Swirled Blackberry Lavender Sheet Cake
Directions
- 1Make the jam by boiling together six cups of blackberries, half a cup of honey, one tablespoon of lemon juice, and one tablespoon of lavender until it's nice and thick.
- 2Make the vanilla cake batter by beating together one cup of coconut oil, half a cup of sour cream, three eggs, 1.5 cups of sugar, one tablespoon of vanilla, three cups of flour, half a teaspoon of baking soda, 1.5 teaspoons of baking powder and salt.
- 3Pour the batter into a baking dish lined with parchment paper.
- 4Dollop the jam into the batter and swirl it lightly with a knife.
- 5Bake the cake.
- 6Make the frosting by beating together two sticks of salted butter, 1.5 cups of powdered sugar, six ounces of melted white chocolate, and one teaspoon of vanilla.
- 7Spread the frosting over the cake.
- 8Add a little bit more jam and swirl it into the frosting.
- 9Top with fresh blackberries.
Ingredients
- 6 cups blackberries
- 0.5 cup honey
- 1 Tbsp lemon juice
- 1 Tbsp lavender
- 1 cup coconut oil
- 0.5 cup sour cream
- 3 eggs
- 1.5 cups sugar
- 1 Tbsp vanilla
- 3 cups flour
- 0.5 tsp baking soda
- 1.5 tsp baking powder
- 0.5 tsp salt
- 2 sticks salted butter
- 1.5 cups powdered sugar
- 6 ounces white chocolate
- 1 tsp vanilla
Equipment
saucepanwhiskspatulastand mixerbaking dishparchment paperknifecake spreader