Lavender Apricot Cake

cover image of lavender apricot cake on wooden cake stand small white cake drizzled in honey with apricots on top and small roses

Lavender Apricot Cake

Embrace the sunshine filled days with this lavender apricot cake. Sweet, fragrant, delicate and sure to enchant each and every person who gets to have a slice.

close up shot of woman's hand dripping honey onto cake garnished with apricots and flowers

why you'll love this recipe:

  • Lavender and apricots represent the beautiful sunshine filled seasons
  • The flavors are fresh and soothing to the soul
  • The cake is moist and flavorful
  • It's perfect for the most memorable occasions, like a mid summer dream
overhead shot showing top of a small round frosted cake on a cake stand topped with small apricots and pink roses

You know those moments when you feel like your life is perfect? Well, I've had quite a few of them. One summer we escaped the heat of the dessert and went to Swiss Alps for some fresh mountain air. Every morning when we woke up, there were alpine cows grazing in front of our window with their brass bells ringing. We'd walk outside to the picnic table to enjoy the views and the cool air I'd missed so much. And the people were so kind, we were always greeted with a complimentary breakfast. And one thing in particular always stuck out. The fresh lavender apricot jam. I loved the flavor so much I knew I would develop recipes with that perfect summer duo. You can also find peach lavender pie and peach lavender bourbon tea here on frolic and fare.

slice of cake on a plate filled with jam topped with flowers
flatly of bowls of ingredients for lavender cake, bowl of flour, lavender, honey, butter, cream

Ingredients:

CAKE:

  • 2 ¼ cups all purpose flour
  • 2 tsp baking powder
  • 1 tablespoon dried organic lavender
  • ¾ tsp salt
  • ¾ cup unsalted butter room temperature
  • 1 ½ cup granulated sugar
  • 3 large eggs room temperature
  • 1 ½ tsp vanilla extract
  • 1 cup milk room temperature
  • 1 cup apricot jam, divided into 2 portions
woman's hand cutting a slice of cake

HONEY BUTTERCREAM FROSTING:

  • 3 sticks (1 and ½ cups) unsalted butter, room temperature
  • 2 tablespoons honey
  • 5 cups powdered sugar
  • ⅓ cup heavy cream or buttermilk at room temperature
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
close up shot of small round cake with a honey comb stick on top dripping honey

step by step how to make it:

CAKE:

  • Preheat oven to 350F. Grease and flour three 6 inch cake rounds and line the bottom of the pan with a piece of round parchment paper.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Make a lavender sugar by combining the granulated sugar and lavender in a food processor or high speed blender.
  • Using a stand mixer fitted with a paddle attachment or a hand mixer, cream butter, and lavender sugar on med-high until pale and fluffy - this usually takes 2-3 minutes. Reduce the speed of your mixer and add eggs one at a time fully incorporating after each addition. Add in your vanilla.
  • Turn off mixer and slowly add in your flour and milk to your creamed butter, fully incorporating the mixture before adding more.
  • Pour into your prepared cake pans.
  • Bake for 30 minutes or until a toothpick inserted into the center comes out mostly clean. If it's not clean, continue to bake in five minute increments, checking each time. I've never had to bake this cake longer than 35 minutes.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.

BUTTERCREAM:

  1. Add the butter and one cup of the powdered sugar to the bowl of a standing mixer fitted with the whisk attachment. Beat on low just to blend, then beat on high for 3 minutes, stopping to scrape down the sides of the bowl a few times.
  2. Add the heavy cream and another cup of powdered sugar. Beat on low speed to blend, then on high speed for another two minutes, stopping to scrape down the sides of the bowl a few times.
  3. Add two more cups of powdered sugar and the salt and vanilla extract. Beat on low to combine, then on high for about 1 minute, until the buttercream is completely smooth.
  4. Add in your honey.
  5. Check the consistency and beat in more powdered sugar if the buttercream is too thin. Add more heavy cream or buttercream if it's too thick. Taste, and add another pinch of salt if you need to take the edge off the sweetness.

