Blackberry Lilac Cake

Oh wow 😍 A Blackberry Lilac Cake sounds absolutely gorgeous—light, floral, and fruity, perfect for spring or a special occasion. Here’s a detailed recipe:

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Blackberry Lilac Cake

Ingredients (8–10 servings)

Cake

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, complements lilac flavor)
• 1 cup milk
• 1 cup fresh blackberries (plus extra for garnish)
• 1–2 tsp edible lilac petals (optional, for flavor and decoration)

Frosting

• 1 cup unsalted butter, softened
• 3–4 cups powdered sugar
• 2–3 tbsp milk or cream
• ½ tsp vanilla extract
• 1 tsp lilac syrup or 1 tsp finely chopped edible lilac petals (optional)
• Optional: blackberries for garnish

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Instructions

1. Prep

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 8-inch round cake pans (or line with parchment).

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2. Make the cake batter

1. In a medium bowl, whisk flour, baking powder, and salt.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each. Stir in vanilla and almond extract.
4. Alternately add flour mixture and milk, beginning and ending with flour, mixing gently.
5. Fold in blackberries and edible lilac petals (if using).

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3. Bake

• Divide batter evenly between prepared pans.
• Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool in pans 10 minutes, then remove to wire racks to cool completely.

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4. Make the frosting

1. Beat butter until smooth and creamy.
2. Gradually add powdered sugar, alternating with milk, until desired consistency.
3. Stir in vanilla extract and lilac syrup or chopped lilac petals.

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5. Assemble the cake

1. Place one cake layer on a serving plate. Spread frosting evenly on top.
2. Place the second layer on top and frost the top and sides.
3. Garnish with fresh blackberries and lilac petals.

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Tips

• Juicy berries: Toss blackberries in 1 tsp flour before folding in to prevent them from sinking.
• Extra floral flavor: Add a few drops of lilac extract to the batter or frosting.
• Moist cake: Do not overmix once flour is added; gently fold ingredients.
• Storage: Keep covered at room temperature for 1–2 days or refrigerate up to 4 days.

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I can also give a simpler sheet cake version with blackberries and lilac frosting that’s faster and easier for casual entertaining.

Do you want me to do that?