Print

Classic Lavender Vanilla Layer Cake with Lavender Buttercream

A tall slice of three-layer lavender cake featuring light sponge and vibrant purple lavender frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create an elegant and aromatic layer cake that balances the delicate floral notes of culinary lavender with classic vanilla. This recipe yields a moist sponge and a silky lavender buttercream, perfect for sophisticated gatherings or afternoon tea.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon dried culinary lavender, finely ground
  • 1/4 cup heavy cream, warmed
  • 1 tablespoon dried culinary lavender buds (for infusing cream)
  • For the Buttercream: 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lavender extract (or 1 tablespoon finely ground lavender)
  • 2–4 tablespoons heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a small bowl, combine the 1 cup of milk with 1 tablespoon of finely ground lavender. Let this mixture steep for 10 minutes, then strain out the lavender buds if you prefer a smoother cake, or leave them in for stronger flavor.
  5. Alternate adding the dry ingredients and the lavender-infused milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the buttercream: Beat the softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add the vanilla extract, lavender extract (or ground lavender), and salt. Beat on medium speed until fluffy. Add heavy cream one tablespoon at a time until you reach a smooth, spreadable consistency.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the buttercream over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • To intensify the lavender flavor in the cake layers, warm the 1/4 cup of heavy cream and steep 1 tablespoon of lavender buds in it for 15 minutes before adding it to the batter. Strain before using.
  • For a visually stunning finish, press a few whole dried lavender buds lightly onto the sides or top of the finished buttercream.
  • If you prefer a lemon lavender cake, substitute 1 tablespoon of fresh lemon zest into the cake batter and use a lemon glaze instead of full buttercream.

Nutrition

Find it online: https://www.unfoldrecipes.com/lavender-cake-recipe-classic-vanilla-layer-cake/