Lavender Cake Recipe with Lavender Buttercream Frosting

The Lavender Moment That Changed My Baking

I still remember the first time a simple spoonful of lavender syrup shifted a cake from ordinary to oddly memorable. It happened when I was experimenting in the kitchen with floral notes and stubbornly kept the recipe playful instead of perfect. That first cake taught me how delicate lavender should be handled: too much and it reads soapy, too little and it disappears. If you like floral-scented layers, compare textures with my carrot cake with cream cheese frosting to see how moisture and crumb interact.

This lavender cake with lavender buttercream is the result of that patient experimenting. It balances a tender, buttery layer with a snugly scented buttercream, and it’s forgiving enough for weekday baking yet special enough for a small celebration.

Ingredients (everything you’ll need)

• 1½ Sticks (¾ Cup) unsalted butter, softened
• 1½ Cups granulated sugar
• 2 Large whole eggs, room temperature
• 4 Large egg yolks, room temperature
• 2 tsp vanilla extract
• 3 Cups all-purpose flour
• 4 tsp baking powder
• 1 Tbsp dried culinary lavender, finely crushed
• ¾ tsp salt
• 1¼ Cup buttermilk, room temperature

For the lavender simple syrup

• ⅓ Cup granulated sugar
• ⅓ Cup water
• 2 Tbsp dried culinary lavender

For the buttercream

• ½ Cup unsalted butter, softened
• 2⅓ Cups powdered sugar, sifted
• 2 Tbsp cooled lavender simple syrup
• 1 tsp vanilla extract

The little chemistry behind the batter

I like to think of this cake as a discovery: the butter and sugar form the base of lift and flavor, the extra yolks add silkiness, and the buttermilk keeps the crumb tender. Start by preheating your oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper so they release cleanly.

In a medium bowl, whisk together 3 cups all-purpose flour, 4 tsp baking powder, 1 Tbsp finely crushed dried culinary lavender, and ¾ tsp salt. The crushed lavender in the dry mix helps distribute the floral bits evenly; whole buds can clump and cause a peppery bite.

In a large bowl, use an electric mixer to cream 1½ sticks (¾ cup) softened unsalted butter with 1½ cups granulated sugar until light and fluffy. Beat in 2 large whole eggs one at a time, then mix in 4 large egg yolks and 2 tsp vanilla extract. Alternating, add the dry ingredients and 1¼ cup room-temperature buttermilk to the wet ingredients, starting and ending with the dry. Mix on low speed until just combined — don’t overmix or the cake will toughen.

Divide batter evenly between the prepared pans. Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Look for light golden tops that spring back slightly and edges that pull away from the sides. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

The syrup that makes the floral note sing

While the cakes bake or cool, make the lavender simple syrup so it has time to steep and chill. In a small saucepan combine ⅓ cup granulated sugar, ⅓ cup water, and 2 Tbsp dried culinary lavender. Simmer gently over medium heat, stirring until the sugar dissolves. Remove from heat and let steep for 15 to 20 minutes, then strain out the lavender buds and cool completely. This syrup is your control knob; start with 2 Tbsp in the buttercream and add more to taste when brushing the layers.

Buttercream, but not over the top

Beat ½ cup softened unsalted butter until creamy. Gradually beat in 2⅓ cups sifted powdered sugar until smooth. Add 2 Tbsp cooled lavender simple syrup and 1 tsp vanilla extract. Beat until light and fluffy. If the frosting seems too loose, add a little more powdered sugar; if too stiff, a teaspoon or two of milk or remaining syrup will loosen it.

Assembling with intention

Level the cake tops if needed. Using a pastry brush, gently brush each layer with the cooled lavender syrup—one or two tablespoons per layer is enough; you want scent and moisture but no sogginess. Spread a generous layer of buttercream between the cakes, stack, then frost the outside. Chill briefly to set the buttercream before smoothing for a cleaner finish. A handful of extra crushed dried lavender or a few fresh lavender sprigs make a subtle garnish.

When to stop mixing and when it’s done right

• Don’t overmix after adding flour. Stop when the batter no longer shows streaks of flour.
• A toothpick should come out clean at the 25 to 30 minute mark.
• Tops should be lightly golden and spring back when pressed.

A Few Practical Notes

1. Room temperature eggs and buttermilk help emulsify the batter for a consistent crumb.
2. Crushing the dried lavender before adding it prevents small pockets of intense flavor.
3. If the lavender aroma seems faint after baking, the simple syrup provides a safe bite of extra scent without altering texture.

Curious twists and gentle substitutions

• Lemon lift: Add the grated zest of one lemon to the batter for brightness, or try rosemary lavender pairings for an herbaceous angle.
• Dairy swap: If you do not have buttermilk, use 1¼ cup milk plus 1 tbsp lemon juice or vinegar, let sit 5 minutes.
• Frosting alternative: For a lighter finish, fold whipped cream into half the buttercream for a silkier texture. Also consider honey-based frostings like those used with carrot cupcakes with honey cream cheese frosting when you want something less sweet.

Storage and leftovers

• Wrapped tightly, the frosted cake keeps at room temperature for 1 day, or refrigerated up to 3 days. Bring to room temperature before serving for best texture.
• Unfrosted layers freeze well up to 2 months; thaw in the refrigerator overnight and brush with syrup before frosting.
• Leftover buttercream refrigerates in an airtight container for up to 5 days; re-whip briefly before using.

How I serve it and a personal touch

I serve this cake with a small scoop of vanilla bean ice cream or a few macerated berries to cut the sweetness and emphasize the floral notes. My personal touch is a light dusting of finely crushed lavender over the top right before guests arrive; it releases aroma as they lean in. This recipe began as playful experimentation and became a reliable cake I bake when I want something that feels delicate without pretending to be fussy.

Conclusion

If you want a tutorial for a lavender-scented buttercream that focuses solely on the frosting, this guide to Lavender Buttercream Frosting – Sugar & Sparrow is a useful companion. For a different floral-herb combination worth trying, read about a Rosemary Lavender Cake With A Lavender Buttercream. And if you like the idea of lemon and lavender together, this Lemon Lavender Cake Recipe – Sugar & Sparrow will give you inspiration for balance and brightness.

Lavender Cake with Lavender Buttercream

A delicate lavender cake layered with a fragrant lavender buttercream, perfect for special occasions or a lovely weekday treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American, Bakery

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 1.5 sticks 1½ Sticks (¾ Cup) unsalted butter, softened Soften the butter before use.
• 1.5 cups 1½ Cups granulated sugar
• 2 large 2 Large whole eggs, room temperature Ensure eggs are at room temperature.
• 4 large 4 Large egg yolks, room temperature Ensure yolks are at room temperature.
• 2 tsps 2 tsp vanilla extract
• 3 cups 3 Cups all-purpose flour
• 4 tsps 4 tsp baking powder
• 1 tbsp 1 Tbsp dried culinary lavender, finely crushed Crushed lavender helps distribute flavor.
• 0.75 tsps ¾ tsp salt
• 1.25 cups 1¼ Cup buttermilk, room temperature Ensure buttermilk is at room temperature.

For the Lavender Simple Syrup

• 0.33 cups ⅓ Cup granulated sugar
• 0.33 cups ⅓ Cup water
• 2 tbsp 2 Tbsp dried culinary lavender

For the Buttercream

• 0.5 cups ½ Cup unsalted butter, softened Soften the butter before use.
• 2.33 cups 2⅓ Cups powdered sugar, sifted Sifted for a smoother frosting.
• 2 tbsp 2 Tbsp cooled lavender simple syrup Use cooled syrup from the earlier step.
• 1 tsp 1 tsp vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (177°C) and grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, crushed lavender, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy, then add eggs and yolks one at a time along with vanilla.
4. Alternately add dry ingredients and buttermilk to the wet mixture, starting and ending with dry.
5. Divide the batter evenly between the prepared pans.

Baking

1. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.

Making Lavender Simple Syrup

1. Combine sugar, water, and lavender in a small saucepan and simmer gently until sugar dissolves.
2. Remove from heat and let steep for 15 to 20 minutes, then strain and cool completely.

Buttercream

1. Beat softened butter until creamy, then gradually add powdered sugar until smooth.
2. Mix in cooled lavender syrup and vanilla until fluffy.

Assembling the Cake

1. Level the cake tops if needed and brush each layer with cooled lavender syrup.
2. Spread buttercream between layers, stack, and frost the outside.
3. Chill briefly to set the buttercream before smoothing.
4. Garnish with extra crushed lavender or fresh lavender sprigs before serving.

Notes

For best texture, allow wrapped cake to come to room temperature before serving. The unfrosted layers can be frozen for up to 2 months.