Lavender layer cake

Lavender layer cake

Danielle Wood

This is a laidback cake to serve with tea or some cloudy lemonade on a late summer’s day. I love the rustic tiered look but you could also bake this as a standard layer cake in two 18 cm tins...

For the cake:


Quantity Ingredient
180ml whole milk
3 teaspoons dried lavender
180g unsalted butter
340g caster sugar
3 medium eggs, lightly beaten
260g white spelt flour
1 1/2 teaspoons baking powder
pinch salt

For the buttercream:

Quantity Ingredient
90g unsalted butter
140g icing sugar
2 tablespoons double cream
purple paste food colouring

To decorate:

Quantity Ingredient
dried lavender
fresh flowers, pesticide free


Quantity Ingredient
15cm round, deep cake tin
20cm round, deep cake tin
cake board or stand
How to level & split a cake
How to fill and cover a cake with buttercream or chocolate ganache


  1. Pour the milk and lavender in to a saucepan and gently heat to simmering for 2–3 minutes. Remove from the heat and set aside to cool. Once cool, strain through a sieve into a jug to remove the dried lavender.
  2. Preheat the oven to 170°C. Grease the cake tins and line the bases with baking parchment. Using a stand mixer or electric hand mixer, beat the butter and sugar for 3–4 minutes or until pale and fluffy. Add the beaten eggs a little at a time, beating after each addition until they’re well incorporated.
  3. Sift the flour, baking powder and salt into a bowl. Add a third of the flour mixture to the butter mixture and beat until just combined. Pour in half the lavender-infused milk, continuing to beat, and then add a third of the flour mixture, the remaining milk and the remaining flour mixture and mix until combined. Spoon the same depth of mixture into the prepared tins. Bake in the oven for 35–40 minutes, or until a skewer inserted into the centre of each cake comes out clean. Allow the cakes to cool for 10 minutes in their tins, then turn them out on to a wire rack and leave to cool completely.
  4. Make the buttercream. Use a stand mixer or electric hand mixer to beat the butter for 3–4 minutes until pale and creamy. Add the sugar and cream with a very small amount of purple paste food colouring and continue to beat for another 2–3 minutes until smooth.
  5. Fix the 20 cm cake to a cake board or stand with a small amount of buttercream and spread the top with two thirds of the buttercream. Place the 15 cm cake on top, press down gently and spread the top with the remaining buttercream. Scatter over the dried lavender and decorate with fresh flowers.
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