Lavender Vanilla Bean Dream Cake

🕒 Prep: 30 min
🔥 Cook: 30 min
🍽 Serves: 12
★★★★★
Be the First to Review!

This Lavender Vanilla Bean Dream Cake is a whimsical treat that combines the floral notes of lavender with the rich, creamy sweetness of vanilla. Perfect for a spring gathering or a special occasion, this cake offers a unique twist on a classic vanilla cake, making it a standout dessert.

Ingredients for Lavender Vanilla Bean Dream Cake

All-purpose flour forms the structure of the cake, giving it body and lift. Granulated sugar sweetens the batter and helps with browning. Baking powder is the leavening agent that ensures your cake rises beautifully. A touch of salt balances the sweetness and enhances the other flavors.

Unsalted butter contributes to the cake's rich texture and buttery flavor. Using whole milk adds moisture and richness, while large eggs bind all the ingredients together. The star of the show, culinary lavender, adds a subtle floral hint. Vanilla bean seeds and vanilla extract infuse the cake with deep, authentic vanilla flavor.

For the buttercream, unsalted butter provides a creamy base. Powdered sugar sweetens and thickens the frosting. Heavy cream softens the texture, and a lavender infusion subtly mirrors the cake’s flavor. Edible flowers make for a stunning, natural decoration.

Tips & Tricks

  • Ensure butter is at room temperature for the best creaming results.
  • Grind the lavender finely to avoid a gritty texture in the cake.
  • Use a serrated knife to level the cakes before frosting for a neat finish.
  • If your lavender flavor is too strong, reduce the amount slightly next time for a subtler taste.

Serving Suggestions

This cake pairs beautifully with a light herbal tea or a glass of chilled prosecco. You could also serve it alongside fresh berries or a dollop of whipped cream for added indulgence.

Frequently Asked Questions

Can I use dried lavender from the garden?
Yes, just ensure it's culinary-grade and free from pesticides.
How can I make this cake gluten-free?
Substitute all-purpose flour with a gluten-free flour blend, but check the specific blend's instructions for any adjustments.

Lavender Vanilla Bean Dream Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). Grease two 8-inch round cake pans to ensure your cake releases effortlessly. In a mixing bowl, whisk together the flour, baking powder, and salt, then set this dry mixture aside.

In a separate large bowl, cream the softened butter with the granulated sugar until it’s light and fluffy. This will take about 3 minutes on medium speed. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla bean seeds and vanilla extract to bring out that wonderful aroma.

Now, alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently to avoid overworking the batter, then fold in the ground lavender. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the buttercream, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, heavy cream, and the lavender infusion, beating until the mixture is smooth and fluffy. Once the cakes have cooled, spread a layer of buttercream over the top of one layer, place the second layer on top, and frost the entire cake with the remaining buttercream. Decorate with edible flowers for a final touch.

Why You'll Love This Recipe

  • Delicate floral notes that are perfectly balanced.
  • Rich, creamy vanilla flavor from real vanilla beans.
  • Visually stunning with edible flowers as decoration.
  • Perfectly moist texture thanks to a precise mix of ingredients.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup whole milk
3 large eggs
1 tbsp culinary lavender, ground
1 vanilla bean, seeds scraped
1 tsp vanilla extract
1/2 cup unsalted butter, softened (for buttercream)
3 cups powdered sugar (for buttercream)
2 tbsp heavy cream (for buttercream)
1 tsp culinary lavender, steeped in 1 tbsp boiling water (for buttercream)
Edible flowers for decoration

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a bowl, mix flour, baking powder, and salt. Set aside.
3. In another bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Add vanilla bean seeds and vanilla extract to the butter mixture.
5. Gradually add dry ingredients to the wet ingredients, alternating with milk. Fold in the ground lavender.
6. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the buttercream: Beat butter until creamy. Gradually add powdered sugar, heavy cream, and lavender infusion, beating until smooth and fluffy.
9. Once the cakes are cool, spread a layer of buttercream over the top of one cake layer, place the second layer on top, and frost the entire cake with the remaining buttercream.
10. Decorate with edible flowers before serving.

Ratings and Comments

Thank you for your rating!