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Keeping this sweet, simple, and delicious with this Swirled Blackberry Lavender Sheet Cake. Light and fluffy vanilla cake swirled with homemade blackberry lavender jam. Then generously frosted a sweet vanilla bean white chocolate buttercream. This cake is nothing short of delicious. Every bite is layered with fresh berries, hints of lavender, and sweet vanilla cake. The perfect berry-filled cake for any and all occasions.
Happiest Friday everyone. We’re celebrating sweet cake and I am so excited. I’ve been holding onto this for a couple of weeks. I’ve wanted to share this since the day I first made it, but peach recipes took top priority last week. Which is totally fine, because of course, they too are so delicious.
This week, however, we’re switching to berries, cake, and frosting and it’s going to be pretty darn great.
The Inspiration
I would love to say that the inspiration for this cake was Asher’s upcoming 13th birthday. BUT, that girl wants nothing to do with a non-chocolate cake. So, as much as I would love to be remaking this for her birthday on the 30th, I’m sure I’ll be making the standard chocolate cake.
The real inspiration was super simple, I wanted to bake a cake. I wanted it to be light and happy and pretty. I want to have fun photographing it, and I wanted it to be my most delicious vanilla cake yet.
Excitedly reporting that this cake checks all of the above boxes. Sometimes you just have to make what you really, really want to make.
The details – starting with the jam
If you guys have followed along for a while you may remember my blackberry layer cake. This cake is very, very similar flavor-wise, but it’s simplified down into a yummy sheet cake.
The jam is quick, but delicious…fresh blackberries, sweet honey, dried lavender, and a squeeze of lemon. Boil everything together until the jam thickens up and turns jammy.
This isn’t your traditional jam however, it will not be jelly-like. It’s more of a sweet, thick blackberry sauce. Make the jam first so that it has plenty of time to cool off.
Pairing lavender with blackberries is a favorite combo of mine. The flora hints from the lavender compliment the sweetness of the blackberries, and when mixed together in a jam…
It is so good!
Onto the vanilla cake
When it comes to vanilla cake I like to keep my cake recipes pretty straightforward. And I always go heavy on the vanilla. I love to use real vanilla beans for added flavor, but of course, good olè vanilla extract works great too.
Mix the coconut oil with sour cream, eggs, sugar, and that vanilla. Then just add flour, baking powder, baking soda, and a nice pinch of salt. Stream in a little milk and that’s it. Simple. Simple.
Now pour the batter into a rectangle baker.
Now the fun part – swirl in the jam
Take the blackberry jam from earlier and dollop spoonfuls over the cake batter, then use a knife to gently swirl the jam around. Don’t over mix, the idea is to have pretty swirls of jam throughout the cake.
If you over-swirl, the cake will still be great, but more of a purple color.
While the cake bakes, make the frosting
Butter, sugar, lots of vanilla, and melted white chocolate, that’s what you’ll need. Beat that all together and you’ll have one of my favorite cake frostings.
No one ever knows there’s white chocolate in the frosting. But it’s what makes this buttercream extra special and leaves everyone wanting more.
Finish this up
Once the cake has cooled, spread over a thin layer of the blackberry jam, then dollop over that frosting. The frosting is sweet and creamy, and everything together is DELICIOUS.
Once again, take the jam and add small spoonfuls to the top of the baked cake. Then use a knife to gently swirl the jam into the frosting. It turns the prettiest shade of purple and I love it.
Yes, what I love most about this sheet cake is how just pretty it turns out with minimal effort. The beauty of a sheet cake is that you don’t have to cut or layer anything. Just bake, frost, and enjoy!
This is the perfect cake to make on a rainy summer afternoon. Especially if you have one too many boxes of sweet berries!
Looking for other sweet cake recipes? Here are some favorites:
Swirled Berry Ice Cream Butter Cake
Swirled Blueberry Lemon Thyme Cake
Coffee and Fudge Ice Cream Cak
Lastly, if you make this Swirled Blackberry Lavender Sheet Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Swirled Blackberry Lavender Sheet Cake
Servings: 12
Calories Per Serving: 781 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Blackberry Lavender Jam
- 6 cups fresh or frozen blackberries
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1-2 tablespoons dried lavender
Blackberry Cake
- 1 cup melted coconut oil
- 1/2 cup sour cream
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 cup milk
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
Vanilla White Chocolate Frosting
- 2 sticks (16 tablespoons) salted butter, at room temperature
- 1 1/2 cups powdered sugar
- 6 ounces white chocolate, melted and cooled
- 1 teaspoon vanilla extract
Instructions
- 1. To make the jam. Add the blackberries, honey, lemon juice, and lavender to a medium-size pot set over high heat. Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. This should thicken as it cools. 2. Preheat oven to 350° F. Line a 9×13 inch baking dish with parchment paper.3. In a large bowl, beat together the coconut oil, sour cream, eggs, sugar, and vanilla. Add the flour, baking soda, baking powder, and salt. Mix until just combined, then slowly beat in the milk until fully combined 4. Pour the batter into the prepared pan. Take about 1/2 cup to 3/4 cup of the jam and dollop it by the tablespoon over the cake. Use a knife to lightly swirl the jam around, don't over mix it. 5. Bake 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool completely before frosting. 6. To make the frosting. In a large bowl, beat together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and vanilla, beat until combined.7. Spread a thin layer of jam over the cake, then frost the cake all over. Add small spoonfuls of the jam to the frosting and gently swirl the jam into the frosting. Slice, eat and enjoy!
