Lavender Chocolate Cake

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This light and rich lavender chocolate cake will impress anyone you make this cake for - including yourself! The decadent chocolate cake layers compliment the floral lavender infused buttercream frosting.

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 should be! Fresh lavender can make any cake taste like a professional baker made it!

And creating fool-proof recipes for the beginner home baker has been my mission since 2020. While infused buttercream may sound complicated, this tested recipe will teach you how to do it with success!

If you love this chocolate lavender cake, try making lemon lavender scones next! Instead of infused butter, the sugar is infused with lavender buds. Or if you're looking for more ways to enjoy the rich chocolate flavor, try small batch chocolate cupcakes.

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.

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 heavy 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

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

• Lavender is not the only aromatic you can infuse into butter - you can use other herbs like rosemary, basil and thyme.
• You can leave the sides of the cake unfrosted and serve it as a "naked cake".
• Both dairy and non-dairy milk work well in this recipe.
• Top with fresh berries or fresh lavender sprigs.
• Add lavender flavor to the chocolate cake by infusing granulated sugar with lavender.

Recipe Tips

• Check each cake for doneness, since the cakes could finish baking at different times.
• Dried lavender is more potent that 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 chocolate lavender cupcakes instead!

FAQ's

Storing

Fridge - Store your decorated cake wrapped in plastic wrap in the fridge for up to 7 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.

More Layer Cake Recipes

• Strawberry Lemon Cake
• Carrot Cake with Buttercream Frosting
• Fault Line Cake
• Homemade Wedding Cake
• Yule Log Cake
• Miniature Gingerbread House Cake