Description
Indulge in the exquisite charm of our Lavender Cake Recipe with Lavender Buttercream Frosting. This beautiful cake is infused with delicate floral notes, making it an elegant choice for birthdays, afternoon teas, or any special occasion. Each slice reveals a moist texture, perfectly complemented by a rich and creamy lavender buttercream frosting. Drizzled with lavender simple syrup for added sweetness, this dessert not only pleases the palate but also captivates the eyes with its stunning presentation.
Ingredients
Scale
- ¾ Cup unsalted butter, softened
- 1½ Cups granulated sugar
- 2 Large whole eggs, room temperature
- 4 Large egg yolks, room temperature
- 2 tsp vanilla extract
- 3 Cups all-purpose flour
- 4 tsp baking powder
- 1 Tbsp dried culinary lavender, finely crushed
- ¾ tsp salt
- 1¼ Cup buttermilk, room temperature
- ⅓ Cup granulated sugar (for syrup)
- ⅓ Cup water
- 2 Tbsp dried culinary lavender (for syrup)
- ½ Cup unsalted butter, softened (for frosting)
- 2⅓ Cups powdered sugar, sifted
- 2 Tbsp cooled lavender simple syrup
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together all-purpose flour, baking powder, dried culinary lavender, and salt.
- In a large bowl, use an electric mixer to cream softened unsalted butter and granulated sugar until light and fluffy. Add the eggs, one at a time, followed by the egg yolks and vanilla extract. Mix until well combined.
- Alternating between the dry mixture and buttermilk, add to the wet ingredients, starting and ending with the dry ingredients. Mix on low speed until just combined.
- Divide the batter evenly between prepared pans. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in pans for about ten minutes before transferring to a wire rack to cool completely.
- While the cakes are cooling, prepare the lavender simple syrup by combining granulated sugar, water, and dried culinary lavender in a small saucepan. Simmer over medium heat while stirring until sugar dissolves. Remove from heat, let steep, then strain out lavender buds. Cool completely.
- For the frosting, beat softened unsalted butter until creamy. Gradually add sifted powdered sugar, mixing until smooth. Finally, mix in the cooled lavender simple syrup and vanilla extract until light and fluffy.
- Frost the cooled cakes with the lavender buttercream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Floral
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 34g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg