Lavender Vanilla Cream Cake

Name: Lavender Vanilla Cream Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; 1 cup whole milk; 3 large eggs; 2 tsp baking powder; 1 tsp vanilla extract; 1 tbsp dried lavender buds; 1 cup heavy cream; 2 tbsp powdered sugar; 1 tsp vanilla extract; 1 tsp dried lavender buds

Highlighted under: Indulgent Baking Ideas

When I first tried my hand at baking a Lavender Vanilla Cream Cake, I didn't realize how aromatic and delightful it would turn out to be. The delicate floral notes from the lavender blend beautifully with the smoothness of the vanilla. Every bite feels like a whimsical journey. I was pleasantly surprised at how easy the process was and how quickly this cake became a favorite. Perfect for brunch gatherings or a cozy afternoon tea, it adds an elegant touch that impresses without overwhelming.

Created by

Sophia

Last updated on 2026-02-09T16:02:27.371Z

When I baked the Lavender Vanilla Cream Cake for the first time, the scent took over my kitchen, and it was magical. I carefully infused the cream with fresh lavender buds, ensuring the flavor was as vibrant as possible. The key is to steep the lavender just right; too long and it can turn bitter. I learned that gently folding the cream helps keep it light and airy, which is vital for achieving that melt-in-your-mouth texture.

This cake quickly became a staple for special occasions. My friends rave about how unique and refreshing it is, and I love watching them savor it. Each slice is perfect with a cup of tea, and I often serve it with a sprinkle of edible flowers to enhance its charm. It’s these little details that make every bite special!

Why You'll Love This Recipe
Aromatic blend of floral lavender and creamy vanilla
Light and airy texture with a delightful melt-in-your-mouth feel
Perfect for special occasions or a charming afternoon tea

Understanding Lavender in Baking

Lavender can be a potent ingredient, and it's important to use it wisely. When adding dried lavender buds to your cake, make sure they are culinary grade, as not all lavender is safe for consumption. The floral notes can enhance the cake significantly, but using too much can lead to a bitter flavor. I recommend starting with the amount specified in the recipe and adjusting slightly in future batches if you want a stronger lavender presence.

Infusing the cream with lavender elevates the dessert to a whole new level. When heating the cream, take care not to boil it; simmering gently is key to releasing the most flavor without overpowering the sweetness. Allowing the lavender to steep for the recommended time of 15 minutes helps mellow and integrate the flavors, creating a balanced taste that pairs beautifully with the vanilla.

Tips for a Fluffy Cake

To achieve that light and airy texture in your Lavender Vanilla Cream Cake, be diligent while creaming the butter and sugar. This step is not just about mixing; it incorporates air into the batter. Aim for a pale, fluffy consistency before adding eggs. Each egg should be fully incorporated before the next addition; this helps maintain the emulsion and lightens the batter further.

When mixing your dry ingredients with the wet ingredients, use a gentle folding technique instead of vigorous stirring. This prevents glutening, which can lead to a dense cake. Remember to alternate between adding the milk and the dry ingredients to keep the batter moist and ensure even distribution of flavors.

Storage and Serving Suggestions

If you’ve got leftovers, store the assembled cake in an airtight container in the refrigerator for up to four days. To maintain the freshness of the lavender cream, consider keeping it separate and only spreading it on slices just before serving. This way, your cake retains its fluffy texture longer, and the cream stays light.

For serving, consider pairing this cake with a light herbal tea or a sparkling beverage. The floral notes complement fresh berries beautifully, making it a delightful option for your afternoon tea spread. If you're looking to impress, dust the top with powdered sugar or add edible flowers for an extra touch of elegance.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk
3 large eggs
2 tsp baking powder
1 tsp vanilla extract
1 tbsp dried lavender buds

For the Cream

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 tsp dried lavender buds

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and dried lavender buds.

Mix the Dry Ingredients

In a separate bowl, whisk together the flour and baking powder. Gradually add the dry mixture to the wet mixture, alternating with milk, until well combined.

Bake the Cake

Pour the batter evenly into the prepared pans and bake for 30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.

Prepare the Cream

In a saucepan, heat the heavy cream with the dried lavender buds over low heat until it starts to simmer. Remove from heat and let it steep for 15 minutes. Strain the lavender out, then whisk in the powdered sugar and vanilla.

Assemble the Cake

Once the cakes are completely cool, spread a layer of lavender cream between the two layers and on top of the cake. Decorate with extra lavender buds if desired.

Pro Tips

For the best flavor, use culinary-grade lavender flowers and ensure to steep the cream enough to extract the aromatics without becoming overpowering.

Ingredient Substitutions

If you're looking for a dairy-free option for the cake, consider replacing the unsalted butter with coconut oil or vegan butter. For the milk, almond milk or oat milk can work well. However, this might slightly alter the flavor, so choose options that complement the lavender's delicate notes.

In case you don't have dried lavender buds on hand, vanilla bean or extract can be used as an alternative to enhance the aromatic profile. However, keep in mind that you'll miss out on the unique flavor that lavender offers, so use this substitution only if necessary!

Scaling the Recipe

If you're planning to serve a larger crowd, this recipe can easily be scaled up. For three 9-inch cakes, simply multiply the ingredient quantities by 1.5. Baking times may vary, so keep an eye on the cakes and check for doneness by inserting a toothpick in the center; it should come out clean.

Conversely, if you're baking for a smaller gathering, you can halve the recipe. Use smaller baking pans or muffin tins, adjusting the baking time to about 20 minutes. This creates delightful mini cakes that are perfect for individual servings and easier to share.

Questions About Recipes

→ Can I use fresh lavender instead of dried?

Yes, but you should use it sparingly, as fresh lavender can be more potent.

→ How can I store leftovers?

Store any leftovers in the refrigerator in an airtight container for up to 3 days.

→ Can this cake be made ahead of time?

Yes, you can bake the cakes a day in advance and assemble them the next day.

→ What can I serve with this cake?

This cake pairs beautifully with a cup of Earl Grey tea or a light, fruity dessert wine.