Description
Blackberry-lavender sheet cake combines delicate floral notes with fruity richness for a memorable dessert. Silky lavender-infused frosting and fresh blackberry compote create a harmonious flavor profile you’ll savor with pure delight.
Ingredients
Scale
- 6 cups / 1.4 kg fresh or frozen blackberries
- 1 ½ cups / 300 g granulated sugar
- 3 large eggs
- 1 cup / 240 ml milk
- 3 cups / 375 g all-purpose flour
- 1 cup / 240 ml melted coconut oil
- 16 tbsps / 226 g salted butter, at room temperature
- 1 ½ cups / 180 g powdered sugar
- 6 oz / 170 g white chocolate, melted and cooled
- ½ cup / 120 ml sour cream
- ½ cup / 170 g honey
- 1–2 tbsps / 4-8 g dried lavender
- 1 tbsp / 15 ml lemon juice
- 1 tbsp / 15 ml vanilla extract
- 1 tsp / 6 g kosher salt
- 1 ½ tsps / 7.5 g baking powder
- ½ tsp / 2.5 g baking soda
Instructions
- Compote Creation: Merge blackberries, honey, lemon juice, and lavender in a saucepan. Simmer and crush berries until the mixture reduces and thickens, creating a rich, concentrated fruit sauce. Set aside to cool.
- Preparation: Preheat oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper, ensuring complete coverage.
- Wet Mixture: Whisk melted coconut oil, sour cream, eggs, granulated sugar, and vanilla extract until smooth and well-integrated.
- Dry Ingredients: Sift flour, baking soda, baking powder, and kosher salt. Fold gently into wet mixture, avoiding overmixing. Incorporate milk to maintain a silky, lump-free consistency.
- Baking Process: Pour batter into prepared dish, distributing evenly. Dollop compote across the surface and create elegant swirls using a knife’s tip.
- Oven Treatment: Bake for 30-35 minutes until golden-brown, testing doneness with a clean toothpick. Cool completely on a wire rack.
- Frosting Preparation: Whip softened butter until fluffy. Gradually add powdered sugar and melted white chocolate. Blend with vanilla extract to create a luxurious, glossy topping.
- Cake Finishing: Spread a thin layer of reserved compote across the cooled cake. Cover with white chocolate frosting using an offset spatula. Drizzle additional compote for a visually stunning presentation.
Notes
- Chill Compote Completely: Allow the blackberry-lavender compote to cool entirely before swirling into cake batter to prevent uneven baking and maintain distinct swirl patterns.
- Prevent Overmixing: Stir dry ingredients minimally when folding into wet mixture to ensure a tender, light cake texture without developing tough gluten strands.
- Check Cake Doneness: Use the toothpick test by inserting it into the cake’s center; if it comes out clean with minimal crumbs, the cake is perfectly baked.
- Room Temperature Ingredients: Bring eggs, milk, and sour cream to room temperature before mixing to create a smoother, more consistent cake batter that rises evenly.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 300
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg