Lavender Cake with Lavender Buttercream is not just a dessert; it’s a fragrant experience that transports you to a peaceful garden filled with blooming lavender. This delightful cake is perfect for special occasions like tea parties, bridal showers, or even a quiet Sunday afternoon treat. The floral notes paired with the sweet, creamy frosting create a blend that tantalizes the senses and leaves a lasting impression. It’s a recipe that not only showcases beautiful flavors but also gives you the opportunity to impress family and friends with something beautifully unique.
Why make this recipe
Reasons to try it
There are countless reasons to whip up this Lavender Cake, but one of the most compelling is its ability to elevate any gathering. Imagine serving a slice of this cake at your next family brunch or holiday dinner, where its delicate lavender aroma fills the room. People are drawn to its lovely appearance and curious flavor, making it a standout on any dessert table.
“This Lavender Cake was the highlight of our garden party! It’s not only beautiful but also tastes heavenly!” – Mary T.
The other fantastic benefit is that this recipe is relatively straightforward, making it ideal for both novice and experienced bakers. Plus, the use of lavender gives it that special touch that turns an ordinary dessert into an extraordinary one.
Step-by-step overview
Making Lavender Cake with Lavender Buttercream is as delightful as it is straightforward. This cake combines the richness of a classic vanilla sponge with fragrant notes of lavender, resulting in a moist and fluffy treat. You will learn how to create both the cake and its accompanying lavender-infused buttercream in just a few steps, ensuring a rewarding baking experience.
What you’ll need
Gather these items
To craft this enchanting cake, you’ll need a selection of ingredients that come together beautifully:
- 1½ sticks (¾ cup) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, at room temperature
- 4 large egg yolks, at 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 cups buttermilk, at room temperature
- ⅓ cup granulated sugar (for syrup)
- ⅓ cup water
- 2 tbsp dried culinary lavender (for syrup)
- ½ cup unsalted butter, softened (for frosting)
- 2⅓ cups powdered sugar, sifted
- 2 tbsp cooled lavender simple syrup
- 1 tsp vanilla extract (for frosting)
If you can’t find culinary lavender, you might consider exploring alternatives like herb-infused flavors to give your cake a unique twist.
Directions to follow
Here’s how to prepare your Lavender Cake with Lavender Buttercream in a few easy steps:
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Incorporate the eggs and egg yolks one at a time, mixing well after each addition, followed by the vanilla extract.
- In a separate bowl, combine the flour, baking powder, crushed lavender, and salt, then mix well.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the buttermilk until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cakes bake, make the lavender simple syrup by simmering the granulated sugar, water, and dried lavender in a saucepan. Stir until the sugar dissolves, then let it cool.
- For the frosting, beat together the softened butter and sifted powdered sugar until smooth. Add the cooled lavender syrup and vanilla extract, mixing until creamy.
- Once the cakes have cooled, frost them generously with the lavender buttercream.
Best ways to enjoy it
Serving suggestions
This cake stands beautifully on its own, but here are a few suggestions for how to serve it to enhance the experience:
- Pair your slices with a dollop of whipped cream and a sprig of fresh lavender for an elegant presentation.
- Serve alongside a pot of herbal tea to complement the floral notes in the cake.
- For an added crunch, consider a light sprinkle of crushed almonds or pistachios on top.
Storage and reheating tips
To keep your Lavender Cake fresh, store any leftover slices in an airtight container in the refrigerator. It should be consumed within 3-4 days for the best flavor. You can also freeze individual slices wrapped tightly in plastic wrap, lasting up to two months. Just ensure they are completely thawed at room temperature before serving.
Helpful cooking tips
Tricks for success
To ensure your Lavender Cake turns out perfectly, here are a few additional tips:
- Make sure all your ingredients are at room temperature for optimal mixing.
- When crushing the dried lavender, be gentle to avoid turning it into powder; you want it fine but still recognizable.
- If you’re unsure about how much lavender to use, remember that a little goes a long way. You can always start with less and adjust to your taste.
Creative twists
Different ways to try it
Feel free to experiment with this cake! You can swap out the lavender for other dried herbs, like chamomile or even citrus zests, for a new flavor profile. Additionally, adding a layer of lemon curd between the cake layers can provide a zesty contrast that pairs exceptionally well with the lavender frosting.
Common questions
Your questions answered
What is the prep time for Lavender Cake?
The entire preparation time is approximately 30 minutes, with an additional 25-30 minutes for baking.
Can I use fresh lavender?
While you can use fresh lavender, ensure that it’s culinary-grade, and use about twice the amount since it is less concentrated than dried.
How do I make this cake gluten-free?
Simply substitute the all-purpose flour with a gluten-free blend, ensuring it is designed for baking.
Additional tips
For those looking for more delicious dinner options, you might enjoy trying baked chicken with zucchini or perhaps baking some fresh bread with this bread recipe using instant yeast.
Creating your own Lavender Cake with Lavender Buttercream is an expression of baking artistry that bursts with flavor and elegance. Enjoy the process and the delightful outcome!
Print
Lavender Cake with Lavender Buttercream
- Total Time: 60 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A fragrant Lavender Cake with Lavender Buttercream that transports you to a peaceful garden, perfect for special occasions and tea parties.
Ingredients
- 1½ sticks (¾ cup) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, at room temperature
- 4 large egg yolks, at 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 cups buttermilk, at room temperature
- ⅓ cup granulated sugar (for syrup)
- ⅓ cup water
- 2 tbsp dried culinary lavender (for syrup)
- ½ cup unsalted butter, softened (for frosting)
- 2⅓ cups powdered sugar, sifted
- 2 tbsp cooled lavender simple syrup
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- Cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Incorporate the eggs and egg yolks one at a time, mixing well after each addition, followed by the vanilla extract.
- Combine the flour, baking powder, crushed lavender, and salt in a separate bowl, then mix well.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with the buttermilk until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Make the lavender simple syrup by simmering the granulated sugar, water, and dried lavender in a saucepan. Stir until sugar dissolves, then let it cool.
- Beat together the softened butter and sifted powdered sugar until smooth. Add the cooled lavender syrup and vanilla extract, mixing until creamy.
- Frost the cooled cakes generously with the lavender buttercream.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be frozen for up to two months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American