Spring is upon us, and there couldn’t be a better time to make this golden lavender cake! Not only does this cake taste like spring, it’s decorated to look spring too.
It’s perfect for any celebration this spring, and would make an incredible Easter dessert. Or if you just love to bake, it’s the perfect spring baking project!
What is Golden Sugar?
This cake is made with Domino® Golden Sugar which is less-processed than granulated sugar.
Domino® Golden Sugar is made from pure cane sugar, and works cup-for-cup just like white sugar. The main difference is that it has a beautiful golden color and a distinct hint of molasses flavor.
This pairs incredibly well with the floral notes of lavender in this cake. Each bite tastes like a fresh spring morning.
How to Incorporate Lavender into this Cake
Incorporating that delicate lavender flavor into a cake takes a little bit of work! Usually you can add flavoring right into cake batter, but baking with lavender is a bit different.
I’ve found the best way to do this is to steep dried culinary lavender in simmered milk. Once the mixture has sat for about 15 minutes, simply strain the milk with a fine mesh strainer.
This makes a wonderful and concentrated lavender milk, which is used in both the cake layers and the buttercream frosting!
It gives this cake just the right amount of lavender flavor, in my opinion! If you prefer a more intense flavor, you can always steep more lavender in your milk.
Or if you like a subtler flavor, you can steep less lavender or steep the same amount for a shorter period of time.
Making These Cake Layers Ahead of Time
One of the best things about this golden lavender cake recipe is that it can be made ahead of time!
These layers can be made in advance, and can be stored in the freezer for several weeks if properly wrapped! This helps break up the cake making process, which makes it a lot more manageable.
I like to make my cake layers and frosting in advance, so that I can put all my energy into the decoration of the cake another day.
If you do plan to freeze them, be sure to either place them in an airtight container, or wrap them tightly in saran wrap.
Also be sure to let the cake layers fully thaw before leveling them.
Coloring Your Cake Layers and Buttercream
If you want your cake layers and buttercream to be colored like mine, I recommend using gel food coloring. Liquid food coloring can work too, but you won’t be able to get as strong of a color.
You also can throw off the consistency of your cake batter and buttercream if you add too much liquid food coloring.
Gel food coloring is incredibly concentrated, so it allows you to use less. A tiny drop will create beautiful, bright colors like these.
Gel coloring is also thicker, and won’t change the consistency of the cake batter.
Tips for Making the Best Golden Lavender Cake:
- Be sure to use Domino® Golden Sugar to give this cake a delicious hint of molasses flavor
- Chill your cake layers in the freezer for about 20 minutes before assembling the cake, to make it easier to stack and frost.
- Mix your cake batter just until the ingredients are incorporated; this will ensure your cake layers are tender and fluffy
- Be sure to properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients
- Use a serrated knife to level your cake layers once they’re fully cooled, to make it easier to assemble and frost your cake
Making These Cake Layers in Advance and Storage Tips:
- Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.
- Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
- A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
- If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Let Me Know What You Think!
If you try this golden lavender cake recipe, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment 🙂
Also please tag me @chelsweets and @dominosugar, and use the #chelsweets and #BakeWithGolden on social media so that I can see your amazing creations!
Other Recipes You Might Like:
- 3/4 cup whole milk, room temperature (183 grams)
- 1 Tbsp dried culinary lavender (3 grams)
Golden Lavender Cake Recipe
- 3 cups cake flour (360 grams)
- 3 cups Domino® Golden Sugar (600 grams)
- 1 tsp salt (6 grams)
- 2 1/2 tsp baking powder (10 grams)
- 1 cup unsalted butter, room temperature (226 grams) - 2 sticks
- 1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)
- 1 cup full-fat sour cream, room temperature (255 grams)
- 1/2 cup of lavender milk - made in above recipe (123 grams)
- 1 tsp vanilla extract (4 grams)
- 1/8 cup vegetable oil (28 grams)
- purple gel food coloring (optional)
Golden Lavender Buttercream Frosting
- 7 large egg whites, room temperature (235 grams)
- 2 cups Domino® Golden Sugar (400 grams)
- 2 cups unsalted butter, room temperature (454 grams)
- 1/4 tsp salt (1 gram)
- 2 tsp vanilla extract (8 grams)
- 1/4 cup lavender milk, room temperature (62 grams)
- purple, pink, and green gel food coloring
- Pour milk into a large saucepan.
