Lavender Cake with Lavender Buttercream
A delicate lavender-infused cake topped with creamy lavender buttercream, perfect for celebrations or a serene afternoon treat.
Ingredients
For the cake
- ¾ cup 1½ sticks unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs, room temperature
- 4 large egg yolks, room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 4 tsp baking powder
- 1 tbsp dried culinary lavender, finely crushed
- ¾ tsp salt
- 1¼ cups buttermilk, room temperature
For the lavender syrup
- ⅓ cup granulated sugar For syrup
- ⅓ cup water
- 2 tbsp dried culinary lavender For syrup
For the frosting
- ½ cup unsalted butter, softened
- 2⅓ cups powdered sugar, sifted
- 2 tbsp cooled lavender simple syrup
- 1 tsp vanilla extract For frosting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- In a mixing bowl, cream together 1½ sticks of softened unsalted butter and 1½ cups of granulated sugar until light and fluffy.
- Add in the eggs and yolks one by one, ensuring they are well incorporated.
- Mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, crushed lavender, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Combine until just mixed.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Making Lavender Syrup and Frosting
- While the cake is baking, prepare the lavender simple syrup by combining ⅓ cup granulated sugar, ⅓ cup water, and 2 tablespoons of dried lavender in a saucepan. Bring to a simmer and stir until sugar dissolves. Let cool.
- To make the frosting, beat together ½ cup softened unsalted butter and sifted powdered sugar until smooth, adding the cooled lavender syrup and vanilla extract.
Assembly
- Once the cakes are fully cooled, frost with lavender buttercream as desired.
Notes
Store leftover cake in an airtight container at room temperature for up to three days, or freeze for up to a month. Thaw in the refrigerator before enjoying. Refresh the frosting if needed.