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Perfect Ombre Lavender Honey Buttercream Cake

ombre lavender honey buttercream cake - featured image
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A delicate and elegant cake featuring layers of tender vanilla cake with a subtle floral lavender honey buttercream, perfect for Mother’s Day celebrations.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, warmed slightly
  • 1 ½ teaspoons pure vanilla extract
  • For the Lavender Honey Buttercream:
  • 1 cup (227 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 tablespoon culinary lavender, ground finely
  • 3 tablespoons honey
  • 2–3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Purple gel food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed.
  5. Alternately add dry ingredients and warmed milk to the butter mixture, starting and ending with dry ingredients. Mix gently on low speed until just combined.
  6. Stir in vanilla extract until batter is smooth and pourable.
  7. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then transfer to cooling racks to cool completely.
  9. To make buttercream, beat softened butter on medium speed until creamy. Gradually add powdered sugar.
  10. Stir in ground lavender, honey, vanilla extract, and heavy cream. Beat on high for 3-4 minutes until light and airy.
  11. Divide buttercream into four bowls. Leave one plain for the lightest shade. Add purple gel food coloring gradually to the other bowls to create ombre shades.
  12. Place first cake layer on serving plate. Spread lightest lavender buttercream evenly on top. Repeat with remaining layers using progressively darker shades. Smooth sides with an offset spatula.
  13. Chill cake for 30 minutes to set frosting. Optionally garnish with edible lavender buds or a drizzle of honey.

Notes

Use room temperature eggs and butter for best results. Grind lavender finely and toast lightly to avoid bitterness. Chill buttercream between layers to maintain distinct ombre colors. Bake cake layers a day ahead if possible for easier frosting and enhanced flavor. Use a warm knife to slice for clean cuts.

Nutrition

Keywords: lavender cake, honey buttercream, ombre cake, Mother's Day cake, floral cake, homemade cake, easy cake recipe

Find it online: https://avabowls.com/perfect-ombre-lavender-honey-buttercream-cake-recipe-for-mothers-day-celebration/