This is the best Lavender Cake recipe ever! If you are looking for a homemade lavender cake with an incredible flavor, this cake recipe is for you. It’s a super moist cake with a tender texture and a buttery flavor. The lavender-soaking syrup provides a beautiful lavender aroma and flavor.
If you love aromatic recipes infused with lavender, I have some other recipes you are going to adore! Be sure to try my Easy Lemon Pots Recipe with Lavender and my Easy Cold Brew Coffee with Fig and Lavender. Looking for cocktails? You’ll love my Lavender Mojito and Smoking Lavender Blueberry Martini!

Lavender Cake Recipe
This classic lavender white cake is topped with whipped cream cheese buttercream frosting. It’s so good!
If you’re a fan of lavender like me, this will be your new favorite dessert. This recipe has three lavender parts. First, I infuse the milk with culinary lavender to make lavender milk. Then, I use the lavender extract in the batter, frosting, and brush lavender-soaking syrup over the cake.
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 special recipe 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 my elderflower lemon cake. It’s similar to my lemon ricotta pancakes and full of lemon flavor.
Why You’ll Love This Lavender Cake Recipe
- Super Moist Cake: The cake flour and milk combo creates a tender, buttery cake that stays fresh and delicious for days.
- Easy to Customize: Make it as a simple sheet cake or fancy layer cake – it works great either way! Perfect for everything from casual gatherings to special events.
- Beautiful Look: With its creamy buttercream frosting and optional edible flowers on top, this cake looks as good as it tastes!
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.
How To Make Lavender Cake
Make lavender milk: Add milk and dried lavender to a small bowl and steep for 15 minutes. Strain and let cool completely.
Mix dry ingredients: Sift flour, baking powder, and salt into a mixing bowl.
Beat butter and sugar: Using the paddle attachment, beat until light and fluffy.
Combine wet ingredients: Strain the lavender milk, then mix with egg whites and extracts.
Make batter: On low speed, alternate adding dry and wet ingredients. Scrape down bowl as needed.
Bake: Pour into prepared 9×9 pan and bake at 350ยฐF for about 25-30 minutes until a toothpick comes out clean.
Make lavender syrup: While cake bakes, simmer water, sugar, and dried lavender for 5 minutes in a small saucepan. Cool completely and strain.
Add syrup: Once cooled, flip cake and poke 12 holes. Brush with at least half of the lavender syrup.
Make frosting: Beat softened cream cheese, butter, powdered sugar, and extracts until fluffy and smooth.
Decorate: Once cake is completely cool, spread frosting over top. Garnish with edible flowers if desired!
Storage
Room Temperature
If serving the cake within a day or two, you can store it on a cake stand with a lid until serving time. Just keep it away from direct sunlight or heat to prevent the frosting from melting.
Refrigerate
This lavender cake stays fresh in an airtight container in the fridge for up to 7 days. Because of the cream cheese frosting, I always refrigerate it if not serving the same day.
Freezer
To freeze the cake, make sure it’s completely cooled. Wrap in plastic wrap, then add a layer of aluminum foil or place in an airtight freezer bag. The cake can be frozen for up to 3 months.
Recipe 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.
Eden’s Tips
- Easy Shortcut: Instead of making lavender syrup, you can also buy lavender syrup.
- Infusion Strength: The longer you infuse the milk the stronger the flavor. You can even do this the day before and store it in the refrigerator.
- High Quality Ingredients: 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: Make sure your butter, eggs, and milk are at room temperature before starting. This helps everything mix together smoothly for the best texture. I set mine out about an hour before baking.
- Pan Prep: Line your pan with parchment paper and leave some hanging over the sides. This makes it super easy to lift the whole cake out after baking! I also grease the sides just to be extra sure.
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 citrus, like our dehydrated oranges, are also great.ย
Using 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.
What Does Lavender Cake Taste Like?
Simply put, lavender tastes the same way it smells! You want to be sure not to use too much lavender in a dish because it can end up with a bit of a soapy taste, but this lavender cake recipe has just the right amount of floral essence!
More Cake Recipes You’ll Love
Here are more of our favorite cake recipes to make for any celebration:
- The Best Chocolate Cake Ever
- Buttermilk Cake Recipe
- Homemade Funfetti Cake
- Classic Pound Cake
- Our Famous Coconut Loaf Cake
- Classic Birthday Cake Recipe
- No-Bake Cheesecake
I hope you enjoy this cake as much as we do and that it brings happiness to any celebration.
Please let me know if you make this delicious cake by leaving a comment and review below. We’d love to hear 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 8ร8 round pans to make a layered cake.
- Bake the cake for 30 minutes. This may change depending on the pan youโre 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 wonโt 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.ย
- 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 itโs 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.
My 7 year old daughter asked for lavender cake for her birthday. Made this recipe and it was sooo yummy! Loved it
Yay! So glad it turned out!
I canโt find lavender extract. What do you recommend? Omit? Or maybe let the lavender infuse in the milk for longer?
You can let the lavender infuse longer. It won’t have as much of a lavender taste but it will still be good!
I loved the flavor, but somehow mine turned out a bit dry even using the cake flour.
This is the first Cake recipe Iโve made into a layer cake and it was AMAZING! I had a lavender birthday cake that was good but not PERFECT. So I made this recipe and it was amazing, even my boyfriend loved it who isnโt a huge lavender fan like I am.
I am so happy! Thank you, Erika, for leaving such a sweet review!!
I have culinary lavender oil (extract), but no fresh/dried buds. How much oil would you recommend, if omitting the infusion? Would you add the oil to the soaking syrup, or use plain syrup? Thanks.
Hi Heather! Start with 1 tsp and see how that taste!
Can I use a 9โ round pan?
Yes, that should work!
Hi! Iโm so excited to try your recipe! I couldnโt get my hands on any lavender extract, only the pure food grade oil. Can I use that if itโs only a drop? I donโt 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!