Introduction

This Vanilla Lavender Layer Cake with Dark Chocolate Ganache is a beautiful and fragrant dessert perfect for special occasions. Layered with delicate lavender syrup and colorful buttercream, it combines floral notes with rich chocolate for a stunning treat.

Vanilla Lavender Layer Cake with Dark Chocolate Ganache Recipe - Recipe Image

Ingredients

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup light brown sugar, loosely packed
1 cup unsalted butter, melted and cooled
1/3 cup canola or vegetable oil
2 tablespoons vanilla extract
1 cup sour cream
3/4 cup whole milk
Flowers for garnish, optional
1 1/2 cups unsalted butter, softened to room temperature (for buttercream)
5 cups powdered sugar
2 teaspoons vanilla extract (for buttercream)
1 tablespoon whole milk (for buttercream)
Pinch of salt (for buttercream)
Pink food coloring
Yellow food coloring
Purple food coloring
3/4 cup water (for lavender syrup)
3/4 cup sugar (for lavender syrup)
1/4 cup dried culinary lavender
1 (3.2 ounce) bar dark Chocolove dark chocolate, chopped
4 tablespoons heavy cream

Instructions

Step 1: Make the lavender syrup by combining water, sugar, and dried lavender in a medium saucepan. Bring to a boil, stirring until sugar dissolves, then remove from heat. Let cool completely, strain through a fine mesh, and discard the lavender.
Step 2: Preheat the oven to 350℉. Grease and flour three 8-inch cake pans, then line the bottoms with parchment paper and set aside.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 4: In a large bowl, whisk eggs, granulated sugar, and brown sugar until smooth. Add melted butter, oil, vanilla extract, and sour cream, whisking until combined, then stir in the milk.
Step 5: Gradually fold the dry ingredients into the wet ingredients with a spatula, mixing just until combined. Divide batter evenly among pans and smooth tops.
Step 6: Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a rack to cool completely.
Step 7: For the buttercream, whip softened butter on medium-high speed for 2-3 minutes until fluffy. Lower speed and gradually add powdered sugar. Add vanilla and milk, then whip again for 2-3 minutes. Add salt and whip until very fluffy.
Step 8: Divide buttercream into three bowls. Tint each with a drop of pink, yellow, or purple food coloring and mix until uniform in color.
Step 9: To assemble, place one cake layer on a plate or rack. Spoon lavender syrup over it, letting it soak in for a minute. Spread one color of frosting on top. Repeat with the second and third layers, alternating syrup and frosting colors. Use remaining syrup sparingly for the sides.
Step 10: “Half” frost the sides using all three frosting colors dabbed randomly, then smooth with an offset spatula for a semi-naked finish.
Step 11: For the ganache, place chopped chocolate in a bowl. Heat heavy cream in a saucepan until it simmers (do not boil), then pour over the chocolate. Let sit 2-3 minutes, stir until smooth and pourable.
Step 12: Pour ganache over the top of the cake, allowing it to drip down the sides. Garnish with edible flowers if desired and serve immediately.

Tips & Variations

Use culinary-grade lavender to avoid bitterness and ensure a floral aroma.
For a dairy-free option, substitute sour cream with coconut yogurt and use dairy-free butter and cream.
Adjust the syrup quantity to taste for a lighter or stronger lavender flavor.
Decorate with fresh berries to add a pop of color and complementary flavor.

Storage

Store the cake covered tightly in the refrigerator for up to 3 days. Let the cake come to room temperature before serving for best flavor. Leftover cake can be wrapped and frozen for up to 2 weeks; thaw overnight in the fridge. Ganache may firm up when chilled, but softens quickly at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Dried culinary lavender is preferred for syrup because it has a stronger and more consistent flavor. Fresh lavender can be used but may yield a milder taste and can sometimes be more bitter.

How do I make the cake layers evenly colored?

Divide the buttercream equally and mix in the food coloring thoroughly for even coloring. Use gel food coloring to avoid thinning the frosting.

