This is the best lavender cake recipe ever! If you are looking for a homemade lavender cake with an incredible lavender flavor, then this cake recipe is for you. This is a super moist cake with a tender texture and a buttery flavor. The lavender soaking syrup provides a beautiful lavender aroma and flavor.
This classic lavender white cake is topped with whipped lavender cream cheese buttercream frosting. It’s so good!
If you’re a fan of lavender like us, this will be your new favorite dessert. There are three lavender parts to this recipe. We infuse the milk with culinary lavender to make lavender milk, then we use the lavender extract in the batter and frosting and we brush lavender soaking syrup over the cake.
We know you will love this classic homemade white cake because it’s incredibly fluffy and moist. It’s perfect for spring and summer when lavender is in full bloom. It’s also a wonderful cake for special occasions like Mother’s Day, a spring birthday party, or a simple garden party.
This is a special recipe that is unique in flavor and one that everyone will love. Who can resist a moist and tender white cake, topped with the best lavender cream cheese buttercream? We know we can’t! Also check out our elderflower lemon cake too. It’s similar to this recipe and full of lemon flavor.
Now, let’s dig in!
About Culinary Lavender
Though there are over 45 different species of lavender, not all lavender is created equally. That is to say, you should not use just any type of lavender in your cake recipe.
Culinary lavender is cultivated from English lavender and has less oil than other kinds of lavender, so it is not quite as aromatic as those used in perfumes and lotions.
How to Make a Lavender Cake
We’re covering everything you need to know to make the best lavender cake you’ll ever have! This recipe is worth the extra effort and is one of our favorite cake recipes so far. Not only did the adults devour this cake, but the kids loved it too!
The full recipe is in the recipe card below.
Supplies
Dried Lavender and Lavender Extract
Electric Mixer with Paddle Attachment
Sheet Pan, 9x9x3 pan or 8-inch Round Cake Pans
Lavender Cake Ingredients
Here are all of the ingredients you’ll need to make this recipe:
Cake Flour – Cake flour has a lower protein content than all-purpose flour and a finer, lighter texture. If you don’t have cake flour, no worries! You can make your own cake flour.
Egg Whites – Separate whole eggs and keep the egg whites. We use large, organic eggs when baking.
Whole Milk – Organic whole milk is best. Milk creates a nice texture to the cake and adds to the moist texture.
Granulated Sugar – White sugar sweetens the cake. If you want to use a different sweetener, check out these sugar substitutions.
Unsalted Butter– Use good quality, pure butter when baking. Butter creates a light and tender texture, gives the cake a buttery flavor, and also helps it rise.
Baking Powder – A dry leavening agent used to increase the volume and lighten the cake’s texture.
Vanilla Extract – Use a good quality, pure vanilla extract. You can also use vanilla bean paste.
Lavender Extract – Similar to vanilla extract, lavender extract gives the cake a fresh lavender flavor.
Culinary Lavender – Use certified organic, 100% raw lavender flowers that are made for baking and cooking.
Directions
There are a few steps to making this cake, but it’s so worth it! The flavor of the lavender and the moistness of the cake makes it one of our favorite cake recipes of all time.
Infuse the Milk – In a small bowl add the milk and dried lavender and let it sit for about 15 minutes. You can also do this the day before and let it infuse in the refrigerator.
Sift the Dry Ingredients – In a sieve sift flour, baking powder, and salt into a mixing bowl and set aside.
Beat – In a mixing bowl with the paddle attachment, beat butter and sugar on medium speed until light and fluffy.
Mix Liquid Ingredients – In a large measuring cup, strain the infused milk and add the egg whites and extracts.
Mix – Turn the mixer to low speed and alternate the dry and wet ingredients. Use a spatula to scrape down the sides and bottom of the bowl.
Prepare – Use a sheet pan, a 9x9x3 square pan, or two 8×8 round pans to make this cake. Prepare them with butter and parchment paper.
Bake – Bake the cake for 30 minutes in 350 degree oven. This may change depending on the pan you’re using. Set the time for 25 minutes and then add more time if needed. Our square 9x9x3 cake took 30 minutes to bake.
Lavender Syrup – While the cake is baking make the super simple lavender syrup. Just add water, sugar, and dried lavender into a small saucepan.
Let the mixture simmer for about 10 minutes until the sugar has dissolved, then remove from heat to let it cool. Once it’s cooled, strain the dried lavender out so you just have the syrup.
Cool and Brush – Once the cake is done baking and has cooled, turn it upside down and then using a wooden toothpick make 12 little holes in the cake by poking it. Next, brush the syrup over the cake. You won’t use all of the syrup, but at least 1/2 of it.
