Introduction

This Vanilla Lavender Layer Cake with Dark Chocolate Ganache is a stunning and flavorful treat perfect for special occasions or a delightful afternoon indulgence. The delicate lavender syrup and colorful buttercream layers pair beautifully with the rich chocolate ganache for a show-stopping dessert.

The image shows a layered cake on a white cake stand with a fluted base, placed on a surface with a white marbled texture. The cake has five visible layers, alternating light beige and pale yellow with smooth frosting between each. It is topped with a thick, glossy dark chocolate glaze that drips down the sides unevenly. On one side of the cake top, there is a small bouquet of colorful edible flowers including bright green, deep purple, and pink blossoms arranged as decoration. The foreground has scattered small purple flower petals and green leaves, with dark chocolate bars wrapped in black packaging and a glass cup with a dark drink nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup light brown sugar, loosely packed
1 cup unsalted butter, melted and cooled
1/3 cup canola or vegetable oil
2 tablespoons vanilla extract
1 cup sour cream
3/4 cup whole milk
flowers for garnish, optional
1 1/2 cups unsalted butter, softened to room temperature
5 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon whole milk
pinch of salt
pink food coloring
yellow food coloring
purple food coloring
3/4 cup water
3/4 cup sugar
1/4 cup dried culinary lavender
1 (3.2 ounce) bar dark Chocolove dark chocolate, chopped
4 tablespoons heavy cream

Instructions

Step 1: Make the lavender syrup by combining the water, sugar, and lavender in a medium saucepan. Bring to a boil, stirring for 30 seconds or until the sugar dissolves. Remove from heat and let cool completely. Strain the syrup through a fine mesh and discard the lavender buds.
Step 2: Preheat the oven to 350℉. Grease and flour three 8-inch cake pans and line the bottoms with parchment paper. Set aside.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add the melted butter, vegetable oil, vanilla extract, and sour cream; whisk again until combined. Stir in the milk.
Step 4: Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Divide the batter evenly among the prepared pans and smooth the tops. Bake for 22–25 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then remove cakes to a rack to cool fully.
Step 5: Prepare the buttercream by whipping the softened butter in a stand mixer on medium-high speed for 2-3 minutes until light and fluffy. Lower speed and gradually add powdered sugar until incorporated. Add vanilla extract and milk, then whip again on medium-high for 2-3 minutes. Mix in salt and whip until very fluffy. Divide buttercream into three bowls and tint each with pink, yellow, and purple food coloring respectively.
Step 6: Assemble the cake by placing one layer on a plate or cooling rack. Spoon several tablespoons of lavender syrup over the layer and let it soak for a minute. Spread one color of frosting on top. Repeat this process with the second layer and a different frosting color. Add the final layer, soak with syrup, and spread the third frosting color on top. Use remaining syrup and frosting to frost the sides in a semi-naked style, randomly dotting the three colors and smoothing with an offset spatula or bench scraper.
Step 7: To make the chocolate ganache, place chopped dark chocolate in a bowl. Heat heavy cream in a small saucepan over medium heat until it simmers (do not boil), then pour it over the chocolate. Let sit for 2–3 minutes, then stir until smooth and pourable. Cool slightly and pour over the cake allowing it to drip down the sides. Garnish with flowers if desired and serve immediately.

Tips & Variations

Use fresh culinary lavender or substitute with lavender extract if dried lavender is unavailable, adjusting the quantity to avoid overpowering the flavor.
For a dairy-free version, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream for the ganache.
Feel free to experiment with different food coloring shades or omit them for a classic white buttercream appearance.
To make the cake layers extra moist, brush each with additional lavender syrup before frosting.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. Leftover cake slices can be wrapped tightly and frozen for up to 1 month; thaw in the refrigerator overnight before enjoying. Reheat briefly at room temperature or with a light microwave warm-up if desired.

How to Serve

A layered cake with four visible layers: three light yellow sponge cake layers alternated with creamy white frosting layers. The top of the cake is covered in a thick, glossy dark chocolate ganache that drips unevenly down the sides. On top, there is a small cluster of colorful flowers including green, purple, and pink blooms arranged on the right side. A woman’s hand is holding a spatula lifting a slice, revealing the soft texture of the cake and frosting inside. The cake sits on a white pedestal cake stand placed on a white marbled surface with some scattered small flowers and a glass with dark purple liquid in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried for the syrup?

Yes, fresh culinary lavender can be substituted in equal amounts, but be sure to rinse it thoroughly and use only lavender meant for culinary use. The flavor with fresh lavender will be slightly more delicate.

How can I make the cake layers more moist?

Brushing each cake layer generously with the lavender syrup right after baking helps keep the cake moist and adds extra flavor. You can also add a tablespoon or two of sour cream to the batter for extra moisture.