Blackberry Lavender Swirl Sheet Cake
This delightful Blackberry Lavender Swirl Sheet Cake combines the sweet, tart flavor of fresh blackberries with the fragrant essence of lavender. The result is a moist and fluffy cake that's perfect for any occasion, whether it's a picnic, birthday party, or cozy afternoon tea.
Equipment
- 1 9x13 inch baking pan
- 2 mixing bowls
- 1 whisk
- 1 electric mixer
- 1 rubber spatula
- 1 small saucepan
- 1 fine mesh strainer
- 1 oven
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup fresh blackberries mashed
- 1 tablespoon dried lavender buds
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the 9x13 inch baking pan.
- In a small saucepan, combine the fresh blackberries and dried lavender buds with 1/4 cup of water. Cook over medium heat for about 5 minutes until the blackberries break down and release their juices. Strain the mixture through a fine mesh strainer into a bowl, discarding the solids. Allow the blackberry-lavender syrup to cool.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, mixing well after each addition. Then, add in the milk and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter in half. To one half, add the cooled blackberry-lavender syrup and mix until fully incorporated.
- In the prepared baking pan, drop alternating spoonfuls of the vanilla batter and the blackberry-lavender batter. Use a rubber spatula or knife to swirl the batters together gently.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before slicing into pieces and serving.
Notes
For a more pronounced lavender flavor, you can steep the lavender buds in the milk for 10 minutes before mixing them into the batter.
Fresh blackberries can be substituted with frozen blackberries if fresh ones are not available; just ensure they are thawed and drained before use.
Store any leftover cake in an airtight container at room temperature for up to 3 days.