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Blackberry Lavender Cake with Aromatic Mousse

A perfect slice of Blackberry Lavender Cake showing layers of vanilla cake, blackberry filling, and lavender frosting, topped with fresh blackberries.
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Create a showstopping spring cake for Mother’s Day featuring juicy blackberries and a delicate hint of lavender, topped with fresh garnish for a heavenly aesthetic.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 tablespoon dried culinary lavender, finely ground
  • 1/2 cup blackberry preserves
  • 1 cup heavy whipping cream (for mousse)
  • 8 ounces cream cheese, softened (for mousse)
  • 1/4 cup powdered sugar (for mousse)
  • 1 teaspoon lemon zest
  • 1 cup fresh blackberries (for garnish)
  • Edible flowers (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a small bowl, stir the ground lavender into the milk.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the lavender milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. While the cakes cool, prepare the lavender mousse. In a bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
  8. In a separate bowl, beat the cream cheese until smooth. Gradually beat in the powdered sugar and lemon zest until fully incorporated. Gently fold the whipped cream into the cream cheese mixture until smooth.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread the blackberry preserves evenly over the first layer.
  10. Top with the second cake layer. Frost the entire cake with the lavender mousse, creating a smooth or swirled finish.
  11. Chill the cake for at least 2 hours to allow the mousse to set. Before serving, garnish the top with fresh blackberries and edible flowers for an elegant presentation.

Notes

  • For the best lavender flavor, ensure you use culinary-grade dried lavender, not craft lavender.
  • If you want a stronger blackberry flavor, gently fold 1/4 cup of crushed fresh blackberries into the mousse mixture.
  • This cake is a fantastic centerpiece for your Mother’s Day dessert ideas.

Nutrition

Find it online: https://purecookingjoy.com/blackberry-lavender-cake/

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