Blackberry Lilac Cake with Blackberry Buttercream

BLACKBERRY LILAC CAKE with BLACKBERRY BUTTERCREAM

7/12/2023

Indulge in the divine flavors of summer with delectable Blackberry Lilac Cake with Blackberry Buttercream. This delightful dessert combines the natural sweetness of juicy blackberries and the delicate floral notes of lilac, creating a heavenly treat that will leave your taste buds begging for more. Topped with a luscious and silky Blackberry Buttercream Frosting, and filled with an Easy Blackberry Sauce, this cake is perfect for any special occasion - a simply unforgettable dessert!

With its delicate lilac undertones and burst of blackberry goodness, Blackberry Lilac Cake with Blackberry Buttercream is a show-stopping dessert that will impress both friends and family. The combination of flavors and fluffy fresh blackberry buttercream frosting make it perfect for any occasion, whether you're celebrating a special event or simply craving a slice of heaven. So, grab your apron and let's create a masterpiece that will leave everyone speechless!

Blackberry Lilac Cake with Blackberry Buttercream

FIVE BASIC STEPS TO THE CAKE OF YOUR DREAMS:

This very special cake is the perfect dessert for any special occasion, with five basic steps. Each takes time to prepare, so I encourage you to read through the directions before starting. Each can easily be made ahead of time before assembling your cake and is totally worth it!

LILAC SUGAR - To help give the basic vanilla cake a delicate but not overpowering flavor.
LILAC SIMPLE SYRUP - To help flavor the cake and keep the layers superbly moist and tender.
VANILLA CAKE - You'll LOVE the texture of this simple cake! A reverse creaming method yields the softest, most springy cake crumb. Instead of starting with creaming butter and sugar together, the reverse creaming method begins with mixing the dry ingredients and ends with the eggs. This cake is tight like pound cake, but it’s not dense - it’s velvet soft. The keys to reverse creaming are to cube the butter and soften to room temperature, and slowly stream the egg mixture into the batter at the very end. Like most cake recipes, be careful not to over-mix.
BLACKBERRY SAUCE – Layer the cake with sweet blackberry sauce or jam, which is also used to add sweet blackberry flavor and beautiful purple color to the blackberry buttercream frosting. Paired with lilac, this is an absolutely mouthwatering flavor duo.
BLACKBERRY BUTTERCREAM FROSTING – A light and creamy blend of vanilla buttercream and cream cheese frosting complements the cake without overpowering the delicate flavor.

Blackberry Lilac Cake with Blackberry Buttercream

THE SWEET SECRET: WHY SIMPLE SYRUP IS THE KEY TO THE BEST LAYER CAKES:

When it comes to baking the perfect layer cake, there's one secret ingredient that can make all the difference: simple syrup. This humble mixture of sugar and water may seem inconspicuous, but it holds the power to elevate your cakes to a whole new level of moistness and flavor. Experienced bakers know the benefits of using simple syrup on almost any layer cake recipe (and also wedding cakes), and use it to create the most delectable cakes flavors. Simply speaking, simple syrup is the ultimate cake game-changer!

1. MOISTURE RETENTION: Simple syrup acts as a moisture sealant, keeping your cakes incredibly moist and preventing them from drying out. The secret is to brush each cake layer with simple syrup before frosting - you can even do this a day or two ahead of time and refrigerate until ready to assemble. The syrup soaks down into the crumb, keeping the cake tender and moist for days. Each layer will be tender, soft, and perfectly moist, ensuring a delightful texture with every bite.

2. FLAVOR INFUSION: Infusing the simple syrup with traditional flavors (like vanilla and chocolate), fruit or floral, or even coffeehouse or holiday flavors, allows you to add an extra layer of taste to your cakes. As you brush the syrup onto each layer, it imparts a subtle yet distinct flavor that complements the cake and enhances its overall taste profile.

3. CAKE STABILITY: Simple syrup not only adds moisture but also helps stabilize the layers of your cake. By providing a sticky layer, it allows the layers to adhere together more firmly, reducing the risk of shifting or sliding during assembly.

Blackberry Lilac Cake with Blackberry Buttercream

FOR A BLACKBERRY LILAC CAKE, THE PERFECT LILAC SIMPLE SYRUP:

For Blackberry Lilac Layer Cake, we're going to use both Lilac Sugar (sugar infused with lilac blossoms) and a Lilac Simple Syrup that has been steeped with fresh lilac flowers. The lilacs add a delicate floral flavor - more delicate than lavender or rose, and very similar to elderflower syrup in flavor. You'll find my recipe for Lilac Sugar and Lilac Simple Syrup is simple and easy to make!

