There’s something magical about lavender. The scent alone feels like a warm hug from nature, but when you bake it into a cake? Absolute enchantment. Imagine a soft, tender crumb infused with floral notes that dance between sweet and sophisticated. It’s the kind of dessert that makes people pause mid-bite and go, “Wait… what is this?”

This lavender cake isn’t just pretty, it’s deliciously unique. Perfect for birthdays, brunches, or just because you want to feel a little fancy on a Tuesday afternoon. Stick around, and I’ll walk you through everything from the recipe snapshot to the step-by-step process, plus my favorite tricks to get that lavender flavor just right.

Recipe Snapshot:

Category	Details
Yield	1 three-layer 8-inch cake
Serving Size	1 slice
Prep Time	25 minutes
Cook Time	30 minutes
Cooling/Chilling Time	40 minutes
Total Time	~1 hour 35 minutes
Calories per Serving	~480*
Primary Cooking Method	Baking

*Calories are approximate and may vary depending on exact ingredients used.

Lavender Cake

Recipe by Angela JonesCourse: DessertCuisine: FrenchDifficulty: Easy

Servings

slice

Prep time

minutes

Cooking time

minutes

Calories

480

kcal

There’s something magical about lavender in desserts it feels like you’re eating a slice of spring itself. This Lavender Cake is light, floral, and totally enchanting. Paired with a fluffy buttercream, it’s the kind of cake that makes everyone stop mid-bite and go, “Wait…what IS this?” Spoiler: it’s your new signature dessert.

Ingredients

For the Cake
1 2/3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup granulated sugar
3/4 cup unsalted butter, room temperature
1 cup whole milk
1 tablespoon dried culinary lavender
2 black tea bags (optional, for flavor depth)
3 large egg whites, room temperature
1/2 cup sour cream, room temperature
3 teaspoons vanilla extract
For the Buttercream
1 pound (450g) unsalted butter, room temperature
2 pounds confectioners’ sugar, sifted
Pinch of kosher salt
3–4 tablespoons reserved lavender milk mixture
2 drops organic lavender extract or essential oil (food-grade)
Gel food coloring (blue + pink for lavender tones, optional)

Directions

Infuse the Milk
Simmer 1 cup of milk with lavender and tea for 10 minutes. Strain and set aside. This floral milk is your flavor magic.
Mix Dry Ingredients
In a large bowl, sift flour, baking powder, baking soda, salt, and sugar. Whisk to combine.
Combine Wet Ingredients
In another bowl, whisk egg whites, sour cream, and vanilla until smooth.
Make the Batter
Cream butter until fluffy. Alternate adding dry ingredients and lavender milk mixture into the butter, then fold in wet mixture. Mix just until smooth.
Prep Pans
Grease and flour three 8-inch cake pans. Tap out excess flour. If you have baking strips, wrap them around pans for an even bake.
Bake
Divide batter evenly among pans. Bake at 340°F (170°C) for ~30 minutes, until edges pull away and centers spring back.
Make the Buttercream
Beat butter until silky. Slowly mix in confectioners’ sugar, salt, lavender milk, and lavender extract. Add coloring if desired. Mix until fluffy.
Assemble the Cake
Layer cakes with lavender buttercream spirals between each. Crumb coat, chill for 10 minutes, then frost fully. Smooth with spatula.
Decorate
Pipe swirls, roses, or keep it simple with pastel frosting. Bonus: a wreath of buttercream flowers looks like a cake straight out of a fairytale.

Extra Tips

Use Culinary Lavender Only: Regular lavender may taste soapy stick to culinary-grade for the best flavor.
Don’t Overdo Lavender: A little goes a long way. Too much and it’ll taste like perfume instead of dessert.
Room-Temperature Ingredients: Butter, eggs, and sour cream blend more smoothly when not cold.
Level the Layers: Trim domed cake tops with a serrated knife for even stacking and a pro finish.
Chill Before Slicing: Refrigerating the cake for 20 minutes before slicing makes for neater, cleaner cuts.
Decorating Hack: If you don’t want to pipe flowers, top the cake with dried lavender buds or fresh edible flowers for an effortless finish.

Equipment Needed

Three 8-inch round cake pans
Sifter
Mixing bowls
Hand mixer or stand mixer with paddle attachment
Whisk
Offset spatula
Bench scraper
Piping bags and tips (optional, for decoration)
Baking strips (optional, for even baking)

Substitution Options

Flour: Swap all-purpose flour for a 1:1 gluten-free blend to make this cake celiac-friendly.
Butter: Use vegan butter sticks or margarine for a dairy-free version.
Milk: Replace whole milk with almond, oat, or coconut milk. Infuse the lavender the same way for that signature flavor.
Egg Whites: Try aquafaba (chickpea brine) or a powdered egg replacer for a vegan-friendly substitute.
Sour Cream: Greek yogurt, dairy-free yogurt, or even coconut cream work as creamy alternatives.
Sugar: For a lower-glycemic option, swap granulated sugar with coconut sugar, though it may slightly deepen the color and flavor.
Food Coloring: Skip the artificial coloring and try natural powders like blueberry or beet for gentle pastel hues.

