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Blackberry Lavender Birthday Cake
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Blackberry Lavender Birthday Cake

This birthday cake has a blackberry lavender filling and a white chocolate homemade buttercream that will make any summer birthday person happy!
Course: Dessert
Cuisine: American
Keyword: Birthday Cake, Cake, Layer Cake, Summer
Servings: 20 servings

Ingredients

Cake Ingredients

  • 1 cup neutral oil
  • 1/2 cup full fat sour cream
  • 3 large eggs
  • 2 cup cane sugar
  • 1 tbsp vanilla extract
  • 1 1/2 cup buttermilk or 1 1/2 cup whole milk + 1 tbsp lemon juice
  • zest of one lime or lemon
  • 4 cups cake flour or 3 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher or sea salt

Blackberry Lavender Filling Ingredients

  • 3 6oz containers blackberries
  • 1 tbsp dried lavender
  • 1/2 cup maple syrup or honey
  • pinch of salt

White Chocolate Buttercream

  • 3 sticks salted butter room temperature
  • 2 1/2 cups powdered sugar
  • 1 tbsp vanilla extract
  • 1/4 cup heavy cream
  • 8 oz white chocolate, melted and cooled

Instructions

Cake Baking Instructions:

  • Preheat oven to 350 degrees F.
  • Combine the oil, sour cream, eggs, sugar, vanilla, zest, and buttermilk in a stand mixer or in a bowl with an electric hand mixer.
  • Mix well until eggs are fully incorporated. Scrape the bowl if necessary.
  • Combine the cake flour, soda, powder, and salt in a bowl. Add to the wet and mix until just combined.
  • Distribute the cake mix equally between two greased 8 inch cake pans. Bake for about 40-50 minutes, until a toothpick comes out clean. Check at the 40 minute mark to be sure not to overbake them.
  • Allow to cool enough to handle, then remove from cake pans and allow to fully cool on a wire rack.
  • "Tort" the cakes by carefully slicing each layer into two thinner layers (optional!). Wrap them in plastic wrap and place in the freezer.

Blackberry Lavender Filling Instructions:

  • Add all ingredients to a small sauce pot and bring to a boil. Use a potato masher or a fork to mash down all of the berries. Reduce to low-medium and cook for 10-15 minutes, stirring often to avoid burning, until it has reduced and thickened to your liking.
  • I really hate blackberry seeds so I put this mixture through a sieve. It took a long time to really get all of the filling separated from the seeds, but in my opinion it was worth it! This step is optional.

White Chocolate Buttercream Instructions:

  • In a stand mixer with the paddle attachment, whip the butter for 30 seconds.
  • Scrape down the sides and slowly add in the powdered sugar 1/2 cup at a time, scraping as necessary.
  • Turn the mixer to medium speed and add in the vanilla and heavy cream. Whip for 1 minute.
  • Stream in the white chocolate and whip until fully incorporated.

Assembly:

  • Place one layer on a cake board and add buttercream, then 1/3 of the filling.
  • Repeat steps until all 4 layers are together.
  • Ice the sides and the top. Add some of the leftover filling if desired.
  • Add sprinkles, flowers, and candles!