Preheat the oven to 350 degrees. Spray a 9 inch square baking pan with cooking spray. Lilne the bottom with a piece of parchment paper and set aside.

In a large bowl combine the flour, baking powder, cardamom, and salt. Mix and set aside.

In another large bowl cream together the butter and sugar.

Add in the eggs and mix well.

In a small bowl combine the vanilla bean paste, lavender paste, and yogurt, Mix well to combine.

Add half the flour mixture to the butter mixture and mix until combined.

Stir in the yogurt mixture and mix until everything is just combined.

Add the remaining flour mixture and mix until everything is combined. The batter may have a few lumps which is fine. Do not overmix.

Pour the batter into the prepared baking pan.

Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and cool 15 minutes. Run a knife around the edge of the pan and remove the cake to a wire rack to cool completely.

Use a serrated knife and slice the cake into 2 layers. Set aside.

To make the buttercream frosting place the butter in the bowl of a stand mixer. Beat on medium high speed or until the butter is creamed.

Add the powdered sugar 1 cup at a time, mixing after each addition, until it is all combined.

Add the vanilla paste, lavender paste, and milk. Beat at medium high speed until desired consistency is reached. Add more powdered sugar if frosting is too thin or more milk if frosting is too thin, Stir in the lavender food coloring.

Place the bottom layer of the cake on a cake board or serving platter. Place a thin layer of frosting on top of the cake. Pipe a thick ring around the outer edge of the cake.

Spread the blackberry jam inside the frosting border trying to make an even layer.

Place the top layer of cake on top of the bottom layer of cake.

Spread a thin layer of frosting all over the tops and sides of your cake. Freeze for 10 minutes.

Remove the cake and spread the purple frosting all over the top and sides of the cake, reserving 1 cup of frosting to decorate the top.

Place the last cup of frosting in a piping bag and pipe a swirled border on the top.

Place blackberries and dragrees on top of the swirls.

Enjoy!