HOW TO ASSEMBLE & DECORATE A BLACKBERRY LILAC CAKE:

Make sure you level the cakes before brushing them with Lilac Simple Syrup. Leveling the cakes slices off the uneven domed tops, and guarantees a stronger, sturdier and prettier layer cake. You can easily level the cakes with a cake leveler or use a serrated knife.
Make sure you spread a thin layer of frosting on the top of each cake layer first. Otherwise, the blackberry sauce or jam could create a soggy cake.
As you stack each cake layer, make a “dam” around the top edge of each layer by piping a bullseye with the frosting, and then fill with blackberry sauce or jam. A large piping tip is helpful for the frosting.
Apply a crumb coat all around the cake, then refrigerate. If you’re not familiar with a crumb coating, it's simply a thin layer of frosting all over the cake that catches all the crumbs before adding the final layer of frosting.
After the crumb-coated cake has chilled for 15-20 minutes, remove from the refrigerator and spready with your final frosting layer. Chill until ready to serve.
Before serving, top with fresh blackberries and fresh lilac flowers.

Blackberry Lilac Cake with Blackberry Buttercream

WHAT KINDS OF FLAVORED SIMPLE SYRUP WORK BEST IN CAKES?

Once you've made and used Simple Syrup, you'll discover how easy it is to change the flavor profile by using different flavor add-ins.

WHERE CAN I PURCHASE SIMPLE SYRUP?

Amoretti is one of my favorite brands (Premium Syrups — Amoretti), but I've also used Torani (Original Flavored Syrups – Torani Syrups) and Monin Premium Flavored Syrups (Premium Flavored Syrups, Sugar Free Syrups, Coffee Syrups - Monin | Monin) with huge success.

Each of these brands offer limited edition flavors throughout the year, so it's worth your while to check them out! I use these gourmet flavored syrups not only in cakes, fillings and frostings, but they are also great for cocktails, lemonades, teas and sparkling sodas. You can sometimes find flavored simple syrups in your local upscale market (usually in the coffee creamer aisle).

WHAT OTHER SIMPLE SYRUP FLAVORS ARE GOOD FOR THE BEST LAYER CAKES?

It's not just about floral flavorings and baking in the spring! With dozens of premium gourmet syrups easily available, you can really have some fun creating new and unique cake flavors and combinations - the wide range of flavors can transform any cake, frosting, filling or beverage from ordinary to extraordinary!

Traditional Flavors: French Vanilla, Caramel, Salted Caramel, Dark Chocolate, Milk Chocolate, Butterscotch, English Toffee
Coffeehouse Flavors: Vanilla, Hazelnut, Irish Cream, Caramel, Amaretto, Irish Coffee, Tiramisu
Floral Flavors: Lavender, Lilac, Violet, Rose, Hibiscus and Elderflower
Fruit Flavors: Raspberry, Strawberry, Blueberry, Lemon, Watermelon (I use this in my Watermelon Layer Cake), Apple, Blackberry, Banana, Maraschino, Pineapple, Lime, Apricot, Date
Nut Flavors: Butter Pecan, Pistachio, Coconut, Macadamia, Walnut
Seasonal Flavors: Maple, Pumpkin Spice, Gingerbread, Toasted Marshmallow, Creme Brulee, Eggnog, Peppermint, Apple Pie, Pecan Pie
Celebration Flavors: Birthday Cake, Champagne (I use this in my Vineyard Celebration Cake with Champagne Buttercream), Wine Blossom, Bourbon Vanilla Bean, Tequila, Blue Curacao, Brandy, Jamaican Rum

Blackberry Lilac Cake with Blackberry Buttercream

HOW TO FIND LILACS FOR EATING:

Lilacs: You can forage for fresh lilacs from lilac trees and lilac bushes when they are in bloom. Avoid bushes right next to road curbs and make sure to not use lilacs from trees that were sprayed for pests or diseases. Different colors will have different flavor notes. Pick the flowers off and avoid adding any of the greens which will give a bitter flavor. Fresh lilacs have a very subtle, delicate, floral flavor.

If you don't have any fresh lilacs available, you can use elderflower syrup to brush over the cake layers for a similar flavor.

BLACKBERRY LILAC CAKE with BLACKBERRY BUTTERCREAM

Blackberry and lilac flavors come together in this superbly moist and tender blackberry lilac cake. The reverse creaming method guarantees a soft crumb, and the lilac simple syrup and lilac sugar promise an aromatic, but not overpowering flavor.

This lilac cake is fragrant, soft, moist, and fluffy. It’s filled and frosted with a creamy and tangy Blackberry Buttercream Frosting and topped with fresh blackberries and lilac flowers. This cake is the perfect spring and early summer cake when lilacs are in season.

