If new cake flavors excite you, you are definitely going to enjoy this lavender jewel!

By Thomas John of @thomasjohn26

Ingredients

Lavender Milk:

1 cup (240ml) whole milk
2 teaspoons dried culinary lavender

Lavender Syrup

1/2 cup (120ml) water
1/4 cup (100g) Purecane™ zero calorie baking sweetener
2 teaspoons dried culinary lavender

Cake

1/4 cup (60g) sour cream, at room temperature
2 and 1/2 cups (325g) cake flour
1 and 1/2 cups (300g) Purecane™ zero calorie baking sweetener
1 Tablespoon baking powder
1 Teaspoon salt
1 cup (2 sticks; 230g) unsalted butter, diced & softened to room temperature
1 and 1/2 teaspoons pure vanilla extract
4 large eggs + 1 egg yolk, at room temperature

Frosting

2 cups Purecane™ zero calorie baking sweetener for frosting
Use a coffee bean grinder; it will double to about 3 1/2 cups confectioners’ sugar
16 oz full-fat block cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 tbsp whole milk
1 1/2 tsp vanilla extract
1 tsp salt
1/2 – 1 cup (120ml-240ml) sugar-free blackberry jam
Optional: Purple or mauve food coloring
Optional: Blackberries for garnish

Directions

Make the lavender milk:
In a small saucepan over low heat, bring the milk to a simmer. Remove from heat and immediately add the lavender. Set aside to steep for 20 minutes. Strain the milk through a fine-mesh sieve set over a bowl, then discard the lavender. Cool milk completely before using in cake batter. Can be made 1-2 days ahead and stored in the refrigerator. Bring to room temperature before using.
Make the lavender syrup:
In a small saucepan over medium-high heat, bring the Purecane and 1/2 cup water to a boil. Once boiling, reduce the heat to low and add the lavender. Simmer the syrup for 10 minutes. Remove from heat and steep until completely cool. Strain the syrup through a fine-mesh sieve set over a bowl, then discard the lavender. You will use this “soaking syrup” in step 8. Can be made 1-2 days ahead. Cover and keep at room temperature until ready to use.
Make the cake:
Preheat the oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
Stir the sour cream and cooled lavender milk together until combined. Set aside.
Sift the cake flour, Purecane™ baking sweetener, baking powder, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) With the paddle attachment, beat the ingredients together on low speed for a few seconds to gently combine. Add the butter, vanilla, and about 1/2 of the lavender milk/sour cream mixture. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl.
Whisk the eggs into the remaining lavender milk/sour cream mixture. With the mixer running on medium speed, add the egg mixture in 3 additions, mixing for about 15 seconds after each addition. Stop the mixer and scrape down the sides and up the bottom of the bowl, then mix for about 15 more seconds until batter is completely combined. Avoid over-mixing. Some small lumps are OK.
Pour batter evenly into cake pans. If desired, weigh them to ensure accuracy. Bake for around 20-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before leveling and frosting.
Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Generously brush lavender syrup on the top of each cake.
Make the frosting:
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high until smooth. Add all of the powdered Purecane™ baking sweetener, cream/milk, vanilla, and salt. Beat until completely combined and creamy. And the remaining ground Purecane™ baking sweetener if frosting is too thin. The frosting should be soft but not runny. Put into a large bowl to tint the frosting purple. I used 2 drops of mauve/purple food coloring.
Assemble and frost:
Place 1 cake layer on your cake stand or serving plate. Spread a thin layer of white frosting on top. Fill a piping bag fitted with a large round tip with 1/2 cup of frosting. Pipe a ring around the outer top edge of the cake to create a “dam.” Pipe a second ring of white frosting a couple inches in from the outer ring to create a “bullseye.” Spoon and spread blackberry jam in the gaps. Top with the 2nd cake layer and spread a layer of frosting all over the top and sides of the cake to create a crumb coat. I use and recommend an icing spatula to apply the frosting. Garnish with blackberries.
Refrigerate for at least 60 minutes before slicing.