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HONEY LAVENDER CAKE

5 from 8 votes
Author: Lindsay Nathanson

Ingredients
  

HONEY CAKE

  • 3/4 cup unsalted butter
  • 1/4 cup vegetable oil
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 2 tablesoons honey
  • 1 1/4 cups cake flour
  • 1 1/4 cups all purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoon baking powder
  • 1 cup buttermilk

LAVENDER BUTTERCREAM

  • 6 egg whites
  • 1 1/4 cup + 2 tablespoons sugar
  • 3 1/4 sticks of unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lavender extract
  • Purple food coloring
How To Make Lavender Cake with Honey
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Instructions
 

For the cake:

  • Preheat the oven to 350 degrees and prepare three 8" pans with parchment.
  • In a stand mixer fitted with a paddle attachment, combine butter, sugar and oil on a low speed until just combined. About 1 minute.
  • Add eggs and vanilla on medium/low speed. Mix until combined.
  • Add flours, salt, baking powder and Nektar Honey Crystals. Mix on a low speed until just combined. Do not over mix.
  • Slowly stream in buttermilk. Mix until combined.
  • Divide batter evenly between three pans. Bake for 25-30 minutes.
  • Set pans on a cooling rack to cool.

For the buttercream:

  • Combine egg whites and sugar in the heatproof bowl and place over a pan of simmering water.
  • Whisk constantly with a whisk until sugar has dissolved and the mixture is warm to the touch.
  • Put mixture in a stand mixer fitted with whisk attachment. Whisk on high speed until stiff speaks form. The mixture should be fluffy and glossy, and completely cool. (About 10 minutes)
  • Put the mixer on low-medium speed, and add butter a little at a time. Once all the butter has been added, add vanilla extract, lavender extract and a drop of purple food coloring. Increase the speed of the mixer to high. Let mix for 3-5 minutes.

Notes

*1 Cake