Blackberry Lavender Cake with White Chocolate Buttercream
Course: DessertsCuisine: AmericanDifficulty: Easy10
servings30
minutes30
minutesWhen I make most recipes for the first time I follow them as directed, but sometimes it is best to look at the reviews before making a recipe. When I made this the layers did not cook all the way through which was a problem everyone experienced as I read the reviews after making the cake! So I tweaked it and it is much better now and the cake is out of this world. The flavors are amazing and I also have made it into cupcakes which is wonderful as you bite into and get a taste of the delicious blackberry jam. The recipe is now one I make often as the flavors are all so delicious. ***** Can be made through step 4 the day before.
Ingredients
1 cup canola oil
1/2 cup full fat plain Greek Yogurt (you can use vanilla Greek yogurt)
3 large eggs
2 cups sugar
1 Tablespoon vanilla
1 1/2 cups buttermilk
3 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
- Blackberry Jam
6 cups fresh blackberries
1/2 cup wild flower honey
1 Tablespoon lemon juice
2 teaspoons food grade dried lavender
- Buttercream
3 sticks salted butter
1 1/2 cups powdered sugar
8 oz white chocolate
Directions
- Preheat oven to 350. Line 3 8×2 round cake pans with parchment paper and spray with baking spray. For cupcakes, line cupcake tins with liners.
- In a bowl of a stand mixer with a paddle attachment, beat together canola oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt and mix until combined.
- Pour batter as evenly as possible in the 3 prepared pans. DO NOT FILL PAST HALFWAY. Bake for 30 minutes, until golden brown or until a toothpick comes out clean. Allow cakes to cool in pan for 15 minutes then turn out cakes to cool on wire rack until completely.
- For the jam, add the blackberries, honey, lemon juice, and lavender in a saucepan. Bring to a boil, and mash with a potato masher until thickens about 8-10 minutes.Remove from heat and allow to cool completely. If you want, strain the jam so it isn’t so seedy.
- To make the buttercream, add the butter and powdered sugar to the bowl of a stand mixer and beat until combined and fluffy. Add the cooled, melted chocolate and beat until well incorporated.
- Take a layer and place on a cardboard disk, frost the layer and add some jam. Repeat with the second layer. Place the third layer on top and frost the cake. Decorate the top with blackberries and mint leaves and sprinkle with powdered sugar.
- ****For cupcakes, allow to cool completely or make the day before. When ready to frost, make a crevasse in the middle of the cupcake and add some jam. Either pipe or smear frosting over the hole. Decorate with a blackberry and mint leaves.
