Description
This Lavender Honey Cake with Floral Decor is an elegant, fragrant dessert featuring dried lavender and sweet honey, balanced with a fluffy buttercream frosting. Topped with edible flowers, it’s ideal for springtime parties, weddings, and garden-inspired events.
Ingredients
Units
Scale
- For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp dried culinary lavender
- 3/4 cup unsalted butter, softened
- 1/2 cup honey
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/4 cup whole milk
- For the Lavender Honey Syrup:
- 1/4 cup honey
- 1/4 cup water
- 1/2 tsp dried lavender
- For the Frosting:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 tbsp honey
- 2 tbsp milk (as needed)
- 1/2 tsp vanilla extract
- For the Floral Decor:
- Edible flowers (pansies, violets, chamomile, rose petals)
- Optional: lavender buds for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Pulse flour and lavender in a food processor until finely ground. Whisk in baking powder, baking soda, and salt.
- Cream butter, honey, and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk mixtures. Mix until just combined.
- Divide into pans and bake for 25–30 minutes.
- For syrup: Simmer honey, water, and lavender for 5 minutes. Strain and cool.
- Brush warm cakes with syrup. Let cool completely.
- Make frosting: Beat butter, add powdered sugar, honey, and vanilla. Add milk as needed.
- Frost cakes and decorate with edible flowers and lavender buds.
Notes
- Use only food-safe, edible flowers.
- The lavender flavor can be adjusted for preference.
Nutrition
- Calories: ~550
- Sugar: ~55g
- Sodium: ~200mg
- Fat: ~25g
- Saturated Fat: ~15g
- Unsaturated Fat: ~7g
- Trans Fat: ~1g
- Carbohydrates: ~75g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~110mg