ASSEMBLY:

  • Place one layer of cake on a cake stand or serving plate. 
  • Pipe the butter edges of your cake with buttercream.
  • Add half of your jam in between the "walls" of the buttercream, and then place another cake layer on top of it, repeat for next layer (see photo).
  • After assembly, top the top layer of cake with approximately ⅔ cup of buttercream and spread evenly. Frost and smooth the outside with a thin crumb coat. Chill for 20 mins
  • After chilling, frost the remaining buttercream and smooth until you have clean, smooth lines
  • Top with fresh or dried apricots
cover image of lavender apricot cake on wooden cake stand small white cake drizzled in honey with apricots on top and small roses

lavender cake with apricot jam and honey buttercream

Yield: 8 large slices
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 20 minutes
Total Time: 1 hour 10 minutes

Embrace the sunshine filled days with this lavender cake with apricot jam and honey buttercream. Sweet, fragrant, delicate and sure to enchant each and every person who gets to have a slice.

Ingredients

  • 2 ¼ cups all purpose flour
  • 2 teaspoon baking powder
  • 1 tablespoon dried organic lavender
  • ¾ teaspoon salt
  • ¾ cup unsalted butter room temperature
  • 1 ½ cup granulated sugar
  • 3 large eggs room temperature
  • 1 ½ teaspoon vanilla extract
  • 1 cup milk room temperature
  • ½ cup apricot jam, divided into 2 portions
  • HONEY BUTTERCREAM FROSTING:
  • 3 sticks (1 and ½ cups) unsalted butter, room temperature
  • 2 tablespoons honey
  • 5 cups powdered sugar
  • ⅓ cup heavy cream or buttermilk at room temperature
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract

Instructions

    Preheat oven to 350F. Grease and flour three 6 inch cake rounds and line the bottom of the pan with a piece of round parchment paper.
    In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
    Make a lavender sugar by combining the granulated sugar and lavender in a food processor or high speed blender.


    Using a stand mixer fitted with a paddle attachment or a hand mixer, cream butter, and lavender sugar on med-high until pale and fluffy - this usually takes 2-3 minutes. Reduce the speed of your mixer and add eggs one at a time fully incorporating after each addition. Add in your vanilla.
    Turn off mixer and slowly add in your flour and milk to your creamed butter, fully incorporating the mixture before adding more.
    Pour into your prepared cake pans.
    Bake for 30 minutes or until a toothpick inserted into the center comes out mostly clean. If it's not clean, continue to bake in five minute increments, checking each time. I've never had to bake this cake longer than 35 minutes.
    Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.
    BUTTERCREAM:
    Add the butter and one cup of the powdered sugar to the bowl of a standing mixer fitted with the whisk attachment. Beat on low just to blend, then beat on high for 3 minutes, stopping to scrape down the sides of the bowl a few times.
    Add the heavy cream and another cup of powdered sugar. Beat on low speed to blend, then on high speed for another two minutes, stopping to scrape down the sides of the bowl a few times.
    Add two more cups of powdered sugar and the salt and vanilla extract. Beat on low to combine, then on high for about 1 minute, until the buttercream is completely smooth.
    Add in your honey.
    Check the consistency and beat in more powdered sugar if the buttercream is too thin. Add more heavy cream or buttercream if it's too thick. Taste, and add another pinch of salt if you need to take the edge off the sweetness.

    Place one layer of cake on a cake stand or serving plate.
    Pipe the butter edges of your cake with buttercream.
    Add half of your jam in between the "walls" of the buttercream, and then place another cake layer on top of it, repeat for next layer (see photo above).

Notes

Can I make this cake in advance?
Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Bring frosting to room temperature before spreading as it will be quite stiff after refrigerating. Add a teaspoon of cream or milk to thin it out, only if needed.

How long does this cake last after baking and assembling?

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Can I freeze this cake?
Unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before making your buttercream and assembling.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 317Trans Fat 0gCarbohydrates 49gProtein 9g

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