Swirled 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
