Lavender Vanilla Cream Cake

Name: Lavender Vanilla Cream Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 cup sugar; 3 large eggs; 2 teaspoons vanilla extract; 1 tablespoon culinary lavender, finely chopped; 1/2 cup milk; 1 cup heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 teaspoon culinary lavender, finely chopped

Highlighted under: Baking & Desserts

I absolutely love baking cakes, and this Lavender Vanilla Cream Cake has quickly become a favorite in my kitchen. The fragrant notes of lavender combined with smooth vanilla create an elegant and heavenly flavor profile. I enjoy serving this cake at gatherings, and it never fails to impress my guests. The delicate lavender essence pairs beautifully with the sweet vanilla, creating a delightful treat that’s perfect for any occasion. Plus, the creaminess of the frosting adds an irresistible touch that is hard to resist!

Created by

Emily

Last updated on 2026-02-09T16:09:27.144Z

When I first experimented with lavender in baking, I was amazed at how the floral notes complemented the sweetness of the vanilla. I remember baking this Lavender Vanilla Cream Cake for a friend's birthday, and the moment they took the first bite, their eyes lit up with delight. It was a beautiful experience that encouraged me to bake it more often!

One critical tip I’ve learned is to use culinary-grade lavender for the best flavor and aroma. Not all lavender is safe for consumption, so sourcing it from reputable suppliers is essential. This little detail can transform your cake from ordinary to extraordinary!

Why You'll Love This Cake
The unique blend of floral lavender and creamy vanilla creates a taste sensation that’s both refreshing and indulgent.
The moist and fluffy texture of the cake makes it the perfect showstopper for any celebration.
The beautiful presentation will have your guests asking for the recipe!

The Magic of Lavender

Lavender is not just a beautiful flower; it brings a unique flavor that elevates any dessert. In this Lavender Vanilla Cream Cake, the culinary lavender infuses the cake with a subtle floral essence, making it stand out among traditional cakes. However, cooking with lavender requires a delicate balance. Too much can overwhelm the palate, so I recommend starting with 1 tablespoon, as indicated in the recipe. If you're uncertain about the flavor strength, consider tasting a small amount of the lavender before adding it to your batter.

For those who want to experiment with flavor, you could substitute dried chamomile or even a hint of lemon zest for a fresh twist. This Lavender Vanilla Cream Cake is versatile enough to accommodate these variations while still staying true to its floral roots. Just remember, the key is to incorporate flavors that complement the vanilla without overshadowing it.

Frosting Secrets

The frosting on this cake is as important as the cake itself. A light and fluffy frosting contrasts beautifully with the moist texture of the cake. When whipping the heavy cream, keep an eye on it to prevent over-whipping, which can lead to a grainy texture. Look for soft peaks, which will give the frosting the right consistency for spreading. If you're running short on time, you can use store-bought whipped cream, but be sure to fold in the lavender for that signature flavor.

Storing the frosting is another consideration. If you happen to have leftover frosting, keep it in an airtight container in the refrigerator for up to three days. Before using it again, rewhip it for a few seconds to restore its fluffiness. This frosting also works beautifully on cupcakes, and you could even drizzle it over pancakes for a decadent breakfast option!

Perfecting the Bake

Baking a cake to perfection can be tricky! In this recipe, ensuring that the cakes rise and set correctly is key. Keep an eye on the oven while baking; cakes typically require about 25 minutes, but every oven varies slightly. For the best results, perform the toothpick test; it should come out clean or with a few moist crumbs attached. This ensures your cakes are moist but not undercooked.

If you’re making this cake in advance, you can prepare the layers a day ahead. Just make sure to wrap them in plastic wrap once they’ve cooled completely. This prevents them from drying out and allows the flavors to meld nicely. For added beauty, consider brushing the layers with a simple syrup infused with a bit of lavender before frosting; it will keep the cake incredibly moist!

Ingredients

Gather the ingredients for this lovely cake:

Cake Ingredients

1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1 tablespoon culinary lavender, finely chopped
1/2 cup milk

Frosting Ingredients

1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon culinary lavender, finely chopped

Prepare yourself for a delightful baking experience!

Instructions

Follow these steps to create your Lavender Vanilla Cream Cake:

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk together the flour, baking powder, and salt. In another larger bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and stir in the vanilla and chopped lavender. Gradually add the dry ingredients, alternating with milk, until just combined. Divide the batter evenly between the prepared pans and smooth the tops.

Bake and Cool

Bake the cakes for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

Make the Frosting

While the cakes cool, beat the heavy cream until soft peaks form. Gradually add in the powdered sugar and vanilla extract. Fold in the chopped lavender. Whip until the frosting is thick and fluffy.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer over it. Frost the top and sides of the cake with the remaining lavender cream frosting. Decorate as desired!

Enjoy your delicious Lavender Vanilla Cream Cake!

Pro Tips

For an extra touch, garnish the top of the cake with sprigs of fresh lavender or edible flowers for a stunning presentation.

Serving Ideas

This Lavender Vanilla Cream Cake is not only beautiful but also versatile for different occasions. When serving, consider pairing it with a light herbal tea or a fresh berry compote to enhance the flavors. A simple garnish of edible flowers can elevate the presentation, making it perfect for bridal showers or garden parties.

You can also create individual servings by baking the batter in cupcake pans. This allows for easy serving at events and can provide a delightful surprise with the lavender flavor. Just keep an eye on the bake time—cupcakes usually take about 18-20 minutes, so adjust accordingly.

Storage Tips

After baking, it's essential to store the cake properly to maintain its quality. If you're not serving it right away, you can keep it in an airtight container at room temperature for up to two days. If you need to store it longer, refrigerate it, but be aware that the cake may dry out slightly. To offset this, you could wrap it well in plastic wrap or foil before placing it in the fridge.

For extended storage, this cake can be frozen for up to three months. Wrap each cake layer in plastic wrap and then in aluminum foil to prevent freezer burn. When you're ready to enjoy it again, let it thaw in the fridge overnight before frosting to ensure the best texture.

Troubleshooting

If your cake domes in the center, this can be a sign of overmixing or baking at too high a temperature. Make sure to mix ingredients just until combined and double-check your oven temperature with an oven thermometer. Additionally, rotating the cake pans halfway through baking can help ensure even cooking.

Should the frosting be too runny, it might be due to the heavy cream being overwhipped or not chilled enough. Make sure your heavy cream is very cold before whipping, and if it ends up too thin, you can refrigerate it for a short period before trying to whip it again. It should achieve a thick, airy consistency that holds up beautifully on the cake.

Questions About Recipes

→ Can I use dried lavender?

Yes, dried lavender can be used, but ensure it's culinary-grade and finely chopped for the best flavor.

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

→ Can I make this cake gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend and adjust as necessary.

→ How can I enhance the lavender flavor?

You can steep the milk with lavender before adding it to the batter for a more intense floral note.