I can’t get over how dreamy this lavender cake looks with the simplest buttercream flowers. It’s the kind of pretty birthday cake that makes everyone stop scrolling.

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I’m obsessed with this lavender cake because it looks fancy without acting precious. I love that soft purple vibe, the sweet little buttercream flowers, and that clean, dreamy finish that makes the whole cake feel special.

The flavor is delicate but not boring, with culinary dried lavender giving it that floral edge I crave and vanilla extract keeping it smooth. And honestly, I adore a cake that can sit on the table and steal every bit of attention before the first slice.

Simple, pretty, and seriously gorgeous. But still totally the kind of cake I want to eat, not just stare at.

Ingredients

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Flour gives the cake structure, so it slices cleanly without feeling heavy.
Baking powder keeps things fluffy, not dense or sad.
Salt balances the sweetness and makes the lavender taste less soapy.
Butter brings that rich, soft crumb you’ll absolutely notice.
Sugar sweetens, but it also helps the cake stay tender.
Eggs hold everything together and add a little richness.
Lavender gives the cake its pretty, floral personality.
Vanilla smooths out the edges and keeps the flavor cozy.
Milk or buttermilk adds moisture, with buttermilk giving a gentle tang.
Lemon zest is optional, but it makes the lavender feel brighter.
Lavender syrup keeps the layers moist and adds a soft floral boost.
Buttercream makes it feel fancy, creamy, and very birthday-party ready.
Powdered sugar keeps the frosting sweet, smooth, and pipeable.
Plus, purple and green coloring make those flowers actually look adorable.
Basically, sprinkles or pearls add sparkle without much effort.

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon fine salt

1 cup (226 g) unsalted butter at room temperature

1 3/4 cups (350 g) granulated sugar

3 large eggs at room temperature

1 tablespoon culinary dried lavender, finely ground

1 teaspoon pure vanilla extract

1 cup (240 ml) whole milk or buttermilk, room temperature

1 tablespoon lemon zest, optional for brightness

For lavender simple syrup: 1/4 cup (50 g) sugar and 1/4 cup (60 ml) water plus 1/2 teaspoon dried lavender

For buttercream frosting: 1 1/2 cups (340 g) unsalted butter, room temperature

5 to 6 cups (600 to 720 g) powdered sugar, sifted

3 to 4 tablespoons heavy cream or milk

1 teaspoon pure vanilla extract

1/4 teaspoon fine salt

1/2 teaspoon culinary lavender extract or 1/4 teaspoon finely ground dried lavender, optional for extra lavender flavor

Gel or paste purple food coloring for flowers

Gel or paste green food coloring for leaves

Sprinkles or edible pearl decorations, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 8 or 9 inch round cake pans, then dust with flour and tap out excess.

2. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon fine salt in a bowl.

3. In a large bowl, cream 1 cup (226 g) unsalted butter with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3 to 5 minutes. Beat in 3 large eggs one at a time, then stir in 1 teaspoon pure vanilla extract and 1 tablespoon lemon zest if using.

4. Fold the dry ingredients into the butter mixture in three additions, alternating with 1 cup (240 ml) whole milk or buttermilk, beginning and ending with the dry ingredients. Gently fold in 1 tablespoon culinary dried lavender, finely ground, until evenly distributed.

5. Divide batter between prepared pans and smooth tops. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans 10 minutes, then turn out onto a wire rack to cool completely.

6. While cakes bake, make lavender simple syrup: combine 1/4 cup (50 g) sugar, 1/4 cup (60 ml) water, and 1/2 teaspoon dried lavender in a small saucepan. Bring to a simmer, stir until sugar dissolves, remove from heat, steep 10 minutes, then strain and cool.

7. Make buttercream: beat 1 1/2 cups (340 g) unsalted butter until creamy. Gradually add 5 to 6 cups (600 to 720 g) sifted powdered sugar, mixing on low until incorporated. Add 3 to 4 tablespoons heavy cream or milk, 1 teaspoon vanilla, 1/4 teaspoon fine salt, and 1/2 teaspoon culinary lavender extract or 1/4 teaspoon finely ground dried lavender if using. Beat on medium high until light and spreadable, adding more cream or powdered sugar to reach desired consistency.

8. Level cake layers if needed. Brush each layer with lavender simple syrup to add moisture and lavender flavor. Stack with a thin layer of buttercream between layers.

