Why I’ll Love This Recipe
I love how this cake combines sweet blackberries with subtle lavender for a sophisticated flavor that isn’t overpowering. The homemade blackberry swirl adds beautiful color and pockets of fruity goodness throughout the cake. I also appreciate that the sheet cake is simple to prepare, easy to slice, and perfect for feeding a crowd. The white chocolate frosting adds a creamy finish that ties everything together beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Blackberry Lavender Jam
- Fresh or frozen blackberries
- Honey
- Lemon juice
- Dried culinary lavender
Cake
- Melted coconut oil
- Sour cream
- Large eggs
- Granulated sugar
- Vanilla extract
- Whole milk
- All-purpose flour
- Baking soda
- Baking powder
- Kosher salt
White Chocolate Frosting
- Salted butter
- Powdered sugar
- Melted white chocolate
- Vanilla extract
Directions
- I prepare the blackberry lavender jam by simmering the blackberries, honey, lemon juice, and lavender until thickened, then let it cool completely.
- I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- I whisk together the coconut oil, sour cream, eggs, sugar, and vanilla until smooth.
- I add the flour, baking soda, baking powder, and salt, mixing just until combined.
- I slowly stir in the milk until the batter becomes smooth.
- I pour the batter into the prepared pan and spoon portions of the cooled blackberry jam over the top.
- I gently swirl the jam through the batter with a knife, creating a marbled pattern without overmixing.
- I bake the cake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- I let the cake cool completely before frosting.
- I prepare the frosting by beating the butter and powdered sugar until fluffy, then mixing in the melted white chocolate and vanilla.
- I spread a thin layer of blackberry jam over the cooled cake, frost it evenly, and finish with extra swirls of jam for a beautiful presentation. (Half Baked Harvest)
Servings and Timing
- Servings: 12
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (Half Baked Harvest)
Variations
- I replace the blackberries with raspberries for a brighter berry flavor.
- I use cream cheese frosting instead of white chocolate frosting for a tangier finish.
- I add fresh lemon zest to the batter for extra freshness.
- I top the finished cake with fresh blackberries and edible flowers for an elegant presentation.
- I substitute vanilla bean paste for vanilla extract to create an even richer flavor.
Storage/Reheating
I store the cake in an airtight container in the refrigerator for up to 5 days. Before serving, I let each slice sit at room temperature for about 20–30 minutes so the frosting softens and the flavors become more pronounced. If I want to keep it longer, I wrap individual slices well and freeze them for up to 2 months. (Half Baked Harvest)
FAQs
Can I use frozen blackberries?
Yes. I use frozen blackberries whenever fresh ones aren’t in season, and they work just as well for making the jam.
Can I skip the lavender?
Yes. I can leave out the lavender if I prefer a classic blackberry cake, although the floral notes add a unique touch.
Can I make the cake a day ahead?
Yes. I often bake the cake a day in advance and frost it before serving. The flavors become even better after resting overnight.
How do I keep the swirl from blending into the batter?
I gently drag a knife through the batter only a few times. Overmixing will cause the swirl to disappear.
Can I freeze the finished cake?
Yes. I wrap the cake tightly or freeze individual slices in airtight containers for up to 2 months. I thaw them overnight in the refrigerator before serving.
Conclusion
I think this Swirled Blackberry Lavender Sheet Cake is a wonderful dessert whenever I want something both beautiful and delicious. The fruity blackberry swirl, delicate lavender aroma, soft cake, and creamy white chocolate frosting create an elegant combination that’s surprisingly easy to make. I always enjoy serving this cake because it looks impressive while delivering fresh, vibrant flavors in every slice.
PrintSwirled Blackberry Lavender Sheet Cake
This swirled blackberry lavender sheet cake is soft, moist, and filled with ribbons of homemade blackberry lavender jam. Finished with a creamy white chocolate frosting, it’s an elegant dessert that’s perfect for celebrations or casual gatherings.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Blackberry Lavender Jam:
- 2 cups fresh or frozen blackberries
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon dried culinary lavender
- Cake:
- 1 cup melted coconut oil
- 1 cup sour cream
- 3 large eggs
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- White Chocolate Frosting:
- 1 cup salted butter, softened
- 3 cups powdered sugar
- 6 ounces white chocolate, melted and cooled slightly
- 1 teaspoon vanilla extract
Instructions
- Prepare the blackberry lavender jam by simmering the blackberries, honey, lemon juice, and dried lavender over medium heat until thickened. Cool completely.
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
- In a large bowl, whisk together the melted coconut oil, sour cream, eggs, granulated sugar, and vanilla extract until smooth.
- Whisk together the flour, baking soda, baking powder, and kosher salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, then stir in the milk until the batter is smooth.
- Spread the batter evenly into the prepared pan.
- Spoon dollops of the cooled blackberry lavender jam over the batter and gently swirl with a knife to create a marbled effect.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- For the frosting, beat the softened butter until creamy. Gradually mix in the powdered sugar, then beat in the melted white chocolate and vanilla extract until smooth and fluffy.
- Spread a thin layer of blackberry jam over the cooled cake, frost evenly with the white chocolate frosting, and finish with additional swirls of blackberry jam before serving.
Notes
- Frozen blackberries work just as well as fresh.
- Use culinary-grade dried lavender for the best flavor.
- Avoid over-swirling the jam to maintain distinct marbled ribbons.
- Store covered in the refrigerator for up to 5 days.
- Freeze individual slices for up to 2 months and thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 510 kcal
- Sugar: 42 g
- Sodium: 210 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
