Ingredients: |
Ingredients: LAVENDER MILK
1 cup whole milk
2 teaspoons dried culinary lavender
LAVENDER SYRUP
1/2 cup water
1/2 cup granulated sugar
2 teaspoons dried culinary lavender
CAKE
1/4 cup sour cream, at room temperature
2 and 1/2 cups cake flour (spoon & leveled)
1 and 1/2 cups granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks unsalted butter, diced & softened )
1 and 1/2 teaspoons pure vanilla extract
4 large eggs, at room temperature
10 whole Blackberries for assembly
CREAM CHEESE BUTTERCREAM & ASSEMBLY
1 cup (2 sticks) unsalted butter, softened to
one 8-ounce block full-fat cream cheese, softened
5 and 1/2 cups confectioners’ sugar
2 Tablespoons whole milk
2 teaspoons pure vanilla extract
1/8 teaspoon salt
1/2 – 1 cup blackberry jam
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Directions: |
Directions:Instructions
Make the lavender milk: In a small saucepan over low heat, bring the milk to a simmer. Remove from heat and immediately add the lavender. Set aside to steep for 20 minutes. Strain the milk through a fine-mesh sieve set over a bowl, then discard the lavender. Cool milk completely before using in cake batter. Can be made 1-2 days ahead and stored in the refrigerator. Bring to room temperature before using.
Make the lavender syrup: In a small saucepan over medium-high heat, bring the sugar and 1/2 cup water to a boil. Once boiling, reduce the heat to low and add the lavender. Simmer the syrup for 10 minutes. Remove from heat and steep until completely cool. Strain the syrup through a fine-mesh sieve set over a bowl, then discard the lavender. You will use this “soaking syrup” in step 8. Can be made 1-2 days ahead. Cover and keep at room temperature until ready to use.
Make the cake: Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Stir the sour cream and cooled lavender milk together until combined. Set aside.
Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) With the paddle attachment, beat the ingredients together on low speed for a few seconds to gently combine. Add the butter, vanilla, and about 1/2 of the lavender milk/sour cream mixture. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl.
Whisk the eggs into the remaining lavender milk/sour cream mixture. With the mixer running on medium speed, add the egg mixture in 3 additions, mixing for about 15 seconds after each addition. Stop the mixer and scrape down the sides and up the bottom of the bowl, then mix for about 15 more seconds until batter is completely combined. Avoid over-mixing. Some small lumps are OK.
Pour batter evenly into cake pans. Bake for around 20-22 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before leveling and frosting.
Using a large, serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Generously brush lavender syrup on the top of each cake.
Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be spreadable and creamy, not runny. Add 2-4 T of blackberry jam (to taste). |
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