Blueberry Chocolate Lavender Dream Cake is a visually stunning and aromatic dessert that marries floral notes with rich cocoa and juicy berries. Each bite offers a dreamy blend of flavors and textures—from the moist chocolate cake dotted with fresh blueberries and lavender, to the creamy lavender-infused chocolate frosting. This cake is perfect for special occasions or anytime you want to create a dessert that’s as beautiful as it is delicious.

Why You’ll Love This Recipe
This cake stands out for its unique flavor profile—floral lavender, sweet-tart blueberries, and deep chocolate harmonize in a way that’s both elegant and comforting. The lavender adds a subtle botanical aroma without overpowering the richness of the cocoa or the freshness of the berries. Topped with a luxurious cream cheese chocolate frosting infused with lavender milk, it’s a dessert designed to impress.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

1½ cups all-purpose flour

½ cup cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

½ cup milk

½ cup fresh blueberries

1 teaspoon dried lavender buds

For the Lavender Chocolate Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

2 cups powdered sugar

½ cup cocoa powder

½ teaspoon vanilla extract

1 teaspoon dried lavender buds (infused in 2 tablespoons warm milk)

1 tablespoon heavy cream

directions
Preheat and prepare pans:
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and set aside.

Mix dry ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Cream butter and sugar:
In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine wet and dry ingredients:
Alternately add the dry ingredients with the sour cream and milk, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.

Add blueberries and lavender:
Gently fold in the blueberries and dried lavender buds with a spatula, distributing them evenly throughout the batter.

Bake:
Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare the frosting:
In a small bowl, steep the dried lavender buds in 2 tablespoons of warm milk for about 10 minutes. Strain and discard the buds, reserving the lavender-infused milk.
In a large bowl, beat together the cream cheese and butter until smooth and creamy. Add the powdered sugar, cocoa powder, and vanilla extract. Beat until smooth.
Pour in the lavender milk and heavy cream. Continue beating until the frosting is fluffy and spreadable.

Assemble the cake:
Place one cake layer on a serving plate. Spread a layer of frosting on top. Add the second cake layer and cover the top and sides with the remaining frosting. Smooth with a spatula or create decorative swirls as desired.

Servings and timing
Servings: 8–10 slices
Prep Time: 30 minutes
Bake Time: 30 minutes
Cooling and Frosting Time: 1 hour
Total Time: Approximately 2 hours
Calories: Around 400–450 kcal per slice

Variations
Lavender Lemon Version: Add 1 tablespoon of lemon zest to the batter for a citrusy note.

White Chocolate Frosting: Replace cocoa powder with melted white chocolate for a lighter, floral contrast.

Berry Mix: Use a mix of fresh berries such as raspberries and blackberries along with blueberries.

Vegan Alternative: Use dairy-free butter, cream cheese, and a plant-based milk alternative.

Gluten-Free: Substitute with a 1:1 gluten-free flour blend.

storage/reheating
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Allow slices to come to room temperature before serving for the best texture and flavor. The cake layers can also be frozen (unfrosted) for up to 1 month—wrap tightly in plastic wrap and thaw overnight in the fridge before assembling.

FAQs
Can I use dried lavender from any source?
Only use culinary-grade dried lavender to ensure safety and flavor quality.

Can I use frozen blueberries?
Yes, but do not thaw them before folding into the batter to avoid excess moisture and color bleeding.

Does the lavender overpower the flavor?
No, when used in the recommended amount, lavender adds a subtle floral note without dominating the cake.

Can I make this cake a day ahead?
Yes, the flavors will actually deepen overnight. Store covered in the refrigerator and serve at room temperature.

What if I don’t like cream cheese frosting?
You can use a classic buttercream or whipped chocolate ganache as an alternative.

Can I use lavender extract instead of buds?
Yes, use ½ teaspoon of lavender extract in the frosting in place of the infused milk for a more concentrated flavor.

Is sour cream essential?
Sour cream adds moisture and richness, but you can substitute with full-fat Greek yogurt if needed.

How do I keep blueberries from sinking?
Toss them in a tablespoon of flour before folding into the batter to help suspend them evenly.

Can I bake this as a single-layer cake?
Yes, use a 9×13-inch pan and adjust baking time to 35–40 minutes.

Can I make cupcakes with this batter?
Yes, divide the batter into cupcake liners and bake at 350°F for 18–22 minutes.

Conclusion
Blueberry Chocolate Lavender Dream Cake is a romantic, whimsical dessert with a flavor profile that’s as dreamy as its name suggests. Perfect for tea parties, birthdays, or any moment that calls for something out of the ordinary, this cake brings together bold cocoa, sweet berries, and fragrant lavender in a uniquely memorable way. Treat yourself and your guests to a slice of edible elegance.

Blueberry Chocolate Lavender Dream Cake

Description

Ingredients

Instructions

Notes