Blackberry Lilac Cake with Blackberry Buttercream

INGREDIENTS:
LILAC SIMPLE SYRUP:
4 cups lilac petals
2 cups granulated sugar
2 cups water

LILAC SUGAR:
1 cup fresh lilac petals
2 cups granulated or sparkling sugar

VANILLA CAKE:
2-1/2 cups (295g) cake flour
1-1/2 cups (300g) Lilac Sugar or granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
1 cup (16 Tablespoons or 226g) unsalted butter (diced & softened to room temperature)
1/4 cup (60g) sour cream (room temperature)
1 cup whole milk (room temperature)
2 teaspoons pure vanilla extract or pure vanilla bean paste
4 large eggs (room temperature)

BLACKBERRY FILLING:
1-1/2 cups Fresh Blackberry Sauce or blackberry jam

BLACKBERRY BUTTERCREAM FROSTING:
8 ounces (226g) full-fat brick cream cheese (softened to room temperature)
1 cup (16 Tablespoons, 226g) unsalted butter (softened to room temperature)
5 and 1/2 cups (660g) confectioners’ sugar
2 Tablespoons (30ml) whole milk or half & half
2 teaspoons pure vanilla extract
1/8 teaspoon salt
½ - 1 cup (120ml-240ml) blackberry sauce or jam

GARNISH:
Garnish with fresh blackberries and fresh lilac flower sprigs (or sugared lilac flowers)

HOW I MAKE THIS:

MAKE SURE YOU READ THROUGH THE RECIPE AND RECIPE NOTES BEFORE BEGINNING. Straying from the written recipe and instructions will yield different results, so I recommend reading and following the recipe exactly as directed.
PREPARE LILACS: Choose vibrant lilac blooms that have just opened and that aren't yet turning brown - a few unopened buds are no problem. Give your lilac blooms a good shake to be sure there isn’t any dirt or small bugs clinging on to any of the blossoms. Give the individual flower petals a slight tug, and they should easily slide right off, detaching from the little green stem at its base. Make sure to only save the purple floret as the tiny green stems can make the Lilac Sugar or Lilac Simple Syrup bitter.
PREPARE LILAC SUGAR, LILAC SIMPLE SYRUP and EASY BLACKBERRY SAUCE per recipes.
PREPARE VANILLA CAKE: Remove butter, eggs and milk from refrigerator and allow to come to room temperature.
Preheat the oven to 350°F. Grease three 6-inch or 8-inch cake pans and line with parchment paper rounds. Parchment paper helps the cakes seamlessly release from the pans – don’t skip this step!
In a small bowl, stir the sour cream and milk together until combined; set aside.
In the bowl of a stand mixer (or in a large mixing bowl if using a handheld mixer) sift together the cake flour, Lilac Sugar (or granulated sugar), baking powder, and salt.
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 sour cream/milk 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 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.
Divide batter between prepared cake pans. For uniform cakes and baking, I recommend weighing each pan for accuracy and then smooth the tops with a spatula so that they are even.
Bake in preheated oven for about 23-26 minutes or until the tops are golden and spring back when touched lightly and a toothpick inserted in the center of each cake comes out clean (test each cake individually before removing it from the oven).
Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. The cakes must be completely cool before leveling and frosting.
LEVEL CAKE: Use a cake leveler or sharp knife to cut the dome off of each cake and level so that they are each the same height. (I usually pop the cakes in the freezer for 10 minutes before doing this – they will slice better if you do!) Set tops aside for snacking.
Generously brush Lilac Simple Syrup on the top of each cake. I use every last drop! Cover cakes and refrigerate.
PREPARE BLACKBERRY BUTTERCREAM FROSTING: In stand mixer fitted with a whisk or paddle attachment (or a large bowl if using a hand-held mixer) beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add Blackberry Sauce or Jam and mix until well blended.
Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more half & half if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be spreadable and creamy, not runny.
ASSEMBLE CAKE: FROST & DECORATE CAKE: Peel parchment paper off the cake layers. Place a dollop of frosting onto a cake stand, cake turntable or serving plate. Place bottom cake layer in center. Spread a thin layer of frosting on top.
To keep the cake filling from oozing out, pipe a frosting ring around the outer top edge of the cake to create a “dam.” Pipe a second ring of frosting a couple inches in from the outer ring to create a “bull’s eye.” Spoon and spread blackberry jam in the gaps. Add second layer cake and do the same – lightly frost top, pipe frosting edge and add jam filling. Top with third layer. Lightly frost the sides and top of the entire cake (this is called a “crumb coat”) and place entire cake in freezer or fridge for 10 minutes, or until frosting is set.
Remove from freezer/refrigerator and frost with remaining Blackberry Buttercream on top and sides of cake. Smooth frosting down with a long icing spatula and/or a cake scraper. If desired, pipe décor on bottom of cake and around top of cake top. I piped a swirled border with a Wilton 1M piping tip.
CHILL FROSTED CAKE: Store covered in a cool location until ready to serve. If you have refrigerated the cake, remove from fridge 10 minutes before you want to serve. The cake will slice up much cleaner this way.
Garnish with fresh blackberries and fresh lilac clusters before cutting and serving.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.

