As the weather warms and flowers begin to bloom, there’s no better way to celebrate the arrival of spring than with a light, fruity, and utterly delicious dessert. The Swirled Blackberry Lavender Sheet Cake is a perfect blend of sweet, tart, and floral flavors, making it an ideal treat for any spring gathering or a lovely weekend dessert. This recipe is not only visually stunning with its vibrant swirls but also offers a delightful combination of textures and tastes that will impress your guests.
Ingredients You’ll Need
Before diving into the baking process, let’s take a look at what you’ll need. This recipe is divided into three parts: the blackberry lavender jam, the blackberry cake, and the vanilla white chocolate frosting.
For the Blackberry Lavender Jam:
- 6 cups fresh or frozen blackberries
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1-2 tablespoons dried lavender
For the Blackberry Cake:
- 1 cup melted coconut oil
- 1/2 cup sour cream
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup milk
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
For the Vanilla White Chocolate Frosting:
- 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
Directions
1. Jam Preparation
Begin by creating the flavorful heart of this cake – the blackberry lavender jam. In a medium-sized pot, combine the blackberries, honey, lemon juice, and dried lavender. Bring the mixture to a boil, then reduce the heat slightly and mash the berries. Continue cooking until the jam has thickened by about one-third. This process not only concentrates the flavors but also allows the lavender to infuse the jam with its distinctive, aromatic qualities. Once done, set it aside to cool and thicken further.
2. Cake Preparation
Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking dish by lining it with parchment paper. This will help in easy removal and clean cuts once the cake is baked and cooled. In a large mixing bowl, combine the melted coconut oil, sour cream, eggs, sugar, and vanilla extract. Gradually add in the flour, baking soda, baking powder, and salt, mixing until just combined. Finally, stir in the milk until the batter is smooth and free of lumps.
3. Baking the Cake
Pour the batter into your prepared baking dish. Dollop 1/2 to 3/4 cup of the blackberry lavender jam over the batter. Then, using a knife, gently swirl the jam into the batter to create beautiful patterns. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
4. Frosting and Finishing Touches
For the frosting, beat together the softened butter and powdered sugar until the mixture is light and fluffy. Incorporate the melted and cooled white chocolate and vanilla extract until smooth. Spread a thin layer of the remaining blackberry lavender jam over the cooled cake, followed by the white chocolate frosting. For an extra touch of elegance, swirl additional jam into the frosting with a knife.
Serving and Enjoyment
This cake is a showstopper, with its intricate swirls of jam and frosting, and is guaranteed to be a hit at any gathering. It offers a balanced mix of flavors: the tartness of blackberries, the subtle hint of lavender, the sweetness of white chocolate, and the richness of the cake itself.
Preparation time for this delightful dessert is approximately 25 minutes, with a cooking time of 35 minutes, bringing the total to about an hour. This recipe serves 12, making it perfect for family dinners or small gatherings.
Next time you find yourself longing for a taste of spring, try your hand at this Swirled Blackberry Lavender Sheet Cake. It’s not just a dessert; it’s a celebration of season, flavor, and the joy of baking.
Swirled Blackberry Lavender Sheet Cake
Ingredients:
BLACKBERRY LAVENDER JAM
6 cups fresh or frozen blackberries
1/2 cup honey
1 tablespoon lemon juice
1-2 tablespoons dried lavender
BLACKBERRY CAKE
1 cup melted coconut oil
1/2 cup sour cream
3 large eggs
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
1 cup milk
3 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
VANILLA WHITE CHOCOLATE FROSTING
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
Directions:
Jam Preparation: In a medium-sized pot, combine blackberries, honey, lemon juice, and lavender. Bring to a boil, then mash the berries. Continue cooking until the jam is thickened by about 1/3. Cool to thicken further.
Cake Preparation: Preheat oven to 350°F and line a 9×13 inch baking dish with parchment paper. In a large bowl, mix coconut oil, sour cream, eggs, sugar, and vanilla. Gradually add flour, baking soda, baking powder, and salt. Mix in milk until smooth.
Baking: Pour batter into the pan. Dollop 1/2 to 3/4 cup jam over the batter and swirl lightly with a knife. Bake for 30-35 minutes. Cool completely.
Frosting: Beat butter and powdered sugar until fluffy. Incorporate white chocolate and vanilla. Spread a thin jam layer on the cake, then frost. Swirl extra jam into the frosting.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 60 minutes
Kcal: 520 kcal | Servings: 12 servings