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Light and Fluffy White Cake with Delicate Lavender Buttercream

white and lavender cake - Tasty
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A reliable recipe for a moist white cake paired with a subtly flavored lavender vanilla buttercream, perfect for spring celebrations or bridal showers.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 large egg whites, room temperature
  • 1 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon culinary lavender extract (or to taste)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/4 cup heavy cream (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)
  • 1/4 teaspoon culinary lavender extract (for frosting)
  • Optional: A few drops of purple food coloring or natural dye for light lavender hue
  • Optional: Dried culinary lavender buds for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened 1/2 cup butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the egg whites, milk, vanilla extract, and lavender extract.
  5. Gradually add the wet ingredients to the dry ingredients in three additions, mixing until just combined after each addition. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 28 to 32 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the lavender buttercream, beat the 1/2 cup butter until creamy. Gradually add the sifted powdered sugar, alternating with the heavy cream, until smooth.
  10. Beat in the vanilla extract and lavender extract. If desired, add a small amount of purple coloring until you achieve a pale lavender color. Beat until light and fluffy.
  11. Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top.
  12. Frost the top and sides of the cake with the remaining lavender buttercream. Decorate with dried lavender buds if using.

Notes

  • For a more intense lavender flavor, steep 1 teaspoon of dried culinary lavender buds in the milk for 30 minutes before straining and using it in the batter.
  • If you prefer a pure white cake, omit the purple food coloring in the frosting.
  • This cake pairs well with a light lemon glaze if you want an extra layer of flavor.

Nutrition

Find it online: https://delicerecipe.com/white-and-lavender-cake-recipe/