Frost – Add a layer of cream chees buttercream over the top and enjoy!
Whipped Lavender Cream Cheese Buttercream
This creamy, whipped frosting is simple to make. The ingredients are powdered sugar, butter, cream cheese, vanilla extract and lavender extract.
Simply add all of the ingredients into the bowl of an electric mixer and beat on high until it’s nice and fluffy. It’s so creamy and will spread nicely over the baked cake.
Add more powdered sugar if you need it to be thicker.
Expert Tips For Making a Lavender Cake
- Instead of making lavender syrup, you can also buy lavender syrup.
- The longer you infuse the milk the stronger the flavor. You can even do this the day before and store it in the refrigerator.
- Use whole, good-quality ingredients when possible. For example, good quality butter and organic eggs make a big difference in the outcome of the cake. Using imitation vanilla instead of pure vanilla has an effect on the flavor.
- Room temperature ingredients are best and the butter should be soft. You can quickly do this in the microwave if you need.
- Take the extra step to prepare the baking pans so you can easily remove the cake.
- When making the cream cheese frosting, make sure the cream cheese is super soft as well as the butter. You can soften both of them in the microwave.
- Make the lavender soaking syrup and the lavender milk the day before and store in the refrigerator.
How to Decorate a Lavender Cake
Here are ways to decorate a lavender cake:
Edible Flowers – This is by far the easiest way to decorate any cake, which is why we love it! Garnish the cake with a few colorful, edible flowers for instant decorations.
We keep a potted edible flower garden year-round so that we always have an easy culinary garnish.
Dried Lavender – Sprinkle a few dried culinary-grade lavenders over the top.
Naked Cake – If you’re making a layered cake, create the naked cake look.
Fresh Berries – Blackberries and blueberries go well with lavender. If you’re using blackberry preserves or lemon preserves garnish the cake with fresh blackberries or sliced lemons. Dried lemons, like our dehydrated oranges, are also great.
Lavender Cake Variations
Cake Shapes – This cake can be served as a sheet cake or a layered cake. If you want a layered cake, bake the cake in round 8-inch cake pans. For our cake, we used a 9x9x3 square cake pan. You can also use a rectangular cake pan.
Lemon Lavender Cake Recipe – Add 1 tablespoon of lemon zest to the cake batter. Spread lemon curd in the center of the cake layers when making a layered cake. If you’re making a sheet cake, add lemon curd over the cake before adding the frosting.
Blackberry Lavender Cake Recipe – If you’re making a layered cake, add blackberry preserves to the bottom cake layer before adding frosting and stacking the top layer. Garnish the cake with blackberries.
Earl Grey Lavender Cake – Give the cake subtle flavors of Earl Grey by adding a teabag of Earl Grey when infusing the milk and making the lavender soaking syrup. This will give both of those liquids a nice Earl Grey flavor which will be used to make the cake.
How to Store Lavender Cake
If you are going to be serving the cake in the next day or so, you can use a nice cake stand with a lid to store it until time to serve. If you will be storing it for longer, you can place it covered in the refrigerator for 5-7 days, or in the freezer for up to 3 months.
How to Freeze Lavender Cake
If you want to freeze a lavender cake, ensure it has been cooled completely and wrap it in plastic wrap, followed by aluminum foil or an airtight freezer bag. Then, simply place it in the freezer. This method works for all homemade cakes.
How to Defrost Lavender Cake
When it comes time to enjoy your delicious lavender cake, be sure to keep the wrap on when you take it out of the freezer and allow it to defrost at room temperature. Then, you may want to frost or fill it before you enjoy it.
What to Serve with Lavender Cake
This fluffy cake is great with any of these recipes:
Vanilla Ice Cream or Lavender Ice Cream
Lavender Tea
Lavender Lemonade
Apple Vodka and Lavender Cocktail
When to Serve Lavender Cake
Cake is much more than just a dessert, it’s essential when it comes to celebrations. It symbolizes success and milestones and adds a bit of happiness to any occasion. It’s a special dessert that will light up a room and make anyone feel special.
This cake is just that, it’s a homemade cake with the best lavender flavor and it’s perfect for a special occasion. Here are just a few celebrations that this cake would be great for:
Bridal Shower or Baby Shower
Wedding
Spring and Summer Gatherings
Frequently Asked Questions
How Do You Use Lavender in a Cake?
There are several ways to bake with lavender, including:
- Dried Lavender: Dried lavender flowers are up to three times more potent than fresh ones, meaning you should use them sparingly.
- Infused Sugar: You can easily make a lavender-infused sugar to use in your baking by placing dried lavender leaves in sugar, closing the lid, and allowing the oils to infuse themselves into the sugar.