Vanilla Lavender Layer Cake with Dark Chocolate Ganache Recipe

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★★★★★

4.7 from 143 reviews

A delicate and visually stunning Vanilla Lavender Layer Cake featuring moist vanilla layers soaked with fragrant lavender syrup, colorful swirled buttercream frosting, and topped with a luxurious dark chocolate ganache. This cake combines floral notes with rich vanilla and chocolate flavors for an elegant dessert perfect for special occasions.

Author: Tara
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Wet Ingredients for Cake

3 large eggs
1 cup granulated sugar
1 cup light brown sugar, loosely packed
1 cup unsalted butter, melted and cooled
1/3 cup canola or vegetable oil
2 tablespoons vanilla extract
1 cup sour cream
3/4 cup whole milk

Buttercream Frosting

1 1/2 cups unsalted butter, softened to room temperature
5 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon whole milk
Pinch of salt
Pink food coloring
Yellow food coloring
Purple food coloring

Lavender Syrup

3/4 cup water
3/4 cup sugar
1/4 cup dried culinary lavender

Dark Chocolate Ganache

1 (3.2 ounce) bar dark Chocolove dark chocolate, chopped
4 tablespoons heavy cream

Optional Garnish

Edible flowers

Instructions

Make the lavender syrup: In a medium saucepan, combine water, sugar, and dried culinary lavender. Bring to a boil and stir for 30 seconds or until sugar dissolves. Remove from heat and let the syrup cool completely. Once cooled, strain through a fine mesh sieve into a bowl, discarding the lavender buds.
Prepare cake pans and preheat oven: Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
Combine wet ingredients: In a large mixing bowl, whisk the eggs with granulated sugar and brown sugar until smooth. Add melted butter, vegetable oil, vanilla extract, and sour cream, whisking until fully incorporated. Stir in the whole milk until combined.
Combine wet and dry ingredients: Gradually fold the dry ingredient mixture into the wet mixture using a rubber spatula, mixing until just combined to avoid overmixing.
Bake the cake layers: Evenly divide the batter among the prepared pans and smooth the tops. Bake for 22-25 minutes or until a toothpick inserted in the centers comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the buttercream frosting: Using a stand mixer fitted with a paddle attachment, whip softened butter on medium-high for 2-3 minutes until light and fluffy. Reduce speed to low and gradually add powdered sugar. Add vanilla extract and milk, then whip again on medium-high for 2-3 minutes. Add a pinch of salt and whip for an additional 2-3 minutes until super fluffy. Divide the buttercream into three bowls and tint each separately with pink, yellow, and purple food coloring, mixing until fully combined.
Assemble the cake: Place one cake layer on a plate or cooling rack. Spoon several spoonfuls of lavender syrup over the layer and allow it to soak in for a minute or two. Spread one color of buttercream evenly over the top. Repeat this process with the second layer—syrup soak, then spread with a different colored frosting. Add the third layer and repeat the syrup soak and frosting step. Use remaining frosting to create a semi-naked effect on the cake sides by applying the three colors randomly with an offset spatula or bench scraper, then smooth the sides evenly.
Prepare the dark chocolate ganache: Place chopped dark chocolate in a medium bowl. Heat heavy cream in a small saucepan over medium heat until it simmers (do not boil). Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften. Stir gently until the ganache is smooth and pourable.
Finish the cake: Let the ganache cool briefly, then pour it evenly over the top of the assembled cake, allowing it to drip down the sides decoratively. Garnish with edible flowers if desired. Serve immediately and enjoy!

Notes

Use room temperature ingredients for smooth batter and frosting.
Be careful not to overmix the batter to keep cakes tender.
Adjust food coloring drops gradually to achieve desired frosting shades.
The lavender syrup can be stored in the refrigerator for up to 1 week.
Ganache sets as it cools; pour carefully for decorative drips.
Allow cake layers to cool completely before assembling to prevent melting the frosting.
For best results, use high-quality unsalted butter and dark chocolate.

Keywords: vanilla lavender cake, layer cake, dark chocolate ganache, floral cake, colorful buttercream, elegant dessert