Step 1

Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease and line with parchment paper (with two sides hanging out) an 8-inch square pan (for a thicker cake) or a half sheet pan.

Step 2

In a bowl, whisk together the flour, baking powder, cinnamon, and sea salt until combined. Set aside.

Step 3

In a large bowl, beat the butter, vegetable oil and eggs together, using a hand-mixer (or electric stand-mixer) on high-speed, until combined and wet, about 2-3 minutes.

Step 4

Add in the lavender extract, honey, and the milk followed by the dry ingredients, mixing everything together (on low-speed gradually increasing the speed) until combined, smooth, and lump-free, about 2-3 minutes. DON'T OVERMIX!

Step 5

Pour batter into prepared pan, spreading everything evenly.

Step 6

Bake for 20-25 minutes, or until the center of the cake comes out clean when tested with a toothpick, cake tester, or knife. Also, the tops should bounce back once gently pressed.

Step 7

Once done, remove the cake from the oven and let it cool for 25-30 minutes before carefully lifting it from the pan and unto a cooling rack to cool completely.

Step 8

In a large bowl, add in the butter and beat using a hand-mixer on high speed, until light, pale, and smooth. Add in the lavender extract and continue to mix until combined.

Step 9

Add in the powdered sugar and milk until completely smooth, whipped, and fluffy, about 1-2 minutes. NOTE: If buttercream is too 'runny', add additional powdered sugar (1 tablespoon at a time); if too thick, add additional milk (1 tablespoon at a time).

Step 10

Using a metal or rubber spatula, top cooled cake with buttercream frosting and evenly spread over the top until fully covered and smooth. Top with edible lavender flowers, fresh berries, or whatever you like and wallah!

Step 11

Cut into small or medium-sized squares and enjoy! NOTE: Larger squares makes around 12 servings versus smaller ones.

Step 12

Bon Appetit!