When it comes to baking, a cake can be as much a delight for the senses as it is a treat for the taste buds. The Lavender Cake with Whipped Cream Cheese Frosting is a prime example, combining elegant floral notes with rich, creamy sweetness. Picture this: a soft cake that captures the essence of springtime, paired with a velvety frosting that whispers decadence. This cake isn’t just food; it’s an experience—a slice of happiness in every bite. So let’s get cooking!
Why You’ll Love This Recipe
There are countless reasons to adore this Lavender Cake, and here are just a few:
- Unique Flavor Profile: The subtle floral notes of lavender seamlessly blend with the sweetness of the cake, making it a standout dessert.
- Perfect for Any Occasion: Whether it’s a birthday, bridal shower, or simply an afternoon treat, this cake fits the bill perfectly.
- Easy to Make: With straightforward ingredients and simple steps, you don’t have to be a baking pro to whip this up.
- Visually Stunning: The delicate lavender color and fluffy frosting make for a gorgeous presentation.
Ingredients You’ll Need
Before you dive in, let’s gather everything you need. Here’s the list of ingredients for the lavender cake and the whipped cream cheese frosting:
For the Lavender Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon culinary lavender (dried)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Whipped Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the Cake Batter:
Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to make it easy to remove the cakes once they’re baked.
In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. This should take about 3 to 5 minutes. Then, add the eggs one at a time, ensuring each is well mixed before adding the next.
In another bowl, combine the flour, baking powder, salt, and dried lavender. Gradually add this mixture to the creamed butter and sugar, alternating with the milk, starting and ending with the flour mixture. Mix until just combined, and don’t overdo it! Add the vanilla extract and give it one last stir.
2. Bake the Cake:
Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula for an even bake. Pop them in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The aroma of lavender will fill your kitchen, and trust me, it’s heavenly!
3. Cool the Cakes:
Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack. Allow them to cool completely before frosting.
4. Make the Frosting:
While the cakes cool, let’s whip up the cream cheese frosting. In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using a hand mixer, blend these ingredients until smooth.
Next, gradually add the heavy whipping cream. Beat on high speed until soft peaks form. Be careful not to over-whip, or you might end up with butter!
5. Frost the Cake:
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top. Then, gently place the second layer on top and frost the top and sides of the cake. If you’re feeling festive, add some dried lavender on top for decoration.
Serving and Storage Tips
Serving your lavender cake is simple! Slice it up, and watch your guests’ eyes light up. It pairs beautifully with a cup of tea or coffee, making it a delightful addition to any gathering.
As for storage, keep any leftovers in an airtight container in the refrigerator. This cake is best enjoyed within 3-4 days, though it may last longer if you can resist the temptation!
Helpful Tips
- Choosing Lavender: Ensure you’re using culinary lavender for this recipe. Other types may not be suitable for consumption.
- Adjusting Flavor: If you’re not a fan of a strong lavender flavor, start with ½ teaspoon and adjust according to your taste.
- Texture: The cream cheese frosting can be made ahead of time. Just store it in the fridge until you’re ready to frost.
Frequently Asked Questions (FAQ)
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend, and your lavender cake can be enjoyed by everyone.
What can I use instead of lavender?
If lavender isn’t your thing, try replacing it with lemon zest or vanilla extract for a different flavor profile.
Can I freeze the cake?
Yes, the cake can be frozen! Wrap each layer tightly in plastic wrap and store in an airtight container for up to 3 months. Frosting may also be frozen, but it’s best to frost the cake after it’s thawed.
Is it safe to eat lavender?
Yes, culinary lavender is safe to eat and is used in various recipes. Just be sure to use it in moderation to avoid overpowering your dish.
How can I tell when my cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs attached. If it comes out with wet batter, give it a few more minutes in the oven.
Conclusion
The Lavender Cake with Whipped Cream Cheese Frosting is not just a dessert; it’s a culinary journey that brings joy to both the baker and the eater. It’s that perfect balance of light and sweetness, with a hint of floral charm. Whether you’re baking for a special event or merely treating yourself, this cake is sure to win hearts and palates alike. Now, it’s time to whip up this delightful treat and make some sweet memories!
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Delicious Lavender Cake with Cream Cheese Frosting Recipe
- Total Time: 2 hours
- Yield: 12 servings 1x
Description
Savor the delicious lavender cake topped with whipped cream cheese frosting Discover this unique recipe and elevate your dessert game today
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon culinary lavender (dried)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to make it easy to remove the cakes once they’re baked.
- In a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. This should take about 3 to 5 minutes. Then, add the eggs one at a time, ensuring each is well mixed before adding the next.
- In another bowl, combine the flour, baking powder, salt, and dried lavender. Gradually add this mixture to the creamed butter and sugar, alternating with the milk, starting and ending with the flour mixture. Mix until just combined, and don’t overdo it! Add the vanilla extract and give it one last stir.
- Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula for an even bake. Pop them in the oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack. Allow them to cool completely before frosting.
- While the cakes cool, make the cream cheese frosting. In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using a hand mixer, blend these ingredients until smooth.
- Gradually add the heavy whipping cream. Beat on high speed until soft peaks form.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top. Then, gently place the second layer on top and frost the top and sides of the cake.
- Prep Time: 30 minutes
- cooling: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American