Blackberry Lavender

Imagine the sweet tartness of blackberries mingling with gentle, fragrant lavender in a cake that’s moist and tender through and through. This blackberry lavender cake achieves just that with the reverse creaming method delivering a soft, springy crumb. Plus, infusing lavender into the milk and soaking syrup gives this cake a lovely floral hint that’s just right—not too strong or “soapy.” It’s a delightful dessert for any celebration or just because you love a dreamy slice of cake!

Confession time: I wasn’t always on board with lavender in desserts. Lavender-scented candles? Totally love them. Lavender lotion? Absolutely. Lavender as a color? Gorgeous, no doubt.

But lavender-flavored sweets? They always reminded me of hand soap, and I just couldn’t get past it.

Well, today I’m happily eating my words—and another generous slice of this blackberry lavender cake! It’s rich, butter-soft, with a tight crumb, layered blackberry filling, cream cheese frosting, and just the right touch of lavender in the background. Not a hint of soapiness. In fact, it’s become one of my favorite spring cakes to bake (and the prettiest Easter dessert, too!).

If you’re curious about new cake flavors that surprise and delight, you’re going to love this recipe!

This blackberry lavender cake is a tender, soft layer cake where sweet berry meets a subtle floral note. Picture the gentle fragrance of lavender carefully mixed right into the batter and a luscious ribbon of blackberry jam snuggled between the cake layers. The flavor is floral but never soapy, and the texture steals the show: super moist and velvety thanks to the reverse creaming technique and a lavender-infused soaking syrup that keeps every bite deliciously moist.

Stick with me, and I’ll walk you through everything: how to make lavender milk that fragrances the cake just right, why brushing the layers with a lavender soaking syrup extends moisture, the reverse creaming cake batter method, a neat way to fill the cake with blackberry jam so it stays tidy, and a dreamy cream cheese buttercream that gently balances all those floral notes. You’ll also get helpful tips for leveling, layering, frosting, and avoiding that dreaded overpowering “soapy” lavender flavor.

This recipe is friendly for home bakers who feel comfortable with simple cake basics. If you’re trying some of these techniques for the first time, don’t sweat it — I’ve included tips and photos along the way to guide you. Whether you’re baking for a spring get-together, a shower, or just to try an exciting new flavor, you’ll end up with an elegant, perfectly sliceable layer cake that’s mostly made ahead and ready when you are to impress family and friends.

Ingredients for Cake, Syrup, and Frosting

• Lavender Milk
• Lavender Soaking Syrup
• Cake
• Blackberry Jam
• Cream Cheese Buttercream

Lavender and Frosting Tips

Before we dive in, let’s chat about the type of lavender to use in baking. When I first started baking with lavender, I wasn’t sure what to buy. A quick search turned up this fantastic multi-use dried culinary lavender that’s edible and perfect for desserts, drinks, and even homemade skincare. I recently used it for lavender scones and loved it!

The frosting here is a smooth combo of classic vanilla buttercream and cream cheese frosting, which I’ve also mixed for lemon and coconut cakes before. It’s silky, spreads easily, and holds its shape beautifully when piped. I took this cake with me on a beach weekend, and everyone raved about both the cake and that tangy, velvety frosting. Trust me, keep this frosting recipe handy—it’s one of the absolute best parts of this cake!

Infuse Milk, Bake, and Assemble

1. Warm milk just until it simmers, remove from heat, stir in dried culinary lavender, and steep 10–15 minutes.

2. Strain the lavender milk through a fine-mesh sieve and chill completely before using.

   

3. Simmer equal parts sugar and water with dried lavender to make a soaking syrup, strain through a fine-mesh sieve, and cool.

4. Cut butter into cubes and bring to room temperature.

   

5. Combine dry ingredients, then work the cubed butter into the dry ingredients (reverse creaming) until evenly coated.

6. Add the lavender milk and other wet ingredients, then slowly pour in the beaten eggs at the end, mixing just until combined—avoid overmixing.

   

7. Divide batter into prepared pans and bake until tops spring back lightly, edges pull away slightly, and a toothpick shows a few moist crumbs.

8. Cool baked layers, then level domed tops with a serrated knife or cake leveler.

   

9. Brush each leveled layer with cooled lavender soaking syrup to soak the crumb.

10. Spread a thin layer of frosting on each layer before adding jam to prevent sogginess.

    

11. Pipe a frosting dam around the edge of a layer and a bullseye in the center, then fill the center with blackberry jam.

