How to Make Lavender Cake: A Delicate Floral Delight

Lavender cake is a unique and delightful treat that combines the subtle sweetness of cake with the floral aroma of lavender. It’s perfect for special occasions or simply enjoying a relaxing afternoon tea. If you’re curious about incorporating floral flavors into your baking, lavender is an excellent place to start! This recipe will guide you step-by-step in creating a delicious lavender cake that will impress your friends and family.

What Makes This Lavender Cake So Special?

This recipe goes beyond simply adding lavender to a basic cake batter. We’ll be infusing the milk with lavender buds to extract their full flavor, resulting in a cake that is delicately fragrant without being overpowering. The creamy frosting perfectly complements the lavender, creating a harmonious blend of flavors.

Ingredients You’ll Need

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup dried culinary lavender
• 1 teaspoon vanilla extract

For the Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3-4 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• Violet food coloring (optional)
• Fresh lavender sprigs, for garnish (optional)

Equipment You’ll Need

• 2 round cake pans (9-inch)
• Parchment paper
• Medium saucepan
• Whisk
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• Toothpick
• Wire rack
• Piping bag and tip (optional)

Step-by-Step Instructions

Making the Lavender-Infused Milk:

1. In a small saucepan, combine the buttermilk and lavender buds. Heat over low heat for about 5 minutes, stirring occasionally. Do not let the milk boil.
2. Remove from heat and let the mixture steep for at least 30 minutes to allow the lavender flavor to infuse the milk.
3. Strain the milk through a fine-mesh sieve over a bowl, pressing on the lavender buds to extract as much flavor as possible. Discard the buds.

Baking the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. In a separate bowl, whisk together the lavender-infused buttermilk and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Beat on low speed until just combined. Do not overmix.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Frosting:

1. In a large bowl, beat the softened butter until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add the milk and vanilla extract and beat until the frosting is light and fluffy. Add a drop or two of violet food coloring, if desired.

Assembling the Cake:

1. Once the cakes are completely cool, use a serrated knife to level the tops if necessary.
2. Place one cake layer on a serving plate or cake stand. Frost the top evenly with a layer of frosting.
3. Top with the second cake layer and frost the entire cake with the remaining frosting.
4. Garnish with fresh lavender sprigs, if desired.

Lavender Cake on a Stand

FAQs About Making Lavender Cake

Can I use fresh lavender instead of dried?

Yes, you can use fresh lavender, but keep in mind that it has a more potent flavor. Use about 1 tablespoon of fresh lavender buds for every teaspoon of dried lavender called for in the recipe.

What kind of lavender is best for baking?

Look for culinary lavender, which is specifically grown for consumption. “Provence” and “Hidcote” are popular varieties. Avoid using lavender that has been treated with pesticides or herbicides.

Can I make this cake ahead of time?

Yes, the cake can be baked a day in advance. Once it’s completely cool, wrap it tightly in plastic wrap and store it at room temperature. Frost the cake the day you plan to serve it.

Tips for Baking the Perfect Lavender Cake:

• Use high-quality butter for the best flavor and texture.
• Don’t overmix the batter, as this can result in a tough cake.
• Allow the lavender-infused milk to steep for at least 30 minutes to extract maximum flavor.
• Let the cakes cool completely before frosting to prevent the frosting from melting.

Lavender Cake Ingredients

This lavender cake recipe is sure to become a favorite. It’s a delicious and elegant dessert that’s perfect for any occasion. Enjoy the delightful floral aroma and delicate flavor of this unique treat!

For more inspiration on creating beautiful and delicious cakes, check out our guide on How to Make Occasion Cakes. If you’re interested in exploring more unique flavor combinations, you might also enjoy our recipe for How to Make Anise Seed Cake. We’re passionate about helping you create memorable culinary experiences in your own kitchen. Have you tried this recipe? Share your experience in the comments below!