← Back to Recipes

Lavender Honey Cake

⏱ 1 hr 15 min · 🍽 Serves 10 · 💜 Our Signature

💜🎂

This is the cake that started it all. A light, fragrant sponge infused with culinary lavender, layered with whipped honey buttercream and finished with a golden honey glaze. Elegant, unique, and absolutely delicious.

Ingredients

For the Cake

  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 2 tablespoons dried culinary lavender (finely ground)
  • 2 teaspoons vanilla extract

For the Honey Buttercream

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tablespoons honey
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

For the Honey Glaze

  • ¼ cup honey
  • 2 tablespoons warm water
  • Dried lavender buds for garnish

Instructions

  1. Prep the lavender: Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans. In a small saucepan, warm the milk gently, add the ground lavender, and let steep for 10 minutes. Strain and set aside to cool.
  2. Make the batter: Whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each. Mix in vanilla.
  3. Combine: Alternately add the flour mixture and lavender-infused milk to the butter mixture, beginning and ending with flour. Mix until just combined — don't overmix.
  4. Bake: Divide batter evenly between pans. Bake for 28-32 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then turn onto wire racks to cool completely.
  5. Make the buttercream: Beat butter until creamy. Gradually add powdered sugar, beating on low. Add honey, cream, and vanilla. Beat on medium-high for 2-3 minutes until fluffy.
  6. Assemble: Place one cake layer on a plate. Spread a generous layer of buttercream. Top with second layer. Frost the top and sides with remaining buttercream.
  7. Finish: Mix honey with warm water and drizzle over the top, letting it cascade down the sides. Sprinkle with dried lavender buds. Refrigerate for 30 minutes before serving.

Baker's Tips

  • Use culinary-grade lavender — regular lavender can taste soapy
  • Don't skip the steeping step — it ensures even lavender flavor throughout
  • Room temperature ingredients are key for a smooth, even batter
  • The cake tastes even better the next day as the lavender flavor develops
← More Recipes