Lavender Vanilla Cake

Lavender Vanilla Cake combines the classic, comforting flavor of vanilla with the subtle, aromatic notes of lavender, resulting in a dessert that’s both elegant and unique. This cake is perfect for special occasions or as a delightful treat to accompany your afternoon tea.

Why You’ll Love This Recipe

This cake offers a harmonious blend of flavors, with the floral hints of lavender complementing the sweet, rich taste of vanilla. The infusion of lavender into the cake batter and the frosting provides a delicate aroma and taste without being overpowering. Its moist texture and sophisticated flavor profile make it a standout dessert that’s sure to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cake:
  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Eggs
  • Whole milk
  • Dried culinary lavender buds
  • Vanilla extract
• Lavender Syrup:
  • Water
  • Granulated sugar
  • Dried culinary lavender buds
• Vanilla Frosting:
  • Unsalted butter
  • Powdered sugar
  • Heavy cream
  • Vanilla extract

Directions

1. Prepare the Lavender-Infused Milk: Heat the milk until it’s very warm but not boiling. Add the dried lavender buds and let them steep for 10-15 minutes. Strain the milk to remove the lavender buds and set aside.​plant.well
2. Mix Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, and salt.​
3. Cream Butter and Sugar: In a separate large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy.​
4. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.​
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the lavender-infused milk. Begin and end with the dry ingredients, mixing until just combined.​
6. Bake the Cake: Pour the batter into a greased and floured cake pan. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.​
7. Prepare the Lavender Syrup: While the cake is baking, combine water, granulated sugar, and dried lavender buds in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar is dissolved and the mixture is slightly thickened. Remove from heat and let it cool.​Top All Recipe
8. Apply the Syrup: Once the cake has cooled, brush the lavender syrup over the top to infuse additional flavor and moisture.​
9. Make the Vanilla Frosting: In a large bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add heavy cream and vanilla extract, continuing to beat until the frosting is smooth and fluffy.​Top All Recipe
10. Frost the Cake: Spread the vanilla frosting evenly over the top and sides of the cake. Garnish with additional dried lavender buds if desired.​Top All Recipe

Servings and Timing

• Servings: This recipe yields approximately 8-10 servings.​
• Preparation Time: 20 minutes​Pastry Affair+9The Recipe Wench+9Top All Recipe+9
• Cooking Time: 30-35 minutes​Preppy Kitchen+1Pastry Affair+1
• Total Time: Approximately 50-55 minutes​The Recipe Wench+2Top All Recipe+2Preppy Kitchen+2

Variations

• Lemon Lavender Cake: Add 1 tablespoon of fresh lemon zest to the cake batter for a citrusy twist.​
• Lavender Honey Cake: Replace half of the granulated sugar in the cake batter with honey to introduce a rich, sweet flavor that complements the lavender.​
• Lavender Almond Cake: Substitute 1/2 teaspoon of almond extract for half of the vanilla extract in the cake batter for a nutty undertone.​

Storage/Reheating

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.​
• Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture.​
• Freezing: To freeze, wrap the unfrosted cake layers tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before frosting and serving.​

FAQs

What type of lavender should I use for baking?

Use culinary-grade dried lavender buds, as they are safe for consumption and have a milder flavor suitable for cooking and baking.​Top All Recipe

Can I use fresh lavender instead of dried?

Yes, fresh lavender can be used, but it’s more potent than dried. Use half the amount specified for dried lavender.​

How do I prevent the lavender flavor from overpowering the cake?

Use the specified amount of lavender and ensure it’s culinary grade. Overuse can lead to a soapy taste.​

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.​

Is there a dairy-free alternative for this cake?

Yes, use plant-based milk (like almond or oat milk) and dairy-free butter substitutes.​plant.well

Can I make cupcakes instead of a full cake?

Absolutely. Divide the batter into lined cupcake tins and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.​

How can I enhance the lavender flavor?

For a stronger lavender flavor, let the buds steep in the milk for a longer period, but be cautious not to overdo it.​

Can I add food coloring to the frosting?

Yes, a drop or two of purple food coloring can give the frosting a lavender hue.​

What other frostings pair well with this cake?

Lemon or cream cheese frosting complements the lavender and vanilla flavors nicely.

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