Delightful Lavender Cake Recipe

Lavender Cake is a sophisticated and aromatic dessert that elevates any celebration with its unique floral notes and delicate texture. This recipe highlights culinary lavender, infusing its essence into every layer: from the moist cake crumb to a fragrant syrup and silky buttercream.

The cake’s subtle, elegant flavor makes it perfect for spring brunches, afternoon teas, and special occasions. With careful preparation and attention to detail, you can achieve a beautiful crumb and balanced lavender flavor—never soapy or overpowering.

Follow this step-by-step guide for a truly show-stopping centerpiece that combines classic baking with a fragrant twist.

Ingredients Checklist

Begin by gathering all your ingredients and equipment. High-quality, food-grade lavender and room temperature dairy make a significant difference in flavor and texture.

For the Lavender Cake

• 1½ sticks (¾ cup) unsalted butter, softened

• 1½ cups granulated sugar

• 2 large eggs, room temperature

• 4 large egg yolks, room temperature

• 2 teaspoons pure vanilla extract

• 3 cups all-purpose flour (or cake flour for extra tenderness)

• 4 teaspoons baking powder

• 1 tablespoon culinary-grade dried lavender, finely crushed

• ¾ teaspoon fine sea salt

• 1¼ cups buttermilk, room temperature (whole milk with 1 tablespoon vinegar or lemon juice as a substitute)

For Lavender Simple Syrup

• ⅓ cup granulated sugar

• ⅓ cup water

• 2 tablespoons culinary-grade dried lavender

For Lavender Buttercream

• ½ cup unsalted butter, softened

• 2⅓ cups powdered sugar, sifted

• 2 tablespoons cooled lavender simple syrup

• 1 teaspoon vanilla extract

• 1–2 teaspoons milk or cream (as needed for consistency)

Optional Decorations

• Edible flowers (pansies, violas, or organic rose petals)

• Fresh lavender sprigs

• Lemon zest for color contrast

Essential Equipment

• Two 8-inch (or three 6-inch) round cake pans

• Baking parchment

• Electric mixer

• Fine mesh sieve

• Offset spatula and bench scraper

• Pastry brush

• Piping bags and tips (for decoration)

• Wire cooling rack

• Serrated knife (for leveling)

Step-by-Step Instructions

A well-structured process is crucial for an even crumb and vivid lavender flavor. Follow these steps carefully for best results.

• Prepare Pans and Oven

  • Preheat your oven to 350°F (177°C). Grease and line the bottoms of your cake pans with parchment paper. Greasing the sides and lining with parchment ensures clean release and even baking.

• Make Lavender Cake Batter

  • Cream softened butter and sugar together in a large bowl with an electric mixer until pale and fluffy, about 3–4 minutes.

  • Beat in eggs one at a time, then the egg yolks, mixing well after each addition. Add vanilla extract and beat briefly to combine.

  • In a separate bowl, whisk flour, baking powder, crushed lavender, and salt until evenly distributed.

  • Add dry ingredients to wet ingredients in three parts, alternating with buttermilk in two parts. Begin and end with dry ingredients. Mix on low speed and stop as soon as just combined. Do not overmix to keep the cake tender.

• Bake the Cake Layers

  • Divide batter evenly between the prepared pans and smooth the tops.

  • Bake 25–30 minutes, rotating pans halfway, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

  • Let cakes cool in pans for 10 minutes, then invert onto a wire rack. Peel off parchment and let cool completely.

• Make Lavender Simple Syrup

  • While cakes bake, combine sugar, water, and dried lavender in a small saucepan.

  • Bring to a gentle simmer, stirring until sugar dissolves. Remove from heat and steep for 15–20 minutes.

  • Strain syrup through a fine mesh sieve, pressing gently on the lavender to extract flavor. Let syrup cool to room temperature.

• Make Lavender Buttercream

  • In a medium bowl, beat butter with an electric mixer until creamy and smooth.

  • Gradually add sifted powdered sugar, mixing on low, then beat on high until light and fluffy.

  • Add 2 tablespoons cooled lavender syrup and vanilla, beating well. If too thick, add milk or cream a teaspoon at a time to reach desired consistency.

• Assemble the Cake

  • Once cakes are fully cool, use a serrated knife to level the tops if needed.

  • Place one layer on your serving plate and generously brush with lavender syrup to infuse flavor and add moisture.

  • Spread a thick, even layer of lavender buttercream over the first layer.

  • Top with the second cake layer, brush again with syrup, and repeat frosting.

  • Apply a thin “crumb coat” of buttercream over the entire cake to seal crumbs. Chill for 20 minutes to set.

  • Spread the remaining buttercream smoothly over the top and sides, using an offset spatula or bench scraper for a clean finish.

• Decorate

  • Decorate with edible flowers, fresh lavender sprigs, or a light sprinkling of lemon zest for contrast.

  • Optional: Use a piping bag fitted with a large star tip to pipe decorative swirls around the edges.

Tips for Perfect Results

Maximize your success and bring out the best floral flavor by keeping these important tips in mind throughout the process.

• Always use culinary-grade lavender, as other varieties may be bitter or treated with chemicals.

• Crush lavender buds with a mortar and pestle or rolling pin to release essential oils, but don’t overdo it to avoid soapy notes.

• For a lighter crumb, use cake flour instead of all-purpose, or sift all-purpose flour twice before measuring.

• Room temperature eggs and buttermilk create a more even batter and rise.

• Steep the lavender in syrup for the full 20 minutes for stronger flavor, but taste before using in buttercream to avoid overpowering the cake.

• Apply syrup while cake is still slightly warm for maximum absorption, but do not soak to the point of sogginess.

• Cool cakes fully before frosting to prevent melting and sliding layers.

• If making ahead, wrap unfrosted cakes tightly and store at room temperature for up to 24 hours, or freeze for up to 2 months.

Serving Suggestions

Thoughtful presentation and flavor pairings can elevate the enjoyment of your lavender cake. Here are some ideas:

• Serve slices with whipped cream or a scoop of honey-vanilla ice cream to complement the floral notes.

• Pair with a cup of Earl Grey or chamomile tea, which enhances the cake’s aroma.

• For a special brunch, plate with a spoonful of lemon curd or fresh berries for contrast.

• Decorate each slice with an extra edible flower or a touch of zest just before serving for a beautiful finish.

• For celebrations, use a piping bag to add buttercream rosettes or a ring of lavender buds for an elegant effect.

Final Thoughts

Lavender Cake is a stunning centerpiece that marries timeless baking technique with a fragrant twist. Achieving a balanced, not overpowering, floral note is the key to a cake that feels both modern and classic. With this step-by-step recipe, every layer—cake, syrup, and buttercream—is infused thoughtfully for a harmonious result. Whether for birthdays, bridal showers, or afternoon tea, this cake will impress guests with its beauty and enchanting flavor. With care, quality ingredients, and these expert tips, you’ll master a dessert that is both memorable and delicious.