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Decadent Blackberry-Lavender Sheet Cake Recipe

Decadent Blackberry-Lavender Sheet Cake Recipe


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4.8 from 12 reviews

  • Total Time: 1 hour
  • Yield: 13 1x

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
  • 12 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

  1. 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.
  2. Preparation: Preheat oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper, ensuring complete coverage.
  3. Wet Mixture: Whisk melted coconut oil, sour cream, eggs, granulated sugar, and vanilla extract until smooth and well-integrated.
  4. 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.
  5. Baking Process: Pour batter into prepared dish, distributing evenly. Dollop compote across the surface and create elegant swirls using a knife’s tip.
  6. Oven Treatment: Bake for 30-35 minutes until golden-brown, testing doneness with a clean toothpick. Cool completely on a wire rack.
  7. 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.
  8. 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