Vanilla Lavender Cake
This vanilla lavender cake is a soft, elegant layer dessert featuring warm vanilla and a light floral touch from culinary lavender. Butter, eggs, infused milk, and lemon juice give the finished cake a rich crumb and creamy topping.
Equipment
- 2 round 8-inch cake pans
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Whisk
- Cake tester or toothpick
- Cooling rack
- offset spatula
Ingredients
For the Cake
- 1¾ cups all-purpose flour about 220 g
- 1 cup + 2 tablespoons granulated sugar 225 g
- ⅔ cup unsalted butter softened (150 g)
- 2 large eggs
- ¾ cup whole milk 180 ml
- 1 teaspoon dried culinary lavender buds 2 g
- 1½ teaspoons vanilla extract
- 2 teaspoons baking powder 8 g
- ¼ teaspoon salt 1.5 g
For the Lavender Milk
- ¾ cup whole milk 180 ml
- 1 teaspoon dried culinary lavender buds 2 g
For the Lavender Frosting
- 1 cup vegan butter softened (227 g)
- 2 tablespoons lavender-milk
- 1 tablespoon lemon juice
- 1½ teaspoons vanilla extract
- 4 cups powdered sugar 480 g
Instructions
Prepare the lavender milk.
- Warm the ¾ cup milk in a small saucepan until hot but not boiling. Remove it from the heat, add the dried lavender, and let it sit for about 8 minutes. Strain the milk and allow it to cool until just warm.
Prepare the cake pans.
- Heat the oven to 350°F (175°C). Grease two 8-inch round pans and line the bottoms with parchment paper. Dust the sides lightly with flour.
Mix the dry ingredients.
- Whisk the flour, baking powder, and salt in a bowl. Keep this mixture ready while you prepare the butter base.
Cream the butter and sugar.
- Beat the softened butter and sugar for about 3–4 minutes until pale and creamy. Add the eggs one at a time, mixing after each addition. Stir in the vanilla.
Build the batter.
- Add the dry mixture in three portions, alternating it with the cooled lavender milk. Begin and finish using the dry ingredients. Mix only until the batter looks even, then stop.
Fill and bake.
- Divide the batter evenly between the prepared pans. Smooth the tops and bake for 28–30 minutes. Insert a toothpick into the center; it should come out clean or show a few moist crumbs.
Cool the layers.
- Leave the cakes in their pans for about 10 minutes. Remove them carefully and place them on a wire rack. Allow them to cool completely before applying the frosting.
Make the frosting and assemble.
- Beat the vegan butter until creamy. Gradually add the powdered sugar, then mix in the lavender milk, lemon juice, and vanilla. Beat until smooth and spreadable. Place one cake layer on a serving plate, cover it lightly, add the second layer, then frost the top and sides.