Lavender Cake with Lavender Buttercream Frosting

February 20, 2026

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Lavender Cake with Lavender Buttercream

The first bite smells like spring: soft crumb, warm butter, and a bright floral note from lavender cake gently threaded through each mouthful. I developed this version after testing it eight times, tuning the lavender infusion, and learning when the flavor sings without turning soapy. This recipe uses an infused milk to pull delicate floral flavors evenly through the batter and a simple buttercream that echoes the same aroma. I perfected the mixing and baking steps while teaching pastry classes, so the instructions focus on timing and sensory cues that anyone can follow. If you like gentle floral desserts, you might also enjoy a cozy German Plum Cake recipe with seasonal fruit. Read on for a clear ingredient breakdown, exact measurements, and pro tips to keep this cake moist and fragrant.

Why This Recipe Works

Infusing the milk with culinary lavender extracts even, balanced flavor without biting, so the cake tastes floral, not soapy.
Creaming room-temperature butter and sugar creates tiny air pockets, giving a light but sturdy crumb.
Alternating wet and dry additions prevents overmixing and keeps the cake tender.
Simple syrup brushed on the layers boosts moisture and helps the buttercream adhere.
Using a neutral, unscented butter lets the lavender notes remain front and center.

Ingredients Breakdown

All-purpose flour, 250 g (2 cups): Provides structure. Weigh when possible for consistent results.
Baking powder, 10 g (2 tsp): Leavening. Ensure freshness for good rise.
Salt, 5 g (1 tsp): Enhances flavor. Use Diamond Crystal kosher salt for lighter volume; if using Morton’s, use about ½ tsp.
Unsalted butter, 226 g (1 cup): Room temperature for creaming. Do not use melted butter.
Granulated sugar, 200 g (1 cup): For tenderness and browning.
Eggs, 3 large (about 150 g without shells): Room temperature eggs emulsify and lift the batter.
Whole milk, 240 ml (1 cup): Heated with dried lavender to infuse flavor. You can substitute buttermilk for tang (texture will change).
Dried culinary lavender, 2 tsp for the milk + 1 tsp finely ground for the buttercream: Use only culinary-grade lavender; too much causes a soapy taste.
Vanilla extract, 1 tsp (5 ml): Rounds out floral notes.
Lemon zest, 1 tsp (optional): Brightens the floral flavor.
For the lavender buttercream: Unsalted butter, 227 g (1 cup) very soft; powdered sugar, 480 g (4 cups) sifted; pinch of salt; 15–30 ml (1–2 tbsp) heavy cream to loosen; 1 tsp culinary lavender, lightly crushed or a lavender-infused cream—use cautiously.
Substitutions with warnings: You can substitute Greek yogurt for 60 ml (¼ cup) milk, but the cake will be tangier and slightly denser. Replace wheat flour with a 1:1 gluten-free blend and add ½ tsp xanthan gum; baking time may increase by 3–5 minutes.
Brand note: If you want a truly neutral butter flavor, choose European-style butters sparingly — they are richer and will deepen the cake’s fat profile.

Essential Equipment

Two 9-inch (23 cm) round cake pans — the batter volume fits best in 9-inch pans.
Parchment paper rounds and a bench scraper for clean frosting edges.
Stand mixer or hand mixer for creaming; whisking by hand is possible but laborious.
Fine-mesh sieve for sifting powdered sugar and drying lavender buds.
Instant-read thermometer helps check doneness if you prefer (the cake is done when center registers about 95–98°C (203–208°F) and a toothpick comes out clean).
Wire rack for cooling.
If you don’t have two pans, bake in batches and keep the finished layer loosely tented while the second bakes.

Step-by-Step Instructions

Prep Time: 30 minutes; Cook Time: 25–30 minutes per batch; Inactive Time: 30 minutes cooling; Total Time: about 1 hour 30 minutes; Servings: 12 slices

Step 1: Infuse the milk

Warm 240 ml (1 cup) whole milk with 2 tsp dried culinary lavender over low heat until just steaming, about 3–4 minutes. Remove from heat and steep for 15 minutes, then strain through a fine-mesh sieve into a clean bowl. Chill to lukewarm, about 15 minutes.

