Vanilla Lavender Cake
Sometimes my inspiration for baking comes from most surprising places! While I was reading some posts in the #FrenchKissLife facebook group page, someone mentioned they had treated themselves to a night out their favorite restaurant and had a picture of the Vanilla Lavender Cake they had for dessert. I knew I had to try and make it for myself.
If you are new to Red Cottage Chronicles you may not know how much I love baking with lavender. This honey lavender ice cream is a favorite, not to mention these lemon lavender squares!
Off to the kitchen I went to create my own version of a vanilla lavender cake. I am delighted with the results. And I have a feeling my daughter Sam enjoyed it since it kept disappearing off the cake stand little by little!! She didn’t even bother to put away the fork. She took a bite every time she walked by!
The cake has a bit of a spongy texture and a brushing of lavender simple syrup on each layer makes it moist and perfectly sweet. It is made with milk that has been steeped with lavender. The lavender flavour is subtle and balanced with the vanilla, and not over powering.
Who says you need a special occasion to bake a cake? I say indulge in the little things that make you happy. For me, that is baking my cake…..and eating it too!
Have a very happy day!
Until next time……
Maureen
Vanilla Lavender Cake
Ingredients
- Vanilla Cake
- 2 ½ cups cake and pastry flour
- 1 ½ cups sugar
- ½ teaspoon salt
- 1 tablespoon + 1 teaspoon baking powder
- 2 eggs
- 3 egg yolks
- 1 ½ cups milk
- 3 tablespoons culinary lavender buds
- 2 teaspoons pure vanilla extract
- ¾ cup + 2 tablespoons butter sliced and softened
- For Lavender Syrup:
- 1 cup sugar
- ½ cup water
- 1 tablespoon culinary lavender buds
- For Frosting:
- 1 cup unsalted butter softened
- 6 -8 cups confectioners’ sugar
- ½ cup milk
- 2 teaspoons pure vanilla extract
- 1 vanilla bean optional
Instructions
- Preheat oven to 350 degrees. Butter and flour 2 9″ round pans that are at least 3 inches deep.
- Add milk and 3 tablespoons lavender to a saucepan and heat over medium until bubbles just start to form around the edge. Remove from heat and allow to steep for 15 minutes and strain.
- In the bowl of stand mixer whisk the flour, sugar, salt and baking powder until well combined.
- Whisk together strained lavender milk, eggs and egg yolks.
- Add 1/2 cup milk/egg mixture and butter to the dry ingredients and mix using paddle attachment for about two minutes. Scrape down the sides. Add the remaining milk/egg mixture in 3 additions, mixing well and scraping sides of bowl between each addition. Mix well after last addition.
- Divide batter equally between prepared pans and level with an offset spatula. Bake for 25 to 30 minutes, until toothpick inserted in the centre comes out clean. Let cool for about 5 minutes before turning out onto a cooling rack.
Lavender Syrup:
- Add all ingredients to a medium saucepan and bring to a boil, stirring to dissolve sugar.
Reduce heat and simmer for 2-3 minutes.
Allow to cool before pouring through a fine sieve.
Discard lavender and store syrup in the refrigerator.
Frosting:
- In the bowl of electrict mixer combine butter, 4 cups of the confectioners' sugar, milk and vanilla extract and mix on medium/high for 3 minutes.
Gradually add remaining confectioners sugar, 1 cup at a time beating well between each addition. Cut vanilla down the long edge and scrape seeds out with a knife. Add seeds to frosting and mix for 1 minutes. - Assembly
- Place one layer of cake on a cake plate. Using a pastry brush, generously brush layer with lavender syrup.
Ice with a layer of vanilla butter cream (link in the post to my favorite)
Place second cake layer on top and brush generously with lavender syrup
Ice entire cake with vanilla buttercream
Decorate with lavender buds and vanilla bean pod
Looks yummy!
This cake looks delicious ~ I love vanilla and lavender, too. I’m eager to try this recipe ~ quite probably this weekend. You have a way of making your baked goods look “everyday pretty.”
This sounds absolutely delicious. I love floral-flavoured foods. Did you strain the lavender out of the milk prior to adding it into your cake batter?
Thank you! I did strain the lavender from the milk for this recipe, however if you would prefer, it could be left in. I always use organic culinary grade lavender from a local grower!
This cake turned out perfectly delicious!!!! Thank you !
So happy to here that! Thank you Deb 🙂
If I have lavender syrup, how much should i use?
Is it cake flour or pastry flour?? I’d love to make this but i dont know which one im supposed to go with!
Hi Kim! Here in Canada we have a blend called cake & pastry. Robin Hood is the brand I buy, but I have also bought it at my local bulk food store. I think you could easily just use cake flour for this recipe! Hope that helps 🙂
The ingredients says 2 eggs and 3 egg yolks and in the instructions it says egg whites? Which is it?
My apologies! It should read egg yolks in the instructions. Has been updated. Thank you for bringing it to my attention.