What's a good recipe for a lavender-scented cake?

Lavender-scented cake is a beautiful and sophisticated dessert, perfect for special occasions or when you want something uniquely aromatic. The key is to infuse the lavender gently into the liquid components of the cake and to use it sparingly to achieve a delicate floral note, not an overwhelming "soapy" taste.

Here's a recipe for a lovely Lavender Vanilla Bean Cake with a simple Lavender Buttercream, emphasizing a soft, moist crumb and subtle fragrance.

Elegant Lavender Vanilla Bean Cake with Lavender Buttercream

This recipe aims for a balanced flavor, where the lavender provides an aromatic backdrop without being overpowering, complemented by classic vanilla.

Yields: One 2-layer 8-inch round cake (serves 10-12) Prep time: 30 minutes Combine time: 28-35 minutes Cooling & Assembly: 1.5 - 2 hours

Ingredients:

For the Lavender Cake:

• 2 cups (240g) all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup (2 sticks / 226g) unsalted butter, softened

• 1 ¾ cups (350g) granulated sugar

• 3 large eggs, at room temperature

• 1 teaspoon pure vanilla extract (or seeds from ½ vanilla bean for extra luxury)

• 1 cup (240ml) buttermilk, at room temperature

• 1 ½ tablespoons culinary-grade dried lavender buds

• Purple food coloring (optional, for a subtle tint)

For the Lavender Simple Syrup (for moistening & extra flavor):

• ¼ cup (50g) granulated sugar

• ¼ cup (60ml) water

• ½ teaspoon culinary-grade dried lavender buds

For the Lavender Buttercream Frosting:

• 1 cup (2 sticks / 226g) unsalted butter, softened

• 4 cups (480g) powdered sugar (confectioners' sugar), sifted

• ¼ cup (60ml) heavy cream or milk

• 1 teaspoon pure vanilla extract

• 1-1 ½ teaspoons culinary-grade dried lavender buds (finely ground, see note)

• Pinch of salt

• Purple food coloring (optional, for a subtle tint)

Equipment:

• Two 8-inch round cake pans

• Parchment paper

• Mixing bowls

• Electric mixer (stand or hand-held)

• Small saucepan

• Fine-mesh sieve

• Spatula/offset spatula

• Wire cooling rack

Instructions:

Step 1: Prepare Lavender-Infused Buttermilk

1. In a small saucepan, gently warm the buttermilk over low heat until it's just warm to the touch (do not boil).

2. Remove from heat, add 1 ½ tablespoons of culinary lavender buds, cover, and let steep for 15-20 minutes.

3. Strain the buttermilk through a fine-mesh sieve into a clean bowl, pressing the lavender gently to extract all liquid. Discard the lavender. Let the infused buttermilk cool completely to room temperature. This step is crucial for subtle flavor.

Step 2: Prepare Cake Pans & Preheat Oven

1. Preheat your oven to 350°F (175°C).

2. Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper circles.

Step 3: Make the Cake Batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. In a large mixing bowl, cream the softened butter and 1 ¾ cups granulated sugar together with an electric mixer on medium-high speed until light and fluffy (3-5 minutes).

3. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract (or vanilla bean seeds).

4. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the cooled lavender-infused buttermilk, beginning and ending with the dry ingredients. Mix until just combined after each addition; do not overmix. (If desired, add a tiny drop of purple food coloring here for a very subtle tint.)

5. Divide the batter evenly between the two prepared cake pans.

Step 4: Combine the Cakes

1. Combine for 28-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.

2. Remove cakes from the oven and let them cool in their pans on a wire rack for 10-15 minutes.

3. While cakes are cooling, prepare the lavender simple syrup.

Step 5: Make Lavender Simple Syrup

1. In a small saucepan, combine ¼ cup granulated sugar, ¼ cup water, and ½ teaspoon culinary lavender buds.

2. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

3. Remove from heat and let steep for 10-15 minutes. Strain the syrup, discarding the lavender buds, and let it cool completely.

Step 6: Moisten Cakes & Cool Completely

1. After the initial cooling time, invert the cakes onto the wire rack, remove the pans and parchment paper.

2. While the cakes are still warm, use a pastry brush to gently brush the tops and sides of the cake layers with the cooled lavender simple syrup. This adds moisture and extra lavender flavor.

3. Allow the cake layers to cool completely on the wire rack before frosting (this can take 1-2 hours). Frosting warm cakes will cause the frosting to melt.

Step 7: Make Lavender Buttercream Frosting

1. For the frosting, use a mortar and pestle to very finely grind 1-1 ½ teaspoons of dried lavender buds into a fine powder. This prevents large bits of lavender in the frosting and ensures even flavor distribution.

2. In a large mixing bowl, beat the softened butter with an electric mixer until creamy and light.

3. Gradually add the sifted powdered sugar, alternating with the heavy cream or milk, mixing on low speed until combined, then increase to medium-high and beat until light and fluffy (3-5 minutes).

4. Beat in the vanilla extract, finely ground lavender powder, and salt.

5. If desired, add a tiny drop of purple food coloring and mix until combined.

Step 8: Assemble the Cake

1. Place one cooled cake layer on your serving plate or cake stand.

2. Spread about 1 cup of lavender buttercream evenly over the top of the first layer.

3. Carefully place the second cake layer on top.

4. Frost the top and sides of the entire cake with the remaining buttercream.

5. For an extra touch, you can sprinkle a few fresh (or whole dried) culinary lavender buds on top for garnish.

Tips for Success:

• Culinary Lavender is a Must: Always use Lavandula angustifolia (English lavender) specifically grown for culinary use. Other varieties can contain high levels of camphor and taste like soap or medicine.

• Don't Overdo It: Lavender is potent. Start with the recommended amounts. You want a subtle, aromatic hint, not an overwhelming flavor.

• Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth, well-emulsified batter.

• Measure Flour Correctly: Spoon flour into your measuring cup and level it off. Don't scoop directly from the bag, which can compact it and lead to too much flour.

• Grind Lavender for Frosting: Grinding the lavender for the frosting ensures a smooth texture without gritty bits.

Enjoy your beautiful and fragrant lavender-scented cake!

Lavender Farm in Door County Wisconsin. You can buy lavender products online at islandlavender.com