Step 2: Prepare the pans and dry mix

Preheat oven to 175°C (350°F). Grease and line two 9-inch (23 cm) pans with parchment. Whisk together 250 g (2 cups) all-purpose flour, 10 g (2 tsp) baking powder, and 5 g (1 tsp) salt in a bowl for 20 seconds.

Step 3: Cream butter and sugar

In a stand mixer fitted with a paddle, beat 226 g (1 cup) unsalted butter and 200 g (1 cup) granulated sugar on medium speed for 3–4 minutes until pale and fluffy. Scrape the bowl every minute to ensure even creaming.

Step 4: Add eggs and vanilla

Add 3 large eggs, one at a time, beating 20–30 seconds after each addition until incorporated. Add 1 tsp (5 ml) vanilla and 1 tsp lemon zest if using.

Step 5: Alternate dry mix and infused milk

With the mixer on low, add one-third of the dry mix, then half the infused milk, then another one-third dry, the remaining milk, and finish with the last third of the dry mix. Stop mixing as soon as no dry streaks remain, about 10–15 seconds. Do not overmix — stop as soon as no dry flour is visible.

Step 6: Bake

Divide batter evenly between the two pans and smooth tops. Bake at 175°C (350°F) for 25–30 minutes, rotating halfway. The cake is done when the top is golden and a toothpick comes out clean. Allow to cool in pans 10 minutes, then invert onto a wire rack to cool completely, about 30 minutes.

Step 7: Make the lavender buttercream

Beat 227 g (1 cup) very soft unsalted butter until smooth, 2–3 minutes. Gradually add 480 g (4 cups) sifted powdered sugar, beating on low for 30 seconds between additions. Add 15–30 ml (1–2 tbsp) heavy cream, 1 tsp crushed culinary lavender, and a pinch of salt. Beat on medium-high for 2 minutes until light and spreadable. Taste—if floral notes are too strong, add another tablespoon of powdered sugar.

Step 8: Assemble and finish

If layers domed, level with a serrated knife. Place one layer on a board, brush with 30 ml (2 tbsp) simple syrup (equal parts sugar and water) if desired. Spread about 200 g (just under 1 cup) of buttercream, top with second layer, crumb-coat with 100 g (¾ cup) buttercream, chill 15 minutes, then frost the cake smoothly. Garnish with a light sprinkle of crushed lavender or lemon zest.

Expert Tips & Pro Techniques

Use culinary lavender only: garden lavender can be bitter. Crush buds lightly before measuring.
Common mistake: adding too much lavender. Start small and taste. It’s easier to add than remove.
Make-ahead: Bake layers a day ahead, wrap in plastic, and refrigerate. Bring to room temperature before frosting.
Professional trick for smooth sides: apply a thin crumb coat, refrigerate 15 minutes, then finish with a chilled offset spatula swipe.
If you don’t have a stand mixer, beat butter by hand with a sturdy spatula for longer, then fold in sugar to aerate.
To keep the cake extra moist, brush the layers with a lavender or lemon simple syrup (1:1 sugar to water, simmer with 1 tsp lavender, cool and strain).

Storage & Reheating

Refrigerator: Store frosted cake in an airtight cake box or covered with a cloche for 3–4 days. Bring to room temperature 1 hour before serving for best texture.
Freezer: You can freeze unfrosted layers wrapped tightly in plastic and foil for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before frosting.
Reheating: Do not microwave a frosted slice. For a just-baked feel, warm an unfrosted slice at 150°C (300°F) for 5–7 minutes. If the cake is chilled, let it sit at room temperature 30–60 minutes before serving.

Variations & Substitutions

Lemon Lavender Cake (lighter, zesty): Add 2 tbsp lemon juice to the milk infusion and increase lemon zest to 2 tsp. Keep butter and sugar the same. Baking time unchanged.
Gluten-Free Version: Replace the flour with a 1:1 gluten-free flour blend, add ½ tsp xanthan gum, and expect an extra 3–5 minutes baking time.
Vegan Option: Use 75 g (¼ cup + 2 tbsp) neutral oil plus 120 g (½ cup) applesauce to replace butter and eggs. Use a flax egg mix (each egg = 1 tbsp flax + 3 tbsp water). Use a vegan butter for frosting; texture will be slightly different.
Spiced Lavender Cake: Add ½ tsp ground cardamom and ¼ tsp ground ginger. This pairs well with warm seasonings; see our spiced ideas inspired by gingerbread cheesecake cups.
Upside-Down Fruit Variation: Make the batter the same but bake in a pan lined with fruit and sugar for a floral upside-down cake; see the technique used in our apple upside-down cake for guidance.

