Can I use fresh lavender instead of dried?

Yes, you can use fresh lavender in the recipe. However, you will need to adjust the quantity, as fresh lavender is less concentrated than dried. Typically, use three times the amount of fresh lavender compared to dried.

How can I make the frosting less sweet?

To make the frosting less sweet, reduce the amount of powdered sugar, or you can mix in a bit of cream cheese. This not only lowers the sweetness but also adds creaminess and a slight tang to the frosting.

What can I serve with this cake?

This Vanilla Lavender Cake pairs beautifully with a variety of accompaniments. Serving it with a dollop of whipped cream or vanilla ice cream enhances its flavor profile. You could also serve it with fresh seasonal fruits for a refreshing touch.

How do I ensure my cakes are fluffy?

To ensure your cakes are fluffy, use room temperature ingredients, especially eggs and butter. This allows for better aeration while mixing, resulting in a lighter cake. Additionally, be careful not to overmix once the flour is added.

How long can I store this cake?

You can store this Vanilla Lavender Cake in an airtight container in the refrigerator for up to four days. To maintain freshness, it’s best to keep it refrigerated, and allowing it to sit at room temperature before serving enhances flavor.

Vanilla Lavender Cake - A Delightful Recipe to Try

Ingredients

Scale

1 cup softened unsalted butter
2 cups granulated sugar
4 whole eggs
2 egg yolks
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon crushed dried lavender
1/2 teaspoon salt
1 cup buttermilk
1/2 cup melted white chocolate
1/2 cup granulated sugar (for syrup)
1/2 cup water (for syrup)
2 tablespoons dried lavender (for syrup)
1 cup softened unsalted butter (for frosting)
4 cups powdered sugar (for frosting)
1/2 cup lavender simple syrup (for frosting)
1 teaspoon pure vanilla extract (for frosting)

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Instructions

Prepare the lavender simple syrup: In a small saucepan, combine the granulated sugar and water, bringing it to a gentle boil. Stir in dried lavender, steep for 15 minutes, then strain.
Melt the white chocolate in a double boiler until smooth.
Mix the cake batter by whisking flour, baking powder, crushed lavender, and salt in one bowl. In another bowl, cream together butter and sugar, add eggs and egg yolks, then stir in vanilla and melted white chocolate. Alternate adding the flour mixture and buttermilk until just combined.
Bake the cakes in three prepared 8-inch rounds at 350°F for about 20 minutes. Let cool in pans before transferring to cooling racks.
Frost the cooled cakes with a mixture of softened butter, powdered sugar, vanilla extract, and lavender simple syrup.

Notes

Let the cakes cool completely before frosting to prevent melting. For a dairy-free version, swap buttermilk with almond milk and vinegar.

Author: robert-thompson
Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 3g
Cholesterol: 100mg