If you’re in search of a cake that not only tastes delightful but also brings a touch of elegance to any occasion, look no further than this Lavender Cake with Lavender Buttercream. It beautifully balances the unique floral notes of lavender with a moist, tender crumb. This cake is perfect for special occasions such as birthdays, teas, or a lovely spring celebration. Plus, the vibrant color and delicate flavor will leave your guests in awe. Trust me; it’s worth trying!
What Makes This Cake a Standout
This Lavender Cake is exceptional for several reasons. First off, it’s a stunning dessert that leverages the aromatic notes of culinary lavender. The use of simple, quality ingredients combined with straightforward techniques makes it approachable for bakers of all levels. Moreover, it’s a crowd-pleaser that works for both casual and formal gatherings. You can easily prepare it in advance, and the flavor only intensifies as it sits. Packed with beautiful aesthetics and a unique taste, this cake deserves a spot at your dessert table.
A Simple Look at the Cooking Process
Creating this cake is a joyful experience that unfolds in a series of straightforward steps. You’ll start by preparing the lavender simple syrup, which lays the groundwork for both the cake and the frosting. Next, you’ll mix up the cake batter, bake it to perfection, and whip up a luscious lavender buttercream to go atop your creation. Finally, it all comes together in an impressive layered cake that will have everyone talking. The whole process is not only rewarding but also quite simple, making it manageable even for novice bakers.
Ingredients
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 12
- 1.5 sticks 1½ Sticks (¾ Cup) unsalted butter, softened (Soften the butter before use.)
- 1.5 cups 1½ Cups granulated sugar
- 2 large 2 Large whole eggs, room temperature (Ensure eggs are at room temperature.)
- 4 large 4 Large egg yolks, room temperature (Ensure yolks are at room temperature.)
- 2 tsps 2 tsp vanilla extract
- 3 cups 3 Cups all-purpose flour
- 4 tsps 4 tsp baking powder
- 1 tbsp 1 Tbsp dried culinary lavender, finely crushed (Crushed lavender helps distribute flavor.)
- 0.75 tsps ¾ tsp salt
- 1.25 cups 1¼ Cup buttermilk, room temperature (Ensure buttermilk is at room temperature.)
- 0.33 cups ⅓ Cup granulated sugar
- 0.33 cups ⅓ Cup water
- 2 tbsp 2 Tbsp dried culinary lavender
- 0.5 cups ½ Cup unsalted butter, softened (Soften the butter before use.)
- 2.33 cups 2⅓ Cups powdered sugar, sifted (Sifted for a smoother frosting.)
- 2 tbsp 2 Tbsp cooled lavender simple syrup (Use cooled syrup from the earlier step.)
- 1 tsp 1 tsp vanilla extract
Step-by-Step Instructions
Preparation:
Start by preheating your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them well and lining the bottoms with parchment paper.
Baking:
In a large mixing bowl, cream together 1.5 sticks of softened unsalted butter with 1.5 cups of granulated sugar until the mixture is light and fluffy. Add in the whole eggs and yolks, one at a time, ensuring each is well incorporated. Mix in 2 teaspoons of vanilla extract.
In a separate bowl, whisk together 3 cups of all-purpose flour, 4 teaspoons of baking powder, 1 tablespoon of crushed culinary lavender, and ¾ teaspoon of salt. Gradually add this dry mixture into the wet ingredients, alternating with 1¼ cups of room-temperature buttermilk. Mix until everything is just combined.
Divide the batter evenly between the prepared pans. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before removing them and letting them cool completely on wire racks.
Making Lavender Simple Syrup:
While the cakes are baking, prepare the lavender simple syrup. Combine ⅓ cup granulated sugar with ⅓ cup water in a small saucepan over medium heat. Stir until the sugar dissolves. Add 2 tablespoons of dried culinary lavender and bring the mixture to a simmer. Then, lower the heat and let it simmer for about 5 minutes. Remove from heat and strain out the lavender. Let the syrup cool.
Buttercream:
In a clean mixing bowl, cream together ½ cup of softened unsalted butter and 2.33 cups of sifted powdered sugar until smooth. Gradually mix in 2 tablespoons of cooled lavender simple syrup and 1 teaspoon of vanilla extract, adjusting the consistency with additional powdered sugar or milk as required.
Assembling the Cake:
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of lavender buttercream on top, then place the second cake layer on top. Use the remaining buttercream to frost the top and sides of the cake. Decorate with a few sprigs of culinary lavender, if desired.
Serving Suggestions
This Lavender Cake is perfect for servin on its own, but you can elevate it further. Pair it with a delicate cup of Earl Grey tea for a lovely afternoon treat. It also complements a light lemon sorbet or a fresh fruit salad. For a more festive occasion, consider serving it alongside sparkling lemonade or prosecco. It’s excellent for baby showers, bridal showers, or any gathering where you want to impress.
How to Store and Reheat Your Cake
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. If you want to keep your cake fresh for a longer time, it can be frozen. Wrap individual slices in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight or at room temperature for a few hours. Reheat gently in the microwave if desired, but be cautious not to dry it out.
Expert Tips for Success
To achieve the best results, here are some practical tips:
- Make sure all ingredients are at room temperature before starting.
- Be cautious not to overmix the cake batter; just mix until combined to keep the texture light.
- When making the lavender simple syrup, ensure it’s cooled before adding it to the buttercream.
- Keep extra frosting on hand for decoration or repair any cake layers as needed.
Delicious Variations to Try
Feel free to experiment with this recipe! You can substitute almond extract for vanilla for a nuttier flavor or swap up to half of the all-purpose flour with almond flour for a gluten-free version. For an even more vibrant flavor, consider adding a touch of lemon zest or orange zest to both the cake and the frosting. For a chocolate twist, a chocolate ganache frosting could make a decadent alternative.
Your Questions Answered
Can I use fresh lavender instead of dried?
Yes, but you will need to use a larger amount. Fresh lavender may also change the texture of your cake slightly.
What if I can’t find culinary lavender?
You can make this cake with different edible flowers such as violet or chamomile, but ensure they are safe to eat.
Can I make this cake ahead of time?
Absolutely! The cake layers can be baked a day or two in advance and kept wrapped in plastic wrap until you’re ready to frost and serve.
How should I decorate the cake?
You can keep it simple with just lavender sprigs or even add fresh berries or edible flowers for color and flavor.
Is this cake suitable for children?
Yes, just be cautious about the amount of lavender used, as some children might find the flavor too strong.
