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Lavender Honey Vanilla Layer Cake

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This sweet and floral sponge cake is flavored with lavender and honey, layered with honey buttercream, and finished with a honey drip and fresh lavender decoration.

Ingredients

Scale
  • 225 grams butter
  • 300 grams lavender sugar (see note)
  • 4 large eggs
  • 245 grams natural yogurt
  • 175 grams honey
  • 1 vanilla pod, seeds scraped
  • 1 drop lilac food colouring (optional)
  • 375 grams self-raising flour
  • 1 pinch salt
  • 350 grams butter (for buttercream)
  • 750 grams icing sugar
  • 100 grams honey (for buttercream)
  • Milk, if needed to thin buttercream
  • 200 grams caster sugar (for drip)
  • 85 grams honey (for drip)
  • 125 millilitres double cream (for drip)
  • 1 tablespoon butter (for drip)
  • Fresh lavender, to decorate

Instructions

  1. Pre-heat oven to 180 °C (gas mark 5). Line four 7″ round cake pans with parchment paper.
  2. In a large bowl, beat 225 g butter and 300 g lavender sugar until pale, smooth, and fluffy.
  3. Slowly beat in the eggs one at a time.
  4. Add 245 g yogurt, 175 g honey, scraped vanilla seeds, and food colouring; mix until combined.
  5. Fold in 375 g self-raising flour and a pinch of salt until just combined; divide batter evenly among prepared pans.
  6. Bake for 30–35 minutes, or until a skewer inserted comes out clean. Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
  7. To make buttercream, beat 350 g butter and 750 g icing sugar until smooth. Add 100 g honey and beat; thin with a splash of milk if needed.
  8. Place first cake layer on stand, spread 1 cm buttercream, then repeat with remaining layers.
  9. Apply a thin crumb coat of buttercream; chill for 20–30 minutes. Finish coating with remaining buttercream.
  10. To prepare drip, warm 200 g caster sugar and 85 g honey over low heat until sugar dissolves and mixture bubbles; remove from heat, stir in 125 ml cream and 1 Tbsp butter, and cool to room temperature.
  11. Pour drip over chilled cake, allowing it to run down the sides. Decorate base with fresh lavender. Serve.

Notes

  • To make lavender sugar: blitz a few tablespoons of dried culinary lavender with a few tablespoons of sugar until finely ground; whisk into remaining sugar and store in an airtight jar for up to 6 months.

Nutrition

Keywords: honey, lavender

Find it online: https://zesticook.com/lavender-honey-vanilla-layer-cake/