Elevate your dessert game with this Swirled Blackberry Lavender Sheet Cake—a beautiful and flavorful cake that combines the juicy sweetness of blackberries with the delicate floral notes of lavender. Perfect for spring and summer gatherings, tea parties, or any occasion that calls for an elegant yet easy-to-make dessert, this sheet cake is as stunning as it is delicious. The vibrant blackberry and lavender swirls create a visually appealing pattern, while the moist, tender crumb ensures every bite is satisfying. Let’s dive into how to create this exquisite cake!
Ingredients
For the Cake:
- All-Purpose Flour (2 1/2 cups)
- Granulated Sugar (1 1/2 cups)
- Baking Powder (2 1/2 teaspoons)
- Salt (1/2 teaspoon)
- Unsalted Butter (1 cup, softened)
- Milk (1 cup)
- Eggs (3 large)
- Vanilla Extract (2 teaspoons)
For the Blackberry Swirl:
- Fresh Blackberries (2 cups)
- Granulated Sugar (1/4 cup)
- Cornstarch (1 tablespoon)
- Lemon Juice (1 teaspoon)
For the Lavender Syrup:
- Water (1/2 cup)
- Granulated Sugar (1/2 cup)
- Culinary Lavender Buds (1 tablespoon)
For the Frosting (Optional):
- Cream Cheese (8 oz, softened)
- Unsalted Butter (1/4 cup, softened)
- Powdered Sugar (2 cups)
- Vanilla Extract (1 teaspoon)
- Fresh Blackberries (for garnish)
- Lavender Sprigs (for garnish)
Instructions
Step 1: Prepare the Lavender Syrup
- Combine Ingredients: In a small saucepan, combine the water, granulated sugar, and culinary lavender buds.
- Simmer: Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- Steep: Remove from heat and let it steep for about 10 minutes to infuse the lavender flavor.
- Strain: Strain out the lavender buds and set the syrup aside to cool.
Step 2: Make the Blackberry Swirl
- Cook Blackberries: In a medium saucepan, combine the fresh blackberries, granulated sugar, cornstarch, and lemon juice.
- Simmer: Cook over medium heat, stirring frequently, until the blackberries break down and the mixture thickens, about 5-7 minutes.
- Puree: Use an immersion blender or regular blender to puree the mixture until smooth.
- Cool: Allow the blackberry puree to cool completely.
Step 3: Prepare the Cake Batter
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet cake pan and line it with parchment paper, leaving some overhang for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Add Wet Ingredients: Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until smooth and well combined, about 2-3 minutes.
Step 4: Assemble the Swirled Cake
- Pour Batter: Pour half of the cake batter into the prepared sheet cake pan, spreading it evenly.
- Add Blackberry Swirl: Dollop half of the cooled blackberry puree over the batter.
- Layer Remaining Batter: Pour the remaining batter over the blackberry puree, spreading it evenly.
- Add More Swirl: Dollop the remaining blackberry puree over the top.
- Create Swirls: Use a knife or skewer to gently swirl the blackberry puree into the batter, creating a marbled effect.
Step 5: Bake the Cake
- Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely.
Step 6: Frosting (Optional)
- Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy, about 2 minutes.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Garnish: Decorate with fresh blackberries and lavender sprigs for an elegant touch.
Duration Time
- Preparation Time: 30 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information (per serving, based on 12 servings)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 250mg
- Total Carbohydrates: 45g
- Sugars: 25g
- Dietary Fiber: 2g
- Protein: 5g
FAQs
1. Can I use frozen blackberries instead of fresh?
Yes, you can use frozen blackberries. Make sure to thaw them completely and drain any excess liquid before using to prevent the cake from becoming too watery.
2. What type of lavender should I use?
Use culinary-grade lavender buds, which are safe for cooking. Do not use potpourri or decorative lavender, as they may contain additives or pesticides.
3. Can I substitute almond milk for regular milk?
Yes, almond milk or any other non-dairy milk can be used as a substitute for regular milk in this recipe.
4. How do I make this cake gluten-free?
Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend to make the cake gluten-free. Ensure that all other ingredients are also gluten-free.
5. Can I make the frosting ahead of time?
Yes, the cream cheese frosting can be made up to 2 days ahead. Store it in an airtight container in the refrigerator and let it come to room temperature before using.
6. How can I prevent the cake from sinking?
Ensure that the blackberry puree is well-chilled before adding it to the batter. Also, avoid overmixing the batter, as this can incorporate too much air and cause the cake to rise and then sink.
7. Can I add other berries to the swirl?
Absolutely! You can mix in other berries like blueberries or strawberries with the blackberries for a more varied berry swirl.
8. How do I toast the coconut for the topping?
If you choose to add a coconut topping, spread shredded coconut on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown. Let it cool before sprinkling over the frosting.
9. Can I freeze this cake?
Yes, you can freeze the cake. Once cooled and frosted, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.
10. What can I serve with this cake?
Serve this cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of raspberry sauce for an extra special touch.
Tips and Variations
- Lemon Zest: Add a teaspoon of lemon zest to the cake batter for a citrusy twist that complements the raspberry and lavender flavors.
- Lavender Sugar: Before baking, sprinkle a mixture of granulated sugar and finely ground lavender over the top of the cake for added sweetness and a hint of floral flavor.
- Gluten-Free Option: Use a gluten-free cake mix or blend, ensuring all other ingredients are also gluten-free.
- Vegan Option: Substitute the butter with vegan butter, use a plant-based milk, and replace the eggs with flax eggs or chia eggs to make this cake vegan-friendly.
Serving Suggestions
- Ice Cream: A scoop of vanilla or raspberry ice cream pairs wonderfully with the cake’s flavors.
- Whipped Cream: Add a dollop of freshly whipped cream for a light and creamy addition.
- Fresh Berries: Garnish with fresh raspberries or blueberries for a burst of color and freshness.
- Lavender Sugar: Lightly dust the cake with lavender-infused powdered sugar for an elegant presentation.
This Swirled Blackberry Lavender Sheet Cake is a delightful dessert that combines the juicy sweetness of blackberries with the soothing floral notes of lavender, all nestled in a moist and tender cake. Whether you’re hosting a spring brunch, celebrating a special occasion, or simply indulging in a sweet treat, this cake is sure to impress with its unique and sophisticated flavors. Enjoy!