Lavender Chocolate Cake
This summer-inspired rich yet light lavender chocolate cake is decorated with lavender infused buttercream. It's sure to impress everyone!
Ingredients
Chocolate Layer Cake
- 1 scant cup milk both dairy and non-dairy milk work well in this recipe
- 2 teaspoon white vinegar
- 1¾ cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1½ teaspoon baking soda
- 1½ teaspoon 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 tablespoon fresh lavender buds (if using dried lavender, use 2 Tbsp)
- 3 cups powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoon milk both dairy and non-dairy milk work well in this recipe
Instructions
Make the Chocolate Cake
- Preheat the oven to 350°F. Grease two 8-inch round cake tins.
- 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.
- 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 heat. Add the fresh lavender buds and simmer for about 15 minutes on medium-low heat. Stir often while it's simmering. 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, ff your butter is hard, let it sit on the counter to come to room temperature and soften a bit. 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 cake is completely cool, level the tops of the two cakes then slice them both in half 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 and 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. Use a butter knife or a pallet knife to get the buttercream even and smooth on the top and the sides.
- Optional: Set aside little buttercream and dye it purple and green. Using piping bags to pipe lavender flower springs onto the decorated cake.
Notes
- 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 all sides so the cakes come out easily.
- Store your decorated cake wrapped in plastic wrap in the fridge for up to 4 days. Store individual cake slices in airtight containers so they don't dry out.
Nutrition
Serving: 1sliceCalories: 612kcalCarbohydrates: 77gProtein: 4gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 89mgSodium: 498mgPotassium: 133mgFiber: 2gSugar: 59gVitamin A: 775IUVitamin C: 1mgCalcium: 71mgIron: 2mg
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