- Heat over medium heat, until the milk begins to simmer.
- Remove the pan from the stove top and add in the dried lavender.
- Let the mixture steep for 15 minutes, then pour the liquid through a strainer into a small bowl.
- Set aside to cool completely before using in the cake batter and frosting.
Golden Lavender Cake Layers:
- Preheat oven to 325°F. Line and grease four, 7-inch cake pans or three, 8-inch cake pans with parchment rounds.
- Mix together all dry ingredients (cake flour, Domino® Golden Sugar baking powder, and salt) in a stand mixer with a paddle or whisk attachment until fully combined.
- Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
- Pour in egg whites, and mix on low until just incorporated.
- Add the sour cream, lavender milk, vanilla extract, oil and purple gel food coloring. Mix on a low speed until the batter is smooth an evenly colored.
- Scrape down the sides of the bowl with a spatula, then beat on low speed for a few more seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over mixed).
- Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, to make sure my layers will be the same height.
- Bake for 38-40 minutes, or until a toothpick comes out with a few moist crumbs.
- Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
- Place cake layers on a wire rack to finish cooling.
- Once fully cooled, use a serrated knife to level the tops and sides of the layers to remove any caramelization.
Golden Lavender Swiss Meringue Frosting:
- While the cake layers bake and cool, make the golden lavender buttercream frosting.
- In a medium sized pot, add about 1 inch of water bring to a simmer.
- Before making the frosting, be sure to thorough clean your mixing bowl; if there’s any grease it can make it difficult to make the meringue.
- Add the egg whites and Domino® Golden Sugar into your clean mixing bowl.
- Place the bowl on top of the pot filled with simmering water, being sure the water isn’t actually touching the bottom of your bowl. The bowl should create a seal over the pot.
- Whisk the mixture constantly for about 3 minutes, until it reaches 160 degrees F. You can test the mixture to see if it’s ready by rubbing a tiny bit between your fingertips. The sugar should be fully dissolved, and it should feel super smooth and hot to the touch.
- Lift your bowl away from the pot, and dry the bottom with a towel.
- Lock the bowl into place on your stand mixer, and beat on medium high using a whisk attachment. Mix for about 10 minutes, until you have stiff and glossy peaks.
- At this point in time, the bowl should be back to room temperature and no longer warm to the touch. If it’s warm, it will melt your butter!!
- Mix in the unsalted butter at a medium speed, 1 Tbsp at a time.
- When all butter is mixed in, scrape the sides and bottom of the bowl with a rubber spatula.
- To make the frosting extra smooth, swap out the whisk attachment for a paddle attachment and continue mixing on a low speed for about couple minutes.
- The frosting should have a thick whipped consistency at this point. If it looks lumpy or broken, keep mixing until it looks smooth and thick.
- Add in the salt, vanilla extract, lavender milk and a drop of purple gel food coloring and mix on medium-high until fully incorporated. The buttercream should be a very light purple color. Set aside.
Assembling this Golden Lavender Cake:
- Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
- Add an even layer of buttercream between each cake layer.
- Spread a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.
- Color the remaining buttercream different shades of green, purple, pink, and yellow.
- Place into separate piping bags, and pipe a floral design around the sides of the cake.
Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.
Make your frosting ahead of time too, or save any leftover frosting! It can be left out at room temperature for 1-2 days, stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Amount Per Serving Calories 476Total Fat 27gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 9gCholesterol 68mgSodium 219mgCarbohydrates 57gFiber 0gSugar 43gProtein 5g