9. Crumb coat the cake with a thin layer of buttercream and chill 15 to 20 minutes. Tint portions of buttercream purple and green using gel or paste food coloring for flowers and leaves. Fill piping bags fitted with petal and leaf tips to pipe simple buttercream flowers and foliage around the top and sides. Smooth remaining frosting for a clean finish or leave textured for a rustic look.

10. Add sprinkles or edible pearls if desired. Chill briefly to set, then bring to room temperature before serving. Store covered at cool room temperature up to 1 day or refrigerated up to 4 days.

Equipment Needed

1. Two 8 or 9 inch round cake pans, greased and lined with parchment
2. Mixing bowls, small and large
3. Electric mixer or stand mixer with paddle attachment
4. Whisk and rubber or silicone spatula
5. Measuring cups and spoons plus a kitchen scale for grams
6. Wire cooling rack
7. Small saucepan and fine mesh sieve for the lavender syrup
8. Piping bags with petal and leaf tips plus food coloring and offset spatula for frosting and decorating

FAQ

Q: Can I substitute buttermilk for the whole milk and should I adjust anything?

A: Yes. Use an equal amount of buttermilk for a slightly tangier, more tender crumb. If using store bought or powdered buttermilk, no other adjustments are needed.

Q: How finely should the dried lavender be ground and can I skip it?

A: Grind culinary dried lavender to a powder using a spice grinder or mortar and pestle so it disperses evenly and avoids gritty bits. If you skip it, use lavender extract sparingly to avoid artificial taste.

Q: How and why do I use the lavender simple syrup?

A: Warm sugar and water with lavender, steep 10 to 15 minutes, strain, then brush onto warm cakes to add moisture and enhance floral flavor without overbaking.

Q: How do I get the buttercream to pipe flowers and stay stable at room temperature?

A: Use well softened butter, adjust powdered sugar and cream for a stiff, pipeable consistency, chill briefly if too soft, and avoid leaving decorated cake over 4 hours in warm rooms.

Q: Can I make the cake layers or frosting ahead and how do I store them?

A: Bake layers up to 2 days ahead, wrap tightly and refrigerate, or freeze up to 1 month. Frosting keeps in the fridge up to 5 days; bring to room temperature and rewhip before using.

Q: Any tips for avoiding a bitter or soapy lavender flavor?

A: Use culinary grade lavender, a small amount finely ground or a measured extract, and steep the syrup rather than adding raw buds to batter. Taste as you go to keep the floral note subtle and pleasant.

Effortless Elegance: A Simple & Stunning Lavender Cake Recipe Substitutions and Variations

All purpose flour:
- Cake flour (bleached) for a lighter, tender crumb; use 2 3/4 cups cake flour per 2 1/2 cups all purpose and reduce mixing.
- Whole wheat pastry flour for nuttier flavor and slightly denser texture; substitute 1:1 but expect darker color.
- Gluten free 1-to-1 baking flour (with xanthan gum) for a gluten free cake; substitute 1:1 and do not overmix.
Unsalted butter (cake and frosting):
- Neutral vegetable oil (for cake only) use 7 1/2 tablespoons oil for 1 cup butter; yields moister crumb but less structure for frosting use butter in buttercream.
- Brown butter (for deeper, toasty flavor) brown then cool to room temperature and use 1:1.
- Vegan butter or margarine (for dairy-free) use 1:1 in cake; for frosting use a stable vegan stick butter best suited for creaming.
Eggs:
- Buttermilk or yogurt (for 1 egg) use 1/4 cup to add moisture and tenderness; increase leavening slightly.
- Flax egg for 1 egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes; best in denser cakes.
- Applesauce for 1 egg: 1/4 cup unsweetened applesauce; adds moisture and slight sweetness, can change crumb.
Whole milk or buttermilk:
- Plant milks (almond, oat, soy) 1:1 substitute; choose full fat for richness.

Pro Tips

1. Taste the lavender first and use it sparingly. Culinary lavender can go from floral to soapy quickly, so start with the listed amount and adjust only a little in the buttercream if you want more perfume. If you overdo it, a touch more vanilla or a squeeze of lemon can help balance the flavor.

2. Bloom the lavender in the syrup and in warm milk if you want a softer, more integrated flavor. Let the hot liquid steep with the lavender for 10 minutes, then strain well. This extracts the aroma without leaving gritty bits in the batter or frosting.

3. Keep everything at true room temperature. Butter, eggs and milk that are neither cold nor too warm give you a smoother batter, fuller volume when creaming, and a lump free buttercream. If your butter is too soft, chill briefly; if too cold, let it sit a bit longer.

