Blackberry Lavender Cake – Sally’s Baking

Imagine the sweet, juicy pop of blackberries meeting the delicate floral charm of lavender in one wonderfully moist and tender blackberry lavender cake. Thanks to the reverse creaming method, this cake has the softest, springiest crumb you’ll love. Plus, the lavender-infused milk and soaking syrup add a gentle fragrance that’s light and elegant—not overpowering at all. Whether you’re celebrating a special day or just want a lovely treat, this cake fits perfectly!

Confession time—I used to stay clear of lavender desserts. I adore lavender candles, lotion, and especially the color, but whenever I thought about lavender sweets, I couldn’t get past that soapy taste image.

But this blackberry lavender cake completely flipped the script on me. There’s no soapy weirdness here—just rich buttery layers, a tight crumb that’s perfectly tender, luscious blackberry jam, creamy cream cheese frosting, and just the right whisper of floral lavender. It’s now proudly one of my top picks for spring desserts—and it makes an absolutely stunning Easter centerpiece, too!

If you’re up for exploring fresh, exciting cake flavors, this recipe is a total winner waiting for you.

This recipe comes straight from Tessa Huff’s brilliant cookbook, Icing on the Cake. (Find it on page 60!) If you’re not yet familiar with Tessa, she’s the genius behind Style Sweet CA, a blog filled with dreamy desserts and jaw-dropping frosting artistry. I’ve learned so much from her tidbits and tutorials. Even if you’re not a baker, her photos alone are reason enough to drool. Tessa’s sweet spirit shines through in her work—she truly inspires anyone who wants to bring their pastry dreams to life!

Sharing great recipes like this with you is a joy. Icing on the Cake quickly became a favorite in my baking library. It’s packed with gorgeous pictures guiding every step—from frosting swirls to mixer techniques—so you feel confident in the kitchen. The desserts are stunning, skillfully blending classic flavors with fun, creative touches. From cakes to macarons to pies, there’s something for every sweet tooth. I’m already eyeing her chocolate banana pie recipe next. And for those who love options, she even breaks down vanilla buttercream recipes for different batch sizes, which is brilliant.

If you’re a fan of pretty desserts that taste as amazing as they look, this cookbook deserves a special place on your shelf. I’m thrilled to introduce you to some of the best treats from Tessa, starting with what might be one of the most delightful cakes I’ve ever made. She’s definitely a cake superstar in my book!

This cake does take a bit of effort since there are several beautiful parts to pull together, so I highly suggest reading through all the steps before you start. Believe me, every single one is worth it! And don’t forget—while Rome wasn’t built in a day, this cake absolutely can be!

If you feel curious about floral flavors but a little wary that lavender might taste like soap, this cake will delight you. It balances a soft lavender aroma with fresh, bright blackberry jam, all layered within tender, reverse-creamed cake layers. The cream cheese–vanilla buttercream brings smoothness and tang, creating a refined flavor that’s never too much. The end result is a cake that feels rich yet light, soft, and perfectly springtime appropriate for celebrations or just a lovely treat.

This recipe comes with several parts all working in harmony: lavender-infused milk, a floral soaking syrup to keep the cake moist, reverse-creamed layers, a fresh blackberry jam filling, and a velvety cream cheese buttercream frosting to finish. Take a moment to read through everything so you can pace yourself happily. Many parts—lavender milk, syrup, jam, cake layers, and frosting—can be prepared ahead of time, making assembly day relaxed and fun.

• What you’ll make: Lavender-infused milk and soaking syrup, three soft reverse-creamed cake layers, a sweet-tart blackberry jam filling, and a luscious cream cheese buttercream.
• Helpful tools: A fine-mesh strainer for the infusions and straining, a serrated knife or cake leveler for even layers, plus a large round piping tip if you’d like to create the pretty jam “bullseye” effect.

Stick with the recipe amounts to get that perfectly gentle lavender note. The result is a cake that’s delicate and charming but deeply satisfying. Grab your favorite tea towel and settle in—this cake will more than reward your time and effort!

Ingredients for Cake, Syrup, and Jam

• a couple teaspoons dried culinary lavender (for infusing lavender milk and syrup)
• milk, warmed until simmering (for lavender-infused milk)
• butter, cubed and softened
• eggs (egg mixture added slowly)
• flour (sifted)
• sugar
• blackberry jam (or other berry jam or lemon curd)
• cream cheese (for cream cheese–vanilla buttercream)
• vanilla buttercream (to blend with cream cheese)
• mauve food coloring (2 drops, optional)
• finely grated lemon zest (1 teaspoon, optional)

Lavender, Frosting, and Baking Tips

Let’s chat about lavender first. When I started baking with lavender, I wasn’t sure which kind to pick up. After a little digging, I found some stellar dried culinary lavender—that’s what you want for baking. It’s safe to eat and gives desserts, drinks, and even homemade oils that lovely floral scent. I recently added it to some lavender scones and got rave reviews.

Tessa’s frosting blends vanilla buttercream with cream cheese, and I’m hooked on that combo. I use it in my lemon and coconut cakes too; it spreads like a dream and holds piping well. I actually brought this cake to a beach weekend once, and everyone couldn’t stop talking about how tangy, smooth, and silky the frosting was. Keep this frosting recipe in your back pocket—it’s a real keeper!

Infuse, Bake, and Assemble

1. Warm the milk just until it’s about to simmer, then stir in a couple teaspoons of dried culinary lavender and let it steep for a bit.

2. Strain the lavender milk through a fine mesh strainer, catching every tiny bit. Let the milk cool completely before using.

