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