YIELD: 10-12 servings. Blackberry Buttercream Frosting makes enough to fill, crumb coat and frost a three-layer 6-inch or 8-inch round cake. For thicker frosting or if you will be piping extra decorations, flowers or borders, you may need another half batch of frosting. Because of the quantity of powdered sugar, this frosting recipe is best made in a 6-quarter mixer bowl, so it is better to NOT double the recipe – you don’t want powdered sugar flying all over the place!

RECIPE NOTES:

MAKE AHEAD & FREEZING INSTRUCTIONS: The Lilac Sugar, Lilac Simple Syrup, Vanilla Cake, Blackberry Sauce & Jam and Blackberry Buttercream can all be made ahead of time. The Vanilla Cake layers can be baked, cooled, brushed with Lilac Simple Syrup and covered tightly at room temperature or refrigerated overnight. When ready to decorate, let the cakes and buttercream frosting sit at room temperature to slightly soften for 15 minutes. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before brushing with simple syrup, decorating, and serving.
USE ROOM TEMPERATURE INGREDIENTS. The batter mixes together evenly when all the cake ingredients are roughly the same temperature. This also reduces the risk of over-mixing and over-baking. For best results, set out your ingredients 1 hour before beginning.

WHICH IS BETTER – PURE VANILLA EXTRACT OR CLEAR VANILLA EXTRACT? Pure vanilla extract has better flavor, but clear vanilla is better for preserving pristine white colors in icing, glazes or white cakes. The choice is ultimately up to you!
COOL CAKE LAYERS COMPLETELY. I’ve tried taking shortcuts by assembling a layer cake with semi-warm cake layers, and it never works out well. On a warm cake, the frosting completely melts and causes the entire cake to collapse. Make sure each layer is cool– refrigerate or freeze the layers if you need to!
WHAT IS THE EASIEST WAY TO LEVEL A CAKE? It’s really easy – and so important for a great looking layer cake! Even if you don’t have a fancy cake leveler, you can use a large serrated bread knife. Carefully slice off the domed top of the cooled cake layers, creating a flat surface. Leveling cakes doesn’t require a ruler, talent, or any mathematical equations. Instead, just use your eyes, hands, and a knife. Leveling the cake layers promises a straight and sturdy layer cake.
REFRIGERATE DECORATED CAKE: After frosting the cake, place it in the refrigerator for at least 1 hour. This is optional, but it sets the frosting and cake layers. You’ll get beautifully clean slices because the crumbs are cool and tight.
CAN I MAKE OTHER CAKE SIZES? This recipe yields approximately 8 cups of batter which is helpful if you need this batter for different cake pans or conversions.
CAN I USE THIS RECIPE FOR CUPCAKES? Absolutely! This recipe can be made into about 24 cupcakes. Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 2-3 dozen. Brush cooled cupcakes with Lilac Simple Syrup and fill with Blackberry Sauce or Jam, if desired.
BEST BEATER ATTACHMENT TO USE FOR THE FROSTING? For most buttercream mixing, it is recommended to use the paddle attachment so that you don’t incorporate too much air into the frosting.
CAN I PIPE THIS FROSTING? Absolutely! I recommend chilling for a bit so it can firm up, and then let sit at room temperature for about 15-20 minutes before trying to pipe, or it will be too firm to push through the decorating tip. I usually make the frosting early in the day and chill it while I work on the crumb coat for my cake, and then let it sit out while I add the outer frosting layer. I recommend keeping it refrigerated when you aren’t working with it.
FOR EXTRA FROSTING PIPING OR DECORATING: For special cakes, I usually whip up an extra half-batch of frosting for piping around bottom edge and top of cake, or for adding swirls, twirls or flowers.
WHAT IS THE BEST DECORATING TIP TO USE? These are my favorites:

Wilton 1M (classic rose tip) – a classic piping tip and the standard used to create roses.
Wilton 8B – one of my all-time favorites – another large decorating star tip.
Ateco 849 – has a pretty wide piping tip. You can make a rose, a soft-serve swirl, or a super easy ruffled look.
Ateco 808 large round – has a large a round open tip, and pipes frosting like a big fluffy cloud!

Original recipe created by Snowflakes & Coffeecakes July 2023.

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