- Lavender Extract: Adding about half a teaspoon of lavender extract to your liquid ingredients before baking to give your cake a lovely floral taste.
A lavender cake tastes the way that lavender flowers smell. The floral aroma comes through in the taste as well. It has a floral fragrance and taste to it and it’s sweet like cake.
Lavender has a floral fragrance and taste and goes perfectly paired with these flavors:
Lemon
Blackberries
Rosemary, Thyme, or Sage
Stone Fruit
Sour Cream
Apples
Here are 8 ways to ensure you are making the best cake:
Allow the oven to preheat all the way.
Use the correct sized baking pan.
Use a good recipe.
Don’t stray from the recipe unless you know the substitution will work.
Use good quality ingredients.
Room temperature ingredients are best.
Do not overbake.
Can you put dried lavender in cake?
We recommend using dried lavender to infuse the liquids that go into the cake. We don’t recommend adding dried lavender directly to the cake batter. It’s very potent and will give the cake an interesting texture.
How do you make Earl GREY lavender cake?
Earl Grey and lavender go very well together. One of our most popular cocktails is our Earl Grey tea cocktail which uses a few sprigs of lavender. If you want to turn this recipe into an Earl Grey lavender cake, infuse the milk with an Earl Grey teabag as well as the soaking syrup.
You’ll add a tea bag when making both of those liquids that go into the cake. This will leave a nice, subtle Earl Grey flavor throughout the lavender cake.
More Cake Recipes You’ll Love
Here are more of our favorite cake recipes to make for any celebration:
We hope you enjoy this cake as much as we do and that it brings happiness to any celebration.
Let us know if you make this delicious cake by leaving a comment and review below. We’d love to know your thoughts!
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Lavender Cake Recipe
Ingredients
Lavender Cake
- 1 1/4 cup whole milk
- 2 tsp dried lavender
- 2 1/4 cups cake-flour
- 1 tbsp baking powder
- 1 tsp salt
- 3/4 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large egg whites
- 1 tsp vanilla extract
- 1 tsp lavender extract
Lavender Soaking Syrup
- 1/2 cup water
- 1/2 cup granulated sugar
- 2 tsp dried lavender
Lavender Cream Cheese Buttercream Frosting
- 1/2 cup unsalted butter, room temperature
- 8 ounces cream cheese, super soft
- 3 cups powdered sugar
- 1/2 tsp lavender extract
- 1/2 tsp vanilla extract
Instructions
Lavender Cake
- Preheat the oven to 350 degrees.
- In a small bowl add the milk and dried lavender and let it sit for about 15 minutes. You can also do this the day before and let it infuse in the refrigerator.
- In a sieve sift flour, baking powder, and salt into a mixing bowl and set aside.
- In a mixing bowl with the paddle attachment, beat butter and sugar on medium speed until light and fluffy.
- In a large measuring cup, strain the infused milk and add the egg whites and extracts.
- Turn the mixer to low speed and alternate the dry and wet ingredients. Use a spatula to scrape down the sides and bottom of the bowl.
- Pour the batter into a 9x9x3 square pan OR two 8×8 round pans to make a layered cake.
- Bake the cake for 30 minutes. This may change depending on the pan you’re using. Set the time for 25 minutes and then add more time if needed. Our square 9x9x3 cake took 30 minutes to bake.
- Once the cake is done baking and has cooled, turn it upside down and then using a wooden toothpick make 12 little holes in the cake by poking it.
- Using a pastry brush, brush the lavender syrup over the cake. You won’t use all of the syrup, but at least 1/2 of it.
Lavender Soaking Syrup
- Add water, sugar, and dried lavender into a small saucepan.
- Simmer on low heat for about 5 minutes until the sugar dissolves.
- Remove from the heat and let it cool to room temperature.
- Strain the dried lavender through a sieve and into a bowl.
Lavender Cream Cheese Frosting
- Add all of the ingredients into the bowl of an electric mixer and beat on high until it’s nice and fluffy.
- When the cake is cooled, add a layer of whipped frosting over the top and spread evenly.
- Decorate the cake with edible flowers.
Notes
Nutrition
Can I use a 9” round pan?
Yes, that should work!
Hi! I’m so excited to try your recipe! I couldn’t get my hands on any lavender extract, only the pure food grade oil. Can I use that if it’s only a drop? I don’t want to ruin the cake.
This was my first time baking with lavender and it was just perfect! The flavor wasn’t too overpowering and I loved that cream cheese frosting on top. So delicious!
I love, love, love lavender! This cake is amazing and perfect with tea!