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Perfect Lavender Honey Cake Recipe with Elderflower Buttercream for Easy Mothers Day Celebration

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A moist and tender lavender honey cake paired with a delicate elderflower buttercream frosting, perfect for Mother’s Day or any special occasion. This cake offers a subtle floral flavor balanced with natural honey sweetness.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (226 g) unsalted butter, softened
  • ¾ cup (255 g) honey
  • ½ cup (100 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 1 tsp pure vanilla extract
  • 1 tbsp food-grade dried lavender buds, finely ground or lightly crushed
  • For the Elderflower Buttercream:
  • 1 cup (226 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 3 tbsp elderflower cordial
  • 2 tbsp heavy cream
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. Sift together flour, baking powder, baking soda, salt, and lavender buds in a large bowl.
  3. Using an electric mixer, beat softened butter until light and fluffy (about 3 minutes). Slowly add honey and granulated sugar, beating until airy and smooth.
  4. Beat in eggs one at a time, mixing well after each addition, then add vanilla extract.
  5. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. Mix gently but thoroughly after each addition.
  6. Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. For the buttercream, beat softened butter until creamy. Gradually add powdered sugar on low speed. Add elderflower cordial, heavy cream, and vanilla extract. Whip on high speed until light and fluffy (3-4 minutes).
  9. Level cake layers if domed. Spread buttercream on bottom layer, place second layer on top, then cover entire cake with remaining frosting, smoothing or swirling as desired.

Notes

Use culinary-grade dried lavender buds finely crushed for best flavor. Avoid overmixing batter to keep cake tender. Cool cakes completely before frosting to prevent buttercream from melting. Buttercream can be adjusted with more cream or powdered sugar for desired consistency. Store cake covered in fridge up to 3 days; freeze unfrosted layers up to 2 months.

Nutrition

Keywords: lavender honey cake, elderflower buttercream, Mother's Day cake, floral cake, easy cake recipe, honey cake, buttercream frosting

Find it online: https://eliplate.com/perfect-lavender-honey-cake-recipe-with-elderflower-buttercream-for-easy-mothers-day-celebration/