Blackberry Lavender Layered Cake with Vanilla Bean Cream Cheese Frosting
With Mazola® Vegetable Oil
SERVING SIZE
8-10 Servings
TOTAL TIME
1 Hour
SKILL LEVEL
Intermediate
Ingredients:
Cake Batter:
- 1/2 cup plain Greek yogurt or sour cream
- 3 eggs
- 1 cup Mazola Vegetable Oil
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 1 1/2 cup buttermilk or full-fat milk
- 3 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Blackberry-Lavender Jam:
- 3 cups blackberries, frozen
- 2 Tbsp honey
- 2 tsp lemon juice
- 1 tsp dried lavender
Vanilla Bean Cream Cheese Frosting :
- 8oz block cream cheese, softened to room temperature
- 1/2 cup butter, softened to room temperature
- 3 cups powdered sugar
- Paste from 1 vanilla bean or 2 tsp vanilla extract
- Fresh blackberries, for garnish
Instructions:
- Preheat the oven to 350F.
- Grease and line 3 6-inch round cake pans with parchment paper.
- Whisk together the wet ingredients of the cake batter with the sugar, then add the dry ingredients and mix until just combined.
- Pour into the prepared pans and bake for 20-25 minutes or until a knife inserted in the centre of the cake comes out clean.
- Let cool for 5 minutes before running a knife along the edges and removing the cakes from the pans to a wire rack to cool completely.
- Meanwhile, make the blackberry lavender jam by heating together the blackberries, honey, lemon juice, and lavender in a medium saucepan over medium heat.
- When it starts to bubble, reduce the heat to low and let simmer for 5-10 minutes. Squish the berries with a fork or potato masher to create a jam consistency. Set aside to cool.
- Whisk together vanilla bean paste with the softened cream cheese and butter. Gradually beat in the powdered sugar until smooth and to the sweetness you prefer.
- Assemble the cake by placing 1 layer of cake at the bottom, then spreading ~1/4 cup cream cheese frosting along with 2 Tbsp blackberry jam, and repeat for the second layer.
- Top the cake with the third cake layer and spread the entire cake with the remainder of the cream cheese frosting. Top with fresh blackberries