Make-Ahead Tips

Bake in Advance: The cake layers can be baked a day ahead. Wrap them tightly in plastic wrap and store at room temperature or refrigerate.
Buttercream Storage: The lavender buttercream can be made up to 3 days ahead. Keep it in an airtight container in the fridge, then re-whip before frosting.
Freeze for Later: Cake layers freeze beautifully. Wrap each in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Decorating Shortcut: Crumb coat the cake, refrigerate, and finish decorating the next day for a stress-free timeline.

Storage Instructions

Room Temperature: Once frosted, the cake can sit at room temp for up to 2 days if covered with a cake dome or airtight container. Keep it away from direct sunlight.
Refrigerator: Store leftover slices in an airtight container in the fridge for up to 5 days. Bring slices to room temp before serving for the best texture.
Freezer: Freeze whole cake layers or frosted slices by wrapping in plastic wrap and foil. Store for up to 2 months. Thaw overnight in the fridge and bring to room temp before enjoying.
Buttercream: Extra buttercream can be refrigerated in a sealed container for up to a week, or frozen for 2 months. Re-whip before using.

FAQ

Can I use fresh lavender instead of dried?
Yes, but make sure it’s culinary lavender. Use about twice the amount since fresh is less concentrated.

Will the cake taste like soap?
Not if you use the right amount. Stick to the recipe quantities, and you’ll get a light floral flavor instead of overpowering perfume.

Can I make this cake without tea?
Definitely. The tea adds depth, but you can skip it and still enjoy a delicious lavender cake.

How do I get pastel purple buttercream?
Mix a touch of pink and blue gel food coloring, or use natural options like blueberry powder.

Can I make cupcakes instead of a full cake?
Yes! This recipe yields about 24 cupcakes. Adjust bake time to 18–20 minutes at the same temperature.

What’s the best way to frost if I’m a beginner?
Go for a simple smooth coat or rustic swirls with a spatula. Lavender sprigs or edible flowers make easy, elegant toppers.

Food Safety

Lavender Selection: Always use culinary-grade lavender. Decorative or aromatic lavender varieties may contain pesticides or be unsafe for eating.
Essential Oils: Only use food-grade lavender extract or essential oil in buttercream. Many essential oils are not safe for consumption.
Storage Safety: Do not leave cake with dairy-based frosting out longer than 2 hours in warm conditions.
Cross-Contamination: If baking for someone with allergies (dairy, gluten, nuts), make sure utensils, pans, and work surfaces are clean and free from allergens.
Freezing Safety: When freezing, wrap tightly to prevent freezer burn and always thaw in the fridge, not at room temperature, to avoid bacterial growth.

Ingredient Selection

Lavender: Always use dried culinary lavender, which has a softer, sweeter taste than ornamental lavender. Look for brands labeled specifically for cooking.
Milk: Whole milk adds richness and helps carry the lavender flavor, but alternative milks like oat or almond work well too.
Butter: Unsalted butter is best so you can control the salt balance. High-quality European butter adds extra creaminess.
Flour: Standard all-purpose flour keeps the texture tender. Avoid bread flour, which makes cakes too dense.
Sugar: Use fine granulated sugar for even mixing. Coarser sugar can leave a gritty texture.
Egg Whites: Fresh, room-temperature egg whites whip up lighter and help give the cake its soft, fluffy crumb.
Sour Cream: This adds moisture and tang. For the best result, go with full-fat.
Vanilla Extract: Pure vanilla rounds out the lavender flavor, making it taste floral without being overpowering.

Serving Suggestions

Tea Time Treat: Pair a slice with Earl Grey or chamomile tea to highlight the floral notes.
Brunch Star: Serve alongside fresh berries and whipped cream for a spring brunch centerpiece.
Special Occasions: This cake makes a whimsical wedding or baby shower dessert when decorated with edible flowers.
Simple Elegance: Garnish slices with a few lavender buds or a dusting of powdered sugar for a minimal, sophisticated look.
Summer Delight: Add a scoop of vanilla bean ice cream on the side for a refreshing warm-weather treat.

Nutritional Information (Per Serving)

Calories: ~480 kcal
Carbohydrates: 60g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 65mg
Sodium: 160mg
Fiber: 1g
Sugar: 48g

These values are estimates and will vary based on exact ingredients used.

Final Thoughts

This Lavender Cake is proof that desserts can be elegant, whimsical, and comforting all at once. The floral notes from lavender make every bite feel special, while the soft crumb and creamy buttercream keep it familiar and indulgent.

Whether you’re baking it for a spring brunch, a bridal shower, or just because you’re craving something dreamy, this cake is guaranteed to impress. One slice, and you’ll understand why lavender belongs in your dessert repertoire forever.

Lavender Cake: A Floral Slice of Heaven

Recipe Snapshot: