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Lavender Vanilla Layer Cake with Lavender Buttercream Frosting

A tall slice of moist lavender cake with three layers of vanilla sponge and purple lavender frosting.
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You will make a sophisticated, moist layer cake featuring the delicate floral notes of culinary lavender balanced with classic vanilla. This recipe includes a silky lavender buttercream frosting, perfect for special occasions or afternoon tea.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon culinary lavender buds, finely ground
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 tablespoon dried culinary lavender buds (for infusion)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • 1/2 teaspoon culinary lavender extract or 1 teaspoon finely ground lavender buds (for frosting)
  • 1–2 tablespoons milk or heavy cream (for frosting consistency)
  • Pinch of salt (for frosting)

Instructions

  1. Prepare the lavender infusion: Gently heat the milk and heavy cream with 1 tablespoon of dried lavender buds in a small saucepan until just simmering. Remove from heat, cover, and let steep for 30 minutes. Strain the milk mixture through a fine-mesh sieve, pressing on the solids to extract flavor. Discard the buds. Let the infused milk cool completely.
  2. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and the 1 teaspoon of finely ground lavender buds.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the cooled lavender-infused milk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a wooden pick 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.
  9. Make the Lavender Buttercream Frosting: In a large bowl, beat the 1 cup of softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated.
  10. Add the vanilla extract, lavender extract (or ground lavender), and a pinch of salt. Beat on medium speed until smooth. Add milk or cream, one teaspoon at a time, until you reach a smooth, spreadable consistency.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top. Frost the top and sides of the entire cake.

Notes

  • For the best floral flavor, use high-quality culinary lavender. Do not use craft lavender.
  • You can substitute the lavender extract in the frosting with 1/2 teaspoon of finely ground lavender buds for a more natural flavor, but be aware the texture will be slightly less smooth.
  • If you prefer a lemon accent, substitute 1/4 cup of the milk with fresh lemon juice and add 1 teaspoon of lemon zest to the cake batter.

Nutrition

Find it online: https://cookingbycarla.com/lavender-cake-amazing-moist-recipe/