All Purpose Flour/ Cakes

Lavender Vanilla Poppyseed Cake

sliced lavender vanilla cake

Recipe for Lavender Vanilla Poppy Seed Cake, lightly flavored not overly sweet six layered summer inspired dessert. Each cake layer is a moist vanilla poppy seed sponge like texture. Added layers of softly infused lavender buttercream, colored with berry juices creates a rustic yet feminine centerpiece.

Have you ever dreamed of running through open fields of purple lavender?! Come on now, it’s a must addition to any european summer vacation bucket list. I’ve yet to go, which explains my recent purchase of several lavender plants to adorn my kitchen and back porch.

Mostly used for its calming aroma, lavender is more popular as a lotion or candle. Heck, I even keep an infused balm on my bedside table to help me fall asleep. But, its also a great baking additive when used sparingly. No one wants to eat a cake that tastes like soap. Though when mixed correctly the flavor is gently sweet and sometimes lemony.

My goal with this recipe was to achieve a mildly lavender flavored frosting to pair with a simple vanilla poppyseed cake. Simple in the regards that if I used heavy chocolate or bold citrus the lavender notes would get lost. The result is a moist and light dessert that is neither overly filling or too sweet.

What you will need to make a Lavender Vanilla Poppyseed Cake:

  • Three 6 inch cake pans
  • Softened unsalted butter (leave at room temp for 3 hrs or microwave for 15 seconds and let cool)
  • Frosting Spatula
  • Bench Scraper
  • Lavender Buttercream Frosting

What is a Rustic Cake (Naked Cake)?

A rustic cake also known as a naked cake is a layered dessert consisting of sponge and minimal decorated frosting. Using a scraped outer layer of frosting (sometimes none) shows off the natural texture and filling.

Please see my recipe for Lavender Buttercream to frost and create a Lavender Vanilla Poppy Seed Cake!

 

Purple Lavender Vanilla Poppy Seed Layer Cake

close up of lavender vanilla poppy seed cake

top view of lavender vanilla cake

sliced lavender vanilla cake

sliced lavender vanilla cake

top view of sliced vanilla lavender cake

close up of lavender vanilla poppy seed cake
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Lavender Vanilla Poppy Seed Cake

Course Dessert
Cuisine American
Keyword lavender buttercream, lavender cake, layer cake, poppyseed cake, vanilla
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 slices

Ingredients

  • 13 Tbsp softened unsalted butter 180 g
  • 1 cup organic sugar 200 g
  • 1 Tbsp vanilla extract
  • 3 large eggs
  • 2 cups all purpose flour 254 g
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • 1/8 tsp salt
  • ¾ cup vanilla almond milk
  • 2 Tbsp poppy seeds

Instructions

  1. Take three 6 inch cake pans and spray the inner sides with baking spray. Line the bottoms of each pan with a circular cutout of parchment paper.
  2. Preheat the oven to 350 F (190 C).
  3. Place softened butter, sugar, and vanilla in the bowl of a stand mixer. Beat on medium high with the whisk attachment until light and fluffy. Scrape sides and bottom of the bowl twice to incorporate all ingredients.
  4. In a separate bowl whisk together sifted flour, salt, baking powder, and baking soda. Set aside.
  5. Add eggs one at a time into the butter mixture on medium speed.
  6. Next spoon in flour mixture, alternating between slowly pouring in almond milk.
  7. Once all ingredients are in the stand mixer bowl, mix until just combined.
  8. Remove bowl and stir in poppy seeds with a wooden spoon.
  9. Divide the batter between the three pans.
  10. Place all three pans on the same rack in the oven and bake for 20-15 minutes.
  11. Check each cake by sticking a toothpick through the center. If your toothpick comes out clean with a couple moist crumbs, its ready. (check each cake individually).
  12. Remove cake pans from the oven and set on a wire rack to cool.
  13. Completely cool cakes before removing from pans.
  14. Once cooled, flip each pan upside down onto your hand and gently set layers onto a flat tray.
  15. Peel the parchment paper from the bottom and set layers face up in the pan.
  16. Take serrated knife and trip the tops of each layer, just enough to create a level surface.
  17. Grab your cake stand or serving dish and dollup a half dollar size of lavender buttercream onto the center.
  18. Place one layer onto cake stand, trimmed side up.
  19. Spoon and smear a layer of lavender buttercream across the top. Slightly going over the edges.
  20. Repeat with second layer.
  21. Add top layer of cake trimmed side down. Cover with lavender buttercream frosting.
  22. Using an icing spatula fill in open sides with additional frosting.
  23. Then take a bench scraper in one hand, while holding the cake stand in the other. Gently rotate the cake as you scrape the sides with an angled bench scraper.

  24. Softly even the top of the cake and garnish with lavender stems or berries.
  25. Store cake in the fridge until ready to slice and serve. (will keep fresh in an air tight container for 2-3 days in fridge)

Recipe Notes

*Please see link above for Lavender Buttercream Recipe*

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1 Comment

  • Reply
    Karen
    May 28, 2018 at 6:13 pm


    Wow!! That purple color is so fun. I’ve never used lavender before.

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