There’s a certain tranquility that comes with baking—a kind of therapy found in the gentle stir of a batter and the soft hum of the oven. When I first decided to concoct this Lavender Cake, I was simply looking to add a touch of floral elegance to my dessert repertoire. Little did I know, I was about to create a masterpiece that would transport me to sun-drenched lavender fields with every sumptuous bite.
With its delicate crumb and a touch of lavender simple syrup soaking into the layers, this cake is truly a celebration of nature’s beauty. Topped with a creamy lavender buttercream, it’s perfect for gatherings and a charming centerpiece for any occasion, or even just a sweet treat to brighten your day. Join me as we dive into this delightful recipe that promises not only a feast for the eyes but a melody of flavors that will enchant your palate and elevate your baking game!
Why is Lavender Cake a Must-Try?
Delightful flavors: The subtle infusion of lavender creates an enchanting aroma and taste that elevates this cake beyond the ordinary.
Versatile occasions: Whether it’s a wedding, tea party, or simply a weekend treat, this cake dazzles for every celebration.
Easy to make: Using straightforward techniques, even novice bakers can achieve professional-looking results.
Gourmet experience: Impress your guests with this sophisticated dessert that combines elegance and charm, making it a real crowd-pleaser.
Perfectly moist: The lavender simple syrup ensures each bite is moist and flavorful, leaving a lasting impression.
Floral elegance: Serve this beauty with edible flowers for an eye-catching presentation that captures nature’s essence.
Lavender Cake Ingredients
• Elevate your baking with these essentials!
For the Cake
- Cake Flour – Provides a light, tender crumb essential for the cake’s texture; all-purpose flour can be used but may alter the texture.
- Granulated Sugar – The primary sweetener that balances the floral notes of lavender; using brown sugar can add a deeper flavor profile.
- Baking Powder – This leavening agent ensures the cake rises properly; always check for freshness to get the best results.
- Salt – Enhances sweetness and balances flavors, making every bite delightful.
- Unsalted Butter – Adds rich moisture and helps create a tender cake; make sure it’s at room temperature for easier mixing.
- Eggs – Provides structure and moisture; opt for large eggs for consistency.
- Milk – Contributes to the cake’s moistness; for a dairy-free option, substitute with plant-based milk.
- Dried Culinary Lavender – The star ingredient for flavor; can be adjusted based on desired intensity; ensure you use culinary grade for safety.
For the Lavender Simple Syrup
- Granulated Sugar – Sweetens and balances the floral notes, enhancing the cake’s overall flavor.
- Water – Helps dissolve the sugar for a smooth syrup consistency.
- Dried Culinary Lavender – This ingredient infuses the syrup with aromatic flavor, making every slice magical.
For the Lavender Buttercream
- Unsalted Butter – Creates a creamy base; remember to use it at room temperature for the best texture in frosting.
- Powdered Sugar – Sweetener for the frosting; sifting it will help avoid any lumps for a smooth finish.
- Heavy Cream – Adds richness and smoothness; can be substituted with milk for a lighter option.
- Dried Culinary Lavender – Infuses the buttercream with exquisite lavender flavor, perfectly complementing the cake.
How to Make Lavender Cake
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Prepare Baking Pans: Preheat your oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper, ensuring that the parchment hangs over the edges for easy removal.
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Make the Batter: In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Pour in milk and stir until the mixture is smooth. Gradually add the cake flour, baking powder, and salt, combining until just mixed.
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Bake the Cake: Divide the batter between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
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Prepare Lavender Simple Syrup: In a saucepan, stir together the granulated sugar, water, and dried culinary lavender. Heat over medium heat, simmering until the sugar dissolves. Strain the mixture and let it cool to room temperature.
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Prepare Lavender Buttercream: Beat the unsalted butter until creamy. Gradually add powdered sugar and heavy cream, mixing until the frosting is smooth and fluffy. Finally, incorporate the dried culinary lavender for that delightful floral flavor.
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Assemble the Cake: Once cooled, brush the layers of the cake generously with lavender simple syrup. Spread a layer of lavender buttercream between the cakes and cover the top and sides with remaining frosting. Decorate as desired!
Optional: Garnish with fresh edible flowers for an enchanting presentation.
Exact quantities are listed in the recipe card below.
What to Serve with Lavender Cake?
Elevate your Lavender Cake experience by pairing it with sides and accompaniments that enhance its delightful floral notes.
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Whipped Cream: A dollop of lightly sweetened whipped cream adds a luscious and airy texture that complements the cake’s moist crumb.
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Fresh Berries: Juicy strawberries, blueberries, or raspberries bring a burst of freshness and a tartness that perfectly balances the cake’s sweetness.
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Earl Grey Tea: This refined tea, with its hints of bergamot, pairs beautifully with the lavender, creating a soothing and aromatic experience.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a delightful contrast to the tender cake, melting beautifully into each slice.
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Edible Flowers: Garnishing with edible flowers not only enhances presentation but also accentuates the floral elements of the Lavender Cake.
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Citrus Glaze: Drizzling a light lemon or orange glaze over the cake adds a zesty brightness that mingles wonderfully with the lavender flavor.
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Champagne: Celebrate with a glass of bubbly! The effervescence and subtle fruit notes of champagne elevate the elegant experience.
Experience the magic of lavender and find joy in these delightful pairings that will make your dessert table truly enchanting.
