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Perfect Libra Season Lavender Honey Birthday Cake

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A beautifully balanced birthday cake featuring floral lavender and rich honey, with a silky lavender honey buttercream. This elegant yet approachable cake is perfect for celebrations and is sure to change even the most adamant cake-skeptic’s mind.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla bean paste
  • 1 cup (240ml) whole milk, room temperature
  • ¼ cup (85g) honey
  • 2 tablespoons dried culinary lavender
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar
  • 3 tablespoons honey (for buttercream)
  • 2 tablespoons milk (for buttercream)
  • 1 teaspoon vanilla extract
  • 1 tablespoon dried culinary lavender, finely ground
  • Pinch of salt
  • Fresh lavender sprigs (for garnish, optional)
  • Edible dried flowers (for garnish, optional)
  • A drizzle of honey (for garnish, optional)

Instructions

  1. Infuse the Lavender Milk: In a small saucepan, combine 1 cup whole milk, ¼ cup honey, and 2 tablespoons dried culinary lavender. Warm over medium-low heat for 5 minutes (do not boil). Remove from heat, cover, and steep for 30 minutes. Strain through a fine-mesh strainer and discard lavender buds. Let milk cool to room temperature.
  2. Preheat and Prep the Pans: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and grease the parchment.
  3. Mix the Dry Ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
  4. Cream the Butter and Sugar: In a stand mixer with paddle attachment, beat ¾ cup softened unsalted butter and 1 ½ cups granulated sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down sides.
  5. Add the Eggs and Vanilla: Add 3 room-temperature eggs one at a time, beating well after each. Add 1 tablespoon vanilla bean paste and beat until combined. Scrape bowl.
  6. Alternate Dry and Wet Ingredients: With mixer on low, add flour mixture in three parts, alternating with cooled lavender honey milk (start and end with flour). Mix just until combined.
  7. Divide and Bake: Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto a cooling rack to cool completely.
  8. Make the Lavender Honey Buttercream: Grind 1 tablespoon dried culinary lavender to a fine powder. In a stand mixer, beat 1 cup softened unsalted butter for 2 minutes until creamy. Add 4 cups powdered sugar, 1 cup at a time, beating on low. Add 3 tablespoons honey, 1 teaspoon vanilla, ground lavender, and a pinch of salt. Beat on medium-high for 3-4 minutes until fluffy. Add milk 1 tablespoon at a time until spreadable.
  9. Assemble the Cake: Level cake layers if needed. Place one layer on serving plate, spread about 1 cup frosting on top. Add second layer. Apply a thin crumb coat and refrigerate 20 minutes. Apply remaining frosting.
  10. Garnish and Serve: Garnish with fresh lavender, edible flowers, and honey drizzle. Let sit at room temperature 30 minutes before slicing.

Notes

Steep lavender in warm milk for a full 30 minutes to avoid a soapy taste. Use room temperature ingredients for best results. A crumb coat is essential for a clean finish. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and oat milk.

Nutrition

Keywords: lavender cake, honey cake, birthday cake, floral cake, layer cake, lavender honey buttercream, celebration cake

Find it online: https://sunnysavory.com/perfect-libra-season-lavender-honey-birthday-cake-recipe/