Vanilla Lavender Cake
The Vanilla Lavender Cake combines a delicate vanilla flavor with a hint of aromatic lavender. Start by infusing lavender into the cake batter for a subtle floral note. Bake until golden and fluffy, then frost with a vanilla or lavender cream cheese icing. Garnish with a sprinkle of dried lavender for a beautifully elegant and fragrant cake, perfect for special occasions.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- 9-inch round cake pan
- parchment paper,
- Cooling rack
- Measuring cups and spoons
- Sifter
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 tablespoon dried lavender buds culinary grade
- 2 teaspoons baking powder
- ¼ teaspoon salt
For the Lavender Syrup:
- ½ cup water
- ¼ cup granulated sugar
- 1 tablespoon dried lavender buds
For the Vanilla Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 1 tablespoon dried lavender buds for garnish, optional
Instructions
Preparing the Cake
- Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, lining the bottom with parchment paper.
- Mix Dry Ingredients: Sift together flour, baking powder, and salt in a bowl. Set aside.
- Cream Butter and Sugar: Beat softened butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.
- Combine Ingredients: Gradually mix in the dry ingredients with milk until smooth. Fold in lavender buds.
- Bake: Pour the batter into the prepared pan and bake for 30 minutes. Cool on a rack before frosting.
Making the Lavender Syrup
- Combine Ingredients: In a small saucepan, combine water, granulated sugar, and dried lavender buds.
- Simmer: 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.
Preparing the Vanilla Frosting
- Beat Butter: In a large bowl, beat the softened butter until creamy.
- Add Sugar and Cream: Gradually add powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream and vanilla extract, continuing to beat until smooth and fluffy.
- Frost the Cake: Once the cake is completely cooled, spread the frosting evenly over the top and sides. Garnish with additional dried lavender buds if desired.
Notes
➤ Choosing Lavender: Always use culinary-grade lavender to ensure it’s safe for consumption.
➤ Cooling: Make sure the cake is completely cool before frosting to prevent the icing from melting.
➤ Storage: Store the cake in an airtight container at room temperature for up to 3 days. It can also be frozen for longer storage.