Swirled Blackberry-Lavender Sheet Cake

Hello, fellow food enthusiasts!

Today, I’m excited to share a unique and delightful recipe that combines the sweet and tangy flavors of blackberries with the aromatic hint of lavender. This Swirled Blackberry-Lavender Sheet Cake is not only a treat for the taste buds but also a visual delight with its beautiful swirls of homemade blackberry-lavender jam. Let’s dive into the details!

Ingredients

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

Jam Preparation:

1. In a medium-sized pot, combine the blackberries, honey, lemon juice, and lavender.
2. Bring the mixture to a boil, then reduce the heat and mash the berries.
3. Continue cooking until the jam thickens by about one-third. Remove from heat and let it cool to thicken further.

Cake Preparation:

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper.
2. In a large bowl, mix together the melted coconut oil, sour cream, eggs, granulated sugar, and vanilla extract until well combined.
3. Gradually add the all-purpose flour, baking soda, baking powder, and kosher salt to the mixture. Stir in the milk until the batter is smooth and well combined.

Baking:

1. Pour the batter into the prepared baking dish, spreading it out evenly.
2. Dollop 1/2 to 3/4 cup of the prepared blackberry-lavender jam over the batter. Use a knife to lightly swirl the jam into the batter, creating a marbled effect.
3. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Allow the cake to cool completely in the baking dish.

Frosting:

1. In a large bowl, beat the room temperature butter and powdered sugar together until light and fluffy.
2. Add the melted and cooled white chocolate, along with the vanilla extract, and beat until well incorporated.
3. Once the cake has cooled, spread a thin layer of the remaining blackberry-lavender jam over the top of the cake.
4. Frost the cake with the vanilla white chocolate frosting, spreading it out evenly.
5. For a beautiful finishing touch, swirl a bit of the extra jam into the frosting.

Nutrition:

• Prep Time: 25 minutes
• Cooking Time: 35 minutes
• Total Time: 60 minutes
• Calories: 520 kcal per serving
• Servings: 12 servings

Final Thoughts

This Swirled Blackberry-Lavender Sheet Cake is perfect for any occasion, from family gatherings to elegant tea parties. The combination of flavors and the gorgeous presentation will surely impress your guests. Happy baking, and enjoy every delicious bite!

Let me know how your cake turns out or if you have any questions about the recipe. I’d love to hear from you!