12. Stack the jam-filled layers, apply a thin crumb coat over the assembled cake, and chill in the fridge.

    

13. Finish with a final layer of frosting (optionally tint half the frosting and use it for decoration) and pipe a border if desired.

    

Flavor, Texture, and Balance

This cake is a beautiful harmony between floral sophistication and bright berry sweetness. It’s delicate, never overwhelming or too “soapy.” Thanks to the reverse creaming method, the crumb is soft and tender with just the right amount of spring. The lavender-infused milk and soaking syrup add fragrant notes and keep the cake moist longer. Meanwhile, the cream cheese buttercream adds a light, tangy creaminess that brings balance. When you cut into it, the blackberry jam hidden inside reveals a silky surprise. It’s perfect for holidays, baby showers, spring brunches, or simple family celebrations, and many of the steps can be done ahead to keep things hassle-free.

Variations and Flavor Swaps

• Switch out blackberry jam with raspberry, strawberry, or blueberry jam for a different berry kick.
• Try a fresh blackberry compote cooked down with a bit of sugar instead of jam for more texture and a fresher fruit flavor.
• Want less floral? Cut the lavender in the milk and syrup by half, or skip lavender completely and add a strip of lemon zest to the milk for brightness.
• Swap the cream cheese buttercream for classic vanilla buttercream or a mascarpone frosting if you prefer milder tang.
• Try lemon-lavender by adding 1–2 teaspoons lemon zest to the batter and a splash of lemon juice to the soaking syrup. For more citrus-and-berry pairing inspiration, see the Lemon Blueberry Tart Recipe.
• Make cupcakes! Bake the batter in lined muffin tins and check for doneness around 18–22 minutes. For a berry cupcake example, see Raspberry Chocolate Cupcakes.
• Going gluten-free? Use a 1:1 gluten-free flour blend with xanthan gum following the same method; texture might vary slightly.

Storing and Serving Tips

Because the frosting includes cream cheese, store your cake in the fridge once frosted. Keep it covered with a cake dome or loosely wrapped in plastic to prevent drying out.

• Room temperature: If serving within a few hours, you can keep it out in a cool spot, but always refrigerate overnight.
• Refrigerator: Store for up to 4–5 days. Before serving, let the cake or slices sit at room temperature for 30–60 minutes to soften the frosting and release flavors.
• Freezing: Freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw in the fridge overnight, then bring to room temperature before assembling and frosting. Fully frosted cakes can be frozen for up to 1 month, double-wrapped in plastic and foil; thaw in the fridge overnight.
• Make-ahead: Lavender milk and soaking syrup keep refrigerated in sealed containers for up to a week. Homemade blackberry jam or compote lasts about 1–2 weeks in the fridge. Buttercream stores covered in the fridge for up to 5 days or can be frozen up to 2 months—just re-whip before using.

If you like your cake just a touch warm, zap a slice in the microwave for 10–20 seconds. Avoid overheating so the frosting and texture stay just right!

Troubleshooting and Common Questions

Can I skip lavender if I’m not into floral flavors? Totally! Reduce the lavender in the milk and syrup for a mild hint, or leave it out completely and swap with plain milk and simple syrup flavored with lemon zest.

How do I avoid that “soapy” lavender taste? Use dried culinary lavender that’s meant for baking, measure carefully, and steep it instead of boiling. The biggest culprit for a bad taste is using too much lavender or the wrong kind.

How long should I steep the lavender in milk? Warm the milk to just simmering, take it off the heat, stir in dried lavender, and let it steep for 10–15 minutes. Then strain and chill thoroughly before adding to your batter.

Can I use fresh blackberries instead of jam? Yes! Cook them with a bit of sugar into a compote and cool before layering. You can also fold in fresh berries, but using jam or compote helps control extra moisture that might make the cake soggy.

Will the jam make the cake soggy? To protect your layers, pipe a frosting barrier around the edge before adding jam, and apply a thin frosting layer under the jam. Leveling layers and crumb coating also help keep things neat.

Can I make this as cupcakes? For sure! Bake the batter in lined muffin tins. The baking time will be shorter—start checking at about 18 minutes. A toothpick should come out with a few moist crumbs but not wet batter.

Why use the reverse creaming method? It produces a tighter but tender crumb that’s a little less airy than traditional creaming, perfect for a cake that holds up well to layers and frosting but stays soft and moist.

How do I know when the cake is done? The cake tops should spring back lightly when pressed, edges will pull away just a bit from the pan, and a toothpick inserted in the center should have a few moist crumbs but no wet batter.