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Blackberry Lavender Layer Cake with Lemon Mascarpone Frosting

A slice removed from a beautiful blackberry lavender cake showing multiple layers of sponge, cream, and dark berry filling.
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A moist layer cake featuring the balanced flavors of tart blackberries and subtle floral lavender, topped with a bright lemon mascarpone frosting. This unique spring cake idea is perfect for special occasions.

Ingredients

Scale
  • For the Cake: 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 tablespoon vanilla extract
  • 2 teaspoons dried culinary lavender, finely ground
  • 1 cup fresh or frozen blackberries, tossed lightly in 1 tablespoon flour
  • For the Lemon Mascarpone Frosting: 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces mascarpone cheese, cold
  • 4 cups powdered sugar, sifted
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and ground culinary lavender.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the flour-tossed blackberries using a spatula.
  7. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the frosting, beat the softened butter until creamy. Add the cold mascarpone cheese and beat until smooth.
  10. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  11. Add the lemon zest, lemon juice, and salt. Beat on medium-high speed until light and fluffy.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting over the top. Place the second layer on top.
  13. Frost the top and sides of the entire cake. Decorate with fresh blackberries or a light dusting of lavender sugar, if desired.

Notes

  • To prevent the lavender from tasting soapy, use only dried culinary lavender and grind it finely before adding it to the batter. Do not use more than the specified amount.
  • If using frozen blackberries, do not thaw them before tossing them in flour and folding them into the batter.
  • For a brighter flavor that complements the floral notes, we chose lemon mascarpone frosting over a standard buttercream.

Nutrition

Find it online: https://delicerecipe.com/blackberry-lavender-cake-recipe/