Lavender Cake with Buttercream (Print Version)

# Ingredients:

→ Lavender Cake

01 - 1½ sticks (¾ cup) unsalted butter, softened
02 - 1½ cups granulated sugar
03 - 2 large whole eggs, room temperature
04 - 4 large egg yolks, room temperature
05 - 2 tsp vanilla extract
06 - 3 cups all-purpose flour
07 - 4 tsp baking powder
08 - 1 tbsp dried culinary lavender, finely crushed
09 - ¾ tsp salt
10 - 1¼ cups buttermilk, room temperature

→ Lavender Simple Syrup

11 - ⅓ cup granulated sugar
12 - ⅓ cup water
13 - 2 tbsp dried culinary lavender

→ Lavender Buttercream

14 - ½ cup unsalted butter, softened
15 - 2⅓ cups powdered sugar, sifted
16 - 2 tbsp cooled lavender simple syrup
17 - 1 tsp vanilla extract

# Instructions:

01 - Preheat oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, crushed lavender, and salt.
03 - In a large bowl, use an electric mixer to cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in egg yolks and vanilla extract.
04 - Alternating, add the dry ingredients and buttermilk to the wet ingredients (start and end with dry). Mix on low speed until just combined – avoid overmixing.
05 - Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
06 - While cakes bake/cool, combine sugar, water, and lavender in a small saucepan. Simmer over medium heat, stirring until sugar dissolves. Remove from heat, let steep for 15-20 minutes, then strain out lavender buds. Cool completely.
07 - Beat softened butter until creamy. Gradually beat in sifted powdered sugar until smooth. Add 2 tbsp cooled lavender simple syrup and vanilla. Beat until light and fluffy.
08 - Once cakes are fully cool, level tops if needed. Place one layer on your serving plate. Brush generously with cooled simple syrup. Spread a layer of buttercream. Top with the second cake layer (upside down for a flat top), brush with syrup.
09 - Apply a thin "crumb coat" of frosting all over the cake and chill for 15-20 minutes. Apply the remaining frosting smoothly over the top and sides. Decorate as desired.

# Notes:

01 - For best results, ensure all refrigerated ingredients reach room temperature before beginning.
02 - Use only culinary-grade lavender to avoid a soapy taste in your cake.

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