Best Vanilla Lavender Cake

On occasion my thought for baking comes from most surprising places!  whilst i was analyzing some posts inside the #FrenchKissLife fb institution page, a person mentioned they had dealt with themselves to a night time out their favored eating place and had a photo of the Vanilla Lavender Cake that they had for dessert.  I knew I needed to try to make it for myself.

The cake has a chunk of a spongy texture and a brushing of lavender simple syrup on each layer makes it moist and flawlessly sweet.  it's miles made with milk that has been steeped with lavender.  The lavender flavour is subtle and balanced with the vanilla, and not over powering. The buttercream frosting recipe that i take advantage of most usually may be discovered here.  For this cake I brought the seeds scraped from one vanilla bean pod in region of vanilla extract.

Vanilla Cake

  • 2 1/2 cups cake and pastry flour
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1 tablespoon + 1 teaspoon baking powder
  • 2 eggs
  • 3 egg yolks
  • 1 1/2 cups milk
  • 3 tablespoons culinary lavender buds
  • 2 teaspoons pure vanilla extract
  • 3/4 cup + 2 tablespoons butter, sliced and softened

Lavender Syrup

  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon culinary lavender buds

Vanilla Cake

  1. Add milk and lavender to a saucepan and heat over medium until bubbles just start to form around the edge. Remove from heat and allow to steep for 15 minutes
  2. Preheat oven to 350 degrees. Butter and flour 2 9″ round pans that are at least 3 inches deep.
  3. In the bowl of stand mixer whisk the flour, sugar, salt and baking powder until well combined.
  4. In a second bowl whisk together the eggs, yolks, 1/2 cup of the lavender milk and the vanilla and set aside.
  5. Add the remaining lavender milk and the butter to the dry ingredients and mix using paddle attachment for about two minutes. Scrape down the sides.
  6. Add the milk/egg mixture in 3 additions, mixing well and scraping sides of bowl between each addition. Mix well after last addition.
  7. Divide batter equally between prepared pans and level with an offset spatula.
  8. Bake for 25 to 30 minutes, until toothpick inserted in the centre comes out clean.
  9. Let cool for about 5 minutes before turning out onto a cooling rack.

Lavender Syrup

  1. Add all ingredients to a medium saucepan and bring to a boil, stirring to dissolve sugar.
  2. Reduce heat and simmer for 2-3 minutes.
  3. Allow to cool before pouring through a fine sieve.
  4. Discard lavender and store syrup in the refrigerator.


  1. Place one layer of cake on a cake plate. Using a pastry brush, generously brush layer with lavender syrup.
  2. Ice with a layer of vanilla butter cream (link in the post to my favorite)
  3. Place second cake layer on top and brush generously with lavender syrup
  4. Ice entire cake with vanilla buttercream
  5. Decorate with lavender buds and vanilla bean pod.