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Perfect Lavender Honey Latte Cake with Espresso Buttercream

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A moist and tender lavender honey latte cake paired with a creamy espresso buttercream frosting, perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 1 tablespoon dried culinary lavender buds, gently crushed
  • ½ cup (115g) unsalted butter, softened
  • ⅓ cup (115g) honey, preferably local and runny
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, at room temperature
  • ¾ cup (180ml) whole milk, warmed slightly (can substitute almond milk)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon fresh lemon zest (optional)
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons espresso or strong brewed coffee, cooled
  • 1 teaspoon pure vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, salt, and crushed lavender buds. Set aside.
  3. In a large bowl, beat softened butter, honey, and granulated sugar with an electric mixer until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a small bowl, stir together warmed milk, vanilla extract, and lemon zest.
  6. With mixer on low, add dry flour mixture in three parts alternating with milk mixture in two parts, starting and ending with dry ingredients. Mix just until combined.
  7. Divide batter evenly into prepared pans. Tap pans gently to release air bubbles.
  8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and cakes spring back lightly when pressed.
  9. Let cakes rest in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  10. For the espresso buttercream: Beat softened butter on medium speed until creamy, about 2 minutes.
  11. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
  12. Add cooled espresso, vanilla extract, and salt. Beat on high until light and fluffy, about 3-5 minutes. Adjust consistency with milk or powdered sugar if needed.
  13. Place one cake layer on a serving plate. Spread a generous layer of espresso buttercream on top.
  14. Place second cake layer over the first and frost the top and sides evenly.
  15. Optionally, sprinkle lavender buds or drizzle honey on top for garnish.

Notes

Do not overbake the cake to keep it moist. Use room temperature butter for the buttercream to avoid graininess. For stronger espresso flavor, add up to an extra ½ tablespoon of cooled espresso. For gluten-free option, substitute all-purpose flour with gluten-free baking flour. For dairy-free, use vegan butter and plant-based milk. Fresh lavender can be used sparingly (half the amount of dried).

Nutrition

Keywords: lavender cake, honey cake, espresso buttercream, floral cake, coffee frosting, easy cake recipe, special occasion cake

Find it online: https://blingbite.com/perfect-lavender-honey-latte-cake-recipe-with-5-easy-espresso-buttercream-steps/