Blackberry Lavender Cake

Ingredients

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon culinary lavender (finely chopped, ensure it’s food-grade)
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 1 cup blackberry puree
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar (sifted)
• 2-4 tablespoons heavy cream
• ½ cup blackberry puree (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• Fresh blackberries (for garnish)
• Sprigs of lavender (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans thoroughly.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder, and chopped lavender until well combined.
3. In another bowl, cream the softened butter using an electric mixer until light and fluffy, about 3-4 minutes. Gradually add the sugar mixture and beat until well combined.
4. Add the eggs one at a time, mixing well after each addition until fully incorporated.
5. Mix in the buttermilk and vanilla extract until well blended.
6. Gently fold in the blackberry puree until just combined.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
8. Evenly divide the batter among the prepared cake pans.
9. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.
11. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream and blackberry puree, until you reach your desired consistency.
12. Once the cakes are completely cool, layer them with frosting between each layer. Frost the top and sides of the cake generously.