Last summer, I wandered through a local market in Tétouan, the air thick with the scent of fresh lavender from nearby fields and ripe blackberries piled high in baskets. Something about that combo stuck with me – floral notes mingling with tart berries. I rushed home to experiment, and this swirled blackberry lavender sheet cake was born. It’s my go-to lavender cake recipe now, simple enough for weeknights but pretty enough for parties. The fluffy vanilla base gets ribbons of homemade jam swirled in, then crowned with creamy frosting. Every bite bursts with juicy blackberries and subtle lavender – not overpowering, just right. Perfect as a blackberry cake recipe or blackberry lavender cake twist.
I’ve tweaked it over time, swapping coconut oil for a lighter touch since I love air fryer desserts but wanted oven magic here. One tester called it “cake from movies” – dreamy, elegant, like something from a European dinner scene. Whether you’re after healthy recipes cake style or indulgent sweet dessert with raspberries nearby (swap if you like!), this delivers.
Ingredients for Blackberry Lavender Jam
- 6 cups fresh or frozen blackberries
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1-2 tablespoons dried lavender
Ingredients for Swirled Blackberry Lavender Sheet Cake
- 1 cup melted coconut oil
- 1/2 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1 tablespoon plus 1 teaspoon vanilla extract
- 1 cup milk, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
Vanilla White Chocolate Frosting Ingredients
- 2 sticks (16 tablespoons) salted butter, at room temperature
- 1 1/2 cups powdered sugar
- 6 ounces white chocolate, melted and cooled
- 1 teaspoon vanilla extract
How to Make Blackberry Lavender Cake
Start with the jam because it needs cooling time. Toss blackberries, honey, lemon juice, and lavender into a pot over high heat. Bring to a boil, then mash the berries with a fork. Simmer 5-8 minutes until it thickens – you’ll smell that incredible floral-berry aroma filling your kitchen. Pull it off the heat and let it chill. This blackberry lavender jam is the heart of your lavender blackberry cake.
Preheat your oven to 350°F. Line a 9×13-inch baking dish with parchment – no sticking drama. In a big bowl, beat coconut oil, sour cream, eggs, sugar, and vanilla until smooth and creamy. Mix in flour, baking soda, powder, and salt just until combined, then stream in milk. The batter’s light, almost cloud-like.
Pour it into the pan. Dollop 1/2 to 3/4 cup cooled jam by tablespoons over the top. Grab a knife and swirl gently – create pretty purple ribbons without overmixing, or it’ll turn solid purple. Bake 30-35 minutes until the center’s set, no wobble. Cool completely on a rack.
While baking, whip up frosting. Beat butter and powdered sugar fluffy, about 2 minutes. Add cooled melted white chocolate and vanilla – beat until silky. It smells like vanilla heaven.
Pro Tips for Perfect Lavender Cake Recipe
Use room-temp ingredients for fluffier batter – cold ones deflate it. Don’t skip lavender; culinary grade avoids soapy taste. Swirl jam confidently but lightly; practice on a small spot first. For extra pop, infuse milk with lavender buds beforehand. Test doneness with a toothpick – slight crumbs are ideal.
Variations on Blackberry Cake Recipe
- Swap blackberries for raspberries for sweet dessert with raspberries vibe.
- Add lemon zest to batter for brighter blackberry lavender cake.
- Make mini versions in muffin tins for parties.
- Gluten-free? Use 1:1 flour blend.
- Boost protein with almond flour mix for healthier recipes cake angle.
Troubleshooting Swirled Blackberry Lavender Sheet Cake
Jam too thin? Simmer longer or add cornstarch slurry. Cake dense? Overmixed – fold gently next time. Frosting grainy? Soften butter fully and beat longer. Sunken center means underbaked; check at 30 minutes. Lavender bitter? Use less or fresh dried buds.
Ingredient Substitutions
- No coconut oil? Use vegetable oil or butter.
- Dairy-free: Coconut sour cream, almond milk, vegan white chocolate.
- Honey swap: Maple syrup or sugar.
- Fresh lavender: Double dried amount.
- No white chocolate: Cream cheese for tang.
Storage and Serving Suggestions
Store covered at room temp up to 2 days, fridge 5 days. Freeze slices up to 1 month – thaw overnight. Serve room temp for best texture. Pairs with coffee, tea, or as dinner ideas European finale. Top with whipped cream, fresh berries, or powdered sugar for flair. Slice into 12 generous pieces.
Frequently Asked Questions
Can I make this ahead? Yes, bake and frost a day early; flavors deepen.
Is lavender blackberry cake kid-friendly? Absolutely, the floral hint is subtle, berries shine.
How to fix over-swirled jam? It bakes fine, just less defined swirls.
Gluten-free version? Swap flour 1:1, works great.
Can I use air fryer? For jam yes, but cake needs oven for even bake.
Nutrition info? Per slice: ~781 calories, balanced indulgence.
More blackberry lavender cake ideas? Layer it or add nuts for crunch.
Swirled Blackberry Lavender Sheet Cake
Equipment
- 9×13-inch baking dish
- Stand mixer or hand mixer
- Saucepan
- Knife for swirling
Ingredients
- 6 cups fresh or frozen blackberries
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1-2 tablespoons dried lavender
- 1 cup melted coconut oil
- 1/2 cup sour cream at room temperature
- 3 large eggs at room temperature
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup milk at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 16 tablespoons salted butter at room temperature
- 1 1/2 cups powdered sugar
- 6 ounces white chocolate melted and cooled
- 1 teaspoon vanilla extract
Instructions
- To make the jam: Add the blackberries, honey, lemon juice, and lavender to a medium pot over high heat. Bring to a boil, mash berries, cook 5-8 minutes until thickened. Cool completely.
- Preheat oven to 350°F. Line 9×13 dish with parchment.
- Beat coconut oil, sour cream, eggs, sugar, and vanilla. Add flour, baking soda, baking powder, salt. Mix, then add milk.
- Pour batter into pan. Dollop and swirl 1/2-3/4 cup jam. Bake 30-35 minutes until set. Cool.
- For frosting: Beat butter and powdered sugar. Add white chocolate and vanilla.
- Spread jam layer on cake, then frosting. Swirl jam into frosting. Slice and serve!
Notes
- Use room temperature ingredients for best rise.
- Culinary lavender prevents bitterness.
- Store at room temp 2 days or fridge 5.
- Freeze up to 1 month.
