Lavender Cake with Lavender Cream Cheese Icing

4.65 from 147 votes

Lavender Cake with Lavender Cream Cheese Icing

This two-layer lavender cake has a tender, buttery crumb flavored with vanilla and culinary lavender. Lavender cream cheese icing adds a tangy finish that balances the sweet, floral cake.

Prep Time20

Cook Time30

Total Time50

Course: Desserts

Cuisine: American

Keyword: Lavender Cake, lavender cream cheese icing

Servings: servings

Author: Pat Nyswonger

Ingredients

Lavender Cake

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

Lavender Cream Cheese Icing:

1 cup butter room temperature
4 cups powdered sugar (452 grams)
1 teaspoon vanilla extract
½ teaspoon salt
2 drops culinary lavender oil plus more to taste
16 ounces cream cheese room temperature

Instructions

For the Cake

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.

For the Frosting

Add the butter and powdered sugar to a mixing bowl. Start the mixer on low speed, then increase to medium-high and beat until smooth, light, and creamy.
Add the vanilla, salt, and 2 drops of culinary lavender oil. Mix well.
Add the softened cream cheese and beat until smooth and combined, scraping the bowl as needed. Taste and, if desired, briefly mix in more lavender oil, one drop at a time.
Spread the frosting between the cooled cake layers and over the top and sides. Refrigerate the cake until serving.

Notes

Without lavender oil: Combine the milk called for in the cake with 2 to 3 teaspoons of dried culinary lavender. Heat just until it begins to boil, remove from the heat, and let steep until it reaches room temperature. Strain through a fine-mesh sieve, then add enough fresh milk to measure 1 cup. Use in place of the plain milk and omit the oil from the cake. For the icing, omit the lavender oil and use the vanilla extract as written.

Lavender buds: Use dried culinary lavender and grind or crush it finely before adding it to the batter. The 2 teaspoons listed in the cake ingredients are in addition to any lavender used to infuse the milk.

Cream cheese: Use full-fat, brick-style cream cheese for the icing. Low fat cream cheese or spreadable cream cheese sold in tubs can make the icing too soft.

Soften the cream cheese: Let the cream cheese soften enough that it blends smoothly. If it is too firm when added to the butter mixture, it can leave small lumps that are difficult to beat out. It should be soft to the touch, but not warm.

Storage: Cover the cake and refrigerate for up to 4 days.

Serving: Let the cake sit at room temperature for about 30 minutes before serving so the butter in the cake and icing can soften.

Cake adapted from King Arthur

Nutrition