This Swirled Blackberry Lavender Sheet Cake combines the floral elegance of lavender, the vibrant sweetness of blackberries, and the richness of white chocolate frosting. Perfect for gatherings, celebrations, or when you’re in the mood for a dessert that’s both sophisticated and comforting.
Why You’ll Love This Recipe
- Combines fruity, floral, and creamy flavors in every bite.
- Easy to make yet visually stunning with the swirled jam.
- Uses homemade jam for an extra touch of flavor and freshness.
- Perfect balance of light sponge, luscious frosting, and bold blackberry jam.
Ingredients
Blackberry Lavender Jam
- 6 cups fresh or frozen blackberries
- ½ cup honey
- 1 tablespoon lemon juice
- 1½ tablespoons dried lavender
Blackberry Cake
- 1 cup melted coconut oil
- ½ cup sour cream
- 3 large eggs
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup milk
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
Vanilla White Chocolate Frosting
- 2 sticks (16 tablespoons) salted butter, room temperature
- 1½ cups powdered sugar
- 6 ounces white chocolate, melted and cooled
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Make the Jam
- Combine the blackberries, honey, lemon juice, and lavender in a medium saucepan over high heat.
- Bring the mixture to a boil, then mash the berries using a potato masher or fork to release their juices.
- Reduce heat to medium and simmer for 5–8 minutes until the jam thickens slightly.
- Remove from heat and let cool; it will thicken further as it cools.
Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking dish with parchment paper for easy removal.
Prepare the Cake Batter
- In a large mixing bowl, beat together the melted coconut oil, sour cream, eggs, sugar, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Slowly pour in the milk while mixing on low speed, ensuring a smooth batter.
Assemble and Bake the Cake
- Pour the cake batter into the prepared baking dish and smooth the surface with a spatula.
- Dollop ½ to ¾ cup of the prepared blackberry lavender jam over the batter. Use a knife to gently swirl the jam into the batter, creating a marbled effect.
- Bake in the preheated oven for 30–35 minutes or until the cake is set and a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
Make the Frosting
- In a large bowl, beat the butter and powdered sugar together until light and fluffy.
- Mix in the melted and cooled white chocolate, followed by the vanilla extract, beating until smooth.
Frost the Cake
- Spread a thin layer of the remaining blackberry lavender jam over the cooled cake.
- Top with the vanilla white chocolate frosting, spreading it evenly.
- For a decorative touch, dollop small amounts of jam over the frosting and swirl gently with a knife to create a marbled effect.
Serve and Enjoy
Slice the cake into squares or rectangles and serve! It’s perfect with a cup of tea or as the centerpiece of any dessert table.
Kitchen Equipment Needed
- Medium saucepan
- Potato masher or fork
- Mixing bowls
- Hand or stand mixer
- 9×13-inch baking dish
- Parchment paper
- Spatula
- Knife
Serving and Storage Tips
- Serving: Serve at room temperature for the best flavor. Garnish with fresh blackberries or a sprinkle of dried lavender for extra elegance.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
- Freezing: You can freeze the unfrosted cake for up to 2 months. Thaw completely and frost before serving.
Variations
- Citrus Twist: Add 1 teaspoon of lemon zest to the cake batter for extra brightness.
- Berry Blend: Use a mix of blackberries and raspberries for a more complex jam flavor.
- Gluten-Free: Substitute all-purpose flour with a gluten-free 1:1 baking mix.
Helpful Notes
- If lavender isn’t your favorite, reduce the amount or omit it altogether for a pure blackberry flavor.
- For a stronger lavender note, steep the dried lavender in the milk for the cake batter, then strain it out before mixing.
- Be careful not to over-swirl the jam in the batter—it’s best to have visible pockets of jam for flavor bursts.
Frequently Asked Questions
1. Can I use store-bought jam?
Yes, but homemade jam enhances the flavor and freshness of the cake. If using store-bought, opt for a high-quality blackberry jam.
2. Can I make this cake in advance?
Absolutely! Bake the cake a day ahead and store it covered. Frost just before serving for the freshest taste.
3. Can I use fresh lavender instead of dried?
Yes, but use half the amount since fresh lavender has a stronger flavor.
4. What can I use instead of white chocolate in the frosting?
You can substitute cream cheese for a tangy alternative or omit the white chocolate for a classic buttercream.
5. How do I ensure my frosting is smooth?
Make sure the white chocolate is completely melted and cooled before adding it to the butter. Beat the frosting until it’s light and fluffy.
This Swirled Blackberry Lavender Sheet Cake is as stunning to look at as it is delicious. Perfect for birthdays, brunches, or any time you want to wow your guests, this cake is a must-try for dessert lovers!
