Lavender Honey Vanilla Layer Cake

A delicate two-layer cake infused with culinary lavender and sweetened with golden honey, crowned by a smooth honey-vanilla buttercream. This elegant dessert brings floral notes and comforting sweetness together for a memorable centerpiece at any gathering.

Why You’ll Love This Recipe

• Unique Floral Flavor: The gentle aroma of lavender pairs beautifully with rich honey and vanilla.

• Soft, Moist Texture: A balance of buttermilk and butter ensures each bite is tender and satisfying.

• Beautiful Presentation: A two-layer build and piped buttercream make this cake perfect for special occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 tablespoons dried culinary lavender buds

• 2½ cups (312 g) all-purpose flour

• 2½ teaspoons baking powder

• ½ teaspoon fine sea salt

• 1 cup (227 g) unsalted butter, softened to room temperature

• 1 cup (200 g) granulated sugar

• ¼ cup (85 g) honey, plus extra for drizzling

• 4 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 1 cup (240 ml) whole milk or buttermilk

For the Honey-Vanilla Buttercream

• 1 cup (227 g) unsalted butter, softened

• 4 cups (500 g) powdered sugar, sifted

• 3 tablespoons honey

• 2 teaspoons pure vanilla extract

• 2–3 tablespoons heavy cream or milk

Directions

1. Preheat and Prep
   Preheat the oven to 350 °F (175 °C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.

2. Infuse the Milk
   In a small saucepan, warm the milk with the lavender buds over low heat until fragrant, about 5 minutes. Remove from heat, cover, and let steep for 15 minutes. Strain out the buds and let the milk cool to room temperature.

3. Combine Dry Ingredients
   In a bowl, whisk together the flour, baking powder, and salt.

4. Cream Butter, Sugar, and Honey
   In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and ¼ cup honey on medium-high speed until light and fluffy, about 3–4 minutes.

5. Add Eggs and Vanilla
   With the mixer on low, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

6. Alternate Flour and Milk
   Reduce speed to low. Add the dry ingredients in three additions, alternating with the cooled lavender-infused milk in two additions, beginning and ending with the dry ingredients. Mix just until combined.

7. Bake
   Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool
   Let the cakes rest in the pans for 10 minutes, then invert onto wire racks to cool completely.

9. Make the Buttercream
   In a clean mixing bowl, beat the butter on medium speed until smooth. Gradually add the powdered sugar, beating on low until incorporated. Add the honey, vanilla, and 2 tablespoons cream; beat on medium-high until light and fluffy. Add more cream as needed to reach piping consistency.

10. Assemble
    Place one cake layer on a serving plate. Pipe or spread about one-third of the buttercream on top. Top with the second layer and apply a thin crumb coat of frosting. Chill for 15 minutes, then finish with a final decorative layer of buttercream. Drizzle with extra honey and sprinkle with lavender buds, if desired.

Servings and timing

• Servings: 8–10 slices

• Prep time: 30 minutes (plus 15 minutes steeping time)

• Bake time: 25–30 minutes

• Total time: Approximately 1 hour 15 minutes

Variations

• Lemon-Lavender: Add 2 tablespoons lemon zest to the batter and swap milk for buttermilk for a bright citrus note.

• Blueberry Lavender: Fold 1 cup fresh blueberries into the batter just before baking.

• Mascarpone Filling: Mix ½ cup mascarpone cheese into the buttercream for extra richness.

Storage/Reheating

• Room Temperature: Store covered at room temperature for up to 2 days.

• Refrigerator: Keep in an airtight container for up to 5 days; allow at least 30 minutes at room temperature before serving.

• Freezer: Freeze individual slices in airtight bags for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before eating.

• Reheating: Warm a slice in the microwave on low power for 10–15 seconds, or let sit at room temperature until soft.

FAQs

What type of lavender should I use for this cake?

Use culinary-grade dried lavender buds, which are specifically grown for cooking. Avoid fragrant lavender from florists, as it may be treated with pesticides.

Can I substitute buttermilk for regular milk?

Yes. Buttermilk will add a tangy note and extra tenderness. Use the same quantity as the recipe specifies for milk.

How do I know when the cake is done?

Insert a toothpick into the center of each layer. If it comes out clean or with a few moist crumbs, the cake is fully baked.

Can I prepare this cake in advance?

You may bake the layers a day ahead, wrap them tightly in plastic wrap, and refrigerate. Bring to room temperature before frosting and assembling.

Is it possible to make this gluten-free?

Yes. Substitute a 1-to-1 gluten-free baking flour blend and add ¼ teaspoon xanthan gum if it is not already included in the blend.

How do I prevent over-infusing the lavender flavor?

Steep the lavender in warm (not boiling) milk for no more than 15 minutes to avoid a bitter or soapy taste.

Can I use fresh lavender instead of dried?

Fresh lavender has higher moisture content and may alter the batter’s texture. If using fresh buds, reduce the quantity by half and dry them briefly before steeping.

What’s the best way to frost a layer cake evenly?

Use an offset spatula for spreading and a cake turntable for smooth, even strokes. Chilling between coats helps set the frosting.

How can I decorate the cake simply?

Drizzle honey over the top, and garnish with a few lavender buds or edible flowers for an elegant finish.

Can I convert this into cupcakes?

Yes. Line 18–24 cupcake tins and fill each two-thirds full. Bake at 350 °F (175 °C) for 18–22 minutes, until a toothpick comes out clean.

Conclusion

This Lavender Honey Vanilla Layer Cake combines delicate floral aroma with rich, sweet honey and classic vanilla, resulting in a dessert that is both elegant and comforting. Whether you serve it at a tea party, a celebration, or simply as a treat, its tender crumb and luscious buttercream will impress your guests and delight your palate. Enjoy exploring the variations and making this recipe your own.