Can a Perfect Flour Blend gluten free flour 1:1 substitute alternative be used in this recipe, and still arrive at the same end result?
Hi Rachel,
Yes, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
This looks amazing! Would the flavour profile work with strawberries rather than blackberries? They are abundant here in SW Ontario!
Hey Anne-Marie,
Totally, strawberries would be great here! Please let me know if you give this recipe a try, I hope you love it! xx
This is honestly the best cake I’ve ever had!! And surprisingly easy to make! I literally texted my mom SOS COME OVER THE CAKE IS SO GOOD.. to which she indeed drove over immediately ? 10/10 recommend!!!
Hi Janae,
Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx
hmmmmm, do you think I can make this into a bundt and freezer it to take on a camping trip?
Hi Denny,
Sorry, I would not recommend making this in a bundt pan, but you could definitely freeze it. Please let me know if you have any other questions! xTieghan
This recipe looks amazing! Are there any substitutions for the coconut oil (butter or canola oil?) or sour cream (greek yogurt?) that you could recommend? Thank you!!
Hey Betsy,
Sure, you can use another neutral oil and greek yogurt in the recipe. Please let me know if you have any other questions, I hope you love this cake! xTieghan
I made this yesterday exactly as written. AMAZING!!!! Super fast, super easy and came out perfect. And i used your Williams Sonoma No Kid Hungry spatula (I bought one for me and one for my daughter!) This recipe will definitely stay in my rotation – as do most of yours. Thank you!!
Hi Laurie,
Fantastic! Thanks so much for making this recipe and sharing your review, I am so glad it was enjoyed! Thanks for purchasing the spatula!! xx
Why 1 cp coconut oil?
Any
Hi Karen,
I like to use coconut oil because it is less processed but you can use another oil of your choosing. I hope you love the recipe! xx
This cake was scrumptious and full of flavor. The cake is so moist and delicious on its own but the frosting totally elevates it. Can’t get enough, so refreshing!
Hey Autumn,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
I loved this recipe!! It was my first time baking a cake and it couldn’t have turned out better. The sweetness of the white chocolate in the frosting goes really well with the jam. If you want it to be less sweet maybe add less white chocolate or sugar to the frosting!
Hey Maria,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
I just tried this recipe and love it!
What is the best way to store this case and for how long?
Hey Isabelle,
Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! You can store in an airtight container on the counter for 3-4 days.☀️
Where do you get dried lavendar? Can you just use what you would buy in a home store and crush up the amount you need? Is there such a thing as lavendar extract?
Hey Gloria,
Here is the link for the dried lavender that I like to use, I would recommend this:
https://shopstyle.it/l/biUcx
Please let me know if you have any other questions! xTieghan
You can buy it on Amazon. Tieghan shared the link to the one she uses in the previous comment replies.
Hi there,
Would I be able to use almond flour instead of all purpose flour?
Hey Cristiana,
I would recommend using an equal amount of gluten free flour, I really like Bob’s Red Mill. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
Where would I find dried lavender?
Hey Sharla,
I typically order mine online:
https://shopstyle.it/l/biUcx
Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Thanks much!! I’m sure we will love it! All of the recipes I’ve tried have been oh so good!!!!
We are going on holidays and I would love to take these ingredients and make there – can I freeze the ham and icing ?
Hi Angela,
Sure, that would be okay for you to do! I hope you love this recipe, please let me know if you give it a try! xTieghan
This looks delicious and I’m going to make it after I go blackberry picking. Is there an oil I can substitute for the coconut oil?
Thank you!
Hi Lisa,
Sure, any other neutral oil will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
Hi Tieghan!
For someone that doesn’t like white chocolate… what would you suggest for the icing as a replacement? I love the idea of this cake but am not a fan of white chocolate. Also, could you make this into a Bundt cake?
Thank you!!
Hi Hayley,
You can just skip the white chocolate:) Sorry, I would not recommend making this in a bundt pan. I hope you love this recipe, please let me know if you give it a try! xx
Hi Tieghan!
I did in fact end up trying this as a Bundt cake with a lavender vanilla glaze and it worked out great with a longer cook time. My family and I LOVED it! I wish I could post a picture to show you because it was also pretty…?
Ohh so glad to hear it worked well for you!! Thanks for sharing:)
This is insanely good and beautiful and I loved making it and serving it and eating it. Very floral and great consistency. Love love love – thank you! After making this, I will be buying your book!
Hey Steph,
Amazing! Thanks for sharing your feedback and making this recipe, I am so glad it was enjoyed:) Thanks for your kind message!