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marionberry lavender layer cake on plates

marionberry lavender layer cake with german buttercream frosting


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Ingredients

For the cake:

  • 1 cup neutral oil (canola, vegetable)
  • 1/2 cup greek yogurt
  • 3 eggs, room temperature
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups buttermilk, shaken
  • 3 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

For the marionberry filling:

  • 3 cups frozen marionberries
  • 1/4 cup honey
  • juice from one lemon
  • 1 teaspoon culinary lavender
  • 2 teaspoons King Arthur clearjel

For the buttercream:

  • 1 1/2 cups whole milk
  • 1 tablespoon vanilla
  • 1 cup plus 2 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1 egg
  • 2 egg yolks
  • 5 sticks unsalted butter, room temperature

Instructions

To make the cakes:

  1. Preheat oven to 350 degrees. Lightly spray non-stick on three 8″ cake pans. Line with parchment and lightly spray.
  2. In the bowl of a stand mixer fitted with the paddle, beat the oil, greek yogurt, egg, yolks, sugar, vanilla, and buttermilk.
  3. In a medium bowl whisk together the flour, baking soda, baking powder, and salt. Add dry ingredients to wet ingredients and mix until just combined.
  4. Divide batter, a generous 1 1/2 cups, among cake pans. Bang on the counter to remove any air bubbles.
  5. Bake 30-35 minutes, until tops are lightly golden and the centers don’t wobble when shaking the pan. Cool on rack for 5 minutes, then remove cakes from pan and continue cooling. Wrap in plastic wrap and refrigerate until ready to assemble the cake.

To make the marionberry filling:

  1. In a medium saucepan, combine the berries, honey, lemon juice, lavender and clearjel.
  2. Cook on medium heat until mixture bubbles and thickens. Using an immersion blender, break up berries to desired consistency. Continue cooking for 5-7 minutes. Cool mixture and then place in fridge to thicken up.

To make buttercream:

  1. In a small saucepan over medium low heat, combine milk and vanilla. Bring to a scald and turn on low heat.
  2. In a medium bowl, whisk together sugar and cornstarch. Add egg and yolks and whisk together.
  3. Slowly add in 1/2 cup of the warmed milk and whisk constantly. Repeat with two more 1/2 cup additions until milk mixture is completely incorporated into egg mixture.
  4. Return mixture to saucepan and cook over medium heat, whisking constantly. Once mixture thickens (about 3 minutes), continue cooking and whisking for another 2 minutes (set a timer). 
  5. Pour custard into large, shallow dish to cool. Place a piece of plastic wrap over the surface of the mixture to prevent a skin from forming. Refrigerate at least 1 hour, roughly to 68 degrees.
  6. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until light and fluffy, approximately 5 minutes. 
  7. Use a rubber spatula to stir the custard mixture. Add a couple tablespoons at a time to the mixing bowl, stopping and scraping down the bowl every few additions. 
  8. Switch to the whisk attachment and whip mixture on medium speed until buttercream is airy, soft and light in color. 

To assemble cake:

  1. Place one cake layer on cake stand and spread a thin layer of buttercream on the top. Fill a pastry bag with buttercream and a piping tip and pipe a rim around the edge of the cake. 
  2. Fill the center with the marionberry lavender jam and add the second layer of cake.
  3. Repeat process with second layer. 
  4. Flip the third layer of cake upside down – this ensures a flat surface – and place on top. Frost with a decorating tip, or use an offset spatula to spread the buttercream.
  5. Refrigerate until ready to serve.

Keywords: marionberry, lavender, layer cake, buttercream

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