Description
Swirled Blackberry-Lavender Sheet Cake brings elegant French countryside charm to classic American desserts. Delicate lavender notes dance with juicy blackberries, creating a sophisticated rectangular treat perfect for summer gatherings where you’ll impress friends with this stunning bakery-quality confection.
Ingredients
Scale
Fruits and Flavoring:
- 6 cups (1.4 kg) fresh or frozen blackberries
- 1–2 tablespoons (4–8 g) dried lavender
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) vanilla extract
Dry Ingredients:
- 3 cups (375 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 ½ cups (180 g) powdered sugar
- 1 teaspoon (6 g) kosher salt
- ½ teaspoon (2.5 g) baking soda
- 1 ½ teaspoons (7.5 g) baking powder
Wet Ingredients and Fats:
- 3 large eggs
- 1 cup (240 ml) milk
- 1 cup (240 ml) melted coconut oil
- ½ cup (120 ml) sour cream
- 16 tablespoons (226 g) salted butter, at room temperature
- ½ cup (170 g) honey
- 6 ounces (170 g) white chocolate, melted and cooled
Instructions
- Craft a luscious blackberry and lavender compote by combining fresh blackberries, pure honey, zesty lemon juice, and delicate lavender in a medium saucepan. Simmer the mixture until boiling, then gently crush the berries using a fork or potato masher.
- Continue cooking until the compote reduces and thickens by approximately one-third, creating a rich, concentrated fruit sauce. Set aside to cool, understanding the mixture will further condense as it rests.
- Preheat the oven to 350°F (175°C) and meticulously line a 9×13 inch (23×33 centimeter) baking dish with parchment paper, ensuring complete coverage of the bottom and sides.
- In a spacious mixing bowl, whisk together melted coconut oil, creamy sour cream, farm-fresh eggs, granulated sugar, and pure vanilla extract until the mixture becomes uniformly smooth and well-integrated.
- Sift together all-purpose flour, baking soda, baking powder, and a pinch of kosher salt, then gradually fold these dry ingredients into the wet mixture, stirring minimally to prevent overmixing.
- Slowly incorporate whole milk into the batter, stirring gently to maintain a silky, lump-free consistency that promises a tender cake texture.
- Transfer the batter into the prepared baking dish, using a spatula to distribute it evenly across the surface, creating a level base for the swirled design.
- Dollop approximately 1/2 to of the prepared blackberry-lavender compote onto the cake batter, using the tip of a knife to create elegant, meandering swirls throughout the surface.
- Slide the baking dish into the preheated oven and bake for 30 to 35 minutes, watching for a golden-brown top and a clean toothpick test that indicates perfect doneness.
- Remove the cake from the oven and allow it to cool completely on a wire rack, which prevents moisture buildup and ensures a stable frosting application.
- Prepare the white chocolate frosting by whipping softened unsalted butter until it becomes light and fluffy, then gradually incorporate powdered sugar for a smooth, creamy consistency.
- Melt white chocolate pieces and blend them into the frosting along with a splash of vanilla extract, creating a luxurious, glossy topping that will complement the cake’s fruity undertones.
- Once the cake has cooled, spread a thin layer of the reserved blackberry-lavender compote across the surface as a flavor-enhancing base layer.
- Generously spread the white chocolate frosting over the entire cake, using an offset spatula to achieve a smooth, even coverage.
- For a final artistic touch, drizzle and swirl additional compote across the frosted surface, creating an visually stunning dessert that promises to delight both the eyes and the palate.
Notes
- Crafting this dessert celebrates summer’s bounty with an elegant twist of lavender-infused blackberry magic.
- Homemade jam provides rich depth and transforms an ordinary sheet cake into a sophisticated culinary experience.
- Creating swirls requires gentle knife movements, ensuring beautiful marbling throughout the cake’s surface.
- Cooling time allows flavors to meld and texture to settle, enhancing overall taste and presentation.
- Storing leftover cake in refrigerator maintains freshness and preserves delicate lavender and blackberry notes.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 473 kcal
- Sugar: 41 g
- Sodium: 312 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: Not specified g
- Trans Fat: Not specified g
- Carbohydrates: 58 g
- Fiber: Not specified g
- Protein: 4 g
- Cholesterol: 75 mg