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A vanilla lavender cake with a slice cut out of it on a white glass cake stand with blue ribbon.

Vanilla Lavender Cake

Maureen Reynolds
This delicious cake is infused with subtle lavender flavour and frosted with a whipped vanilla buttercream frosting perfect for garden parties, wedding showers, or any special occasion that calls for a delicious cake.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time30 minutes
Total Time 1 hour
Course Cakes & Cupcakes
Cuisine Dessert
Servings 8 -10 servings

Equipment

  • 1 stand mixer and bowl or large mixing bowl and hand mixer
  • 1 small mixing bowl
  • 1 wire whisk
  • 2 9 inch round cake pans

Ingredients
  

For the Cake

  • 1 ½ cups milk
  • 3 tablespoons culinary lavender buds
  • 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
  • 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 garnish

Instructions

  • Preheat oven to 350 degrees. Butter and flour 2 - 9 inch round pans.

To Make the Cake

  • 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, egg yolks and vanilla extract.
  • Add 1/2 cup milk/egg mixture and butter to the dry ingredients and mix using paddle attachment for about two minutes. Batter will be very thick at his point. 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. 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:

  • While cakes are baking, make 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 straining into a glass jar through a fine sieve. Discard lavender buds. 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 first on low then increase speed to 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.

To Assemble Cake

  • Place one layer of cake on a cake plate. Using a pastry brush, brush with lavender syrup. Add a generous layer of vanilla butter cream. Place second cake layer on top and brush with lavender syrup.
    Frost entire cake with a thin crumb coat" of vanilla buttercream and chill for 30 minutes.
    Remove from refrigerator and frost completely.
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https://www.redcottagechronicles.com/baking/vanilla-lavender-cake/