Decadent Chocolate Blueberry Lavender Layer Cake
Recipe:
Ingredients:
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
½ cup buttermilk
¼ cup strong brewed lavender tea (cooled)
1 cup fresh blueberries (plus extra for garnish)
1 tbsp dried culinary lavender (crushed)
½ cup dark chocolate chips
For the Lavender Buttercream:
1 cup unsalted butter, room temperature
3 cups powdered sugar
1–2 tbsp heavy cream
1 tsp vanilla extract
2 tsp lavender syrup or ½ tsp crushed dried lavender
Directions:
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
Mix in buttermilk and lavender tea until combined.
Gradually add dry ingredients into wet mixture, stirring until just incorporated.
Fold in blueberries, crushed lavender, and chocolate chips.
Divide batter evenly between pans and smooth the tops.
Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat butter until creamy. Add powdered sugar gradually, then cream, vanilla, and lavender. Beat until fluffy.
Frost the cooled cake layers and garnish with fresh blueberries and a sprinkle of lavender.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 395 kcal | Servings: 10 slices