Swirled Blackberry Lavender Sheet Cake
Fluffy vanilla sheet cake swirled with blackberry lavender jam, topped with vanilla white chocolate buttercream. Easy, pretty dessert!
Equipment
- 9x13-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 9x13 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.