The Lavender Cake with Lavender Buttercream Frosting brings the delicate, aromatic beauty of lavender fields to your dessert table with its subtle floral notes and stunning purple hues. This sophisticated cake combines tender vanilla sponge infused with culinary lavender and a silky buttercream that melts on your tongue while delivering gentle lavender fragrance. Perfect for special occasions, garden parties, or any time you want to create something truly memorable, this recipe produces a moist, fragrant cake that’s both visually striking and surprisingly approachable in flavor. The cake serves 10-12 people and offers an elegant alternative to traditional vanilla cake, with its unique floral character making it a conversation starter at any gathering.
What You’ll Need
For the lavender cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon dried culinary lavender buds
- 1/2 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups whole milk, room temperature
- Purple food coloring (optional)
For the lavender buttercream frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon dried culinary lavender buds
- Purple food coloring (optional)
- Pinch of salt
Preparing Your Lavender
Start by grinding the dried lavender buds in a spice grinder or mortar and pestle until they form a fine powder. This step is crucial because whole lavender buds can be overwhelming and create an unpleasant texture. Sift the ground lavender through a fine mesh strainer to remove any larger pieces, keeping only the finest powder for your cake and frosting.
Setting Up Your Kitchen
Preheat your oven to 350°F and grease two 9-inch round cake pans with butter. Line the bottoms with parchment paper and lightly flour the sides. This preparation ensures your delicate lavender cake will release perfectly from the pans. Allow all your ingredients to come to room temperature, which helps create the smoothest batter.
Making the Lavender Cake
In a medium bowl, whisk together the flour, baking powder, salt, and ground lavender until evenly distributed. The lavender should be well incorporated throughout the dry ingredients to ensure even flavor distribution in every bite.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for 3-4 minutes until the mixture is light and fluffy. This process incorporates air into the batter, creating a tender cake texture.
Building the Batter
Add the eggs one at a time to the butter mixture, beating well after each addition. Pour in the vanilla extract and mix until combined. The batter should be smooth and well blended at this point.
Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix on low speed just until each addition is incorporated. Don’t overmix, as this can make the cake tough. If you want a subtle purple tint, add 2-3 drops of purple food coloring and mix gently until evenly distributed.
Baking Your Cake Layers
Divide the batter evenly between your prepared cake pans, spreading it smooth with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly when touched. The tops should be golden and the edges should just start to pull away from the sides of the pans.
Cooling Properly
Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely. This cooling process is essential before frosting, as warm cake will melt your buttercream and create a mess.
Creating the Lavender Buttercream
Beat the softened butter in a large bowl with an electric mixer on medium speed for 2-3 minutes until light and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. The mixture will look dry at first but will come together as you continue mixing.
Perfecting the Frosting
Add the heavy cream, vanilla extract, ground lavender, and a pinch of salt to the butter mixture. Beat on high speed for 3-4 minutes until the frosting is light, fluffy, and smooth. If you want a lavender color, add purple food coloring drop by drop until you achieve your desired shade. The frosting should be spreadable but hold its shape when piped.
Assembling Your Masterpiece
Place one cake layer on your serving plate and spread about one-third of the buttercream evenly over the top, reaching all the way to the edges. Gently place the second layer on top, pressing down slightly to ensure it’s level and secure.
Final Frosting
Use the remaining buttercream to frost the top and sides of the cake. Start with a thin layer all over to seal in crumbs, then apply the remaining frosting in smooth, even strokes. You can create decorative swirls or keep it smooth and elegant.
Beautiful Finishing Touches
For an extra special presentation, garnish the top of the cake with a few fresh lavender sprigs if available, or sprinkle a tiny amount of dried lavender buds around the edges. The natural purple color and delicate appearance make this cake a true showstopper.
Serving and Storage
This cake is best served at room temperature when the flavors are most pronounced. Cut with a sharp knife, wiping the blade clean between slices to maintain neat presentation. The cake stays fresh covered at room temperature for 2 days or refrigerated for up to 5 days.
Tips for Perfect Results
Use only culinary lavender, never lavender from craft stores or gardens that may have been treated with chemicals. Start with less lavender than you think you need, as the flavor intensifies over time. The key to this cake’s success is balance – you want the lavender to be present but not overpowering, creating a sophisticated floral note that enhances rather than dominates the sweet vanilla base.
