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

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°F. Grease and line a 9×9-inch pan (or two 8-inch round pans).
In a small bowl, combine 1 1/4 cups whole milk and 2 teaspoons dried lavender. Let sit for 15 minutes, then strain and discard the lavender.
In a bowl, sift together 2 1/4 cups cake flour, 1 tablespoon baking powder, and 1 teaspoon salt. Set aside.
In a mixer, beat 3/4 cup unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy.
In a measuring cup, whisk together the strained lavender milk, 4 egg whites, 1 teaspoon vanilla extract, and 1 teaspoon lavender extract.
With the mixer on low speed, alternate adding the dry ingredients and wet ingredients until just combined. Scrape down the bowl as needed.
Pour batter into the prepared pan and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
Once the cake has baked and cooled, carefully turn it upside down. Using a wooden toothpick, poke about 12 small holes evenly over the cake.
Using a pastry brush, brush about 1/2 of the lavender syrup (recipe below) evenly over the cake, allowing it to soak in.
Let the cake rest for a few minutes so the syrup fully absorbs before frosting.

Lavender Soaking Syrup

In a small saucepan, combine 1/2 cup water, 1/2 cup granulated sugar, and 2 teaspoons dried lavender.
Simmer over low heat for about 5 minutes, until the sugar dissolves.
Remove from heat and let cool. Using a sieve, strain out the lavender.

Lavender Cream Cheese Frosting

In a mixer, beat 1/2 cup unsalted butter, 8 ounces cream cheese, 3 cups powdered sugar, 1/2 teaspoon lavender extract, and 1/2 teaspoon vanilla extract until light and fluffy.
Spread frosting evenly over the cooled cake and decorate 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

Freeze: Wrap cooled cake well and freeze for up to 3 months.

Room Temp: Store covered for up to 2 days, away from heat or sunlight.

Refrigerate: Keep in an airtight container for up to 7 days.

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