You ever stumble upon a recipe that just makes the world feel a little softer? That’s how I felt the first time I baked this lavender cake. It was one of those chaotic weekends where the kids’ soccer games and the dog barking at absolutely nothing collided, and I just needed a moment of peace. So, I threw on my apron, and as the sweet aroma of butter and lavender wafted through the house, everything felt right. I swear, my wife looked at me like I was some sort of kitchen wizard—ME? OBSESSED? You bet! This lavender cake recipe with lavender buttercream frosting is not just a dessert; it’s a slice of cozy bliss that transforms moments into memories.
Why You’ll Love This Recipe
- Quick and Easy: Whip this up on a Sunday afternoon, and you’re golden.
- Kid-Approved: My little guys always come running when they smell this baking!
- Comforting: It’s got that warm hug vibe, perfect for rainy days or when you just need a sweet treat.
- Different and Unique: A floral twist that sets it apart from your average birthday cake.
- Freezer Friendly: Make it ahead and store for when you need a last-minute dessert!
Ingredients Needed
For the Cake Base
- 1½ sticks (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 cups buttermilk, room temperature
For the Lavender Simple Syrup
- ⅓ cup granulated sugar
- ⅓ cup water
- 2 Tbsp dried culinary lavender
For the Lavender Buttercream
- ½ cup unsalted butter, softened
- 2⅓ cups powdered sugar, sifted
- 2 Tbsp cooled lavender simple syrup
- 1 tsp vanilla extract
How to Make This Recipe?
Step 1: Preheat the Oven
First things first, preheat that oven to 350°F (177°C). We want it nice and warm for our cake.
Step 2: Get the Pans Ready
Grease and line two 8-inch round cake pans with parchment paper. This will help that cake slide out like a charm later on.
Step 3: Whisk the Dry Ingredients
In a medium bowl, whisk together 3 cups of flour, 4 tsp of baking powder, 1 Tbsp of crushed lavender, and ¾ tsp of salt. You want that lavender smell to hit you—it’s gonna be SO GOOD.
Step 4: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream together 1½ sticks of softened butter and 1½ cups of sugar until it’s light and fluffy. Seriously, keep mixing until it’s dreamy! Then, beat in the eggs, one at a time, along with 4 egg yolks and 2 tsp of vanilla extract.
Step 5: Mix it Up
Now, here comes the fun part. Alternate adding the dry ingredients and 1¼ cups of buttermilk into that buttery goodness. Start and end with the dry ingredients. Mix just until combined—we ain’t looking to overmix!
Step 6: Bake the Cakes
Divide the batter evenly between those pans and toss them in the oven. Bake for 25-30 minutes, or until a toothpick comes out clean. Let ‘em cool in the pans for 10 minutes, then invert onto a wire rack and let ‘em cool completely.
Step 7: Make Your Lavender Simple Syrup
While those cakes are baking, let’s whip up the syrup! Combine ⅓ cup of sugar, ⅓ cup of water, and 2 Tbsp of dried lavender in a small saucepan. Simmer over medium heat, stirring until the sugar dissolves. Once it’s done, let it steep for about 15-20 minutes before straining out the buds. Cool completely.
Step 8: Prepare the Buttercream
Beat ½ cup of softened butter until it’s creamy. Gradually add in 2⅓ cups of sifted powdered sugar until smooth. Mix in 2 Tbsp of cooled lavender simple syrup and 1 tsp of vanilla extract, beating it until light and fluffy. This frosting is going to take your breath away!
Step 9: Assemble
Now for the grand finale! Layer the cakes with that dreamy lavender frosting in between, then frost the top and sides. Go wild with it—make it as fancy or as homely as your heart desires!
How to Store It & Expert Tips
How to Store It
Keep your lavender cake in the fridge where it’ll last for about a week. You can also freeze slices for a rainy day—just wrap them in some plastic wrap and toss them in a freezer bag. They’ll be good for up to three months! When you’re ready to enjoy, just thaw overnight in the fridge.
Expert Tips
- If you want to kick up the lavender flavor, add a tiny pinch more into your cake batter or frosting.
- Don’t skip the resting time for your butter before beating it; a soft butter gives the best cream.
- If you don’t have buttermilk, no sweat! Just add a tablespoon of vinegar or lemon juice into a cup of milk and let it sit for a few minutes.
Conclusion
This lavender cake with lavender buttercream frosting has a way of making everything feel a bit more magical. It’s the perfect treat for birthdays, Sunday dinners, or just because life is too short not to enjoy cake! If you like what you see, don’t forget to leave a star rating and drop a comment. Share it with your cousin who never shows up empty-handed.
Did you add your own spin? I wanna hear it!
FAQ Section
Can I use fresh lavender instead of dried?
Here’s the deal: Fresh lavender can work, but you gotta make sure it’s culinary-grade. Just remember to use less since it’s more potent!
What if I can’t find lavender?
Real talk, you can substitute with a bit of almond extract or even lemon zest for a fragrant twist!
Can I make this cake ahead of time?
Sure thing! You can bake the cakes and freeze them. Just frost it the day you plan to serve, and it’ll taste fresh!
If you’re looking for more sweet creations, check out my Lemon Blueberry Pound Cake. It’s another family favorite that brings smiles all around!
Lavender Cake with Lavender Buttercream Frosting
Ingredients
For the Cake Base
- 1.5 sticks 1½ sticks (¾ cup) unsalted butter, softened
- 1.5 cups 1½ cups granulated sugar
- 2 whole 2 large whole eggs, room temperature
- 4 large 4 large egg yolks, room temperature
- 2 tsp 2 tsp vanilla extract
- 3 cups 3 cups all-purpose flour
- 4 tsp 4 tsp baking powder
- 1 Tbsp 1 Tbsp dried culinary lavender, finely crushed
- 0.75 tsp ¾ tsp salt
- 1.25 cups 1¼ cups buttermilk, room temperature
For the Lavender Simple Syrup
- 0.33 cups ⅓ cup granulated sugar
- 0.33 cups ⅓ cup water
- 2 Tbsp 2 Tbsp dried culinary lavender
For the Lavender Buttercream
- 0.5 cups ½ cup unsalted butter, softened
- 2.33 cups 2⅓ cups powdered sugar, sifted
- 2 Tbsp 2 Tbsp cooled lavender simple syrup
- 1 tsp 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (177°C).
- Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, crushed lavender, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, then beat in the eggs, egg yolks, and vanilla.
- Alternate adding the dry ingredients and buttermilk into the butter mixture, starting and ending with the dry ingredients, until just combined.
Baking
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Syrup and Frosting
- While the cakes are baking, prepare the lavender simple syrup by simmering sugar, water, and lavender in a saucepan until dissolved, then allow to steep.
- Beat softened butter and gradually add powdered sugar until smooth. Mix in the cooled syrup and vanilla extract until fluffy.
Assembly
- Layer the cakes with lavender frosting in between and frost the top and sides as desired.
