Lavender Cake Recipe with Lavender Buttercream Frosting
Imagine a sunny afternoon, the scent of fresh lavender wafting through the kitchen, as you slice into a slice of Lavender Cake topped with lavender buttercream frosting. Sounds dreamy, right? This Lavender Cake Recipe is not just a treat for the taste buds; it’s a happy little escape that invites sunshine into your home, even if it’s pouring outside!
Whether you’re hosting a tea party with friends or looking for a sweet treat to surprise your family, this delightful cake is a winning choice. With the aromatic flavor of lavender wrapped in soft, moist cake layers, you’re in for a delightful and sophisticated dessert that’s impressively easy to whip up!
Why You’ll Love This Lavender Cake Recipe
Besides being incredibly delicious, this Lavender Cake Recipe is a feast for the eyes. The gentle hues of the lavender frosting atop the cake make it perfect for both casual gatherings and special occasions. Plus, the infused lavender provides a unique flavor profile that’s far from commonplace. Don’t worry; your friends and family will not only love its taste but will also marvel at your culinary prowess!
So, grab your apron and let’s get our baking gloves on!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 4 large eggs
- ½ cup buttermilk
- 1 tablespoon dried culinary lavender
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Lavender Buttercream Frosting:
- 1 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon dried culinary lavender
- A pinch of salt
- A few drops of purple food coloring (optional)
Instructions
Steps to Bake the Lavender Cake
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Feel free to use parchment paper for easier removal!
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Infuse the Buttermilk: In a small saucepan over low heat, add the buttermilk and dried lavender. Stir gently and heat just until it begins to simmer. Remove from heat and let it steep for 15 minutes, then strain out the lavender buds. Let this cool while you get on with the next steps.
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Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
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Cream the Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy—a good 3-5 minutes of mixing. Don’t rush this step; it really builds a lovely texture!
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Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Don’t be shy about taking a moment to appreciate how fluffy it looks! Mix in the vanilla extract as well.
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Combine Everything: Gradually add the flour mixture in three parts, alternating with the lavender-infused buttermilk. Start and finish with the flour. Gently fold in the dried lavender, ensuring it’s evenly distributed.
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Bake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool: Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Steps for the Lavender Buttercream Frosting
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Beat the Butter: In a large bowl, beat the unsalted butter until creamy.
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Add Powdered Sugar: Gradually add the powdered sugar while continuing to beat. This can get a little messy, so maybe wear an apron that you aren’t too fond of!
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Mix in Lavender and Cream: Add the heavy cream, a pinch of salt, and the lavender. Beat until light and fluffy. If you want that lovely pastel purple, add a few drops of food coloring and mix until combined.
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Frost Your Cake: Place one cake layer on a serving plate, spread a layer of buttercream on top, and then add the second layer. Frost the top and sides of the cake, making it as smooth or as rustic as you like!
Cooking Tips
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Lavender Quality: Make sure you’re using culinary-grade lavender. Your garden variety might smell delightful, but please don’t use it in baking—it’s not meant for consumption!
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Butter Temperature: Properly softened butter (not melted!) is key. It’s like making a great friend; it takes time to develop the right relationship!
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Storage: Store the cake in an airtight container for up to four days. However, I doubt it will last that long because it’s that delicious!
FAQs
Can I use fresh lavender instead of dried?
Absolutely! Just remember that fresh lavender is much stronger than dried. You’ll want to use it sparingly—start with about one-quarter of what you would use if it were dried.
How do I know when my cake is done baking?
Stick a toothpick or a cake tester into the center of the cake; if it comes out clean or with a few crumbs clinging to it, your cake is ready!
Can I make this as cupcakes instead?
Of course! This recipe makes the most delightful lavender cupcakes. Just adjust the cooking time to about 18-20 minutes!
Now that you’re armed with this delightful Lavender Cake Recipe, it’s time to create some magic in your kitchen. You’ll be bringing beauty, flavor, and joy to your next gathering or simply cozying up with a slice (or two!) while binge-watching that series you’ve been meaning to get to. With your apron tied and your oven warmed up, let’s make something beautiful together!
Ready to dive deeper into the world of delightful desserts? Check out my Vanilla Chiffon Cake or explore wholesome family meals that pair perfectly with this elegant sweet treat!
Meta Description: Lavender Cake is the perfect recipe for a special occasion. Quick, easy, and delicious, this dessert will leave everyone wanting more!
External Links for More Flavorful Learning:
- Explore How to Bake Perfect Cakes
- Discover more about the benefits of lavender and its uses in cooking on Healthline.
Happy baking, my friends! Your taste buds are in for a treat!