Description

This elegant lavender cake recipe guides you through making a beautiful and flavorful dessert, perfect for special occasions like bridal showers or simply to enjoy a unique homemade treat. The recipe combines the delicate floral notes of lavender with the sweetness of cake, offering a delightful culinary experience.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons dried culinary lavender
Optional: 1 cup fresh blueberries or blackberries
For the Lavender Buttercream:
1 cup unsalted butter, softened
3–4 cups powdered sugar
1/4 cup milk or cream
1 teaspoon vanilla extract
1–2 teaspoons dried culinary lavender, finely ground
Pinch of purple food coloring (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a small bowl, combine the buttermilk and dried culinary lavender. Let it sit for 5 minutes to infuse.
Gradually add the dry ingredients to the wet ingredients, alternating with the lavender buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
If using, gently fold in the fresh blueberries or blackberries.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
To make the Lavender Buttercream: In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, alternating with the milk or cream, until smooth and fluffy.
Stir in the vanilla extract, finely ground culinary lavender, and optional purple food coloring.
Once the cakes are completely cool, frost with the lavender buttercream. Decorate as desired.

Notes

Ensure your culinary lavender is food-grade and free from pesticides.
For a stronger lavender flavor, steep the dried lavender in warm milk for 15 minutes, then strain before adding to the batter.
You can make this a single-layer cake by baking it in a 9×13 inch pan and adjusting baking time.
Store leftover cake at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 55g
Sodium: 250mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 60g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg

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