Indulge your senses with a slice of our Honey Lavender Buttercream Cake—a delightful fusion of sweet honey and fragrant lavender that will transport you to a serene garden in full bloom. This American classic is not just a cake; it's an experience that tantalizes your taste buds and elevates any occasion. Whether you're celebrating a special event or simply treating yourself to a moment of bliss, this cake is sure to impress. Ready to impress your guests and yourself? Let's dive into this enchanting recipe that promises to be the star of your dessert table!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 ½ cups all-purpose flour
- 2 cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon lavender buds
- ½ cup honey
- Buttercream frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a medium bowl, sift together the all-purpose flour and baking powder. Crush the lavender buds gently to release their aromatic oils.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gradually add the sifted dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Fold in the crushed lavender buds and honey, stirring gently to distribute evenly throughout the batter.
- Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- While cakes are cooling, prepare the buttercream frosting. Once cakes are completely cool, frost between layers and cover the entire cake with buttercream.
- Optionally, garnish with additional dried lavender buds or a light drizzle of honey for decoration.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set and flavors to meld.
Tips
- Sift Your Dry Ingredients: Sifting the flour and baking powder together helps to aerate the mixture, resulting in a lighter cake. Don't skip this step!
- Crush Lavender Buds: Gently crushing the lavender buds before adding them to the batter releases their essential oils, enhancing the cake's aromatic profile.
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for better emulsification, leading to a smoother batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake.
- Cooling Time: Allow the cakes to cool completely before frosting to prevent the buttercream from melting. Patience is key for the best results!
- Frosting Techniques: For a professional look, use an offset spatula to apply the buttercream evenly. A bench scraper can help smooth the sides for a polished finish.
- Chill Before Serving: Refrigerating the frosted cake for at least 30 minutes allows the flavors to meld and the frosting to set beautifully.
- Decorative Touches: For an elegant presentation, garnish with extra dried lavender buds or a drizzle of honey just before serving.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 7g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 110mg
