Vanilla Lavender Cake Recipe

Introduction

This Vanilla Lavender Cake is a delightful twist on a classic dessert, combining fragrant lavender with creamy white chocolate and buttery vanilla flavors. Perfect for special occasions or a fragrant afternoon treat, it balances floral notes with rich sweetness.

Ingredients

• 1½ sticks unsalted butter, softened
• 1½ cups sugar
• 2 whole eggs
• 4 egg yolks
• 2 teaspoons vanilla extract
• 3 cups flour
• 4 teaspoons baking powder
• 1 tablespoon dried lavender (crushed with fingers before adding)
• ¾ teaspoon salt
• 1¼ cups buttermilk (can substitute with regular milk)
• 6 ounces white chocolate
• For Lavender Simple Syrup:
• ⅓ cup sugar
• ⅓ cup water
• 2 tablespoons dried lavender
• For Buttercream Frosting:
• ½ cup unsalted butter, softened
• 2–3 cups powdered sugar
• 2 tablespoons lavender simple syrup
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Melt the white chocolate using a double boiler. Fill the bottom pot with 1–2 inches of boiling water, then turn off the heat. Place broken pieces of white chocolate in the top pot and let it melt gently while you continue preparing the cake.
2. Step 2: Make the lavender simple syrup by bringing ⅓ cup sugar and ⅓ cup water to a boil, whisking constantly until the sugar dissolves. Turn off the heat and add 2 tablespoons dried lavender. Let the mixture steep as you prepare the cake batter.
3. Step 3: In a medium bowl, whisk together 3 cups flour, 4 teaspoons baking powder, 1 tablespoon crushed dried lavender, and ¾ teaspoon salt. In a large bowl, cream 1½ sticks softened butter with 1½ cups sugar until light and fluffy. Beat in 2 whole eggs, 4 egg yolks, 2 teaspoons vanilla extract, and the melted white chocolate. Alternately add the flour mixture and 1¼ cups buttermilk, mixing gently until combined.
4. Step 4: Divide the batter evenly among three prepared 8-inch cake pans. Bake at 350ºF (175ºC) for about 20 minutes, or until the cakes pull away from the sides and a toothpick inserted in the center comes out clean.
5. Step 5: Prepare the frosting by beating ½ cup softened butter with 2–3 cups powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons of the strained lavender simple syrup until light and fluffy. Adjust powdered sugar or syrup to reach your desired consistency.
6. Step 6: Once the cakes have cooled slightly, poke holes in each layer with a fork and spoon the strained lavender syrup over them to soak in. Then frost the cake layers as desired and enjoy your fragrant vanilla lavender cake!

Tips & Variations

• For a more intense lavender flavor, increase the dried lavender in the syrup slightly but be careful not to overpower the cake.
• If you don’t have buttermilk on hand, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1¼ cups milk and letting it sit for 5 minutes.
• White chocolate chips can be used instead of bars for melting, but chop them finely for even melting.
• To make a gluten-free version, substitute the flour with a gluten-free all-purpose blend and check baking powder ingredients to ensure they are gluten-free.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Because of the frosting and lavender syrup, refrigeration is recommended in warmer climates. Before serving refrigerated cake, let it come to room temperature for about 30 minutes. Reheat slices gently in the microwave if you prefer warm cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Dried lavender is best for this recipe since it provides a more concentrated flavor and avoids extra moisture. If using fresh lavender, reduce the amount by half and ensure it’s pesticide-free.

What can I substitute for white chocolate?

If you prefer, you can omit the white chocolate or substitute it with milk or dark chocolate, but note that this will change the flavor and texture slightly.

Vanilla Lavender Cake Recipe

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★★★★★

4.7 from 120 reviews

This delicate Vanilla Lavender Cake features a moist white chocolate-infused batter subtly flavored with dried lavender and vanilla. Enhanced with a fragrant lavender simple syrup and topped with a smooth, floral buttercream frosting, this cake offers a balanced blend of sweetness and herbal notes perfect for special occasions or an elegant dessert treat.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes
• Yield: One 3-layer 8-inch cake, serves 12 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1–½ sticks unsalted butter, softened
• 1–½ cups sugar
• 2 whole eggs
• 4 egg yolks
• 2 teaspoons vanilla extract
• 3 cups flour
• 4 teaspoons baking powder
• 1 tablespoon dried lavender (crushed with fingers)
• ¾ teaspoon salt
• 1–¼ cups buttermilk (or regular milk as substitute)
• 6 ounces white chocolate

Lavender Simple Syrup

• ⅓ cup sugar
• ⅓ cup water
• 2 tablespoons dried lavender

Buttercream Frosting

• ½ cup unsalted butter, softened
• 2–3 cups powdered sugar
• 2 tablespoons lavender simple syrup
• 1 teaspoon vanilla extract

Instructions

1. Melt the White Chocolate: Using a double boiler, fill the bottom pot with 1-2 inches of water and bring it to a boil. Turn off the heat, place broken white chocolate pieces into the top pot, and let them melt gently while you prepare the rest of the cake.
2. Make Lavender Simple Syrup: In a small saucepan, combine ⅓ cup sugar and ⅓ cup water. Bring to a boil while whisking constantly until the sugar dissolves completely. Remove from heat, add 2 tablespoons dried lavender, and allow the mixture to steep to infuse the floral flavor as you continue with the cake.
3. Prepare the Cake Batter: In a medium bowl, whisk together 3 cups flour, 4 teaspoons baking powder, 1 tablespoon crushed dried lavender, and ¾ teaspoon salt to combine evenly. In a large bowl, cream 1-½ sticks softened butter with 1-½ cups sugar until light and fluffy. Beat in 2 whole eggs, 4 egg yolks, 2 teaspoons vanilla extract, and the melted white chocolate thoroughly. Alternately add the dry flour mixture and 1-¼ cups buttermilk to the butter mixture, mixing until just combined.
4. Bake the Cake: Divide the batter evenly among three prepared 8-inch cake pans. Bake in a preheated oven at 350ºF (175ºC) for about 20 minutes, or until the cakes start to pull away from the pan sides and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool slightly.
5. Make the Buttercream Frosting: In a mixing bowl, beat ½ cup softened butter with 2-3 cups powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons lavender simple syrup until the frosting is light and fluffy. Adjust the powdered sugar or syrup amount to reach your desired consistency.
6. Assemble the Cake: Using a fork, poke holes all over the warm cake layers. Spoon the strained lavender simple syrup evenly over each layer, allowing the syrup to soak in. Once soaked and cooled, frost the cake layers as desired with the lavender buttercream. Serve and enjoy your fragrant, elegant vanilla lavender cake!

Notes

• You can substitute regular milk for buttermilk if necessary, but buttermilk yields a more tender crumb.
• Using a double boiler prevents white chocolate from burning or seizing while melting.
• Crushing the dried lavender with your fingers before adding releases more flavor.
• Allow the lavender simple syrup to cool and strain out the lavender to prevent a gritty texture in the cake and frosting.
• Adjust the lavender simple syrup in the frosting to taste; too much can become overpowering.
• Ensure cakes are slightly warm before adding syrup to help absorb moisture better.
• If you prefer a stronger floral note, you can infuse the buttermilk with dried lavender beforehand by warming and steeping the lavender, then cooling before use.

Keywords: vanilla lavender cake, white chocolate cake, floral cake, lavender simple syrup, homemade buttercream frosting, elegant dessert