When life gets a bit overwhelming, there’s nothing like the comforting embrace of a delicious Lavender Cake to lift your spirits. Yes, you heard me right—this Lavender Cake recipe will not only tantalize your taste buds but also transport you to a serene garden filled with fragrant blooms. Perfect for a calming afternoon tea or a stunning centerpiece at your next gathering, this delightful dessert is both simple and elegant. So, apron on, let’s dive into the world of lavender-infused baking!
Why You’ll Love This Lavender Cake Recipe
If you’re a busy woman juggling work, family, and a social life (aren’t we all?), you’ll appreciate how easily this recipe comes together. Imagine walking into your kitchen, the scent of lavender wafting through the air as you whip up a cake that looks as gorgeous as it tastes. Trust me, your friends will think you’ve spent hours in the kitchen, but your secret will be safe with me—and perhaps a few whisk bounces and a couple of giggles will ensue!
Ingredients
For the Lavender Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 2 tablespoons dried culinary lavender (make sure it’s labeled as edible!)
For the Lavender Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon dried culinary lavender
Directions
Step 1: Preheat and Prepare
First thing’s first, preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease the sides. This is the moment when you’ll feel like a total baking champion—trust me!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside because we’re about to mix some magic together!
Step 3: Cream and Whip
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes). Take a moment to appreciate the fluffy goodness—this is where the magic begins! Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Now, gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture (it’s like a lovely dance of ingredients). Finally, gently fold in those delicate dried culinary lavender buds. Your kitchen will smell like a fragrant garden—already winning at life!
Step 5: Bake to Perfection
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. As they bake, take a moment to reconsider all your decisions that led you to this delightful moment.
Step 6: Cool Down
Once done, remove from the oven and let the cakes cool in the pans for about 10 minutes before transferring them to wire racks. Be patient—good things come to those who wait!
Step 7: Make the Lavender Buttercream
While the cakes cool down, let’s whip up the frosting! In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Pour in the heavy cream and vanilla extract, continuing to beat until fluffy and smooth. Lastly, fold in the dried lavender for that signature touch.
Step 8: Frost and Decorate
Once your cakes are completely cool, stack them with a generous layer of buttercream between the two layers. Slather the frosting all over the top and sides of the cake—don’t be shy, let it show! You can sprinkle some extra dried lavender on top for that Pinterest-worthy finish.
Cooking Tips
- Don’t skimp on the lavender: The dried lavender provides that beautiful floral flavor, but be sure you’re using culinary-grade lavender!
- Storage: This cake keeps well in an airtight container for up to three days. Warning: you may find that it disappears rapidly!
- No buttermilk? No problem!: You can substitute buttermilk by mixing ¾ cup milk with a tablespoon of vinegar or lemon juice. Easy-peasy!
Personal Anecdote
I remember the first time I made this Lavender Cake for a garden party. I wanted something whimsical and light, and let me tell you, watching my friends’ faces light up as they took their first bites made my heart swell! It’s moments like these that remind us why we love to bake—to create joy and laughter, one slice at a time.
FAQs
Can I substitute regular sugar for the granulated sugar?
Sure! You could use coconut sugar or even brown sugar, though it might slightly change the taste.
How can I store leftovers?
Simply keep it in an airtight container in the fridge. You can also slice it and freeze for a quick treat later!
Is lavender cake suitable for kids?
Absolutely! Just check for any allergies first. But most kids love the fun, floral flavor!
So, what’s stopping you from trying this delightful Lavender Cake recipe? Let’s not overthink it here; grab those ingredients, put on your favorite tunes, and bake up a storm! You’ll thank me when your friends and family are begging for the recipe—and who knows, you might even want to keep a slice just for yourself. Happy baking, my fellow kitchen warriors!
For more recipes check my
Irresistible Blueberry Cream Cheese Crumb Cake Delight
Raspberry Lemon Cake: A Burst of Flavor in Every Bite 🍰🍋
Lavender Cake with Lavender Buttercream Frosting
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delicious Lavender Cake with a light and fluffy Lavender Buttercream Frosting, perfect for any gathering or afternoon tea.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 2 tablespoons dried culinary lavender (make sure it’s labeled as edible!)
- 1 cup (2 sticks) unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon dried culinary lavender (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and grease the sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-5 minutes). Add eggs one at a time, mixing well, followed by the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Gently fold in the dried culinary lavender.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring to wire racks.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the heavy cream and vanilla extract until fluffy. Fold in the dried lavender.
- Once the cakes are cool, stack them with a layer of buttercream in between. Frost the top and sides generously.
Notes
Use culinary-grade lavender for the best flavor. This cake keeps well in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg