Blackberry Lavender Lovelight Cake

Cooking Time

30 minutes

Prep Time

20 minutes

Serving Size

Two 8" Cake Layers

Savor the elegance of the Lavender Blackberry Lovelight Cake, a classic delight known for its light, fluffy texture thanks to Wesson Vegetable Oil. Infused with fragrant dried lavender, each layer of this cake is exquisitely tender and moist.

The cake is complemented by a velvety Blackberry Buttercream, which combines sweet butter, icing sugar, and vibrant blackberry jam for a creamy, flavorful frosting. Garnished with fresh blackberries and optionally served with macerated blackberries for extra indulgence, this cake is a perfect blend of sophistication and taste for any special occasion or a delightful everyday treat.

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CONTAINS:

Dairy, eggs

Ingredients

Lavender Lovelight Cake

Milk 1 cup.

Lavender, dried 2 tbsp.

Eggs, separated 2 .

Flour, all purpose 2 1/4 cups.

Sugar, white 1 1/2 cups.

Wesson Vegetable Oil 1/3 cup.

Baking Powder 1 tbsp.

Vanilla 1 1/2 tsp.

Lavender, dried 1 tsp.

Salt, table 1 tsp.

Blackberry Buttercream

Butter, unsalted, room temperature 3 cups.

Icing Sugar 3 cups.

Blackberries 3 cups.

Milk 1/2 cups.

Blackberry Jam 6 tbsp.

Salt, table 1 tbsp.

Method

Lavender Lovelight Cake Layers

Combine milk and 2 tablespoons of lavender in a small pot and heat to just below a simmer. Remove from heat and let steep for 15 minutes.
Strain milk and discard lavender, top milk back up to 1 cup.

Pre heat oven to 350°F.
Lightly oil two 8″ cake pans and lightly dust with flour.
Beat eggs white until frothy.
Grind 1 teaspoon of lavender in a spice grinder.
Sift remaining sugar, flour, baking powder, lavender, and salt into a second bowl.
Add all wet ingredients to dry at once, beat on low to incorporate, then beat for one minute.
With a rubber spatula, fold in about 1/3 of the egg whites to lighten the batter.
Fold in rest of the egg whites.
Divide batter between the two pans and bake for about 30 minutes or until skewer comes out clean.
Let cakes cool in pans for about 30 minutes or until cool enough to touch and then remove from pans.

Blackberry Buttercream

Beat butter in a stand mixer fitted with a paddle attachment on medium speed until just smooth.
Add icing sugar and salt, beat on low speed until sugar is absorbed.
Add milk and beat until smooth and light, about 5 minutes.
Beat in blackberry jam, add additional milk to thin out icing if required.

Assembly Method

Cut the top off of both cake layers to level them off. Place a cake layer on a plate or a cake board and spread 1/3 of the buttercream onto the cake layer. Place the second cake layer on top and ice the cake with the remaining buttercream. Garnish the cake with fresh blackberries.