Description
This Swirled Blackberry Lavender Sheet Cake combines the sweet and floral notes of blackberry and lavender in a moist, tender cake. A homemade blackberry-lavender jam is swirled into the batter before baking, resulting in beautiful marbling and bursts of fruity flavor. The cake is topped with a luscious white chocolate buttercream frosting, further enhanced with swirls of jam for a delightful and elegant dessert perfect for any occasion.
Ingredients
Blackberry Lavender Jam
- 6 cups fresh or frozen blackberries
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1-2 tablespoons dried lavender
Cake Batter
- 1 cup melted coconut oil
- 1/2 cup sour cream
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup milk
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
Frosting
- 2 sticks (16 tablespoons) salted butter, at room temperature
- 1 1/2 cups powdered sugar
- 6 ounces white chocolate, melted and cooled
- 1 teaspoon vanilla extract
Instructions
- Make the blackberry lavender jam: In a medium pot over high heat, combine blackberries, honey, lemon juice, and dried lavender. Bring to a boil and use a potato masher or fork to break down the berries. Simmer and cook for about 5-8 minutes until the mixture reduces and thickens by one-third. Remove from heat and let cool; the jam will continue to thicken as it cools.
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper for easy removal and cleanup.
- Make the cake batter: In a large mixing bowl, beat together the melted coconut oil, sour cream, eggs, granulated sugar, and vanilla extract until well combined. In a separate bowl, whisk together flour, baking soda, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Slowly beat in the milk until the batter is smooth and evenly mixed.
- Swirl the jam into the batter: Pour the cake batter into the prepared baking dish, smoothing it out evenly. Dollop about 1/2 to 3/4 cup of the cooled blackberry lavender jam in spoonfuls over the top of the batter. Use a knife or skewer to gently swirl the jam through the batter to create a marbled effect, taking care not to overmix.
- Bake the cake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is set and no longer jiggly when you gently shake the pan. A toothpick inserted in the cake (avoiding jam swirls) should come out clean. Remove from oven and allow the cake to cool completely in the pan.
- Make the frosting: In a large bowl, beat the room temperature salted butter and powdered sugar together until light and fluffy. Add the melted and cooled white chocolate along with vanilla extract, then beat until the frosting is smooth and well combined.
- Assemble the cake: Spread a thin layer of the blackberry lavender jam over the top of the cooled cake. Then generously frost the cake with the white chocolate buttercream. Add small spoonfuls of leftover jam on top of the frosting and gently swirl it in with a knife or skewer for a beautiful marbled effect.
- Serve and enjoy: Slice the cake into 12 pieces, serve, and enjoy this fragrant, moist, and flavorful blackberry lavender treat.
Notes
- Use fresh blackberries in season for best flavor, or frozen if out of season.
- The jam thickness will improve as it cools; if it’s too runny, cook it a few minutes longer.
- Be careful not to over-swirl the jam into the batter to keep a nice marbled appearance and texture.
- Let the cake cool completely before frosting to prevent the frosting from melting or sliding off.
- Store any leftovers covered at room temperature for 1-2 days or in the refrigerator for up to 5 days.
- This cake can be frozen un-frosted and thawed before frosting if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
