This show-stopping, elegant no-bake blackberry lavender mousse cake will steal your heart and taste buds! It’s packed with incredible berry flavor and just a hint of lavender. This lavender cake is incredibly creamy and fluffy; every bite melts in your mouth like a cloud! In one word, this cake is simply heavenly! Make sure to use lavender oil that is made for consumption – this lavender oil from Amazon (affiliate link) is the one I use.
Watch My Video!
Watch my video recipe for my step-by-step instructions! Want to receive new recipe updates? Make sure to subscribe to my YouTube channel and turn on notifications!
The No-Bake Crust
I start this lavender cake with a simple, no-bake graham cracker crust. If you have the time, you can also make my simple sponge cake base for the cake instead of using crackers. Try spreading more blackberry preserves over the graham crackers or cake for even more berry flavor!
The Lavender Mousse
The lavender mousse layer is my favorite part! It’s super fluffy and creamy! I make it with whipped cream, cream cheese, white chocolate, a touch of lavender extract and loads of blackberry preserves. To set the mousse, I use agar gelatin. This gelatin sets more firmly than regular gelatin and you need to use less of it. You can definitely use regular gelatin for this recipe, just double up the amounts.
The Jello Topping
And I know you guys will love the jello topping – it’s completely home-made, no packaged jello here! I also use agar gelatin for this layer and add sugar and lavender oil. I love how the blackberries look through the jello layer; so elegant and beautiful! Make sure to use food-grade lavender oil for this recipe; check the label before adding! I have my lavender oil and agar gelatin available in my Amazon shop; link here: https://tatyanaseverydayfood.com/shop/
Using a Cake Collar
For best results, use an acetate cake collar (affiliate link) for this blackberry cake. Line the pan with the acetate before assembling the cake. Once you have this lavender mousse cake assembled, let it set in the refrigerator for 4 hours, or leave it in overnight to set up more firmly. Remove the cake from the pan, peel away the acetate and then garnish with more blackberries, greens and roses!
Looking for more lavender-infused dessert recipes? Check out some of my other recipes you’re sure to enjoy!
- Try this incredible ‘Chocolate Lavender Pavlova’ next!
- And also try this incredible ‘Blackberry Lemon Lavender Cake’ from my cookbook on Natasha’s Kitchen!
- My ‘Blackberry Lemon Lavender Macarons’ are made with a lavender shell and filled with lemon and blackberry flavors!
- Peach Lavender Cake is so delicate and delicious with peach preserve filling!
Share it on Pinterest!
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I get my acetate cake collar in a bulk roll, then just cut it down to size for each recipe.
- This tall spring form pan is great for cakes and cheesecakes.
- Use either the classic KitchenAid stand mixer or this handy handheld KitchenAid mixer.
- And I love my CuisinArt food processor – simple and powerful!
Blackberry Lavender Mousse Cake (video)
- 1 1/2 cups graham cracker crumbs, about 10 crackers
- 1/4 cup melted butter
For Mousse Layer:
- 16 oz cream cheese, softened
- 1 cup white chocolate chips, melted
- 1/2 cup blackberry preserves
- 1 teaspoon vanilla extract
- 1/8 teaspoon lavender oil
- purple food coloring
- 3 cups heavy cream, chilled
- 1 1/2 cups confectioner's sugar
- 1 1/2 tablespoons agar gelatin
- 1/4 cup sugar
- 1/3 cup water
- 1 cup blackberries, for garnish
For Lavender Jello:
- 2 cups water
- 2 teaspoons agar gelatin
- 3/4 cup white granulated sugar
- 1/8 tsp lavender oil
- purple food coloring
- 2 cups ice water
- Prepare the graham cracker crust first. Place the cookies into a food processor and pulse into fine crumbs. Add the melted butter and pulse again to coat the cookie crumbs. Transfer the crumbs into a 9-inch spring form pan and use the back of a spoon or potato masher to press the crumbs firmly into the bottom. I also lined my pan with an acetate cake collar to give the pan more height and make it easier to remove the cake from the pan.
- Set the crust aside and prepare the cream cheese mousse filling. Into a stand mixer bowl, pour in the chilled heavy cream and add the confectioner's sugar. Whisk the cream on medium speed, then high speed, for 3 to 4 minutes, until stiff peaks form. In a separate bowl, beat the cream cheese using a hand mixer for 2 to 3 minutes, until it's light and fluffy.
- Add the melted white chocolate to the cheese and mix again until the mixture is uniform. Add the berry preserves, vanilla extract, lavender oil and purple food coloring. Mix again for a few minutes until the mixture is smooth and creamy.
- Next, prepare the agar gelatin. Pour 1/3 cup water into a small saucepan and add the agar gelatin and sugar. Cook the mixture over medium heat for a few minutes. The mixture will thicken into a paste as it cooks. As soon as a thick paste forms, add it immediately into the cream cheese; do not allow it to cool as it will become firm and form clumps. Beat the agar into the cream cheese for a minute.
- Add the cream cheese and berry mixture to the whipped cream. Whisk on high speed for about 30 seconds; avoid over-mixing as this may cause the filling to separate. If needed, add more food coloring and fold gently by hand. Pour the filling over the prepared crust and use a small, off-set spatula to level off the top. Press the fresh blackberries into the mousse before placing it into the refrigerator to set.
- Allow the mousse to set for an hour or two, then make the lavender jello. Don't make it in advance since it will set at room temperature. In a medium saucepan, combine 2 cups water with the agar gelatin and sugar. Cook the mixture over medium heat for about 3 to 4 minutes, until it begins to simmer. Remove it from heat and add the lavender oil and a tiny bit of purple food coloring. Add the ice water last and stir until the mixture is cooled.
- Using a ladle, gently pour the prepared jello mix over the mousse layer. Set the cake back into the refrigerator and allow it to set for at least 4 hours, or leave it to set overnight. Keep the cake in the springform pan and in the refrigerator until ready to serve. To remove the cake from the pan, run a thin spatula along the edge to release the pan.