Make Ahead Options
These enchanting Lavender Cakes are perfect for meal prep enthusiasts! You can prepare the cake layers up to 3 days in advance—simply bake, cool completely, and wrap each layer tightly in plastic wrap before storing them in the refrigerator. The lavender simple syrup can also be made 24 hours ahead, allowing the flavors to deepen; just refrigerate it in an airtight container. For the lavender buttercream, prepare it in advance and store it in the fridge for up to 3 days; just remember to bring it back to room temperature and rewhip before frosting the cake. When ready to serve, brush the cake layers with the lavender syrup, frost them, and enjoy your gorgeous Lavender Cake, just as delightful as if made fresh!
Lavender Cake Variations & Substitutions
Feel free to experiment and customize this delightful Lavender Cake to suit your taste and dietary needs!
- Gluten-Free: Substitute cake flour with a 1:1 gluten-free flour blend for the same light texture without the gluten.
- Dairy-Free: Use coconut oil or a plant-based butter and almond or oat milk to keep it creamy and tender.
- Herbal Twist: Replace dried lavender with dried chamomile or rose petals for a captivating new flavor profile.
- Zesty Layer: Add lemon zest to the batter and buttercream for a refreshing citrusy zing that complements the floral notes beautifully.
- Nutty Flavor: Fold in finely ground almonds or walnuts into the batter for a delightful texture and nutty hint.
- Fruity Filling: Layer the cake with a jam of your choice, like raspberry or lemon curd, for added moisture and depth.
- Enhanced Sweetness: Mix in a touch of honey or agave syrup instead of some sugar for a natural sweetener with a unique twist.
- Spicy Kick: Add a pinch of ground ginger or cinnamon to the batter for a warm, spicy undertone that balances the lavender’s sweetness.
Let these variations inspire your baking journey; each new twist offers an opportunity to create a cake that is uniquely yours!
How to Store and Freeze Lavender Cake
Room Temperature: Keep the cake in an airtight container for up to 3 days to maintain freshness and flavor.
Fridge: If you prefer a chilled dessert, you can refrigerate the cake, where it will last for up to a week. Be sure it’s well-wrapped.
Freezer: For longer storage, freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.
Reheating: When ready to enjoy, thaw in the fridge overnight, then bring to room temperature before serving for the best taste and texture.
Expert Tips for Lavender Cake
• Cooling Matters: Allow the cakes to cool completely before frosting; this prevents the buttercream from melting and maintains a beautiful appearance.
• Lavender Control: Use dried culinary lavender sparingly; too much can overpower the cake—start with a smaller amount and taste as you go.
• Quality Ingredients: Opt for high-quality culinary lavender for the best flavor and aroma in your Lavender Cake. It truly makes a difference.
• Butter Consistency: Ensure your unsalted butter is at room temperature to achieve a creamy and smooth lavender buttercream.
• Sifting Sugar: Always sift the powdered sugar before adding it to the buttercream; this ensures a fluffy texture, free from lumps.
Lavender Cake Recipe FAQs
What should I consider when selecting dried culinary lavender?
Absolutely! When choosing dried culinary lavender, look for bags labeled as “culinary grade” to ensure they are safe for consumption. Check for bright blueish-purple flowers; they should be fragrant and free of any dark spots, which indicate they are past their prime. Avoid any blends that contain additives or preservatives to maintain the natural flavor.
How should I store leftover Lavender Cake?
Very easily! Store your Lavender Cake in an airtight container at room temperature for up to 3 days to keep it nice and fresh. If you prefer a chilled treat, simply refrigerate it where it will last for up to a week. Just ensure it’s wrapped well to prevent it from drying out or absorbing any odors.
Can I freeze Lavender Cake for later enjoyment?
Absolutely! To freeze your Lavender Cake, wrap each layer tightly in plastic wrap, followed by aluminum foil—this double layer helps prevent freezer burn. It can stay in the freezer for up to 3 months. When you’re ready to enjoy, simply place it in the fridge overnight to thaw and allow it to come to room temperature for the best texture!
What should I do if my Lavender Buttercream is too runny?
Don’t worry, this can happen! If your Lavender Buttercream is too runny, it’s likely due to the butter being too soft or too much liquid added. To fix it, gradually add sifted powdered sugar, about a tablespoon at a time, until you reach the desired consistency. If it still doesn’t firm up, refrigerate the buttercream for about 15-30 minutes, then whip it again until fluffy.
Are there any dietary considerations for Lavender Cake?
Certainly! For those with gluten sensitivities, you can substitute cake flour with a gluten-free blend, ensuring the same quantity. Additionally, if dairy is a concern, plant-based alternatives like coconut or almond milk can replace regular milk, and vegan butter can be used for the frosting. Just make sure to check ingredient labels for any allergens, especially with prepared sugars or baking materials!
How long does the lavender simple syrup last?
The lavender simple syrup can last up to 2 weeks when stored properly. Store it in a sealed container in the refrigerator. If you notice any cloudiness or off-smell, it’s best to discard it. To extend its life, you can bring the syrup back to a boil and re-bottle it while hot, ensuring it’s sealed tightly for freshness.
Heavenly Lavender Cake to Brighten Your Dessert Table
Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Pour in milk and stir until the mixture is smooth. Gradually add the cake flour, baking powder, and salt, combining until just mixed.
- Divide the batter between the two prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- In a saucepan, stir together the granulated sugar, water, and dried culinary lavender. Heat over medium heat, simmering until the sugar dissolves.
- Strain the mixture and let it cool to room temperature.
- Beat the unsalted butter until creamy. Gradually add powdered sugar and heavy cream, mixing until the frosting is smooth and fluffy. Finally, incorporate the dried culinary lavender.
- Once cooled, brush the layers of the cake generously with lavender simple syrup. Spread a layer of lavender buttercream between the cakes and cover the top and sides with remaining frosting. Decorate as desired.