It was our wedding anniversary last week, and I wanted to make a cake that was not only special and meaningful but also beautiful and delicious. I didn’t want anything too fussy or over the top, just something that felt like “us”. I had a vision in mind: a tall, elegant cake with alternating layers of jasmine tea and blackberry lemon sponge, filled with lemon Swiss meringue buttercream, and decorated simply with fresh edible flowers and herbs from our garden. And so, the idea for this wedding anniversary cake was born.
Flavour inspiration – jasmine tea meets blackberry and lemon
The flavour combination came quite naturally. I drink jasmine tea every single morning and I’ve always wanted to bake with it. I thought it would pair beautifully with a tangy lemon Swiss meringue buttercream. But I also wanted a cake to be tall and striking so I decided to alternate the jasmine tea sponge with fruity layers.
Lemon and blackberry felt like the perfect match: bright, zesty lemon and juicy, seasonal blackberries, with their stunning deep purple hue, would complement the delicate floral notes of the jasmine cake beautifully. And since blackberry and lemon is one of my husband’s favourites, it made the choice feel even more right. Plus, I love that hint of blackberry colour peeking through on the side of a naked cake – it’s just so inviting.
Baking the cake layers
Blackberry and lemon sponge
I’ve made my lemon and blueberry cake dozens of times, especially during the summer. It’s a go-to for its perfect balance of sweet, tangy and creamy. For this cake, I simply swapped the blueberries for blackberries. They’re in season now and I just adore the deep purple shade, which also adds a lovely hint of colour to the edges of a naked cake.
You can follow my favourite lemon and blueberry sponge recipe but substitute fresh blackberries instead.
Jasmine tea sponge
This was a new experiment – and it worked beautifully. I started with my Vietnamese coffee cake recipe and replaced the coffee with jasmine tea. Here’s what I did:
- Brewed three jasmine tea bas in 50ml of hot water for ten minutes to make a very strong infusion.
- Snipped open three tea bags and added the dried jasmine tea leaves into the dry ingredients.
The fragrance of jasmine filled the kitchen, it was floral but gentle and the baked sponge carried that same delicate flavour. If you love jasmine tea as much as I do, I highly recommend trying this. You could make the entire cake with jasmine layers but by doubling the recipe.
Making the buttercream
Swiss meringue buttercream: always my go-to
I always go for Swiss meringue buttercream. It’s lighter, silkier and less sweet than standard buttercream. Plus, it holds its shape beautifully and is so satisfying to make. If you love Swiss meringue buttercream like I do, or want to give it a try for your next cake, you can follow my recipe here.
Adding lemon for flavour and balance
For this cake, I wanted a lemony tang to match the fruity and floral sponges. I used the juice and zest of a large lemon and added them at the end of mixing. The zest added not just flavour but texture, giving a little bite in each mouthful.
The result was dreamy-creamy, tangy and not too sweet. It brought the jasmine and blackberry lemon flavours together in perfect harmony.
Decorating the Wedding Anniversary Cake
The concept: simple and elegant
I’ve always loved minimalist cake decoration – something that looks artful but still feels natural. And to me, nothing beats the vibrancy of fresh edible flowers and herbs. At this time of the year, our garden is full of colours and shapes, so I decided to use what I had.
Choosing flowers and herbs
Here’s what I used:
- Pansies in purple and pink shades (a couple of yellow ones for a lemony touch).
- A few impatiens for extra colour
- Mugwort leaves for their lovely structure
- A few rosemary tips for greenery and scent
I washed everything under cold water and let them dry completely on a cake rack before decorating.
Assembling and styling
Once I stacked and filled the cake with the lemon buttercream, I gently scraped the sides for a naked cake effect. I didn’t want thick buttercream between the layers, just enough to hold it together, around half a centimetre. I left the top edge of the cake raw and crushed it with a little rose god edible shimmer for a soft finish.
For decoration:
- I laid the mugwort leaves around three quarters of the top edge of the cake.
- Added the pansies and impatience in a natural cluster
- Finished with a few rosemary sprigs to complete the look.
It was simple, fresh and felt just right for a wedding anniversary.
A cake worth celebrating
This Wedding Anniversary Cake turned out exactly how I wanted it – light and floral, rich with fruit, beautifully tall and elegant and decorated with love using flowers from our garden. My husband was so pleased and the rest of the family polished it off in no time.
If you’re looking for a special celebration cake, I hope you’ll give this flavour combination a try. Jasmine, blackberry and lemon is a trio I’ll definitely return to again.
Try it and share your thoughts
If you bake this cake or are inspired by the decoration style, I’d absolutely love to hear how it goes. Feel free to leave a comment or tag me over on Instagram.
Also, don’t forget to explore Summer and Spice for more banking ideas.
