Ingredients

For the Lavender Sponge Cake:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2 tsp dried culinary lavender (finely ground)
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup whole milk, room temperature
  • ¼ cup plain Greek yogurt

For the Berry Frosting:

  • 1 cup mixed berries (strawberries, blueberries, raspberries), fresh or frozen
  • ½ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 ½ cups heavy cream, cold
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

For Decoration:

  • 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
  • Fresh lavender sprigs (optional, for garnish)
  • Edible flowers (optional, for garnish)

Equipment

  • Two 8-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer or stand mixer
  • Food processor or spice grinder (for grinding lavender)
  • Saucepan
  • Cooling racks
  • Offset spatula

Instructions

Step 1: Prepare the Lavender Sponge Cake

  1. Preheat the oven: Set to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Grind the lavender: Using a food processor or spice grinder, finely grind the dried culinary lavender until it’s a fine powder.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground lavender. Set aside.
  4. Cream butter and sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until fully combined.
  6. Combine wet and dry ingredients: Alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients (three additions of dry, two of milk). Mix until just combined. Fold in the Greek yogurt gently.
  7. Bake the cakes: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer to cooling racks to cool completely.

Step 2: Prepare the Berry Frosting

  1. Make the berry compote: In a small saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 10 minutes. Let it cool completely.
  2. Whip the cream: In a chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form. Set aside.
  3. Beat the cream cheese: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  4. Combine frosting components: Gently fold the cooled berry compote into the cream cheese mixture. Then, fold in the whipped cream until fully incorporated, creating a light, fluffy frosting.

Step 3: Assemble the Cake

  1. Level the cakes: If necessary, use a serrated knife to trim the tops of the cooled cakes to create flat surfaces.
  2. Layer the cake: Place one cake layer on a serving plate. Spread a generous layer of berry frosting over the top. Place the second cake layer on top, pressing gently to secure.
  3. Frost the cake: Use an offset spatula to spread the remaining berry frosting over the top and sides of the cake, creating a smooth or rustic finish as desired.
  4. Decorate: Top the cake with fresh mixed berries, arranging them artfully. Add fresh lavender sprigs or edible flowers for an elegant touch, if using.

Step 4: Serve and Store

  • Serve: Slice and serve the cake at room temperature for the best flavor. Pair with a light tea or sparkling wine for a refreshing complement.
  • Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Allow slices to come to room temperature before serving for optimal texture.

Tips

  • Culinary lavender: Ensure you use culinary-grade lavender to avoid a soapy taste. Find it at specialty food stores or online.
  • Berry compote: Strain the compote through a fine mesh sieve if you prefer a smoother frosting without berry seeds.
  • Make-ahead: The cake layers can be baked a day in advance and wrapped tightly in plastic wrap. The berry compote can also be made ahead and refrigerated.

Nutritional Information (Per Serving, Approx. 12 servings)

  • Calories: 380 kcal
  • Fat: 22g
  • Carbohydrates: 42g
  • Protein: 5g

Enjoy your Lavender Berry Bliss Cake, a perfect balance of floral elegance and berry sweetness!