Luscious Blackberry Jasmine buttercream is sandwiched between layers of vanilla cake for a delightful handheld sweet treat. Delicious served alongside a pitcher of Blackberry Jasmine at your upcoming weekend barbecue.

Blackberry Jasmine Tea Cakes

Cake ingredients (makes 16-18)

  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 2 ½ tsp baking powder
  • 1 tsp table salt
  • 1 cup unsalted butter, melted
  • 1 cup egg whites
  • 1 ½ cups buttermilk
  • 2 tbsp vegetable oil
  • 2 tbsp vanilla bean paste or the seeds of two vanilla beans

syrup Ingredients

  • 3 sachets Blackberry Jasmine
  • 1 cup whole milk
  • 1 cup sugar
  • 5 tbsp flour
  • 1 cup unsalted butter


  1. For the cake, preheat the oven to 350 degrees. Grease and line a half sheet pan with parchment paper. Set aside.
  2. In a stand mixer with a paddle attachment, add the flour, sugar, baking powder and salt and mix to combine. With the speed on low, slowly pour the melted butter. Mix until the mixture becomes sandy, about 2 minutes. Add in the egg whites and mix just until combined. Slowly pour in the buttermilk. Once combined, add in the oil and the vanilla bean paste.
  3. Pour batter into prepared baking sheet, spread from corner to corner.
  4. Bake in the preheated oven for 18-25 minutes, or until just set.
  5. For the frosting, in a saucepan over medium heat add the milk and Blackberry Jasmine. Let slowly heat until just steaming, about 5-8 minutes. Strain and set aside.
  6. In the same saucepan, add the sugar and flour and whisk until combined. Whisk in the Blackberry Jasmine milk. Place over medium heat and stir constantly until thickened into a paste. Place in a heat safe bowl and top with plastic wrap so it touches the paste.
  7. Let set to room temperature.
  8. In a stand mixer with a whisk attachment, beat the butter until light and fluffy, about 5-10 minutes. Scrapping down the sides in the middle. Add in the Blackberry Jasmine paste one scoop at a time. Continue to whisk until fluffy, about 3 minutes. Press around the edges of the bowl with a spatula to release the air from the batter as much as possible.
  9. Add to a piping bag and cut out a dime shaped opening.
  10. Using a 1 ½ inch biscuit cutter, cut out the cooled cake. Layer two cakes with the frosting. Top with a dollop of the frosting and finish with an edible flower.