There’s something magical about the aroma of lavender wafting through the kitchen. It takes me back to lazy summer afternoons spent in my grandmother’s garden, where the air was filled with floral scents and laughter. This Lavender Cake is a delightful way to bring that nostalgia to your table. Perfect for impressing guests or simply treating yourself, this cake is surprisingly easy to whip up. With its unique flavor and creamy frosting, it’s a sweet escape from the ordinary. Whether it’s a special occasion or just a Tuesday, this Lavender Cake is sure to brighten your day.
Why You’ll Love This Lavender Cake
This Lavender Cake is not just a treat for the taste buds; it’s a breeze to make! With simple ingredients and straightforward steps, even the busiest home cook can whip it up in no time. The floral notes of lavender add a unique twist that will have your friends asking for the recipe. Plus, the creamy lavender buttercream frosting takes it to a whole new level of deliciousness. It’s a cake that truly impresses without the stress!
Ingredients for Lavender Cake
Gathering the right ingredients is the first step to creating your Lavender Cake masterpiece. Here’s what you’ll need:
All-purpose flour: The backbone of your cake, providing structure and texture.
Baking powder: This leavening agent helps the cake rise, giving it that light and fluffy feel.
Baking soda: Another leavening agent that works in tandem with baking powder for a perfect rise.
Salt: A pinch enhances the flavors, balancing the sweetness of the cake.
Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
Granulated sugar: Sweetens the cake and contributes to its tender crumb.
Large eggs: They bind the ingredients together and add moisture and richness.
Culinary lavender: The star of the show! Finely chopped, it infuses the cake with a delightful floral flavor.
Vanilla extract: A classic flavor enhancer that complements the lavender beautifully.
Buttermilk: Adds moisture and a slight tang, making the cake tender and flavorful.
For the frosting, you’ll need:
Unsalted butter: Again, softened for easy blending into a creamy frosting.
Powdered sugar: Sweetens the frosting and gives it that smooth, spreadable texture.
Heavy cream: Adds richness and helps achieve a fluffy consistency.
Vanilla extract: Just like in the cake, it enhances the overall flavor.
Culinary lavender: A touch in the frosting ties the flavors together perfectly.
For those looking to experiment, consider steeping the culinary lavender in the buttermilk for a more intense flavor. You can also add a lemon glaze on top for a refreshing twist. Exact measurements for these ingredients can be found at the bottom of the article, ready for printing!
How to Make Lavender Cake
Creating your Lavender Cake is a delightful journey that fills your kitchen with sweet floral aromas. Follow these simple steps, and you’ll have a stunning cake that’s sure to impress.
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. This ensures your cake bakes evenly. While the oven warms up, grease and flour two 9-inch round cake pans. This step is crucial; it prevents your cake from sticking and makes for an easy release.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This blend is the foundation of your cake. Whisking helps to aerate the flour, ensuring a light texture. Set this mixture aside for later.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together. Use an electric mixer on medium speed for about 3-4 minutes. You want it to be light and fluffy. This step is key for a tender cake, as it incorporates air into the batter.
Step 4: Add Eggs and Flavorings
Next, add the eggs one at a time, mixing well after each addition. This helps to incorporate them fully. Stir in the finely chopped culinary lavender and vanilla extract. The lavender will start to release its aromatic essence, making your kitchen smell heavenly!
Step 5: Combine Wet and Dry Ingredients
Now, it’s time to bring it all together. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined; overmixing can lead to a dense cake.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula for an even bake. Bake in the preheated oven for 25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. The anticipation will be worth it!
Step 7: Cool the Cakes
Once baked, allow the cakes to cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely. This step is essential; frosting a warm cake can lead to a melty mess!
Step 8: Make the Lavender Buttercream Frosting
While the cakes cool, prepare the lavender buttercream frosting. In a mixing bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar, mixing until smooth. Then, add the heavy cream, vanilla extract, and chopped lavender. Beat until fluffy and spreadable.
Step 9: Assemble the Cake
Once the cakes are completely cool, it’s time to assemble. Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second layer and frost the top and sides of the cake. For a finishing touch, you can sprinkle some extra lavender on top for decoration.
Tips for Success
Always use room temperature ingredients for better mixing.
Don’t skip the greasing and flouring of the pans; it’s crucial for easy removal.
Measure flour correctly by spooning it into the cup and leveling it off.
Let the cakes cool completely before frosting to avoid melting.
For a more intense lavender flavor, steep the lavender in the buttermilk beforehand.
Equipment Needed
Mixing bowls: A set of various sizes is handy; you can also use any large bowl you have.
Electric mixer: A stand mixer works great, but a hand mixer will do just fine.
Measuring cups and spoons: Essential for accuracy; use any standard set you have.
Spatula: A rubber spatula is perfect for scraping down the sides of bowls.
9-inch round cake pans: If you don’t have these, any similar-sized pans will work.
Variations
Lemon Lavender Cake: Add lemon zest to the batter for a zesty twist that complements the floral notes beautifully.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for gluten-sensitive friends.
Lavender Almond Cake: Incorporate almond extract along with the vanilla for a nutty flavor that pairs well with lavender.
Vegan Lavender Cake: Replace eggs with flax eggs and use plant-based butter and milk for a vegan-friendly version.
Lavender Honey Cake: Drizzle honey into the batter for added sweetness and a hint of floral flavor.
Serving Suggestions
Fresh Berries: Serve with a side of mixed berries for a refreshing contrast to the cake’s sweetness.
Herbal Tea: Pair with a cup of chamomile or mint tea to enhance the floral notes.
Presentation: Dust with powdered sugar and garnish with lavender sprigs for an elegant touch.
FAQs about Lavender Cake
Curious about Lavender Cake? You’re not alone! Here are some common questions I’ve encountered, along with answers to help you on your baking journey.
Can I use dried lavender instead of culinary lavender?
It’s best to stick with culinary lavender for baking. Dried lavender from your garden may not be safe for consumption. Culinary lavender is specifically grown for cooking and has a more pleasant flavor.
How can I store leftover Lavender Cake?
Store your Lavender Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it. Just remember to let it come to room temperature before serving for the best taste!
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them in the fridge. Frost them the day you plan to serve for the freshest taste.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk substitute!
Is Lavender Cake suitable for special diets?
This Lavender Cake can be adapted for various diets. You can make it gluten-free by using a gluten-free flour blend or vegan by substituting eggs and dairy with plant-based alternatives. Enjoy experimenting!
Final Thoughts
Baking this Lavender Cake is more than just a culinary task; it’s an experience that fills your home with warmth and joy. The delicate floral notes transport you to a serene garden, making every bite a little escape from the everyday hustle. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake brings smiles and satisfaction. Sharing it with loved ones creates cherished memories, and the compliments you’ll receive are just the icing on the cake! So, roll up your sleeves and let the magic of lavender inspire your next baking adventure.
A delightful Lavender Cake infused with the aromatic flavor of culinary lavender, topped with a creamy lavender buttercream frosting.
Ingredients
Scale
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 tablespoon culinary lavender, finely chopped
2 teaspoons vanilla extract
1 cup buttermilk
For the Lavender Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 tablespoon culinary lavender, finely chopped
Instructions
Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the chopped lavender and vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, mixing until smooth. Add the heavy cream, vanilla extract, and chopped lavender, and beat until fluffy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
Serve immediately or refrigerate for up to 3 days.
Notes
For a more intense lavender flavor, steep the culinary lavender in the buttermilk for 30 minutes before using.
Consider adding a lemon glaze on top for a refreshing citrus twist that complements the lavender beautifully.
