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Amazing Swirled Blackberry Lavender Sheet Cake

Swirled Blackberry Lavender Sheet Cake
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A delightful sheet cake featuring a vibrant blackberry swirl and aromatic lavender-infused frosting. Perfect for a special occasion or a sweet afternoon treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1 cup fresh or frozen blackberries
  • 1 tablespoon lemon juice
  • 1/4 cup powdered sugar
  • 1 tablespoon dried culinary lavender
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. To make the blackberry swirl, combine blackberries and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until berries break down, about 5-7 minutes. Strain through a fine-mesh sieve, pressing to extract as much liquid as possible. Discard solids. Stir in 1/4 cup powdered sugar. Let cool slightly.
  7. Pour half of the cake batter into the prepared pan. Dollop spoonfuls of the blackberry mixture over the batter. Pour the remaining batter over the top. Gently swirl the blackberry mixture into the batter with a knife or skewer.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. For the lavender frosting, gently heat the dried lavender in the 1/2 cup softened butter over low heat for about 5 minutes. Let it steep for 10 minutes, then strain the butter to remove the lavender. Discard the lavender.
  10. In a bowl, beat the lavender-infused butter with the powdered sugar, milk, and vanilla extract until smooth and creamy.
  11. Frost the cooled cake with the lavender frosting.

Notes

  • Ensure your culinary lavender is food-grade.
  • For a more intense blackberry flavor, you can reduce the blackberry mixture slightly longer.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.

Nutrition

Find it online: https://sundayflavor.com/swirled-blackberry-lavender-sheet-cake/