Lavender Extract 

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1. Add lavender buds and vodka to a thoroughly cleaned and sterilized bottle with a tight seal cap. Keep for about 3-4 weeks in a cool, dark place before straining lavender buds from extract. Shake bottle to mix occasionally during this time.

2. Alternatively, lavender extract or food grade oils can be purchased. Test for strengthen of your extract or oil before using in recipes and adjust amount accordingly and/or to taste. 

 

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Lavender Syrup

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1. Add sugar and hot water to a microwavable bowl and stir to combine. If sugar remains undissolved, microwave mixture in increments of 15 seconds until sugar is fully dissolved. Allow mixture to cool down to room temperature. 

2. Add lavender extract to syrup and stir to combine. 

 

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Lavender Cake

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1. Preheat the oven to 350F. Line the bottoms of six 4-inch round cake pans with parchment paper and grease the sides of each pan. 

 

2. Sift together the flour, sugar, baking powder, baking soda, and salt into a mixing bowl. Add in the butter to the flour mixture. Using a spatula, cut the butter into the flour mixture until no more butter cubes are visible. You should see an even distribution of “crumbs” or lumps of the flour and butter mixture forming in the bowl.

 

3. In a separate bowl, whisk together the buttermilk, oil, eggs and extracts. Add this entire mixture to the flour mixture all at once. Whisk to combine until the batter is slightly lighter in color- about 2 minutes.   

 

4. Add in purple food coloring until batter reaches a light purple hue. 

 

5. Quickly and evenly divide the batter between the pans. Tap batter filled cake pans on the counter to release any large air bubbles. Bake the cakes for about 15-20 minutes, until a toothpick inserted into the cake comes out clean. Cool cakes completely before decorating, about 30-60 minutes. 

 

6. Level cake tops with a serrated knife. Generously spoon lavender syrup mixture over each cake layer. 

 

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Honey Swiss Meringue Buttercream

 

1. Add buttercream and honey to a stand mixer with a paddle attachment. 

2. Combine for about 2-5 minutes on medium speed until honey is evenly incorporated in the buttercream. 

3. Decorate cake with honey buttercream and enjoy at room temperature!

 

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NOTES: 

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1. This recipe makes about 6 four inch cake layers or 3 two-tiered four inch cakes. 

2. The key to success for this recipe is knowing the strength of your lavender extract. Especially if you are using lavender oil and/or using a store bought extract, try using your lavender flavor in small batch first to understand its strength. 

3. It is always a good idea to add less than what you think you will need if you are unsure about the strength of your extract. If the lavender flavor is not strong enough for your taste, add lavender extract in half teaspoon increments to the sugar syrup before soaking the cakes with it. This builds flavors in layers and ensure that you will not add too much of the lavender flavor. It’s always a good idea to use one or two of the mini cakes as a taste tester for this purpose!