Lavender Cake Recipe with Lavender Buttercream Frosting

Delicious Lavender Cake with a light and fluffy Lavender Buttercream Frosting, perfect for any gathering or afternoon tea.

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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.

Use culinary-grade lavender for the best flavor. This cake keeps well in an airtight container for up to three days.