This rich and fluffy chocolate lavender cake is made with four decadent chocolate cake layers + floral lavender-infused buttercream frosting. Set aside some of the buttercream to dye green and purple for piped lavender sprigs as decoration.
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
Decadent Cake + Lavender-Infused Buttercream
I love baking with lavender, so I infused the buttercream frosting in this lavender chocolate cake for a light, floral flavor. And I tweaked my recipe to include juuust the right about of lavender, so I promise it doesn't taste like you're eating perfume or soap. And with strong black coffee mixed into the cake batter, its rich flavor holds up to the fragrant frosting.
While infused buttercream may seem complicated, all we'll do is gently simmer butter on the stove with lavender buds for a quick 15 minutes. Then strain out the flowers and let the butter cool & solidify. Sometimes I like to make a double batch and spread the extra lavender-infused butter on my toast for breakfast. It's a total vibe.
Once you get the hang of baking with lavender, I recommend my lemon lavender scones for breakfast, or stay in the cake realm with my lavender lemon cake, which infuses the sugar with lavender instead of the butter.
Tips for Baking with Lavender
During summer, I like to visit my local lavender farm and pick fresh lavender. Walking around the field feels like a fairytale! If lavender doesn't grow near you, I've find both fresh and dried buds in some grocery stores and online. Just be sure to buy "culinary grade" lavender, to make sure it hasn't been treated with indigestible chemicals.
If you end up using dried lavender instead, use only one-third the amount in the recipe, since it's more potent than fresh lavender. Avoid lavender extract, which made the frosting taste artificial and way too potent.
Recipe Tips
- If you don't want to fuss over assembling a layer cake, use this recipe to make lavender chocolate cupcakes instead!
- I piped green and purple royal icing onto the top and sides of my frosting cake to make the little lavender sprig designs. This is totally optional!
- You could also use purple food coloring to dye your lavender buttercream purple for a festive look.
Lavender Chocolate Cake
developed & tested by:
Equipment
Ingredients
Chocolate Layer Cake
- 1 cup milk
- 2 teaspoons lemon juice (or white vinegar)
- 1¾ cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- 2 eggs
- 1 Tablespoon vanilla extract
- ½ cup vegetable oil
- ¾ cup strong, freshly brewed black coffee
Lavender-Infused Buttercream Frosting
- 1½ cups unsalted butter (3 sticks)
- 6 Tablespoons fresh lavender buds (or 2 Tablespoons dried lavender buds)
- 3 cups powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
Instructions
Make the Chocolate Cake
- Preheat the oven to 350°F. Grease two 8-inch round cake tins.
- Pour the milk and lemon juice or white vinegar in a small bowl. Let it sit for 10-15 minutes at room temperature to curdle & become homemade buttermilk.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, salt, baking powder and baking soda. Set aside.
- In another large mixing bowl, whisk together the two eggs, vanilla extract, vegetable oil and your homemade or store-bought buttermilk.
- Add the wet ingredients into the dry ingredients and mix it with a whisk or spatula until there is no dry mixture visible.
- Add the hot strong coffee and whisk again until the batter is smooth.
- Divide the batter equally between the two cake tins. Bake for 30 to 40 minutes, until a toothpick comes out clean from the center of each cake. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and allow to cool to room temperature on a cooling rack.
Make the Lavender-Infused Buttercream Frosting
- In a saucepan, melt the three sticks of butter on medium-low heat. Add the lavender buds and simmer for about 15 minutes, stirring often. Pour the butter through a fine mesh sieve to strain out the lavender. Set the butter in a bowl in the fridge to cool and solidify for a couple hours.
- Once you're ready to make your frosting, let your butter sit on the counter to come to room temperature and soften a bit (if needed). Then beat the infused butter in a stand mixer or with an electric hand mixer, until it becomes smooth and fluffy, after about 5 minutes.
- Add the powdered sugar, salt, vanilla extract and milk to the butter and continue to beat until it is all combined and fluffy, after 3 to 5 minutes.
Assemble the Layer Cake
- Once the cakes are completely cool, level the tops. Then slice them both in half lengthwise to form four equal-sized cake layers. (The edges don't need to be trimmed off the sides of this cake, since it is so moist & the edges don't get very caramelized.)
- Place the first cake layer in the center of a plate or cake stand. Spread out a few large dollops of the buttercream on top of the first layer.Place the second cake layer on top of the buttercream, making sure this cake layer is centered on top of the first layer. Spread out a few more large dollops of the buttercream on top of the second layer. Repeat for the third and fourth layers of the cake.
- Spread the remaining buttercream on the sides of the cake and smooth it out.Optional: Set aside little buttercream and dye it purple and green. Using piping bags to pipe lavender flower springs onto the decorated cake.
Notes
- Baking: Check each cake for doneness, since the cakes could finish baking at different times.
- Lavender: Dried lavender is more potent that fresh lavender. If you're using dried lavender, only use one-third the amount.
- Decoration: For ease, you can totally leave the sides of the cake unfrosted and serve it as a "naked cake".
- Storing: Store your decorated cake wrapped in plastic wrap or in a big airtight container in the fridge. You can also bake and cool the cakes ahead of time & freeze them wrapped tightly in plastic wrap & aluminum foil.
Flora says
This will be my next challenge, 4 layer cake!
Carissa Erzen says
Woo hoo! I'm cheering you on! Let me know how it goes for you!
Rachel Duerden says
I love the smell of lavender. 😀
strawberryandcream says
Me too! And I love the smells of chocolate and melted butter, so this is just a plethora of amazing aromas! 😆😛
DC/Seasons of Parenting says
Oh my! This just became my first Once I Reach Goal Weight recipe!! What a beautiful, inviting post.
strawberryandcream says
Thank you!! I love this cake because the flavors balance each other really well. Let me know when you make it! 💜
ordinaryfabgirl says
Wow, that cake looks gorgeous!
strawberryandcream says
Thank you!! 🌼