Name: Lavender Cake Recipe with Lavender Buttercream Frosting Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American / Floral
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; ⅓ Cup water; 2 Tbsp dried culinary lavender; ½ Cup unsalted butter, softened; 2⅓ Cups powdered sugar, sifted; 2 Tbsp cooled lavender simple syrup; 1 tsp vanilla extract

Ingredients

For the Lavender Cake:

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

For the Lavender Simple Syrup:

⅓ cup granulated sugar
⅓ cup water
2 tbsp dried culinary lavender

For the Lavender Buttercream:

½ cup unsalted butter, softened
2⅓ cups powdered sugar, sifted

2 tbsp cooled lavender simple syrup
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking powder, crushed lavender, and salt.

Step 3: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy. Beat in the whole eggs one at a time, then add the egg yolks and vanilla extract.

Step 4: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed just until combined—avoid overmixing.

Step 5: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

Step 6: To make the lavender simple 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 to remove lavender buds and cool completely.

Step 7: For the buttercream, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing until smooth and fluffy. Beat in the cooled lavender syrup and vanilla extract until well combined.

Step 8: Once cakes are cooled, level the tops if needed. Place one cake layer on your serving plate and brush generously with the lavender simple syrup. Spread a layer of buttercream over it.

Step 9: Place the second cake layer on top (upside down for a flat surface) and brush with syrup. Apply a thin crumb coat of frosting over the entire cake and chill for 15-20 minutes.

Step 10: Finish by spreading the remaining buttercream smoothly over the top and sides. Decorate as desired and serve.

Tips & Variations

Use room temperature ingredients like butter, eggs, and buttermilk for a tender crumb and even baking.

Do not overmix batter after adding flour to keep your cake light and airy.

To intensify lavender flavor, make sure to brush the simple syrup generously between layers.

Decorate with fresh culinary lavender sprigs or edible flowers for a beautiful presentation.

Substitute regular milk for buttermilk if needed, but the texture will be less moist.

Storage

Store the finished cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze the cake wrapped tightly in plastic wrap and stored in an airtight container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. To refresh frosting texture, you can warm slices slightly in the microwave.

FAQs

Can I use fresh lavender instead of dried?

Dried culinary lavender is preferred for this recipe due to its concentrated flavor and texture. Fresh lavender can be used for garnish, but avoid using it in the batter or syrup as it may be too strong or bitter.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done. Avoid opening the oven too early to prevent the cake from sinking.