Introduction

This delicate lavender cake features a tender crumb infused with floral notes and is beautifully complemented by a smooth lavender buttercream frosting. It’s a lovely choice for special occasions or whenever you want a unique, fragrant dessert.

The image shows a four-layer yellow sponge cake with light purple frosting between each layer and on the outside. The top of the cake is decorated with piped purple rosettes and small black berries. Around the base of the cake are more purple frosting rosettes and black berries. A slice of cake with visible purple frosting and berries is placed on a white plate with a fork beside it. The background includes white flowers and a white bowl filled with dark berries, all on a white marbled surface. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

1½ sticks (¾ cup) unsalted butter, softened
1½ cups granulated sugar
2 large whole 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

Step 1: Preheat the oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, crushed lavender, and salt.
Step 3: In a large bowl, use an electric mixer to cream the softened butter and 1½ cups sugar until light and fluffy. Beat in the eggs one at a time, then mix in the egg yolks and vanilla extract.
Step 4: Alternating, add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry. Mix on low speed until just combined; avoid overmixing.
Step 5: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Step 6: While the cakes bake and cool, prepare the lavender simple syrup. Combine ⅓ cup sugar, ⅓ cup water, and 2 tbsp dried lavender in a small saucepan. Simmer over medium heat, stirring until the sugar dissolves. Remove from heat, steep for 15-20 minutes, then strain out the lavender buds. Let syrup cool completely.
Step 7: To make the buttercream, beat ½ cup softened butter until creamy. Gradually beat in the sifted powdered sugar until smooth. Add 2 tbsp cooled lavender simple syrup and 1 tsp vanilla extract. Beat until light and fluffy.
Step 8: Once the cakes are fully cool, level the tops if needed. Place one layer on your serving plate. Brush generously with the cooled simple syrup, then spread a layer of buttercream over it. Top with the second cake layer (upside down for a flat top) and brush with syrup.
Step 9: Apply a thin crumb coat of frosting all over the cake and chill for 15-20 minutes. Then apply the remaining frosting smoothly over the top and sides. Decorate as desired.

Tips & Variations

For a more intense lavender flavor, allow the dried lavender to steep longer in the simple syrup before straining.
Use high-quality culinary lavender to avoid any bitterness.
Replace buttermilk with plain yogurt diluted with a bit of milk if you don’t have buttermilk on hand.
Adding a touch of lemon zest to the batter can brighten the floral notes and add complexity.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. If storing the cake layers separately, wrap them tightly in plastic wrap and keep refrigerated for up to 2 days. The lavender buttercream can be kept in an airtight container in the fridge for up to a week; re-whip gently before using.

How to Serve

A slice of three-layer vanilla cake is shown on a white plate with a thin gold rim, placed on a purple cloth over a white marbled surface. The cake has two layers of light purple filling between three layers of pale yellow sponge. The top layer is covered in smooth light purple frosting with a large decorative purple rose made of frosting at the center, along with two small swirls of frosting. Around the cake slice on the plate are small purple flower sprigs. A silver fork with a bite of cake rests on the plate in front of the slice, and a blurred background shows glass jars and green plants. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried lavender?

Fresh lavender has a more subtle flavor and higher moisture, so dried culinary lavender is preferred for baking to achieve a stronger, cleaner lavender taste without adding extra moisture.

What can I substitute for buttermilk in this recipe?

You can substitute buttermilk with plain yogurt or sour cream thinned with a little milk to reach the same consistency. This maintains the cake’s tenderness and slight tang.