This lavender cake is pure elegance in dessert form.
With its soft, buttery layers, floral undertones, and creamy lavender-infused frosting, it’s the kind of treat that feels fancy but is totally doable at home.
Whether you’re hosting brunch or just love a beautiful bake, this cake is as stunning as it is delicious.
Why You’ll Love This Recipe
Elegant floral flavor – Subtle lavender notes that feel upscale.
Soft, tender crumb – Buttermilk and egg yolks make it rich and moist.
Three-part build – Cake, syrup, and buttercream for full flavor.
Perfect for celebrations – Eye-catching and impressive.
Make-ahead friendly – Components can be prepped in advance.
What You’ll Need (Ingredient Highlights)
Unsalted butter – Softened for both cake and frosting.
Granulated sugar – Sweetens the cake base and syrup.
Eggs & yolks – Provide richness and structure.
All-purpose flour & baking powder – Classic cake base.
Dried culinary lavender – Crushed for subtle floral flavor.
Buttermilk – Adds moisture and tang.
Powdered sugar – For smooth, sweet buttercream.
Pro Tips Before You Start
Use culinary lavender only – Other types may be too strong or bitter.
Room temp ingredients – Ensures a smooth, even batter.
Don’t overmix – To keep the cake tender and light.
Let syrup soak in – Adds flavor and moisture.
Chill before final frosting – Helps create a clean, smooth finish.
How to Make Lavender Cake – Step by Step
Step 1: Prepare Your Pans
Preheat oven to 350°F (177°C).
Grease and line two 8-inch cake pans with parchment paper.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, salt, and crushed lavender. Set aside.
Step 3: Cream Butter and Sugar
Beat softened butter and granulated sugar together until light and fluffy.
Add whole eggs one at a time, followed by egg yolks and vanilla extract.
Step 4: Combine Wet and Dry
Alternate adding dry ingredients and buttermilk into the creamed mixture, starting and ending with dry.
Mix on low until just combined.
Step 5: Bake the Cake Layers
Divide batter evenly between pans. Bake 25–30 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire rack.
Step 6: Make the Lavender Syrup
In a small saucepan, combine sugar, water, and lavender.
Simmer until sugar dissolves, steep 15–20 minutes, strain, and let cool completely.
Step 7: Make the Buttercream
Beat softened butter until creamy.
Gradually add powdered sugar, then lavender syrup and vanilla. Beat until fluffy.
Step 8: Assemble the Cake
Once cake layers are fully cool, level if needed.
Place one layer on your serving plate.
Brush generously with syrup, then spread a layer of buttercream.
Top with second layer (upside down), brush with syrup.
Step 9: Frost and Decorate
Apply a thin crumb coat and chill for 15–20 minutes.
Frost the entire cake with remaining buttercream and decorate as desired.
What to Serve It With
With tea or prosecco – Complements the floral notes beautifully.
Top with fresh berries – Adds color and natural sweetness.
Sprinkle with edible flowers – For a garden-party look.
Serve chilled – Enhances the creamy texture.
Variations & Substitutions
Make cupcakes – Use the same batter for about 24 cupcakes.
Add lemon zest – For a lemon-lavender combo.
Use cream cheese frosting – Instead of buttercream.
Swap buttermilk – With sour cream or yogurt if needed.
Storage Tips
Refrigerate – Covered cake lasts up to 4 days.
Freeze layers – Wrap tightly and freeze up to 2 months.
Make ahead – Syrup and frosting can be made 2–3 days in advance.
FAQs
Can I use lavender extract instead of dried lavender?
Yes, use a few drops—it’s strong! Start small and adjust to taste.
Is this cake overly floral?
No—when balanced well, the lavender is subtle and lovely.
Can I make it gluten-free?
Try a 1:1 gluten-free baking flour blend for best results.
What if I don’t have buttermilk?
Make your own: add 1 Tbsp lemon juice to 1 cup milk and let sit.
Does the syrup make it soggy?
Not if applied gently—it enhances flavor and moisture.
How do I decorate it simply?
Try piping a swirl on top, or dusting with powdered sugar and edible flowers.
Final Thoughts
This lavender layer cake is my go-to when I want to bake something that’s both beautiful and memorable.
With its gentle floral scent, soft texture, and dreamy buttercream, it’s always a showstopper—and surprisingly simple to make.
Perfect for spring brunches, baby showers, or whenever you want a little elegance on your dessert table.
