Description
This Hyacinths Cake captures the elegance of spring with a moist vanilla base infused with lavender and a floral buttercream reminiscent of blooming hyacinths. It’s a show-stopping, delicately flavored dessert perfect for seasonal celebrations and tea parties.
Ingredients
Units
Scale
- Cake
- 1 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp dried edible lavender buds (ground finely)
- 1/2 cup whole milk
- 1 tbsp sour cream
- Hyacinth-Inspired Floral Buttercream
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 1–2 tbsp milk or cream
- 1 tsp violet or lavender extract (or floral essence of choice)
- Purple and lilac food coloring
- Decoration
- Piped buttercream flowers in lilac and purple
- Edible flower petals or sugared violets for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 6-inch or one 8-inch cake pan.
- In a bowl, sift cake flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla and ground lavender.
- Mix milk and sour cream. Alternately add dry ingredients and milk mixture to the batter, starting and ending with the flour.
- Pour batter into pan(s) and bake for 25–30 minutes. Cool completely.
- For the frosting
- Beat butter until smooth. Add powdered sugar gradually, then floral extract and milk until fluffy. Tint with lilac/purple food coloring.
- Frost cooled cake and decorate with piped floral designs.
Notes
- Use only edible-grade lavender and floral extracts for flavor and safety.
- For a stronger floral aroma, infuse the milk with lavender before mixing.
- Add a hint of lemon zest for brightness.
Nutrition
- Calories: 410
- Sugar: 37g
- Sodium: 100mg
- Fat: 23g
- Saturated Fat: 14g
