Why Make This Recipe
Lavender cake is a delightful and unique dessert that brings a taste of spring to your table. The fragrant essence of lavender adds a beautiful floral note, making it perfect for special occasions or simply as a treat for yourself. This cake is light, airy, and pairs wonderfully with the smooth lavender buttercream frosting, creating a sweet experience for your taste buds. Plus, it’s a great way to impress your friends and family with something a little different.
How to Make Lavender Cake
Ingredients:
- 1½ Sticks (¾ Cup) unsalted butter, softened
- 1½ Cups granulated sugar
- 2 Large whole eggs, room temperature
- 4 Large egg yolks, room temperature
- 2 tsp vanilla extract
- 3 Cups all-purpose flour
- 4 tsp baking powder
- 1 Tbsp dried culinary lavender, finely crushed
- ¾ tsp salt
- 1¼ Cup buttermilk, room temperature
- ⅓ Cup granulated sugar (for the syrup)
- ⅓ Cup water
- 2 Tbsp dried culinary lavender (for the syrup)
- ½ Cup unsalted butter, softened (for the frosting)
- 2⅓ Cups powdered sugar, sifted
- 2 Tbsp cooled lavender simple syrup
- 1 tsp vanilla extract (for the frosting)
Directions:
- Preheat your oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, crushed lavender, and salt.
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until it’s light and fluffy. Add the whole eggs, one at a time, then mix in the egg yolks and vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed until just combined; be careful not to overmix!
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
- While the cakes bake and cool, prepare the lavender syrup. Combine the sugar, water, and dried lavender in a small saucepan. Simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let steep for 15-20 minutes. Strain out the lavender buds and cool completely.
- For the frosting, beat the softened butter until creamy. Gradually beat in the sifted powdered sugar until smooth. Add 2 tablespoons of the cooled lavender simple syrup and vanilla extract. Beat until the mixture is light and fluffy.
- Once your cakes are completely cool, assemble them by placing one layer on a serving plate and spreading a layer of lavender buttercream on top. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.
How to Serve Lavender Cake
Serve your lavender cake with a cup of tea or coffee for a delightful afternoon treat. You can also add fresh berries or a dusting of powdered sugar on top for a beautiful presentation.
How to Store Lavender Cake
To store your lavender cake, place it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week. Just ensure it is well covered to prevent it from drying out.
Tips to Make Lavender Cake
- Use culinary-grade lavender to ensure it’s safe for eating.
- Make sure your ingredients, especially eggs and buttermilk, are at room temperature for the best results.
- Don’t skip the cooling step for both the cakes and the syrup; this makes a difference in texture and flavor.
Variation
You can add lemon zest to the cake batter for a citrusy twist, or use different flavored frostings such as vanilla or cream cheese frosting instead of lavender.
FAQs
Q: Can I use fresh lavender instead of dried?
A: Yes, but fresh lavender has a stronger flavor, so use it sparingly.
Q: How can I make sure my cake doesn’t stick to the pans?
A: Greasing and lining the pans with parchment paper will help ensure the cakes come out easily.
Q: Can I freeze the lavender cake?
A: Yes, you can freeze the cake layers wrapped tightly in plastic wrap for up to 3 months. Just make sure to thaw them in the refrigerator before frosting.
Lavender Cake
Ingredients
Main Ingredients
- 1.5 sticks 1½ Sticks (¾ Cup) unsalted butter, softened
- 1.5 cups 1½ Cups granulated sugar
- 2 large 2 Large whole eggs, room temperature
- 4 large 4 Large egg yolks, room temperature
- 2 tsp 2 tsp vanilla extract
- 3 cups 3 Cups all-purpose flour
- 4 tsp 4 tsp baking powder
- 1 tbsp 1 Tbsp dried culinary lavender, finely crushed
- 0.75 tsp ¾ tsp salt
- 1.25 cups 1¼ Cup buttermilk, room temperature
Syrup Ingredients
- 0.33 cups ⅓ Cup granulated sugar (for the syrup)
- 0.33 cups ⅓ Cup water
- 2 tbsp 2 Tbsp dried culinary lavender (for the syrup)
Frosting Ingredients
- 0.5 cups ½ Cup unsalted butter, softened (for the frosting)
- 2.33 cups 2⅓ Cups powdered sugar, sifted
- 2 tbsp 2 Tbsp cooled lavender simple syrup
- 1 tsp 1 tsp vanilla extract (for the frosting)
Instructions
Preparation
- Preheat your oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, crushed lavender, and salt.
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy. Add the whole eggs, one at a time, then mix in the egg yolks and vanilla extract.
Baking and Cooling
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed until just combined; be careful not to overmix!
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Preparing the Syrup
- While the cakes bake and cool, prepare the lavender syrup. Combine the sugar, water, and dried lavender in a small saucepan. Simmer over medium heat, stirring until the sugar dissolves.
- Remove from heat and let steep for 15-20 minutes. Strain out the lavender buds and cool completely.
Making the Frosting
- For the frosting, beat the softened butter until creamy. Gradually beat in the sifted powdered sugar until smooth. Add 2 tablespoons of the cooled lavender simple syrup and vanilla extract. Beat until the mixture is light and fluffy.
Assembly
- Once your cakes are completely cool, assemble them by placing one layer on a serving plate and spreading a layer of lavender buttercream on top. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.
Notes
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