lavender tea cake

A moist layer cake flavored with vanilla tea and a kiss of lavender.&nbsp;

Lavender Cake

all-purpose flour (213 grams)

sugar (190 grams)

tsp baking powder (3 grams)

¼ tsp baking soda (1 grams)

whole milk (180 milliliters, room temperature)

tbsp black vanilla tea (loose)

lavender

unsalted butter (165 grams, almost melted)

sour cream (120 milliliters, room temperature)

tsp vanilla extract (10 grams)

egg whites (large, room temperature)

egg whites (room temperature)

sugar (275 grams)

salt

unsalted butter (456 grams, room temperature)

tsp vanilla extract

cream of tartar

water (80 milliliters)

pink and green food coloring

lb confectioners sugar (907 grams)

tbsp vanilla extract

lavender essential oil (optional)

Purple, pink and green food coloring

Preheat oven to 340F. Butter and flour three 6-inch cake pans. Soak baking strips in water. (If you're making three 8" layers then double the batter, three 9" layers would need triple the batter.)&nbsp;

Sift dry ingredients (including sugar). Whisk to combine.

In a small saucepan over medium heat, combine milk, culinary lavender and loose black tea. Give it a quick stir. Let it simmer for about 10 minutes. Strain into a bowl to cool. Measure ½ cup for the batter. Reserve the rest for the buttercream.

In a medium bowl, combine the wet ingredients, including butter and ½ cup of the infused milk.

Combine the wet and dry mixtures. Whisk until combined.&nbsp;

Add damp baking strips to the cake pans.

Evenly distribute batter into each pans. I like to use a kitchen scale for precision.

Bake for about 30- 35 minutes or until the centers are set and springy to the touch.

For the Cake:

Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.

In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat.

Stir until sugar melts and becomes clear.

Maintain at medium-high heat until temperature reads 235-240F.

Drizzle the sugar into the mixer immediately.

Run the mixer until meringue is cool/tepid, about 15 minutes. You can pack the bowl with ice or frozen peas if you want to speed the cooling down.

Switch to a paddle attachment. Add room temperature butter into running mixer one tablespoon piece at a time.

Add the salt and vanilla.

Beat until butter is combined and mixture has reached a silky consistency.

Distribute into multiple bowls.

Use food coloring to create a gradient of colors.

Transfer to piping bags. Snip off the tips of each bag.

For the Italian Meringue Buttercream:

In a stand mixer, cream the room temperature butter until fluffy.

Sift in half of the confectioners sugar. Mix, then add the rest.

Add in a few tbsps of the infused milk mixture until you reach a desired consistency.

Add in 2 drops of lavender essential oil. Mix until combined.

Reserve about 1 cup. Add in purple food coloring. Transfer to a piping bag.

Add about the same amount of white to a piping bag. Add both the white and purple to one piping bag.

Reserve about 1 cup for the roses. Dye with pink and orange food coloring. Transfer to a piping bag fitted with a 127 tip.

Dye a small amount of buttercream green for a ring, which will be the base of your flower wreath.

Reserve a small amount for the white daisies.

Transfer the remaining white buttercream to 1 large piping bag.

For the Buttercream:

Cut a square of parchment paper. Use a tiny bit of buttercream to glue down the paper onto a piping nail.

For the roses, pipe a small cone of very thick buttercream in the middle of the square.

Use a 127 tip with the pointy side up to make the petals.

Start with a spiral for the center.

Pipe small arches for each petal, pointing the tip outward as you get towards the outer petals.

For the daisies, add some white buttercream to a piping bag fitted with small petal tip. Pipe yellow in the center.

For the Flowers:

Pipe the purple lavender swirl between each layer.

Crumb coat the cake with the plain white buttercream. Smooth with a scraper and offset spatula.

Starting with the darkest pink, pipe the Italian Meringue gradient.

Smooth cake with a scraper.

Chill the cake for about 10-15 minutes.

Pipe a ring of green.

Attach flowers to the ring and pipe leaves to fill in the gaps.

