28 August 2013

Lavender Cake with a Blueberry Jam and White Chocolate Frosting

When my brothers see that I've been baking, their usual question is "just what have you made this time?"
Knowing I'm unlikely to answer with the simple "chocolate cake", the answer usually involves something a little more unusual and creative.
Playing with new flavours I haven't cooked with before is something I really enjoy.
My basil and raspberry tarts were another of my slightly experimental recipes that thankfully turned out to be delicious!
This lavender cake has a beautifully subtle flavour accompanied by a sticky blueberry jam and creamy white chocolate frosting. 


2tbsp fresh lavender florets (picked off the stalk and chopped finely)
350g self raising flour
350g caster sugar
6 eggs
350 soft slightly salted butter
2tsp baking powder
2tbsp milk

200g blueberries
100g caster sugar
1tbsp lemon juice

250g icing sugar
250g soft unsalted butter
200g white chocolate

300g blueberries
Fresh lavender florets


Preheat the oven to 175 degrees C.
Cream together the butter and sugar with an electric whisk in a large mixing bowl until light and fluffy. 

Gradually add in the eggs one at a time and then whisk in the milk. 
Add in the flour and baking powder and whisk again until fully incorporated. 

Once mixed, fold in the fresh lavender with a large metal spoon.

Grease two large circular cake tins with some soft butter and line with baking paper. Pour the cake mixture evenly into the two tins and spread with a knife to the edge of the tins. 
Bake in the preheated oven for around 25-30 minutes until golden brown and springy. 
A skewer, when inserted into the cake, should come out clean. 

Remove from the tins and cool the cakes on a wire rack. 

Meanwhile make the blueberry jam:

Add the blueberries to a small pan along with the sugar and one dessert spoon of cold water. 

Put over a medium heat until it begins to simmer. Leave to simmer for about 20 minutes until it starts to thicken. 
Once molten and thicker, add the lemon juice, stir and remove from the heat. 
In order to set the jam quickly, cool it in the freezer, uncovered, for about 15-30 minutes in a small bowl. 

To make the frosting; cream together the icing sugar and soft butter in a mixing bowl with an electric whisk. 
Meanwhile, melt the white chocolate over a medium heat in a glass bowl over a saucepan of boiling water. 

Once melted, cool completely and then whisk into the butter mixture. 

Once the cakes are completely cool and the jam is set, use a sharp bread knife to even out the cake halves to make them a level height. 
Using a palette knife, spread a thin layer of frosting over one half of the cake.

Cover this with a generous layer of blueberry jam. (I use a thin layer of frosting here to stop the jam from seeping into the cake and making it too liqiud.)

Top with the second half of the cake and then use a palette knife to spread a layer of the frosting over the entire cake.

Then cool in the fridge for 5 minutes and then add another layer of frosting to the entire cake. 

Decorate however you wish. I topped mine with a generous handful of fresh blueberries and some more lavender florets. 


  1. Oh Sweet Mary Jane that looks divine!!!

    xx Em

    1. ah thanks Em! I'm quite pleased with how it all tuned out-I nearly piped the icing but glad I left it more natural and then piled high with yummy fruit:) xxx

  2. OH MY GOD!! This looks amazing!! I want I want and I don't even like blueberries!!!

    Katie <3

    1. haha ahh thanks Katie- well hopefully paired with some white chocolate you might like them:) xxx

  3. Your cake came out gorgeous! I love the sound of that white chocolate frosting ... and blueberry anything is always a good thing in my book!

    1. Thanks Ashley- I made some more of the blueberry jam and have had it with my yoghurt and granola for breakfast! xx

  4. blueberry and white chocolate. you are a genius!!! this looks simply incredible.. save me a slice? X

    1. haha if only there was cakemail I'd send you a slice! xx

  5. You are the cake queen! This cake looks so beautiful inside and out! I need a slice of this, yum yum!

    1. haha Thanks Pamela- I love the goey blueberry jam in the centre that's hidden from the outside! xx

  6. Love the lavender flavour, it'd be really interesting to find out the taste ahaxx

    1. thanks love- its a really delicate flavour- I want to experiment with it further maybe to infuse cream or something! xx

  7. This cake is gorgeous! I dont think I have ever seen a lavender layer cake before, your pictures are awesome too!
    It's nice to see a thorough step by step, you dont get many of these around!

    1. thanks Em- I'm really glad you like it. Hopefully it makes it a clear recipe to follow:) xxx

  8. Just fabulous Katie! Looks beautiful and I bet it tastes it too! I might have to give this one a try on my Mum's next birthday ;)

    Caroline x
    Cocktails and Caroline

  9. That cake looks like heaven served as a slice! I want some!

    Teffy { Teffys Perks Blog }


  10. Katie, this cake looks incredible! You have such great ideas! I have to admit though, my brain always gets very confused whenever I eat something that is lavender scented or flavoured because it's so used to associating that smell with bath lotions and potions rather than things I eat. I don't know if that's just me?!? I wish I could reach through the screen and grab a piece to try!

    Lucy x The New Northerner

  11. I love the decoration of the little lavender buds sprinkled on top, so so cute Katie
    x x x

    {The Lobster & Me}

  12. This looks beautiful! We have a big lavender bush back at home, and I'm visiting this weekend. Maybe I'll have made it just in time before Autumn really sets in to collect some fresh lavender and give this a go!

    B xxx


  13. OH MY GOODNESS! this looks so so so sos so good! might make it tomorrow :) x

  14. I clicked on your page randomly on Bloglovin!!! This cake looks so good...I would have never though to do this but goodness it looks good.

  15. I love the idea of combining blueberries and lavendar, and your cake is amazing both to view and eat! I did try making this cake with dried edible lavendar buds rather than fresh lavendar florets; I reduced the amount of lavendar to 2 teaspoons of dried lavendar, and the cake came out divine! A wonderful summer treat that I will definitely be making again!


Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x