Vanilla Lavender Cake
Is Mum not a fan of frosting? No problem! A lavender vanilla "naked" cake has plenty of flavor without being overloaded with icing. This recipe takes a classic vanilla cake and gives it a boost with just a hint of lavender.
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
1-1/2 Sticks unsalted butter, softened
1-1/2 Cups sugar
2 Whole eggs
4 egg whites
2 Teaspoons vanilla extract
3 Cups flour
4 Teaspoons baking powder
1 Tablespoon dried lavender (using fingers to crush before adding)
3/4 Teaspoon salt
1-1/4 Cup buttermilk (regular milk can be substituted)
6 Ounces white chocolate
Lavender Simple Syrup
1/3 Cup sugar
1/3 Cup water
2 Tablespoons dried lavender
1/2 Cup unsalted butter, softened
2-3 Cups powdered sugar
2 Tablespoons lavender simple syrup
1 Teaspoon vanilla extract
This vanilla lavender cake requires a few steps, but none of those steps is difficult. Start off by melting the white chocolate. Then throw your lavender simple syrup together. Next is the cake. While the cake is baking, it's time to whip up the frosting. Easy.
Melt the White Chocolate
Using a double boiler (or make one by stacking 2 pots on top of each other), fill bottom portion with 1-2 inches of water and bring to a boil. Turn off heat, place broken pieces of white chocolate into the top pot and allow to sit while you make the rest of the cake.
Make Lavender Simple Syrup
Bring 1/3 cup sugar and 1/3 cup water to a boil, whisk constantly to ensure sugar is completely dissolved. Turn off heat, add 2 tablespoons dried lavender and allow to steep while you prepare the rest of the cake.
Make the Cake
Whisk 3 cups flour, 4 teaspoons baking powder, 1 tablespoon dried lavender and 3/4 teaspoon salt to combine. Set aside. In large bowl, mix 1-1/2 sticks softened butter.
Add 1-1/2 cups sugar. Mix until light and fluffy.
Beat in 2 whole eggs and 4 egg yolks, 2 teaspoons vanilla extract and melted chocolate. Add flour mixture and 1-1/4 cup buttermilk by alternating between the two until everything is well incorporated with the butter/sugar mixture. Divide cake batter among three prepared 8-inch cake pans. Bake at 350ºF until cake pulls away from sides of pan and wooden toothpick inserted in center of cake comes out clean (about 20 minutes).
Make the Frosting
Mix 1/2 cup softened butter, 2-3 cups powdered sugar, 1 teaspoon vanilla extract and 2 tablespoons lavender simple syrup until light and fluffy. Adjust powdered sugar and lavender simple syrup as needed to thicken/thin frosting to your preference.
Using a fork, poke cake several times. Then spoon strained lavender simple syrup over the layers while still warm. Frost cake as desired. Happy Mother's Day!
To read more recipes like this go to The Journal.
Original recipe can be found here