Lavender cake with lavender buttercream is a whimsical dessert that enlivens any occasion, transforming ordinary gatherings into memorable events. The fragrant notes of floral lavender paired with a sweet, buttery cake create a delightful balance that appeals to both the senses and the palate. Whether you’re celebrating a birthday, hosting a tea party, or simply indulging in a weekend baking adventure, this lavender cake is sure to impress. Let’s dive into why this cake deserves a spot in your recipe repertoire!
Why make this recipe
You might be wondering, “What makes this recipe special?” Well, there’s plenty to adore about this lavender cake. For one, it offers a unique fusion of flavors that isn’t often encountered in typical desserts. The delicate aroma and flavor of lavender bring a touch of elegance, making it perfect for special occasions. Plus, the cake is relatively straightforward to make, allowing both novice and seasoned bakers to shine in the kitchen.
“This cake was a hit at my bridal shower! Everyone loved the subtle lavender flavor, and it looked stunning on the dessert table.” – Satisfied Baker
The versatility of this cake means it could easily become a staple for weddings, anniversaries, or even cozy family dinners. The visual appeal and distinct flavor make it not just food, but a conversation starter too.
How to make Lavender Cake with Lavender Buttercream
Preparing this delicious lavender cake with lavender buttercream is both fun and rewarding! The process involves making a rich cake batter, infusing lavender flavor through a simple syrup, and whipping up a fluffy buttercream frosting. It’s an experience that ends with a delightful dessert perfect for sharing or enjoying all by yourself.
Ingredients
What you’ll need for this enchanting cake includes some classic baking staples along with the star ingredient—lavender! Here’s the list:
- 1½ sticks (¾ cup) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large 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 cups buttermilk, 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)
Feel free to substitute dried culinary lavender with dried rosemary or lemon zest if you want to experiment with flavors.
Directions
Let’s get baking! Follow these easy steps to create your lovely lavender cake with buttercream frosting:
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs and yolks one at a time while mixing well to incorporate.
- Mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, crushed lavender, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Combine until just mixed.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cakes are baking, prepare the lavender syrup by combining sugar, water, and dried lavender in a saucepan. Simmer until the sugar dissolves, then allow to cool.
- For the frosting, beat together the softened butter and sifted powdered sugar until smooth. Add in the cooled lavender syrup and vanilla extract.
- Once the cakes are completely cooled, frost them generously with the lavender buttercream as desired.
How to serve Lavender Cake with Lavender Buttercream
Now that you’ve baked a stunning lavender cake, it’s time to think about how to present it! The soft lavender buttercream gives a lovely appearance that complements the cake perfectly. Consider garnishing with fresh lavender sprigs or edible flowers for an extra touch of flair. This cake pairs beautifully with a light herbal tea or a glass of refreshing lemonade, making it a perfect addition to any afternoon gathering.
How to store
Storage and reheating tips are essential for making the most of your lavender cake. Keep it in an airtight container at room temperature for up to two days. For longer storage, you can refrigerate the cake for up to a week. To maintain freshness, consider freezing the cake layers individually wrapped in plastic wrap for up to a month. Just thaw and frost with your buttercream before serving!
Tips to make
Practical cooking tips can make a big difference in your baking experience. Ensure your butter and eggs are at room temperature for a smoother batter. When measuring flour, spoon it into your measuring cup rather than scooping it directly to avoid packing. If you find the lavender flavor too strong when using dried buds, consider decreasing the amount or steeping them longer in the simple syrup for a more subtle taste.
Variations
If you love experimenting in the kitchen, here are a few creative twists you might enjoy. Substitute the lavender with chamomile for a calming herbal cake, or add citrus zest to brighten up the flavor profile. For a fun visual appeal, swap the buttercream for a lavender cream cheese frosting or even try a lemon icing drizzle.
Common questions
One question I often hear is how long it takes to prepare this cake. Overall, you’ll spend about 45 minutes preparing and mixing, followed by baking for half an hour. If you’re looking for a gluten-free option, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Lastly, feel free to ask about dietary adjustments, as this cake can easily be made dairy-free by using plant-based butter and milk alternatives.
Happy baking, and enjoy every delicious bite of your lavender cake!
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Lavender Cake with Lavender Buttercream
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A whimsical lavender cake with delicate buttercream frosting, perfect for celebrations and gatherings.
Ingredients
- 1½ sticks (¾ cup) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large 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 cups buttermilk, 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 the softened butter and granulated sugar until light and fluffy.
- Add the eggs and yolks one at a time while mixing well.
- Mix in the vanilla extract.
- Whisk together the flour, baking powder, crushed lavender, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Combine sugar, water, and dried lavender in a saucepan to prepare the lavender syrup. Simmer until the sugar dissolves.
- Beat together the softened butter and sifted powdered sugar for frosting until smooth.
- Add in the cooled lavender syrup and vanilla extract for frosting.
- Once the cakes are cooled, frost them generously with the lavender buttercream.
Notes
Garnish with fresh lavender sprigs or edible flowers for an extra touch. This cake pairs well with herbal tea or lemonade.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American