Description
Blueberry Chocolate Lavender Dream Cake
This enchanting Blueberry Chocolate Lavender Cake combines rich chocolate, fresh blueberries, and a hint of lavender, all topped with creamy frosting for a magical dessert experience! Perfect for special gatherings!
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1/2 cup cocoa powder
1 cup fresh blueberries
1 tbsp dried culinary lavender
1/2 cup blueberry jam
2 cups cream cheese frosting
Fresh blueberries & lavender sprigs for garnish
Chocolate ganache (optional)
Directions
Preheat Oven: Set oven to 350°F (175°C) and grease two 8-inch round cake pans.
Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and cocoa powder.
Cream Butter & Sugar: Beat butter and sugar until fluffy, then add eggs one at a time, followed by vanilla.
Combine Mixtures: Add dry ingredients alternately with sour cream and milk, mixing until just combined.
Add Blueberries: Fold in fresh blueberries. Divide batter between pans and bake 25-30 mins until a toothpick comes out clean.
Cool & Frost: Cool cakes on a wire rack. Spread cream cheese frosting on one layer, place the second layer on top, and frost with lavender-infused frosting.
Garnish: Top with fresh blueberries, lavender sprigs, and a chocolate ganache drizzle if desired.
Summary
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Calories: 480 kcal per slice
Servings: 10
A dreamy, floral twist on classic chocolate cake—perfectly balanced with blueberry and lavender notes!
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed instructions for a flawless cake. First, ensure all ingredients are at room temperature. Preheat your oven to 350°F (175°C). Thoroughly grease two 8-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside. In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. With the mixer on low, add one-third of the dry ingredients, followed by half of the sour cream and milk. Repeat, ending with the final third of the dry ingredients. Mix until just combined. Gently fold in the fresh blueberries. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Serving Suggestions
This cake is a showstopper on its own, but you can elevate it further. Serve each slice with a dollop of lightly sweetened whipped cream and a few extra fresh blueberries on the side. For a dinner party, pair it with a small glass of dessert wine like a late-harvest Riesling or a port. A scoop of vanilla bean or lemon sorbet also provides a delightful contrast to the rich chocolate and floral notes.
How-to Summary
To make this cake: Prepare your pans and preheat the oven. Mix dry ingredients. Cream butter and sugar until fluffy, then incorporate eggs and vanilla. Alternately add dry ingredients with wet ingredients (sour cream and milk). Fold in blueberries, bake, and cool completely. Frost with cream cheese frosting and garnish with fresh blueberries, lavender sprigs, and optional ganache.
Frequently Asked Questions
Can I use frozen blueberries? Yes, but do not thaw them first. Toss them in a tablespoon of flour from the recipe to prevent sinking and color bleed.
What if I can’t find culinary lavender? You can infuse the milk by heating it with the lavender, then straining and cooling it before use. Alternatively, use 1/2 teaspoon of high-quality lavender extract.
How do I make a lavender-infused frosting? Steep 1 teaspoon of dried lavender in 2 tablespoons of hot milk or cream for 15 minutes. Strain, cool, and add this liquid to your cream cheese frosting to taste.
How should I store this cake? Store covered in the refrigerator for up to 4 days due to the cream cheese frosting and fresh fruit. Let slices come to room temperature for 20 minutes before serving.
Can I make this cake in a different pan? Yes, a 9×13-inch sheet pan will work. Adjust the baking time to 30-35 minutes and check for doneness with a toothpick.
Common Mistakes to Avoid
Avoid overmixing the batter after adding the dry ingredients, as this develops gluten and leads to a dense cake. Ensure your butter is properly softened (cool to the touch but easily indented) for proper creaming. Do not skip lining the cake pans with parchment, which guarantees easy release. Finally, do not frost warm cake layers, as the frosting will melt and slide off.
Conclusion
This Blueberry Chocolate Lavender Dream Cake is more than a dessert; it’s a memorable experience that blends rich, fruity, and floral flavors in perfect harmony. While it requires attention to detail, the stunning result is well worth the effort. It’s the perfect centerpiece for a celebration, promising to enchant every guest with its unique and sophisticated taste.