Lavender Cake Recipe

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.

Prep Time30

Cook Time30

Total Time1 30

Course: Dessert

Cuisine: American

Servings: people

Calories: 624kcal

Author: Eden

Cost: $20

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

Make-Ahead

Make the lavender soaking syrup and the lavender milk. It can be covered and refrigerated overnight.

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.

Nutrition