Blackberry Lavender Cake

sallysbakingaddiction.com

Dana D

Curated recipe collection with the aim of high quality food without excessive effort.

Make for Katie

subheading: Lavender Milk:

1 cup (240ml) whole milk

2 teaspoons dried culinary lavender

subheading: Lavender Syrup:

½ cup (120ml) water

½ cup ( 100g) granulated sugar

2 teaspoons dried culinary lavender

subheading: Cake:

¼ cup ( 60g) sour cream, at room temperature

2 and ½ cups ( 295g) cake flour ( spooned & leveled)

1 and ½ cups ( 300g) granulated sugar

1 Tablespoon baking powder

½ teaspoon salt

1 cup ( 16 Tbsp; 226g) unsalted butter, diced & softened to room temperature

1 and ½ teaspoons pure vanilla extract

4 large eggs, at room temperature

subheading: Cream Cheese Buttercream & Assembly:

1 cup ( 16 Tbsp; 226g) unsalted butter, softened to room temperature

8 ounces ( 226g) full-fat brick cream cheese, softened to room temperature*

5 and ½ cups ( 660g) confectioners’ sugar

2 Tablespoons (30ml) whole milk

2 teaspoons pure vanilla extract

⅛ teaspoon salt

½ to 1 cup (120ml-240ml) blackberry jam

optional: purple or mauve food coloring

optional: blackberries for garnish

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