Lavender Cake with Buttercream (Print Version)
# Ingredients:
→ Lavender Cake
01 -
¾ cup (1½ sticks) unsalted butter, softened
02 -
1½ cups granulated sugar
03 -
2 large eggs, room temperature
04 -
4 large egg yolks, room temperature
05 -
2 teaspoons vanilla extract
06 -
3 cups all-purpose flour
07 -
4 teaspoons baking powder
08 -
1 tablespoon dried culinary lavender, finely crushed
09 -
¾ teaspoon salt
10 -
1¼ cups buttermilk, room temperature
→ Lavender Simple Syrup
11 -
⅓ cup granulated sugar
12 -
⅓ cup water
13 -
2 tablespoons dried culinary lavender
→ Lavender Buttercream
14 -
½ cup unsalted butter, softened
15 -
2⅓ cups powdered sugar, sifted
16 -
2 tablespoons cooled lavender simple syrup
17 -
1 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, crushed lavender, and salt.
03 -
In a large bowl, use an electric mixer to cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in egg yolks and vanilla extract.
04 -
Alternating, add the dry ingredients and buttermilk to the wet ingredients (start and end with dry). Mix on low speed until just combined. Do not overmix.
05 -
Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
06 -
While cakes bake and cool, combine syrup ingredients (sugar, water, lavender) in a small saucepan. Simmer over medium heat, stirring until sugar dissolves. Remove from heat, let steep for 15-20 minutes, then strain out lavender buds. Cool completely.
07 -
Beat softened butter until creamy. Gradually beat in sifted powdered sugar until smooth. Add 2 tablespoons cooled lavender simple syrup and vanilla extract. Beat until light and fluffy.
08 -
Once cakes are fully cool, level tops if needed. Place one layer on your serving plate. Brush generously with cooled simple syrup. Spread a layer of buttercream. Top with the second cake layer (upside down for a flat top), and brush with syrup.
09 -
Apply a thin crumb coat of frosting all over the cake and chill for 15-20 minutes. Apply the remaining frosting smoothly over the top and sides. Decorate as desired.
# Notes:
01 -
Use room temperature ingredients (butter, eggs, buttermilk) for the best cake texture. Don’t overmix the batter once the flour is added. Cooling the cakes completely is crucial before frosting.
02 -
The simple syrup adds moisture and amplifies the lavender flavor – don’t skip it!