Lavender Cake
A delightful and unique dessert featuring fragrant lavender, perfect for special occasions or a sweet treat at home. Light and airy, this cake pairs wonderfully with lavender buttercream frosting.
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
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. Tips: 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.