Ingredients
Scale
- 1½ Sticks (¾ Cup) unsalted butter, softened
- 1½ Cups granulated sugar
- 2 Large whole eggs, room temperature
- 4 Large egg yolks, room temperature
- 2 tsp vanilla extract
- 3 Cups all-purpose flour
- 4 tsp baking powder
- 1 Tbsp dried culinary lavender, finely crushed
- ¾ tsp salt
- 1¼ Cup buttermilk, room temperature
- ⅓ Cup granulated sugar for lavender simple syrup
- ⅓ Cup water for lavender simple syrup
- 2 Tbsp dried culinary lavender for lavender simple syrup
- ½ Cup unsalted butter for lavender buttercream frosting
- 2⅓ Cups powdered sugar, sifted
- 2 Tbsp cooled lavender simple syrup
- 1 tsp vanilla extract for lavender buttercream frosting
Instructions
- Preheat your oven to 350°F (177°C) and grease two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, crushed lavender, and salt.
- Cream softened butter and granulated sugar until fluffy. Incorporate eggs and vanilla.
- Alternate mixing dry ingredients and buttermilk until just combined.
- Divide batter between pans and bake for 25–30 minutes. Cool on wire racks.
- Prepare lavender simple syrup by simmering sugar, water, and lavender; cool.
- For the frosting, beat butter until creamy; gradually add powdered sugar and mix in cooled syrup.
- Frost cooled cakes with lavender buttercream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice/75g
- Calories: 330
- Sugar: 28g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Use only culinary-grade lavender for flavor safety. Ensure ingredients are at room temperature for smooth batter. Store leftovers in an airtight container for up to five days.