Serving Suggestions & Pairings

Serve with a small scoop of vanilla bean ice cream and a shortbread cookie for texture contrast.
Pair with a light, floral white tea or a sparkling elderflower beverage.
For a seasonal plate, pair with warm roasted apples and a tangy cheese; try our baked apples with feta for a savory-sweet side.
Garnish with candied lemon peel and a few whole lavender buds for an elegant finish.

Nutrition Information

Per serving (1 slice). Serves 12. Serving size: 1 slice (approximate).

Calories: 420 kcal
Total Fat: 22 g
Saturated Fat: 12 g
Cholesterol: 95 mg
Sodium: 210 mg
Total Carbohydrates: 54 g
Dietary Fiber: 1 g
Sugars: 35 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cake turn out dry?
A: Dry cake usually means too much flour or overbaking. Weigh flour and test for doneness at 25 minutes. Remove when a toothpick comes out clean.

Q: Can I make this without eggs?
A: Yes. Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg). Expect a slightly denser crumb.

Q: Can I double this recipe?
A: Yes. Double all ingredients and bake in two pans or in larger pans. Do not crowd the oven; bake in batches if needed.

Q: Can I prepare this the night before?
A: Absolutely. Bake the layers a day ahead and wrap tightly. Frost the next day for a fresher finish.

Q: How long does this keep in the fridge?
A: A frosted cake keeps 3–4 days refrigerated in an airtight container.

Q: What if the lavender tastes soapy?
A: Soapiness is from too much lavender or using non-culinary lavender. Reduce amounts and use culinary-grade buds.

Q: How can I make a naturally pale lavender color?
A: Use a tiny drop of violet gel coloring in the buttercream. Too much will make the flavor artificial.

Conclusion

For a bright lemon twist on a floral cake, you can compare approach and technique with the Lemon Lavender Cake Recipe – Sugar & Sparrow, which uses citrus-forward adjustments. For a herb-forward companion idea, see this creative Rosemary Lavender Cake With A Lavender Buttercream for inspiration on pairing savory herbs with floral buttercream.

Lavender Cake with Lavender Buttercream

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Author: angela
Total Time: 90 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

A soft and fragrant lavender cake with a lavender-infused buttercream, perfect for floral dessert lovers.

Ingredients

Scale

250 g (2 cups) all-purpose flour
10 g (2 tsp) baking powder
5 g (1 tsp) salt
226 g (1 cup) unsalted butter, room temperature
200 g (1 cup) granulated sugar
3 large eggs
240 ml (1 cup) whole milk
2 tsp dried culinary lavender
1 tsp (5 ml) vanilla extract
1 tsp lemon zest (optional)
227 g (1 cup) unsalted butter for buttercream, very soft
480 g (4 cups) powdered sugar, sifted
pinch of salt
15–30 ml (1–2 tbsp) heavy cream
1 tsp culinary lavender, crushed

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Instructions

Infuse the milk by warming whole milk with dried culinary lavender over low heat for 3–4 minutes. Steep for 15 minutes, then strain and chill.
Preheat oven to 175°C (350°F). Grease and line two 9-inch round cake pans with parchment.
Whisk together flour, baking powder, and salt.
Cream butter and sugar in a stand mixer until pale and fluffy.
Add eggs one at a time, mixing well after each addition, then add vanilla and lemon zest.
Slowly alternate adding dry mix and infused milk until just combined, being careful not to overmix.
Divide batter between pans and bake for 25–30 minutes until golden and a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a wire rack to cool completely.
For the buttercream, beat softened butter, then gradually add powdered sugar, mixing well. Add heavy cream, crushed lavender, and salt, beating until smooth.
Assemble the cake by leveling cooled layers and spreading buttercream between them. Crumb-coat, chill, then frost the top and sides.