For the Assembly:

https://www.youtube.com/watch?v=KRNpUbQgLtI

How to Make a Lavender Cake 
Full Recipe: https://preppykitchen.com/lavender-cake/

I decided to make a tea infused cake but instead of leaving it there I had to add a bit of lavender in. I love lavender; it really doesn't get enough credit. Anyhow you can make this cake with a much simpler decoration scheme but since it's the beginning of spring I wanted to go all out and do an Italian meringue buttercream inn a pink to green ombré along with a wreath of flowers on top. It's a lot of buttercream so you could easily scale back and make just one batch of buttercream and of course skip the flowers on top.

How to Make a Lavender Cake

This London fog tea cake captures all the cozy flavors of the beloved latte in dessert form. Infused with fragrant Earl Grey tea and dried lavender, the cake is light, tender, and delicately floral. A sweet tea-infused soak adds extra moisture, while a silky Earl Grey cream cheese frosting brings a creamy, aromatic finish. Perfect for afternoon tea, brunch, or a special occasion, it’s an elegant yet comforting bake that feels like a warm hug in cake form. Visit groovyfoodiess.com for more of Sarah's recipes!

London Fog Tea Cake Recipe by Tasty

Earl Grey tea

all-purpose flour

cake flour

baking powder

baking soda

sugar

unsalted butter, softened

eggs

milk

vanilla extract

Grey tea

condensed milk

oz cream cheese, softened

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Make the cake: Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper, and set aside.

Mash the tea and lavender together using a mortar and pestle until the lavender is coarsely ground. (Alternatively, process them in a food processor for about 10 seconds.) Set aside.

Whisk together the all-purpose flour, cake flour, baking powder, salt, and baking soda in a bowl until combined. Sift the tea-lavender mixture through a fine-mesh strainer into the flour mixture, discarding the solids, then whisk to combine. Set aside until ready to use.

Place the granulated sugar and softened butter in a large bowl. Beat with a stand mixer fitted with the whisk attachment on medium speed until the mixture is fluffy, about 2 minutes. Add the eggs, whole milk, and vanilla. Reduce the mixer speed to low, and beat for about 2 minutes, or until the mixture is fully combined.

Add the flour mixture to the beaten egg mixture, and beat on medium speed for about 2 minutes, or until the mixture is fully combined and no flour bits remain. Pour the batter into the prepared baking pan.

Bake the cake for about 45 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean with no moist crumbs. Transfer the cake to a wire rack, and let cool completely, about 1 hour.

While the cake bakes, make the tea soak and the frosting.

Make the tea soak: Stir together the whole milk, tea, and lavender in a small pot. Bring the mixture to a simmer over medium heat. Remove the mixture from heat, and let the mixture steep for 15 minutes. Pour the mixture through a fine mesh strainer into a medium bowl; discard the solids. Add the condensed milk to the strained tea mixture, and whisk until dissolved, about 2 minutes. Set aside.

Make the frosting: Beat the softened butter in a large bowl with a stand mixer fitted with a whisk attachment on medium-high speed for about 4 minutes, or until the butter is fluffy and pale in color. Transfer the whipped butter to a small bowl, and set aside. (No need to wipe the mixer bowl clean.)

Place the softened cream cheese in the stand mixer bowl, and beat on medium-high speed until fluffy, about 3 minutes. Add the powdered sugar, tea, vanilla, and reserved whipped butter. Beat on medium speed until the mixture fully incorporates and the tea is evenly distributed, about 2 minutes. Place in the refrigerator until ready to use.

Remove the cooled cake from the baking pan. Using a serrated knife, slice off the top ½ inch of the cake to create a level surface, exposing the spongy, soft inner part of the cake. Discard the removed cake portion. Return the leveled cake to the baking pan. Using a fork, poke holes spaced 1 inch apart all over the surface of the cake, with the holes going all the way down to the bottom of the cake. Pour the tea soak evenly all over the surface of the cake.

Remove the frosting from the refrigerator. Slather the frosting to a height of ½–1 inch over the top of the cake. If desired, frost the sides of the cake as well (you might not use all the frosting). Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

https://vid.tasty.co/mediaconvert/output/389928/Standalone/1763405732_square_720.mp4

Top 2 lavender tea cake recipes from across the web

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Lavender Cake

London Fog Tea Cake Recipe by Tasty

Top 2 lavender tea cake recipes from across the web

The most viewed lavender tea cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lavender Cake

London Fog Tea Cake Recipe by Tasty

The most viewed lavender tea cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine