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Day 136: Lavender Blackberry Cake

I LOVE lavender and blackberry together. They're so amazing! It's a moist fluffy cake and a creamy smooth buttercream, with blackberry jam in the middle!

My favorite thing is that there's no food coloring in the buttercream. It's totally natural with pureed blackberries!

You should be prepared that this cake will take lots of time to make. You will have to steep the lavender, so the milk gets infused by it. So you really don't want to take any shortcuts.

Piping the rings make a good finish, so don't skip that either.

Dried culinary lavender is the best. But you can use fresh lavender, though it won't taste as strong.


|Level: 👩🏽‍🍳👩🏽‍🍳👩🏽‍🍳|Time: 4 hours|Serves: 6-8|



  • 1 mango cake (coconut and mango puree removed)

  • 1/4 cup whole milk

  • 2 teaspoons dried culinary lavender

  • 1/4 cup water

  • 1/4 cup granulated sugar

  • 2 teaspoons dried culinary lavender

  • 1/21 cup blackberry jam

  • 1 cup blackberries pureed

  • 8 ounces full-fat block cream cheese

  • 1/4 cup unsalted butter

  • 3 cups confectioners’ sugar

  • 1 teaspoon pure vanilla extract


  1. Have your two cake layers ready, cooling.

  2. Simmer milk and lavender for 5 minutes. Take off heat, and steep for 25 minutes. Meanwhile simmer water, sugar, and lavender for 10 minutes. Brush onto cakes.

  3. Combine, cream cheese, butter, powdered sugar, and vanilla extract in a mixer and slowly add in the blackberry puree - if need you can chill for 30 minutes so it thickens. Take 1/3 of your buttercream and add it to a piping bag and snip of the end. Save the rest for the top.

  4. Pipe an outer ring on one layer using the blackberry buttercream. Add a ring of blackberry jam. Another buttercream ring, and fill it with blackberry jam. Sandwich another layer of the cake, and spread the rest of the buttercream over the cake. Garnish with blackberries.


- The Bored Baker 👩🏽‍🍳


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