Description
A moist, tender layered cake with subtle floral lavender flavor and warm honey sweetness, perfect for special occasions or everyday treats.
Ingredients
Scale
- 2 ½ cups (310g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon sodium bicarbonate (baking soda)
- ½ teaspoon fine sea salt
- 1 tablespoon culinary lavender buds (lightly ground)
- ½ cup (115g) unsalted butter, softened
- ¾ cup (255g) honey (mild-flavored)
- ½ cup (100g) granulated sugar
- 3 large eggs
- ¾ cup (180g) plain Greek yogurt or sour cream (full-fat preferred)
- ½ cup (120ml) whole milk
- 1 teaspoon vanilla extract
- For the Honey Lavender Frosting (Optional):
- 8 oz (225g) cream cheese, softened
- 4 tablespoons (55g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Optional: a pinch of finely ground lavender
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper. Lightly grind lavender buds. Sift flour, baking powder, baking soda, salt, and lavender together.
- In a large bowl, beat softened butter, granulated sugar, and honey until pale and fluffy (3-4 minutes by hand or less with mixer).
- Add eggs one at a time, beating well after each addition.
- Mix in yogurt or sour cream, whole milk, and vanilla extract until combined.
- Gently fold dry ingredients into wet mixture in batches using a rubber spatula until just combined.
- Divide batter evenly between pans and smooth tops. Bake 30-35 minutes or until toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto cooling rack and cool completely before frosting.
- For frosting (optional): Beat cream cheese and butter until smooth. Add powdered sugar, honey, vanilla, and optional lavender pinch. Beat until fluffy and spreadable. Adjust consistency with milk or powdered sugar as needed.
- Assemble cake by spreading frosting on one layer, topping with second layer, then frosting top and sides. Decorate with lavender buds or honey drizzle if desired.
Notes
Use culinary lavender buds sparingly to avoid soapy taste. Do not overmix batter after adding flour to keep cake tender. Room temperature ingredients blend better. Cake tastes better the next day. Store frosted cake in fridge up to 4 days, unfrosted at room temp up to 2 days or frozen up to 2 months. Mild-flavored honey recommended to not overpower lavender.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Sugar: 24
- Sodium: 170
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: lavender honey cake, floral cake, honey cake, layered cake, moist cake, easy dessert, floral dessert, homemade cake