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–+ servings
Lavender Cake

Lavender Cake

This Lavender Cake brings floral elegance to your kitchen, impressing guests with its unique flavor and easy preparation.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour substitute with gluten-free flour for gluten-free option
  • 1 cup Granulated Sugar brown sugar can deepen flavor
  • 2 teaspoons Baking Powder
  • ½ cup Unsalted Butter use margarine for dairy-free option
  • 3 large Eggs substitute with flaxseed meal for vegan option
  • ½ cup Milk almond or coconut milk for dairy-free option
  • 2 tablespoons Culinary-grade Lavender ensure culinary grade for safety
For Lavender Buttercream
  • 2 cups Powdered Sugar
  • ¼ cup Heavy Cream can be swapped with coconut cream for dairy-free option
  • 1 tablespoon Lavender adjust according to taste preference
For Lavender Syrup
  • ½ cup Granulated Sugar
  • ½ cup Water
  • 1 tablespoon Lavender

Equipment

  • Mixing bowl
  • Whisk
  • spatula
  • cake pans
  • Saucepan

Method
 

Step-by-Step Instructions for Lavender Cake
  1. Preheat your oven to 350°F (177°C) and grease two 8-inch round cake pans with butter.
  2. Cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
  3. Add 3 eggs one at a time, mixing well after each addition, then gradually add 2 cups of all-purpose flour, 2 teaspoons of baking powder, ½ cup of milk, and 2 tablespoons of lavender until smooth.
  4. Pour the batter into the pans and bake for approximately 30 minutes, or until a toothpick comes out clean.
  5. Prepare lavender syrup by simmering ½ cup of sugar, ½ cup of water, and 1 tablespoon of lavender in a saucepan for 5–7 minutes.
  6. In a mixing bowl, beat ½ cup of unsalted butter until creamy, then add 2 cups of powdered sugar, ¼ cup of heavy cream, and 1 tablespoon of lavender, mixing until fluffy.
  7. Assemble the cake by drizzling lavender syrup on the first layer, adding a layer of buttercream, placing the second layer, and repeating the process.
  8. Frost the top and sides of the cake with remaining buttercream and decorate as desired.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 150mgPotassium: 75mgFiber: 1gSugar: 30gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Always use culinary-grade lavender for safety. Cool the cake layers completely before frosting for best results.

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