Wild Berry Lavender Layer Cake


For the cake:

  • 240 grams (2 cups) cake flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 264 grams (1 1/3 cups) sugar
  • 1½ tsp. finely ground culinary lavender buds
  • 1 vanilla bean, split
  • 146 grams (10 1/3 tbsp.) unsalted butter, at room temperature
  • 3 large eggs plus 1 egg yolk, at room temperature
  • 182 grams (¾ cup plus 1 tbsp.) buttermilk, at room temperature
  • 2 tsp. vanilla extract
  • 255 grams (1½ cups) fresh blueberries
  • 180 grams (1½ cups) fresh black or red raspberries

For the sauce:

  • 255 grams (1½ cups) fresh blueberries
  • 180 grams (1½ cups) black or red raspberries
  • 74 grams (6 tbsp.) sugar
  • 1 tsp. ground culinary lavender buds
  • 2¼ tsp. cornstarch
  • 27 grams (2 tbsp.) water
  • 14 grams (1 tbsp.) freshly squeezed lemon juice

For the curd:

  • 100 grams (½ cup) raspberry puree (black or red)
  • 65 grams (1/3 cup) granulated sugar
  • 2 large eggs
  • 2 tsp. water
  • ½ tsp. powdered gelatin
  • 170 grams (12 tbsp.) butter, very cold
  • 2 grams (½ tsp.) kosher sal

To finish:

  • ½ cup heavy cream
  • 2 tbsp. confectioners’ sugar
  • Splash of vanilla extract
  • Freeze dried raspberries, ground (optional)
  • Additional fresh berries (optional)


  1. Preheat the oven to 350 degrees Fahrenheit for the cake. A quarter sheet pan’s edges should be butter and floured. Using parchment paper, line the bottom of the pan. Combine the cake flour, baking powder, and salt in a medium mixing basin. Set aside after whisking everything together. In the bowl of an electric mixer fitted with the paddle attachment, place the sugar. In the mixer bowl with the sugar, combine the lavender and the vanilla bean seeds scraped off the bean. Mix for 1-2 minutes, or until the sugar has a pleasant aroma. Add the butter to the pan. 3 minutes on medium-high speed, scraping down the sides of the bowl as required, until light and creamy in color. One at a time, beat in the eggs and egg yolks until well combined. After each addition, scrape down the edges of the basin. In a liquid measuring cup, combine the buttermilk and vanilla essence. Add the dry ingredients alternately with the wet components in the mixer on low speed, beginning and finishing with the dry ingredients and mixing just until integrated. Scrape down the sides of the basin and continue mixing for another 15 seconds. Fold the berries into the batter gently. In the prepared baking pan, spread the batter in an even layer. Bake for 32-36 minutes, or until brown and a toothpick inserted in the middle comes out clean, turning midway through. Allow to cool completely in the pan on a wire rack.
  2. In a nonreactive saucepan over medium-high heat, combine the blueberries, raspberries, sugar, and lavender. Cook until the berries start to release their juices, stirring periodically. In a small bowl, mix together the cornstarch, water, and lemon juice until smooth. Combine the cornstarch and blueberry mixture in a mixing bowl. Bring to a boil, then lower to a low heat and cook for another minute. Remove from the heat. Cover and set aside to chill.
  3. To prepare the curd, combine the raspberry puree and sugar in a blender and process until the sugar granules are completely dissolved. Blend on low until the eggs are all integrated. Clean empty the blender canister and transfer the contents of the blender to a medium pot or saucepan. To bloom the gelatin, pour the water into a small basin and sprinkle the gelatin evenly over the top. Warm the raspberry mixture in a saucepan over low heat, whisking often. As it heats up, it will start to thicken. When it reaches a boil, remove it from the heat and pour it into a clean blender canister. Blend in the gelatin, butter, and salt until the mixture is thick, shiny, and completely smooth. Transfer to a heatproof container, cover, and chill for at least 1 hour, or until totally cold.
  4. Invert the cake from the sheet pan onto a work area to assemble it. Cut two circles out of the cake using a 6-inch cake ring (these will be the top two layers.) Wipe the cake ring clean and set it in the center of a sheet pan lined with parchment paper or a silpat. Line the interior of the cake ring with a strip of acetate. Place bits of leftover cake in the ring and mash them together to form a flat, equal layer. 1/2 cup of berry sauce, heaped on top of the cake Half of the raspberry curd should be carefully spread over the top of the berry sauce in a uniform layer. Place a second strip of acetate between the cake ring and the top 1/4-inch of the first strip of acetate and gently tuck it in. Repeat the layering technique with a cake round on top of the curd (heaping 12 cup of berry sauce, remaining half of the curd.) On top of the curd, place the remaining cake layer. Whip the heavy cream, confectioners’ sugar, and vanilla extract in a mixer with the whisk attachment or an immersion blender until medium-stiff peaks form. Spread a final heaping 12 cup of berry sauce on top, followed by an equal layer of whipped cream. As desired, garnish.
  5. Place the assembled cake in the freezer for at least 6 hours to allow the cake and filling to set. Remove the pan from the freezer at least 3 hours before serving, take the cake out of the cake ring, and peel away the acetate layers. Defrost for at least 3 hours before slicing and putting on a cake dish.

Source: Everyday Annie

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