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Lavender Vanilla Cake with Silky Lavender Buttercream

A close-up of a moist slice of lavender cake with light purple lavender frosting between layers and on top.
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This recipe delivers a moist, aromatic lavender cake balanced perfectly with vanilla, topped with a smooth lavender buttercream frosting. It is a sophisticated dessert ideal for afternoon tea or special gatherings.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons culinary dried lavender buds, finely ground
  • For the Buttercream: 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon culinary dried lavender buds, finely ground
  • 2–3 tablespoons heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This step helps create a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the finely ground lavender buds.
  5. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, beat the softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  9. Add the vanilla extract, ground lavender, and salt. Beat on medium speed until fluffy. Add heavy cream, one tablespoon at a time, until you reach a smooth, spreadable consistency for your lavender buttercream frosting.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting over the first layer. Place the second layer on top.
  11. Frost the top and sides of the cake with the remaining lavender buttercream. Decorate with a few whole lavender buds if desired.

Notes

  • To get the most flavor from the lavender, grind the dried buds finely using a spice grinder or mortar and pestle before adding them to the batter and frosting.
  • For an even more aromatic cake, steep the milk in 1 tablespoon of lavender buds for 30 minutes, strain, and then use the infused milk in the recipe. Cool the milk before using.
  • This cake pairs well with a light lemon glaze if you prefer a less rich topping than buttercream.

Nutrition

Find it online: https://cookincorner.com/best-lavender-cake-recipe-moist-tutorial/