Published: by Bridget · This post may contain affiliate links · 14 Comments
Yes, I did this. Vanilla lavender cake.
Isn't that what everyone who joins Weight Watchers does on their first week?!
Bake a big ol' cake to tempt yourself with? Nice. I'm winning at this weight loss effort!
I've currently got the last quarter of the cake wrapped securely in foil so I can't see it.
You know -- "out of sight, out of mind."
It's not working . . .
I'm finding it hard to focus on anything but that cake.
But can you blame me?! Look at the texture! I love what buttermilk does to cake.
It's glorious!
So, can we talk about frosting?
It's obvious from the photo -- I'm all about the cake.
Frosting? I can take it or leave it (mostly, I leave it!).
I have to admit, though, a little bit of the buttercream frosting adds a really nice kick of sweet to this!
And the lavender part of this vanilla lavender cake? Subtle. That's intentional.
You need to be careful with lavender. Too much is . . . just not good!
But, hey, if you love lavender, then have at it! You go ahead and drizzle extra lavender simple syrup all over those delectable layers!
Enjoy! - The Recipe Wench
Vanilla Lavender Cake
Print recipe
| Serves | 16 |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Meal type | Dessert |
Ingredients
Cake
- 1-½ Sticks unsalted butter, softened
- 1-½ Cups sugar
- 2 Whole eggs
- 4 egg yolks
- 2 Teaspoons vanilla extract
- 3 Cups flour
- 4 Teaspoons baking powder
- 1 Tablespoon dried lavender (using fingers to crush before adding)
- ¾ Teaspoon salt
- 1-¼ Cup buttermilk (regular milk can be substituted)
- 6 Ounces white chocolate
Lavender Simple Syrup
- ⅓ Cup sugar
- ⅓ Cup water
- 2 Tablespoons dried lavender
Buttercream Frosting
- ½ Cup unsalted butter, softened
- 2-3 Cups powdered sugar
- 2 Tablespoons lavender simple syrup
- 1 Teaspoon vanilla extract
Note
This vanilla lavender cake requires a few steps, but none of those steps is difficult. Start off by melting the white chocolate. Then throw your lavender simple syrup together. Next is the cake. While the cake is baking, it's time to whip up the frosting. Easy.
Enjoy! - The Recipe Wench
Directions
| Melt the White Chocolae | |
| Step 1 | |
| Using a double boiler (or make one by stacking 2 pots on top of each other), fill bottom portion with 1-2 inches of water and bring to a boil. Turn off heat, place broken pieces of white chocolate into the top pot and allow to sit while you make the rest of the cake. | |
| Make Lavender Simple Syrup | |
| Step 2 | |
| Bring ⅓ cup sugar and ⅓ cup water to a boil, whisk constantly to ensure sugar is completely dissolved. Turn off heat, add 2 tablespoons dried lavender and allow to steep while you prepare the rest of the cake. | |
| Make the Cake | |
| Step 3 | |
| Whisk 3 cups flour, 4 teaspoons baking powder, 1 tablespoon dried lavender and ¾ teaspoon salt to combine. Set aside. In large bowl, mix 1-½ sticks softened butter. Add flour mixture and 1-¼ cup buttermilk by alternating between the two until everything is well incorporated with the butter/sugar mixture. Divide cake batter among three prepared 8-inch cake pans. Bake at 350ºF until cake pulls away from sides of pan and wooden toothpick inserted in center of cake comes out clean (about 20 minutes). | |
| Make the Frosting | |
| Step 4 | |
| Mix ½ cup softened butter, 2-3 cups powdered sugar, 1 teaspoon vanilla extract and 2 tablespoons lavender simple syrup until light and fluffy. Adjust powdered sugar and lavender simple syrup as needed to thicken/thin frosting to your preference. | |
| Assemble Cake | |
| Step 5 | |
Using a fork, poke cake several times. Then spoon strained lavender simple syrup over the layers while still warm. Frost cake as desired. Enjoy! | |
More Recipes
- Watermelon Salad with Cucumbers and Feta
- Greek Chicken Skewers - "Souvlaki"
- Tzatziki: A delicious souvenir from Greece
- Luscious Lemon Poke Cake - From Scratch
Reader Interactions
Comments
Diane Gusmano says
2-3 cups powdered sugar?? Is it 2 or 3? Or a misprint t and should be 2/3 cup?
Reply
Bridget says
It is 2 to 3 cups of powdered sugar, depending on your preference. I recommend starting with 2. If you want it sweeter, than go ahead and add another cup. I prefer less sweet.
Reply
Kathy Burke says
Made this in 6-inch rounds instead of 8-inch and it needed about 30 minutes of baking time to come clean off a cake tester. Mixed the lavender buttercream with a batch of Swiss meringue buttercream and made a pretty ombré exterior. Delicious recipe, may even try it without the lavender next time as a good “white” cake base.
Reply
Michelle says
Do you have any suggestions for adding lemon to this cake as well?
Reply
Dorothy M says
I am so excited to have come across this recipe and would love to make it (for myself) for Mother's Day! 🤣 Can you tell me what kind of flour you used? All purpose? Cake flour? I love lavender so much and cannot wait to try this!
Reply
Krystina says
How many days before can you make this cake? Or can I make all the components early and assemble. I’d like to make it 3 days early
Reply
Bridget says
My concern would be whether the cake was stored so that it did not dry out. I am currently living in Colorado. Very dry here! I wouldn't hesitate to make the cake 3 days early, but I would ensure it was wrapped to retain moisture. Good luck!
Reply
Samantha Ramtahal says
Hello, this is my second time making the cake and I love it! But when I make the cake I don't separate it into 3 different pans I put it all in one and the cake comes out a lot darker then what I think it is suppose to come out. Next time I make it I am going to try and bake it at 325 degrees for 45 mins. Unless you have another suggestion
Reply
Bridget says
I'm really happy to hear you're enjoying the recipe! It doesn't surprise me to hear the cake is getting browner when you try to cook it all in one pan rather than the 3 layers that the recipe directs. Without knowing the size or type of pan you're using (glass? aluminum?), my gut is telling me that is a lot of batter for one pan. I imagine you're having to bake it longer to get the center done. And therefore the longer cooking time is resulting in the outside becoming too brown! If I were attempting a sheet cake with this recipe, I would start by using a glass pan measuring 11 x 13 and I probably wouldn't use all the batter... 350 is my go-to oven temperature so I'd stick with that and just monitor the center of the cake. I worry that baking this cake for 45 minutes at 325 would dry it out! But please let us know how it goes if you try that!
Reply
Casey says
First off, this cake is absolutely stunning. I've made it three times with varying flavors and toppings, and it's been vacuumed up by friends and family within a day or two each time.Second, a question: in the ingredients list, it calls for 4 extra egg whites, but the directions call for four extra egg yolks. Which one is the one you used? I've been doing the egg whites, and--again--it's a fantastic cake.
Reply
Bridget says
I am so happy to hear this cake is a winner for you! And a sincere thank you for bringing that inconsistency to my attention. I've corrected the recipe. It's yolks, not whites. But now I'm going to need to try it your way the next time I make this!!!
Reply
Trackbacks
[…] also want to thank the Recipe Wench for her vanilla lavender cake recipe, which this was where my cake started. The base is all […]
Reply
[…] Get the recipe at The Recipe Wench. […]
Reply
[…] I had leftover buttermilk frommy escapades with the Vanilla Lavender Cake I made earlier, I used buttermilk in the muffin […]
Reply
