Lavender Cake
A delightful Lavender Cake that combines floral notes with rich flavors, topped with creamy lavender buttercream frosting. Perfect for special occasions or afternoon snacks.
Ingredients
For the Cake
- 3/4 Cup 1½ Sticks (¾ Cup) unsalted butter, softened Use unsalted butter for best flavor.
- 1.5 Cups 1½ Cups granulated sugar
- 2 Large 2 Large whole eggs, room temperature Ensure eggs are at room temperature.
- 4 Large 4 Large egg yolks, room temperature Ensure yolks are at 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 Use culinary lavender for best flavor.
- 3/4 tsp ¾ tsp salt
- 1.25 Cups 1¼ Cup buttermilk, room temperature Ensure buttermilk is at room temperature.
For the Lavender Simple Syrup
- 1/3 Cup ⅓ Cup granulated sugar
- 1/3 Cup ⅓ Cup water
- 2 Tbsp 2 Tbsp dried culinary lavender Use culinary lavender for best flavor.
For the Lavender Buttercream Frosting
- 1/2 Cup ½ Cup unsalted butter, softened Use unsalted butter for best flavor.
- 2.33 Cups 2⅓ Cups powdered sugar, sifted
- 2 Tbsp 2 Tbsp cooled lavender simple syrup Use the syrup made earlier.
- 1 tsp 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (177°C) and 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, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then add the egg yolks and vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with dry, mixing on low speed until just combined — do not overmix!
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
Making Lavender Simple Syrup
- While the cakes bake or cool, combine the sugar, water, and lavender in a small saucepan.
- Simmer over medium heat, stirring until the sugar dissolves.
- Remove from heat, let steep for 15-20 minutes, then strain out the lavender buds. Cool completely.
Making Lavender Buttercream Frosting
- Beat the softened butter until creamy.
- Gradually add the sifted powdered sugar until smooth.
- Mix in 2 Tbsp of cooled lavender simple syrup and vanilla. Beat until light and fluffy.
Serving
- Serve the Lavender Cake layered with lavender buttercream frosting.
- Garnish with fresh lavender sprigs or edible flowers for an extra touch.
- This cake pairs wonderfully with tea or coffee.
Notes
Store any leftover Lavender Cake in an airtight container at room temperature for up to three days. If kept in the fridge, it can last for up to a week. Bring it back to room temperature before serving for the best flavor! Use culinary lavender for flavor and safety. Make sure all wet ingredients are at room temperature to ensure the batter mixes well. Avoid overmixing to keep the cake fluffy.