My love for lavender is no secret. Lemon and blackberries are up there too. Why not throw them all into a cake, right? That’s what we do here.
This cake calls for lavender oil to flavor. You could also find an extract or emulsion. I like to use the oil because you scarcely need a drop, a little goes a long way. The flavor it lends is so pure.
If you would like to do a little painting on your cake, as I did, make sure and reserve a cup or so of the frosting. You may even want to times the frosting recipe by 1 1/2 to make sure that you have enough. I separated my frosting into 7 different bowls and dyed four of them different shades of purple, and three of them different shades of green. I piped lines of green frosting onto the cake and spread them upwards to blend them into the cream colored frosting. The purple I placed into piping bags fitted with very small round tips, then piped little ovals of frosting to make the lavender buds. But don’t mind me! Decorate this baby however you feel inspired to.
More Lavender Love:
Lavender Simple Syrup Blueberry Lavender Angle Food Cake Blackberry Lemon & Lavender Pie
Lavender Lemon Blackberry Cake + Cream Cheese Frosting Print Set aside a bit of frosting(you may want to 1½x the recipe) if you'd like to color it and decorate the cake. Serves: one 6" round cake Ingredients FOR THE CAKE: 2 cups all-purpose Flour 1 teaspoon Salt 1½ teaspoons Baking Powder ½ teaspoon Baking Soda 10 tablespoons Butter, softened 1¼ cup White Sugar 3 large Eggs 1 teaspoon Vanilla Extract 2 drops Lavender Oil (food grade) ⅔ cups Whole Milk ⅔ cup Buttermilk Zest of 2 small Lemons ¼ cup Lemon Juice 1 cup Fresh Blackberries, coated in flour FOR THE FROSTING: 1 stick (8 tablespoons) Butter, softened 8 ounces Cream Cheese, softened 1 teaspoon Vanilla 1 pound Confectioners Sugar Milk, as needed Instructions FOR THE CAKE: Preheat the oven to 350 degrees. Grease and flour three 6" round baking pans and line the bottoms with parchment paper. You may also use two 8" round pans, if desired. Set aside. Place the flour, salt, baking powder, and baking soda in a mixing bowl and whisk together. Set aside. Place the sugar, lemon zest, and butter in a large mixing bowl. Cream with an electric mixer until light and airy, about 2 minutes. Beat in the eggs, on at a time. Add the vanilla and lavender oil and beat in. Mix the buttermilk and lemon juice together. Beat in the flour and buttermilk/lemon juice in alternating batches, mixing until just combined. Fold in the flour coated blackberries. Divide the batter evenly between the prepared pans. Bake in the preheated oven for 20-25 minuets, or until a tester inserted into the center comes out clean. Let cook completely, then turn out on a wire rack. FOR THE FROSTING: Place the butter, cream cheese, and vanilla in a large bowl and beat together. Slowly beat in the powdered sugar until a smooth frosting forms. Beat in a little bit of milk, if needed for a smooth, spreadable consistency. TO ASSEMBLE: Spread a thin layer of cream cheese frosting on two of the cake layers. Stack all three cake layers on top of each other on a serving dish. Frost the tops and sides of the cake with the remaining frosting. Decorate as desired.
cake recipe lightly adapted from Preppy Kitchen
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