Lavender Lemon Cream Cake with White Chocolate Frosting

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Hey there, cake lovers! If you’re looking for a dessert that’s both eye-catching and incredibly delicious, this Lavender Lemon Cream Cake with White Chocolate Frosting is the one for you. It’s the perfect blend of floral lavender, zesty lemon, and creamy white chocolate, creating a cake that’s as dreamy as it is delicious. Let’s dive into the ingredients and steps so you can bring this beautiful creation to life in your own kitchen!

Ingredients

• All-Purpose Flour – 2 ½ cups. Provides structure for the cake. For a fluffier texture, sift the flour before measuring.
• Baking Powder – 2 teaspoons. Helps the cake rise, making it soft and airy.
• Salt – ½ teaspoon. Enhances all the flavors in the cake without being noticeable.
• Unsalted Butter – 1 cup (at room temperature). Gives the cake a rich, buttery flavor.
• Granulated Sugar – 1 ½ cups. Sweetens the cake and balances out the tanginess of the lemon.
• Eggs – 4 large, at room temperature. Adds richness and structure to the cake.
• Lemon Zest – Zest of 2 lemons. Adds a fresh, zesty flavor that pairs perfectly with the lavender.
• Lemon Juice – ¼ cup. For that unmistakable lemon tang.
• Dried Culinary Lavender – 2 teaspoons. Adds a light floral note that’s perfect with lemon.
• Whole Milk – 1 cup. Keeps the cake moist. Bring it to room temperature for best results.
• Purple Food Coloring (optional) – A drop or two, if you want a vibrant purple color in the lavender layer.
• White Chocolate Chips – 1 cup. Melted and used in the frosting for a creamy sweetness.
• Cream Cheese – 8 ounces, softened. Adds richness to the frosting, making it smooth and tangy.
• Powdered Sugar – 1 ½ cups. Sweetens and thickens the frosting.
• Vanilla Extract – 1 teaspoon. Enhances the flavor of the frosting.

How to Make Lavender Lemon Cream Cake

Step 1: Prepare the Lavender Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition.
5. Mix in the lemon zest and lemon juice.
6. Gradually add the dry ingredients and milk, alternating between the two, until everything is combined.
7. Pour half of the batter into a separate bowl, and add the dried lavender and purple food coloring (if using) to one of the batters. Mix well.

Step 2: Bake the Cake Layers

1. Pour the lavender batter into one of the prepared cake pans and the lemon batter into the remaining two pans.
2. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the White Chocolate Frosting

1. Melt the white chocolate chips in a double boiler or microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
2. In a large bowl, beat the cream cheese until creamy.
3. Gradually add the powdered sugar, beating until smooth.
4. Mix in the melted white chocolate and vanilla extract. Beat until smooth and fluffy.

Step 4: Assemble the Cake

1. Place one lemon cake layer on a serving plate and spread a thin layer of frosting on top.
2. Place the lavender layer on top, followed by another layer of frosting.
3. Place the second lemon layer on top and spread a generous amount of frosting over the entire cake.
4. Use a spatula to create swirls on the top of the frosting for a marbled effect.

Equipment Needed for This Recipe

• 8-Inch Cake Pans – Ensures even layers and a perfect bake.
• Mixing Bowls – For mixing both batters separately.
• Electric Mixer – Makes creaming the butter and sugar a breeze.
• Spatula – Essential for spreading the frosting evenly.
• Wire Rack – For cooling your cakes perfectly.

Frequently Asked Questions

Can I use fresh lavender instead of dried?
Yes, but be sure it’s culinary-grade lavender and use it sparingly as fresh lavender can be stronger in flavor.

What if I don’t have white chocolate chips?
You can substitute white chocolate bars, just chop them finely before melting.

Can I make this cake ahead of time?
Absolutely! You can make the cake layers a day in advance and frost the cake the next day. Just store the layers tightly wrapped at room temperature.

How do I store leftovers?
Store any leftover cake in an airtight container in the fridge for up to 3 days.

What other frosting could I use?
A lemon buttercream or a simple whipped cream frosting would also be delicious with this cake.

Can I make this cake gluten-free?
Yes, just substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Is the food coloring necessary?
No, it’s optional! The purple color just makes the lavender layer pop visually.

I hope you love this Lavender Lemon Cream Cake as much as I do! It’s the perfect centerpiece for any celebration or even a special treat for yourself. If you try this recipe, please share it with friends on Facebook or save it on Pinterest to make again. Happy baking!

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