Impress Her with a Show-stopping Afternoon Tea Cake

image credit @stories_to_gather

Mother’s Day is just around the corner and if you’re anything like us, we’re already busy planning on how to impress her day and make it the most memorable, as they only deserve the best!

So, with the help of our friend Lia Townsend, @stories_to_gather we have the perfect afternoon tea cake recipe that will be sure to impress. A delicious and easy to make Lavender & Blackberry cake inspired by our new White Lavender & Sage collection.

Think spongy centre with layers of cream, a hint of sweetness and soft aromas of Lavender wafting through the kitchen, accompanied by moments with mum.





Prep Time: 58min

Cook Time: 35min


For the Lavender Milk:

560g milk

2 teaspoons dried culinary lavender

For the Cake:

560g plain flour, sifted

2 ½ teaspoons baking powder, sifted

560g caster sugar

¼ teaspoon salt flakes

375 unsalted butter, melted

6 eggs, at room temperature

1 teaspoon vanilla extract

For the Icing:

250g unsalted butter, at room temperature

250g cream cheese, at room temperature

350g icing mixture, sifted

1 tsp vanilla extract

1 tsp blackberry jam (optional)

For the Assembly:

1 tsp blackberry jam (for the layers)

Blackberries (to garnish, optional)

Florals (to garnish, optional)



Make the Lavender Milk.

Step 1: Place the milk in a small saucepan over low heat and bring to a simmer.

Step 2: Remove from heat and add the lavender. Set aside to steep for 20 minutes.

Step 3: Strain the milk through a sieve over a bowl and discard the lavender.

Step 4: Cool the milk to room temperature before using in the cake mix.


Make the Cake.

Step 5: Preheat the oven to 150°C (fan forced) and grease and line three 20cm round cake tins with baking paper.

Step 6: In a large bowl place the plain flour, baking powder, caster sugar and salt flakes. Mix to combine.

Step 7: Make a well in the center of the dry ingredients. Pour in the lavender milk (made earlier in the recipe), melted butter, eggs, and vanilla extract. Whisk together until combined.

Step 8: Divide the batter between the three prepared cake tins using a rubber spatula to spread the mixture in the tin.

Step 9: Place in the preheated oven and bake for around 35 minutes, rotating the positions of the cakes after 20 minutes. A thin skewer comes out clean when it is ready.

Step 10: Once baked, allow the cakes to cool for 10 minutes before turning out onto a wire rack. Let the cakes cool completely before icing.


Make the Icing.

Step 11: Place the butter and cream cheese in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy, stopping to scrape down the sides occasionally.

Step 12: Add the icing mixture and vanilla extract and beat for a further 10 minutes or until pale and creamy, once again stopping to scrape down the sides occasionally.

Step 13: Add the blackberry jam and beat until combined.


Time to assemble the Cake.

Step 14: To serve, trim the tops of the cakes to level them and place one trimmed cake on to the cake stand or board.

Step 15: Using a piping bag or palette knife create a ring around the outer top edge of the cake to create a “dam”. Create a second ring of icing in the centre of the cake to create a “bull’s eye”. Spoon and spread blackberry jam in the ring shape gap you have created.

Step 16: Add the next cake on top and repeat the process of icing.

Step 17: Add the final cake on top and if there is any remaining icing spread a thin layer over the top and sides of the cake with a pallet knife.

Step 18: Decorate with blackberries and flowers and enjoy.


Continue the aromas of soft Lavender throughout your home with our White Lavender & Sage Fragrance Diffuser, the perfect scent to create new memories with mum.  


Enjoy! x


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