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–+ servings

Lavender Cake with Lavender Buttercream Frosting

350kcal
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Prep 30 minutes
Cook 30 minutes
Total 1 hour
A delicate and fragrant lavender cake topped with a creamy lavender buttercream frosting, perfect for tea parties or special occasions.
Servings 8 servings
Course cake, Dessert
Cuisine French

Ingredients

For the Lavender Cake
  • 1 1/2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened to room temperature
  • 2 large eggs room temperature
  • 1/2 cup milk room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon culinary lavender dried and finely chopped
  • 1 teaspoon vanilla extract
For the Lavender Buttercream Frosting
  • 1 cup unsalted butter softened to room temperature
  • 4 cups powdered sugar sifted
  • 2 tablespoons milk room temperature
  • 1 teaspoon culinary lavender dried and finely chopped
  • 1 teaspoon vanilla extract

Method

For the Lavender Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This process incorporates air into the mixture, helping the cake to rise.
  3. Add the eggs one at a time, mixing well after each addition. This ensures that the eggs are fully incorporated into the batter.
  4. In a separate bowl, whisk together the sifted flour, baking powder, baking soda, salt, and chopped lavender. This helps to evenly distribute the dry ingredients.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; overmixing can lead to a dense cake.
  6. Stir in the vanilla extract. The batter should be smooth and slightly thick.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops with a rubber spatula.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully baked.
  9. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
For the Lavender Buttercream Frosting
  1. In a mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy.
  2. Gradually add the sifted powdered sugar, mixing on low speed until combined. This prevents a sugar cloud from forming.
  3. Add the milk, chopped lavender, and vanilla extract. Beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy. This aerates the frosting, making it spreadable.
  4. If the frosting is too thick, add a little more milk, one teaspoon at a time, until the desired consistency is reached.
Assembling the Cake
  1. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of lavender buttercream frosting on top.
  2. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream. Use a spatula to create swirls or patterns for decoration.
  3. Optionally, garnish with a few sprigs of fresh lavender or edible flowers for a beautiful presentation.
  4. Slice and serve the cake at room temperature. Enjoy the delightful flavors of lavender!

Nutrition

Serving1sliceCalories350kcalCarbohydrates50gProtein2gFat15gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat4gCholesterol40mgSodium150mgPotassium100mgSugar35gVitamin A500IUCalcium10mgIron0.5mg

Notes

Ensure that the culinary lavender used is food-grade and safe for consumption. Adjust the amount of lavender according to your taste preference.

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