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This lavender cake transforms an ordinary dessert experience into something magical. The marriage of delicate floral notes with buttery cake creates a sophisticated treat that always impresses guests while being surprisingly simple to make. The multiple lavender elements layer the flavor beautifully without overwhelming your palate.
I first made this cake for my sister's garden party, and the delicate purple tint with that unmistakable lavender aroma created such a memorable centerpiece. Now it's requested for nearly every spring and summer celebration in our family.
Ingredients
- All purpose flour: Provides structure while remaining tender when properly measured
- Culinary lavender buds: The star ingredient giving this cake its distinctive flavor – use only food grade lavender
- Buttermilk: Adds tanginess and creates a more tender crumb through its acidity
- Room temperature butter and eggs: Crucial for proper emulsification and maximum volume
- Vanilla extract: Balances the floral notes with warm undertones
- Powdered sugar: Creates silky smooth frosting without graininess unlike granulated
Step-by-Step Instructions
- Prepare Oven and Pans:
- Preheat oven to 350°F and prepare your cake pans with a thorough greasing followed by parchment circles on the bottom. This double insurance prevents any chance of sticking and disappointment later.
- Create Dry Mixture:
- Whisk flour, baking powder, salt and crushed lavender together thoroughly. The crushing releases essential oils and distributes the flavor more evenly throughout the cake rather than having concentrated pockets of lavender.
- Make Butter Base:
- Beat butter and sugar for a full 3 to 5 minutes until the mixture is noticeably lighter in both color and texture. This incorporates air which creates the foundation for a tender cake. Scrape the bowl frequently during this process.
- Add Eggs Carefully:
- Incorporate eggs one at a time, allowing each to fully integrate before adding the next. This prevents curdling and maintains the emulsion. The additional egg yolks provide richness and a velvety texture.
- Alternate Wet and Dry Ingredients:
- Add flour mixture and buttermilk in alternating additions, beginning and ending with flour. This method prevents overmixing and gluten development while ensuring ingredients incorporate evenly.
- Bake Properly:
- Divide batter evenly between pans and bake until the centers spring back when lightly touched. Overbaking will dry out the cake, so begin checking a few minutes before the suggested bake time.
- Create Flavor Infusion:
- Simmer syrup ingredients until sugar completely dissolves, then allow lavender to steep like a tea, releasing its essential oils. Strain thoroughly to remove all lavender pieces for a smooth syrup.
- Whip Perfect Buttercream:
- Start with genuinely soft butter and beat until noticeably paler before adding sugar gradually. Incorporate lavender syrup and vanilla, then beat on high speed for 3 to 5 minutes until extremely light and fluffy.
- Assemble with Care:
- Level cooled cakes with a serrated knife for professional appearance. Brush each layer generously with syrup, allowing it to soak in for maximum moisture and flavor. Position layers carefully for stability.
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My absolute favorite part of this recipe is the lavender simple syrup. The first time I made it, the aroma filled my kitchen with such a calming essence that I started keeping extra batches in the refrigerator to drizzle over fresh berries or add to iced tea during summer afternoons.
Proper Lavender Selection
Selecting the right lavender is crucial for this recipe. Look specifically for culinary grade lavender, often labeled as Lavandula angustifolia. Avoid lavender intended for crafts or potpourri as these may contain chemicals unsafe for consumption. English lavender varieties typically have the best flavor profile for baking with a sweet floral note without the soapy quality that can come from French varieties.
Make Ahead Options
This lavender cake works beautifully as a make ahead dessert. The unfrosted cake layers can be wrapped tightly in plastic wrap and refrigerated for up to 3 days or frozen for up to 2 months. The simple syrup keeps refrigerated for up to 2 weeks in an airtight container. For a completely assembled cake prepare it up to 24 hours in advance and store in the refrigerator, bringing to room temperature about an hour before serving for the best flavor and texture.
Seasonal Adaptations
While lavender creates a perfect spring or summer dessert on its own, you can adapt this cake seasonally. In summer add fresh berries between layers or as decoration. For autumn incorporate a touch of honey in the buttercream. Winter variations might include a hint of lemon zest in the batter to brighten the flavor profile. The versatility of lavender makes this cake a year-round possibility with thoughtful adjustments.
Frequently Asked Questions
- → Can I use fresh lavender instead of dried?
Yes, but ensure the lavender is culinary-grade and adjust the quantity since fresh lavender can be more potent than dried.
- → How do I prevent my buttercream from being too sweet?
Balance the sweetness by adding a pinch of salt or a splash of lemon juice when mixing the buttercream.
- → What’s the best way to achieve a fluffy cake texture?
Ensure all ingredients are at room temperature and avoid overmixing the batter once the flour is added.
- → How long does the lavender cake stay fresh?
Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.
- → Can I make the cake layers ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly and store at room temperature or freeze for later use.