Description

Experience the delicate floral charm of lavender in this stunningly moist lavender cake recipe. This elegant dessert features soft cake layers infused with dried culinary lavender, brushed with a fragrant lavender simple syrup, and topped with a light and fluffy lavender buttercream frosting. Perfect for special occasions or simply brightening your day, this American floral-inspired cake is sure to delight with every bite.

Ingredients

Scale

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

Lavender Simple Syrup:

⅓ Cup granulated sugar
⅓ Cup water
2 Tbsp dried culinary lavender

Lavender Buttercream:

½ Cup unsalted butter, softened
2⅓ Cups powdered sugar, sifted
2 Tbsp cooled lavender simple syrup
1 tsp vanilla extract

Instructions

Prep Oven & Pans: Preheat your oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, finely crushed dried lavender, and salt until evenly combined.
Mix Wet Ingredients: Using an electric mixer in a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the whole eggs one at a time, then add the egg yolks and vanilla extract, mixing until well incorporated.
Combine: Alternating between dry ingredients and buttermilk, add them to the wet mixture starting and ending with the dry ingredients. Mix on low speed just until combined to avoid overmixing and preserve cake tenderness.
Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely.
Make Simple Syrup: While the cakes bake and cool, combine granulated sugar, water, and dried lavender in a small saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat and let the lavender steep for 15-20 minutes. Strain to remove lavender buds and allow the syrup to cool completely.
Make Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add sifted powdered sugar while mixing on low speed, then increase speed and beat until light and fluffy. Stir in 2 tablespoons of cooled lavender simple syrup and vanilla extract until smooth. Adjust consistency by adding a teaspoon of milk or water if too thick, or more powdered sugar if too thin.
Assemble: Once the cakes are completely cool, level the tops with a serrated knife if necessary. Place one layer on your serving plate and brush generously with the cooled lavender simple syrup. Spread a thick, even layer of lavender buttercream over the top. Add the second cake layer upside down (flat side up) for a level surface and brush with remaining syrup.
Frost: Apply a thin crumb coat of frosting all over the cake to lock in crumbs, then chill the cake in the refrigerator for 15-20 minutes to set. Finish by applying the remaining buttercream smoothly over the top and sides. Decorate as desired with edible flowers or lavender sprigs for an elegant finish.

Notes

Serving Suggestions: Serve on its own or with fresh whipped cream or vanilla bean ice cream. Garnish with culinary-grade fresh lavender sprigs or edible flowers for a beautiful presentation.
Tips & Tricks: Use room temperature ingredients (butter, eggs, buttermilk) for optimal texture. Avoid overmixing once flour is added. Cooling cakes completely before frosting is essential. The lavender simple syrup adds moisture and flavor—do not skip this step.
Storage: Store the assembled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze tightly wrapped for up to 3 months; thaw overnight in the refrigerator before serving.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American / Floral

Keywords: lavender cake, lavender buttercream, floral cake, lavender simple syrup, moist cake, American dessert, floral dessert, elegant cake recipe