Description
A delightful cake celebrating the floral essence of lavender, perfectly balanced with a creamy whipped topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp culinary lavender
- Blackberries (for garnish)
- 1 cup heavy whipping cream
- ½ cup mascarpone cheese
- Powdered sugar (to taste)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Stir in the milk and vanilla extract.
- Combine the flour, baking powder, and culinary lavender in a separate bowl.
- Gradually add this dry mixture to the wet ingredients.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pans for 10 minutes, then cool completely on a wire rack.
- Whip the heavy cream until soft peaks form and fold in the mascarpone cheese.
- Spread a layer of whipped cream on top of one cake layer, then place the second layer on top.
- Frost the top and sides of the cake with the remaining whipped cream.
- Garnish with fresh blackberries and a sprinkle of lavender before serving.
Notes
Be sure to use culinary-grade lavender and avoid overmixing the batter for a fluffier cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg