I used 9″ pans and the cakes came out a little thin, so I’m going to make a few more layers for some height. The cakes taste fantastic, and are light and airy despite being thin. I’m sure 8″ pans would’ve made the difference.
- Cuisine: French
- Course: Dessert
- Calories: 571 kcal
- Servings: 14
This Lemon Blackberry Cake with lavender French buttercream is the perfect cake for summer! Every bite of this lavender cake is filled with incredible flavor. You’ll love the not-too-sweet cake and cream combined with the zesty lemon and fruity blackberry.
For Lemon Blackberry Cake Layers
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs separated
- 1 zest from lemon
- 1 cup milk lukewarm
- 1 1/2 cups all-purpose flour
- 3/4 cup almond flour
- 4 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh blackberries
- 1 tbsp cornstarch
For French Buttercream
- 1/3 cup water
- 1 cup granulated sugar
- 5 egg yolks
- 2 cups unsalted butter softened
- 1/4 tsp lavender oil
- purple food coloring optional
US Customary – Metric
How to Make Lavender Cake:
- Preheat oven to 350F (177C). Line three, 8-inch (20 cm) cake rounds with parchment paper and grease the sides.
- In a large mixing bowl, cream together the butter and sugar with a hand mixer for 2 to 3 minutes, until light fluffy. Add the egg yolks, vanilla extract and lemon zest. Mix again until cream and smooth, then pour in the milk but do not mix.
- In a separate bowl, combine all the dry ingredients: flour, almond flour, baking powder and salt. Sift the dry ingredients into the cake batter. Use a whisk or hand mixer to combine the dry ingredients, milk and batter, mixing just until the flour is incorporated.
- In a separate bowl, whisk the egg whites high speed for 2 to 3 minutes, until medium peaks form. Add the egg whites to the cake batter and fold in using a spatula, folding gently but thoroughly until well combined.
- Divide the cake batter evenly between the three cake pans, using a kitchen scale for accuracy. Toss the fresh blackberries in the cornstarch, coating the berries well. Drop 6 to 8 berries into each pan, spacing them equally apart. Bake the cakes in preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
How to Make French Buttercream Frosting:
- While the cake layers are cooling, prepare the French buttercream. Place the egg yolks into a stand mixer bowl and whisk on high speed for 2 to 3 minutes, until thick and pale.
- Meanwhile, combine the water and sugar in a small saucepan. Stir once to combine the ingredients and attach a candy thermometer to the side. Cook the syrup over medium heat until it reaches 238F (114C), about 7 to 8 minutes.
- Once syrup is ready, remove from heat and with mixer on medium speed, pour the hot syrup into the egg yolks. Take care to pour the syrup away from the whisk attachment to prevent crystalized sugar bits. Once all the syrup is added, turn mixer up to high speed and whisk until the egg yolks are doubled in size and reaches medium peak stage; it should be cooled and just lukewarm to touch.
- Begin adding the butter, about 1 tablespoon (15 g) at a time, mixing well after each addition. Add the butter slowly to prevent the cream from separating; this process takes about 8 to 10 minutes. As more butter is added, the cream will thicken and hold its shape. Add the lavender oil and purple food color last.
Assembling the Lavender Cake:
- Once cake layers have cooled, spread a generous amount of buttercream between each layer. Smooth the frosting over the top and sides. Garnish the top as desired, with blackberries, lavender and greens.