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Lavender Cake with Lavender Buttercream Frosting Recipe

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4.6 from 624 reviews

A delightful and fragrant Lavender Cake with a moist crumb infused with culinary lavender, layered and frosted with a creamy lavender buttercream frosting. This elegant cake combines subtle floral notes with a classic buttery vanilla base, perfect for special occasions or afternoon tea.

Ingredients

Scale

Cake

  • 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 Cup buttermilk, room temperature

Lavender Simple Syrup

  • ⅓ Cup granulated sugar
  • ⅓ Cup water
  • 2 Tbsp dried culinary lavender

Lavender Buttercream Frosting

  • ½ Cup unsalted butter, softened
  • 2⅓ Cups powdered sugar, sifted
  • 2 Tbsp cooled lavender simple syrup
  • 1 tsp vanilla extract

Instructions

  1. Prep Oven & Pans: Preheat your oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, finely crushed dried lavender, and salt until evenly combined.
  3. Mix Wet Ingredients: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until light and fluffy. Beat in the whole eggs one at a time, followed by the egg yolks. Mix in the vanilla extract thoroughly.
  4. Combine: Alternately add the dry ingredients and buttermilk into the wet mixture, starting and ending with the dry. Mix on low speed just until combined to avoid overmixing and developing gluten.
  5. Bake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once done, allow cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
  6. Make Simple Syrup: While the cakes bake and cool, combine granulated sugar, water, and dried lavender in a small saucepan. Simmer over medium heat, stirring until the sugar dissolves completely. Remove from heat and let the lavender steep for 15-20 minutes. Strain out the lavender buds and let the syrup cool completely.
  7. Make Buttercream: Beat the softened butter until creamy using an electric mixer. Gradually add sifted powdered sugar and beat until smooth. Add 2 tablespoons of the cooled lavender simple syrup and vanilla extract. Continue beating until the frosting is light and fluffy.
  8. Assemble: Once cakes are completely cool, level the tops if needed. Place one cake layer on a serving plate. Brush the surface generously with the cooled lavender simple syrup, then spread a layer of lavender buttercream over it. Place the second cake layer on top with its flat side up for a smooth finish. Brush again with syrup.
  9. Frost: Apply a thin crumb coat of frosting over the entire cake and chill it for 15-20 minutes to set. After chilling, apply the remaining frosting evenly and smoothly over the top and sides of the cake. Decorate as desired.

Notes

  • Use culinary grade dried lavender to avoid bitterness; garden lavender is not recommended.
  • Room temperature ingredients ensure better emulsification and lighter cake texture.
  • Do not overmix the batter once flour is added to keep the cake tender.
  • Simple syrup keeps the cake moist and adds another layer of lavender flavor.
  • Chilling the crumb coat helps achieve a smooth final frosting layer.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: Lavender cake, lavender buttercream, floral cake, spring cake, floral frosting, homemade cake, baked cake, dessert recipe

Find it online: https://chefmilacook.com/lavender-cake-with-lavender-buttercream-frosting-recipe/