Easy Decadent Lavender Chocolate Cake

This light and rich lavender chocolate cake is impressive and insanely delicious! The decadent chocolate cake layers compliment the floral lavender-infused buttercream frosting. And for more delicious chocolate layer cakes, try Black Forest cake, a fault line cake, or a decadent chocolate mousse cake.

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This lavender chocolate cake is unique because the buttercream frosting is infused with fresh lavender for a light, floral flavor. Using lavender in baking isn't very common, but it totally should be!

Fresh lavender can make any cake taste like a professional baker made it! And while infused buttercream may seem complicated, infusing butter with fresh flowers is incredibly easy. This tested recipe will teach you how to do it with success!

Once you get the hang of baking with lavender, try making lemon lavender scones next! Instead of infused butter, the sugar is infused with lavender buds. And for a refreshing drink, try lavender blueberry lemonade.

Picking Fresh Lavender

In the summer we like to visit a local lavender farm and pick fresh lavender. Walking around the field feels like a fairytale! The fragrant aroma is carried through the hot summer air.

This therapeutic plant is in season here in the Pacific Northwest from June through August. You can also find both fresh and dried culinary lavender in grocery stores or online.

Lavender-Infused Buttercream Frosting

Infusing butter is a simple process to add a depth of flavor. Melt butter on the stove, throw in a handful of fresh lavender buds, and let it simmer for about 15 minutes. Strain out the lavender and let the butter cool and solidify. Voila! You now have exquisite homemade lavender-infused butter!

I promise this lavender buttercream doesn't taste like you're eating flowers. It tastes like you're eating a sophisticated, light, floral frosting. And it smells like fresh lavender, not like soap or perfume.

You could also spread your lavender-infused butter on biscuits or toast.

Ingredients

Chocolate Layer Cake

• Milk - either dairy or non-dairy milk work in this recipe; I usually use oat milk
• White vinegar - mixed with the milk to form homemade buttermilk
• All-purpose flour - serves as the base for the chocolate cake
• Granulated sugar - sweetens the cake
• Unsweetened cocoa powder - adds a rich, chocolate flavor
• Salt - brings out the other flavors
• Baking soda and Baking powder - leaven the cake so it rises in the oven
• Eggs - provide structure to the cake and help it rise in the oven
• Vanilla extract - brings out the flavors of the other ingredients
• Vegetable oil - creates a super moist chocolate cake texture
• Black coffee - amps up the flavor of the chocolate

Lavender Infused Buttercream Frosting

• Unsalted butter - infused with lavender, cooled then beaten to form the base of the frosting
• Fresh lavender buds - if you are using dried lavender instead, use one-third the amount, since dried lavender is more potent that fresh lavender
• Powdered sugar - adds a sweet flavor and airy texture to the frosting
• Salt - brings out the flavor of the lavender and butter in the frosting
• Vanilla extract - brings out the flavors of the other ingredients
• Milk - either dairy or non-dairy milk work in this recipe; I usually use oat milk

How to Make this Recipe

Make the Chocolate Cake Layers

1. Preheat the oven to 350°F. Grease two 8-inch round cake tins.
2. Pour the scant cup milk and two teaspoons of white vinegar in a small bowl. Let sit for 10 minutes at room temperature to curdle & become homemade buttermilk.
3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, salt, baking powder and baking soda. Set aside.
4. In another large mixing bowl, whisk together the two eggs, vanilla extract, vegetable oil and your homemade or store-bought buttermilk.
5. Add the wet ingredients into the dry ingredients and mix it with a whisk or spatula until there is no dry mixture visible.
6. Add the hot strong coffee and whisk again until the batter is smooth.
7. Divide the batter equally between the two cake tins.
8. Bake for 30 to 40 minutes, until a toothpick comes out clean from the center of each cake.
9. 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

1. In a saucepan, melt the three sticks of butter on medium heat. Add the fresh lavender buds and simmer for about 15 minutes on medium-low heat. Stir often while it's simmering.
2. 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.
3. Once you're ready to make your frosting, beat the infused butter in a stand mixer or with an electric hand mixer, until it becomes smooth and fluffy, after about 5 minutes.
   If your butter is hard, let it sit on the counter to come to room temperature and soften a bit.
4. 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

1. Once the cake is completely cool, level the tops of the two cakes then slice them both in half to form four equal-sized cake layers.
2. 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.
3. 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.
4. Repeat for the third and fourth layers of the cake.
5. Spread the remaining buttercream on the sides of the cake. Use a butter knife or a pallet knife to get the buttercream even and smooth on the top and the sides.

Recipe Variations

• Other Herbs: Lavender is not the only aromatic you can infuse into butter - you can use other herbs like rosemary, basil and thyme.
• Naked Cake: You can leave the sides of the cake unfrosted and serve it as a "naked cake".
• Non Dairy Milk: Both dairy and non-dairy milk work well in this recipe; I usually use oat milk or almond milk.
• Fresh Fruit: Top with fresh berries like blueberries & blackberries or fresh lavender sprigs.
• More Lavender: Add more lavender flavor to the chocolate cake by infusing granulated sugar with lavender.
• Lavender Extract: If you can't get fresh or dried lavender, you can substitute lavender extract in your frosting.

Recipe Tips

• Check each cake for doneness, since the cakes could finish baking at different times.
• Dried lavender is more potent than fresh lavender. If you're using dried lavender, only use one-third the amount.
• Grease your cake tins with butter or cooking spray on the bottom and sides so the cakes come out easily.
• 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.

FAQ's

Does chocolate and lavender go together?

You might not expect it, but the rich, decadent flavor of chocolate cake tastes amazing with light and floral lavender buttercream.

What flavor enhances chocolate?

Strong black coffee enhances the sweet and rich flavor of chocolate. You can't taste the coffee once the cake is baked, but the chocolate flavor is intensified.

Can you eat raw lavender?

Lavender buds, stems and leaves are edible just like any other herb. It's best to use "culinary grade" lavender if you're buying it from the store to make sure it hasn't been treated with indigestible chemicals.

Can you make this cake ahead of time?

You can either bake the cake layers and store them in the freezer a few months ahead of time, or store the fully decorated chocolate lavender cake for a few days in the fridge.

Storing

Fridge - Store your decorated cake wrapped in plastic wrap in the fridge for up to 4 days. Store cake slices in airtight containers so they don't dry out.

Freezer - Store your decorated cake tightly wrapped in plastic cling wrap then aluminum foil in the freezer for up to 3 months.

Undecorated layers - Store undecorated cake layers wrapped individually in plastic cling wrap then aluminum foil for up to 6 months in the freezer.

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