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Rustic homemade honey lavender cake slice with creamy lavender frosting and honey drizzle on a white kitchen table, shot from above in natural light.

Honey Lavender Cake

A soft and aromatic Honey Lavender Cake made with floral lavender and golden honey for a moist, elegant dessert perfect for spring or garden parties.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, French-inspired
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour sifted
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ½ cup honey preferably raw or wildflower
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup whole milk warm
  • 1 tablespoon dried lavender buds culinary-grade, finely ground
  • 2 cups powdered sugar for frosting
  • ¼ cup heavy cream
  • 1 teaspoon lemon zest optional

Equipment

  • 2 9-inch round cake pans buttered and lined with parchment
  • 1 Electric mixer or stand mixer
  • 1 Wire cooling rack for even cooling
  • 1 Offset spatula for frosting
  • 1 Sifter or fine-mesh strainer

Method
 

  1. Preheat the oven and prepare cake pans.
  2. Sift the flour, baking powder, and salt together.
  3. Cream the softened butter and sugar until light and fluffy.
  4. Add honey and eggs one at a time, mixing well after each addition.
  5. Fold in the dry ingredients alternately with warm milk and ground lavender.
  6. Divide batter between prepared pans and bake for 30 minutes at 350°F (175°C).
  7. Remove from oven and cool completely on wire racks.
  8. Make frosting by whipping powdered sugar, heavy cream, and optional lemon zest.
  9. Spread frosting on one cake layer, top with second layer, and frost the top and sides.
  10. Decorate as desired with extra lavender buds or lemon zest.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.