Lavender Cake with Lavender Cream Cheese Icing

A light and airy white cake flavored with lavender and topped with a lavender cream cheese icing.

4.65 from 147 votes

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 723kcal

Author: Pat Nyswonger

2-¾ cups cake flour (300 grams)
1-⅔ cups sugar superfine is best (330 grams)
1 Tablespoon baking powder
¾ teaspoon sea salt
¾ cup butter (12 tablespoons) softened and room temperature
4 large egg whites room temperature
1 whole large egg room temperature
1 cup whole milk room temperature
2 teaspoons vanilla extract
8-10 drops lavender oil about ⅛ teaspoon (see Notes)
2 teaspoons culinary lavender buds pulverized in a pestle or ground in a spice mill

Preheat the oven to 350°F
Prepare two 9”x2” round pans by lining them with parchment paper and then spray the paper with non-stick spray.
Mix the dry ingredients on slow speed for 2 minutes to blend. Add the soft butter and mix until evenly crumbly, it should resemble damp sand.
Add the egg whites one at a time, then add the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides of the bowl with each egg addition.
In a small bowl, whisk the milk with the vanilla and the lavender oil (see Notes). Add this mix ⅓ at a time, to the batter. Beat just until combined. Scrape down the sides and bottom of the bowl. Fold the crushed lavender buds into the batter.
Pour the batter into the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with just a few crumbs stuck to the toothpick. Remove from the oven and cool completely on a wire rack.

With an electric mixer, and using the paddle attachment, not the whisk, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness. With the mixer on the slow speed, carefully add one drop of the oil at a time and mix well. Taste for flavor and add more oil a drop at a time to get the desired taste.
Spread icing on the cooled cake and refrigerate until serving.

Lavender oil is super powerful and you will need to drop in a couple drops at a time, mix it well and then taste it to determine if you need more. I used 10 drops and was delighted with the results.
If you do not have lavender oil you could substitute by heating the milk that is listed in the ingredients with 2 or 3 teaspoons of dried culinary lavender. Bring the milk to a boil, remove from the heat and let it steep until it is room temperature, then strain it through a sieve before adding to the cake batter.