Wedding Anniversary Cake
Description
This wedding anniversary cake features alternating layers of fragrant jasmine tea sponge and fruity blackberry lemon cake, filled with light and tangy lemon Swiss meringue buttercream. Decorated simply with fresh edible flowers and herbs, it’s a beautiful and delicious centrepiece for any special occasion.
Ingredients
For the Blackberry and Lemon Sponge (makes 2 layers of 8 inches)
For the Jasmine Tea Sponge
For the Swiss Meringue Buttercream
Instructions
-
Make the Blackberry and Lemon Layers
- Preheat oven to 160°C (fan oven).
- Grease and line two 8-inch cake tins with baking paper.
- In a stand mixer, mix cake flour, sugar, baking powder, baking soda and salt on low speed.
- Gradually add butter cubes, one by one, mixing until the flour is fully coated and forms a sandy texture.
- In a bowl, combine Greek yoghurt and whole milk, then divide into two equal parts.
- Mix vegetable oil into one part and set aside. In the other, whisk together eggs, lemon zest and lemon juice.
- Add the yoghurt and oil mixture to the dry ingredients and beat on medium speed for 2 minutes.
- With the mixer on low, slowly pour in the yoghurt, egg and lemon mixture down the side of the bowl. Increase speed to medium and mix for 30 seconds. Don't over beat at this stage.
- Evenly divide the batter into the prepared tins.
- Scatter the flour-dusted blackberries over the top, no need to mix them in, as they will naturally sink during baking.
- Bake for 40 minutes or until a skewer inserted in the centre comes out clean.
- Cool cakes in the tin for 10 minutes. Remove, wrap each layer in cling film and freeze for 1 hour or until decorating, this locks moisture and makes decorating easier.
-
Make the Jasmine Tea Sponge
- Brew three jasmine green tea bags in around 50ml boiling water for 10 minutes.
- Remove the tea bags and let the strong jasmine tea cool.
- Preheat the oven to 150-160°C with fan.
- Line and grease two 8-inch cake tins.
- In a bowl, whisk together the cake flour, baking powder, baking soda, salt and content of the three jasmine green tea bags.
- In a stand mixer, beat the butter and light brown sugar for 5-6 minutes until light and fluffy.
- Add eggs one at a time, alternating with flour mixture. Mix just until combined, don't overmix.
- Pour in cooled brewed jasmine tea, mix until fully incorporated.
- Scrape the bowl well.
- Divide batter evenly between the prepared tins.
- Bake for 25-30 minutes, checking at 25. A skewer should come out clean.
- Cool cakes in the tin for 10 minutes. Remove, wrap each layer in cling film and freeze for 1 hour or until decorating.
-
For the Lemon Swiss Meringue Buttercream
- Heat egg whites and sugar in a metal bowl over simmering water, stirring until 70°C.
- Whisk mixture in a stand mixer until firm peaks form and bowl cools to room temperature.
- Gradually add softened butter while mixing.
- Add lemon juice, zest.
- Beat on low for 10 minutes to remove air bubbles.
-
Assemble and decorate the cake
- Layer the cakes alternately, start with a blackberry and lemon sponge, followed by a thin layer of lemon buttercream, then a jasmine sponge.
- Keep the buttercream about 1/2cm thick between each layer.
- Once stacked, scrape around the edges for a naked finish and brush the top edge with rose gold shimmer if using.
- Arrange mugwort leaves along the top edge of the cake (cover about three quarters of the circle), then layer in your pansies and impatiens. Finish with a few tips of rosemary for contrast and texture.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 482.72kcal
- % Daily Value *
- Total Fat 29.69g46%
- Saturated Fat 16.24g82%
- Trans Fat 0.02g
- Cholesterol 120.43mg41%
- Sodium 229.22mg10%
- Potassium 132.62mg4%
- Total Carbohydrate 50.39g17%
- Dietary Fiber 1.9g8%
- Sugars 28.68g
- Protein 5.98g12%
- Vitamin A 236.12 mcg
- Vitamin C 13.21 mg
- Calcium 99.94 mg
- Iron 2.45 mg
- Vitamin D 0.3 mcg
- Vitamin E 1.75 mg
- Vitamin K 5.94 mcg
- Thiamin 0.24 mg
- Riboflavin 0.22 mg
- Niacin 1.86 mg
- Vitamin B6 0.05 mg
- Folate 26.48 mcg
- Vitamin B12 0.19 mcg
- Phosphorus 142.63 mg
- Magnesium 13.42 mg
- Zinc 0.49 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cakes can be baked ahead, wrapped well and freeze.
- You can trim the edges of the cake layers before staking to make sure they're the same size. This is especially important for a naked cake, where you won't be using much buttercream to hide any uneven sides.
- Make sure flowers and herbs are pesticide-free and safe to eat. Wash gently and dry completely before use.
- For a stronger jasmine flavour, increase the amount of steeped tea and use jasmine extract if desired.
