lavender cake made with the reverse creaming method, topped with cream cheese frosting and fresh blackberries. The lavender is subtle and aromatic without overpowering.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 1 cup (240ml) whole milk
  • 2 teaspoons dried culinary lavender
  • 1/2 cup (120ml) water
  • 1/2 cup (100g) granulated sugar
  • 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
  • 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
PREP
240M
SODIUM
276MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.