   

3. Make a lavender soaking syrup by simmering sugar, water, and dried lavender together. Then strain and cool it.

4. Cook down fresh blackberries with sugar until thick and jammy, then let cool. This will be your filling.

   

5. Cube butter and leave it at room temperature to soften fully.

6. Mix the dry ingredients, then add your softened butter. Use the reverse creaming method here, combining until you get coarse crumbs.

   

7. Whisk your eggs with any wet ingredients. Gradually add the egg mixture and chilled lavender milk to your dry-butter mix, stirring gently until just combined—don’t overmix!

8. Divide the batter evenly into your prepared pans and bake until a toothpick inserted comes out clean.

   

9. Let your cake layers cool completely on wire racks.

10. Use a serrated knife or cake leveler to carefully trim any domed tops so your layers are nice and flat.

    

11. Brush each cake layer generously with your lavender soaking syrup. This keeps the cake moist and fragrant!

12. Spread a thin seal of frosting on each layer to keep them from getting soggy from the jam.

    

13. Now pipe a frosting dam around the edge of each layer with a large round tip, pipe a “bullseye” of frosting inside the dam, then spoon blackberry jam into the center.

14. Stack your layers carefully, give the whole cake a thin crumb coat of frosting, and chill until the crumb coat is set.

    

15. Divide the remaining frosting, tint half with a drop or two of mauve food coloring if you like, then cover the chilled crumb coat with this tinted frosting using an icing spatula. Finish by piping a simple border around the top for that pretty final touch.

    

What Makes This Cake Special

This blackberry lavender cake truly strikes a perfect balance. The delicate floral hints from the lavender-infused milk and soaking syrup never get soapy or sharp—they’re gentle and elegant. Thanks to the reverse creaming method, the crumb comes out tender, soft, and just a little springy—totally melt-in-your-mouth wonderful. The bright, sweet-tart blackberry jam cuts through the richness with fresh vibrance, while the cream cheese–vanilla buttercream adds smooth, tangy richness to finish. Beyond taste, it’s a showstopper on any dessert table—perfect for spring parties, Easter, or any special occasion. Plus, many of its components can be made ahead so your baking day is smoother and stress-free.

Swap Ideas and Add-Ins

• Trade blackberry jam for raspberry jam, strawberry preserves, or lemon curd (think the tangy curd in these lemon bars with shortbread crust) if you want a brighter, fruitier filling.
• If lavender scares you, try halving the amount for a lighter floral touch, or skip it and flavor your milk with vanilla extract or a teaspoon of freshly grated lemon zest instead.
• Use plain vanilla buttercream instead of cream cheese buttercream if you prefer a sweeter, less tangy frosting.
• Add a teaspoon of grated lemon zest into your batter or frosting to brighten things up and balance the lavender notes—the lemon-and-berry pairing really shines in these raspberry lemon muffins.
• Bake cupcakes instead of a layer cake! You can still fill and frost them exactly the same way. Bake times will be shorter—usually about 18–22 minutes, depending on size.
• If you need gluten-free, try your favorite 1:1 gluten-free flour. The texture will be a bit different, so keep an eye on baking time and test with a toothpick.
• For dairy-free or vegan versions, swap butter and cream cheese for plant-based options, and use egg replacers designed for cakes. The texture and flavor shift a little, but it’s still tasty.

How to Store and Freeze

• Assembled cake: Because of the cream cheese frosting, store your cake in the fridge inside an airtight cake container or under a dome. It’ll be fresh for 3–4 days. Bring it out and let it sit at room temperature for 30–60 minutes before serving to get that perfect texture and flavor back.
• Unfrosted baked layers: Wrap each layer tightly in plastic wrap, then foil, and store in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw frozen layers in the fridge overnight, then let come to room temperature before frosting.
• Lavender milk and soaking syrup: Keep these refrigerated in sealed containers for up to one week.
• Blackberry jam: Unopened store-bought jam stores well in your pantry. Once opened or if homemade, refrigerate for up to 2 weeks or freeze for longer storage.
• Frosting: Any leftover cream cheese buttercream keeps in an airtight container in the fridge for up to 5 days. To reuse, bring it to room temperature and re-whip with your mixer to fluff it back up.
• Transporting your cake? Keep it chilled during travel. Placing a non-slip mat under the cake box and using a cooler with ice packs (not touching the box) will keep it steady and cool.
• Reheating slices: Skip the oven—just nuke a slice in the microwave for 10–15 seconds to warm it lightly. Or serve at room temperature for best texture.

Common Questions and Answers

• Can I use fresh lavender? – Culinary dried lavender is best because it has a stronger flavor and strains easily from liquids. If you must use fresh lavender, add sparingly since its intensity varies.
• How do I avoid a soapy lavender flavor? – Always use culinary-grade dried lavender, stick to the recipe quantities, steep the milk briefly, and strain well. If unsure, cut the lavender in half.
• Can I make this as a two-layer cake or cupcakes? – Absolutely! For two layers, divide batter between two pans and adjust baking time. Cupcakes either work great; bake until a toothpick comes out clean—usually 18–22 minutes based on size.
• Why is my cake dense? – Overmixing after adding eggs, butter at the wrong softness, or straying from the reverse creaming method can make cake dense. Be sure your butter is cubed and softened fully, and add eggs slowly as instructed.
• Can I use frozen blackberries instead of jam? – Jam works best for clean layering, but you can make a thick filling from fresh or thawed frozen berries. Just drain extra liquid and reduce until thick to avoid soggy layers.
• How far ahead can I prepare parts of the cake? – Lavender milk and syrup can be made days ahead. Jam stores refrigerated for weeks. You can bake and freeze layers for up to 3 months. Frosting lasts several days refrigerated.