why make this recipe
Lavender Butter Cake with Blackberry Jam is a delightful dessert that stands out with its unique flavor combination. The gentle floral notes of lavender paired with the sweet and tangy blackberry jam create a lovely balance. This cake is perfect for special occasions, tea parties, or anytime you want to treat yourself or your loved ones. The impressive layers and bright colors make it not only delicious but also visually appealing.
how to make Lavender Butter Cake with Blackberry Jam
Ingredients :
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lavender buds (dried)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup blackberry jam
- 1/2 cup lavender simple syrup (optional for drizzling)
Directions :
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the lavender buds and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread blackberry jam between the layers. If desired, drizzle lavender simple syrup over the top before serving. Enjoy!
how to serve Lavender Butter Cake with Blackberry Jam
Serve this beautiful cake at room temperature. It can be presented as a whole cake or cut into individual slices. The layers of blackberry jam will shine through, adding a pop of color and sweetness with each bite. This cake pairs wonderfully with a cup of tea or coffee, making it a great addition to any gathering.
how to store Lavender Butter Cake with Blackberry Jam
To store the cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it fresh for a longer time, consider refrigerating it. Just make sure to let it sit at room temperature for a short while before serving again, as this will enhance its flavor and texture.
tips to make Lavender Butter Cake with Blackberry Jam
- Use high-quality lavender buds for the best flavor.
- Make sure your butter is softened to room temperature for proper mixing.
- Don’t overmix the batter once you add the dry ingredients; this helps keep the cake light and fluffy.
- If you don’t have buttermilk, you can make a substitute by mixing milk with a splash of vinegar or lemon juice.
variation
You can try using different types of fruit jam between the layers, like raspberry or strawberry, to shake things up. Adding lemon zest to the batter can also give the cake a refreshing twist.
FAQs
1. Can I use fresh lavender instead of dried?
While fresh lavender can be used, you’ll need to use more because it is less concentrated in flavor. Make sure to chop it finely.
2. Is it necessary to use buttermilk?
Buttermilk makes the cake moist and tender, but if you don’t have it, you can substitute it with milk mixed with a little vinegar.
3. Can I freeze the cake?
Yes, you can freeze the layers separately. Wrap them securely in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator before serving.
Lavender Butter Cake with Blackberry Jam
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 2 cups granulated sugar
- 4 large eggs Add eggs one at a time.
- 1 tablespoon lavender buds (dried) Use high-quality dried lavender for the best flavor.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk Can be substituted with milk and vinegar.
Filling and Topping
- 1 cup blackberry jam
- 1/2 cup lavender simple syrup (optional for drizzling) Drizzle on top before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the lavender buds and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Assembly
- Once cooled, spread blackberry jam between the layers. Drizzle lavender simple syrup over the top before serving.