4. Be gentle when folding the flour in. Overmixing will tighten the crumb and make the cake dense. Alternate dry and wet additions, fold just until combined, and finish any final mixing with a spatula rather than a mixer.

5. For pretty, stable piping and lasting flowers, chill the cake briefly after the crumb coat and use gel colors sparingly to keep icing consistency smooth. If the buttercream gets too soft while piping, pop it in the fridge for 10 to 15 minutes to firm up, then continue. Store decorated cakes cool but not rock hard so the buttercream retains good texture when served.

Effortless Elegance: A Simple & Stunning Lavender Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can’t get over how dreamy this lavender cake looks with the simplest buttercream flowers. It’s the kind of pretty birthday cake that makes everyone stop scrolling.

Servings

servings

Calories

852

kcal

Equipment: 1. Two 8 or 9 inch round cake pans, greased and lined with parchment
2. Mixing bowls, small and large
3. Electric mixer or stand mixer with paddle attachment
4. Whisk and rubber or silicone spatula
5. Measuring cups and spoons plus a kitchen scale for grams
6. Wire cooling rack
7. Small saucepan and fine mesh sieve for the lavender syrup
8. Piping bags with petal and leaf tips plus food coloring and offset spatula for frosting and decorating

Ingredients

2 1/2 cups (312 g) all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup (226 g) unsalted butter at room temperature
1 3/4 cups (350 g) granulated sugar
3 large eggs at room temperature
1 tablespoon culinary dried lavender, finely ground
1 teaspoon pure vanilla extract
1 cup (240 ml) whole milk or buttermilk, room temperature
1 tablespoon lemon zest, optional for brightness
For lavender simple syrup: 1/4 cup (50 g) sugar and 1/4 cup (60 ml) water plus 1/2 teaspoon dried lavender
For buttercream frosting: 1 1/2 cups (340 g) unsalted butter, room temperature
5 to 6 cups (600 to 720 g) powdered sugar, sifted
3 to 4 tablespoons heavy cream or milk
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1/2 teaspoon culinary lavender extract or 1/4 teaspoon finely ground dried lavender, optional for extra lavender flavor
Gel or paste purple food coloring for flowers
Gel or paste green food coloring for leaves
Sprinkles or edible pearl decorations, optional

Directions

Preheat oven to 350°F (175°C). Grease and line two 8 or 9 inch round cake pans, then dust with flour and tap out excess.
Whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon fine salt in a bowl.
In a large bowl, cream 1 cup (226 g) unsalted butter with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3 to 5 minutes. Beat in 3 large eggs one at a time, then stir in 1 teaspoon pure vanilla extract and 1 tablespoon lemon zest if using.
Fold the dry ingredients into the butter mixture in three additions, alternating with 1 cup (240 ml) whole milk or buttermilk, beginning and ending with the dry ingredients. Gently fold in 1 tablespoon culinary dried lavender, finely ground, until evenly distributed.
Divide batter between prepared pans and smooth tops. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
While cakes bake, make lavender simple syrup: combine 1/4 cup (50 g) sugar, 1/4 cup (60 ml) water, and 1/2 teaspoon dried lavender in a small saucepan. Bring to a simmer, stir until sugar dissolves, remove from heat, steep 10 minutes, then strain and cool.
Make buttercream: beat 1 1/2 cups (340 g) unsalted butter until creamy. Gradually add 5 to 6 cups (600 to 720 g) sifted powdered sugar, mixing on low until incorporated. Add 3 to 4 tablespoons heavy cream or milk, 1 teaspoon vanilla, 1/4 teaspoon fine salt, and 1/2 teaspoon culinary lavender extract or 1/4 teaspoon finely ground dried lavender if using. Beat on medium high until light and spreadable, adding more cream or powdered sugar to reach desired consistency.
Level cake layers if needed. Brush each layer with lavender simple syrup to add moisture and lavender flavor. Stack with a thin layer of buttercream between layers.
Crumb coat the cake with a thin layer of buttercream and chill 15 to 20 minutes. Tint portions of buttercream purple and green using gel or paste food coloring for flowers and leaves. Fill piping bags fitted with petal and leaf tips to pipe simple buttercream flowers and foliage around the top and sides. Smooth remaining frosting for a clean finish or leave textured for a rustic look.
Add sprinkles or edible pearls if desired. Chill briefly to set, then bring to room temperature before serving. Store covered at cool room temperature up to 1 day or refrigerated up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.