Hi, everyone! I hope you haven’t missed me. Actually, I hope you did miss me:) Having had some issues with my blog, I am finally here again. And I am not alone – I am with this handsome Lavender Layer Cake.
As you may know from my previous post, I had been experiencing some upsetting issues with my blog and hosting provider. Well, I do believe most of those issues were related to the provider (I mean, I cannot blame myself, right?). It had been quite for a while (like since December), and finally I got sick and tired. So, there’s the good news – the blog has moved!
I am extremely happy with the folks helped me to migrate the blog (Well, I should say they did like 99% of work while I was mostly nervous about all this situation). So let’s see how the things going.
On the other hand, there’s some bad news too. I have missed Valentine’s Day even though I had some good thematic recipes. Ok, I’ll keep them for the next year, haha.
But there’s another good news. I made this Lavender Layer Cake, and I didn’t screw it. Mostly:)
I have attempted layer cakes few times for the last 2 years, and this one is the first to look at least like a layer cake. All the previous ones were delicious but rather ugly and awkwardly looking.
Why lavender? Well, are you seriously asking this?
I’ll explain anyways.
Lavender Layer Cake
Last summer I made this Mascarpone Apricot Lavender Crepe Cake and promised I would make a lavender cake on our anniversary. That’s all the story indeed.
2 weeks ago Andrey and I were celebrating 10 years so that was the time to make this cake.
What I really loved in this Lavender Layer Cake that I made the biscuit layers very thin. We prefer less dough with a lot of cream, don’t you? The biscuits are nice, soft, and quite moist. Sure you can make two thick biscuits and cut them in half.
What I didn’t fully like – the cream. When I asked Andrew what cream would he love, he mentioned buttercream. Honestly, I was surprised cause we don’t like the intensive butter taste. As it turned out later, some misunderstanding occurred. I automatically thought of the classic buttercream frosting while Andrey was thinking of some kind of buttercream whipped with condensed milk and something else from his childhood. Sure I had no idea about that! So the cream turned out a bit heavy to our taste. Something lighter would have worked much better!
There’s the last thing I would love to mention. Even though I generously sprinkled the biscuits with limoncello, they weren’t enough moist.
You see, what an honest blogger am I! I could have said that this cake is just perfect, but instead I am giving all the elements that could be improved. So you should definitely make this Lavender Layer Cake with a few little improvements and then share here with all us.
Genius plan, eh?
- 2 sticks soften butter
- 1,5 cups sugar
- 1/2 olive oil
- 2/3 cup milk, room temperature
- 5 eggs room temperature
- 3 cups cake flour
- 2 teaspoons baking powder
- pinch of salt
- 2 teaspoon vanilla extract
- violet food coloring, optional
- 1 cup butter, soften
- 1/2 cup salted butter, soften
- 1 teaspoon lavender extract or few drops cooking lavender oil, to taste
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- 3-4 cups icing sugar
- 1/4 cup Limoncello or similar alcohol
- dry lavender, to decorate, optional
- edible glitter, optional
- Preheat the oven to 170 degrees C (350 degrees F). Spray a 9 inch pan(s) with some cooking oil and sprinkle with a bit of flour.
- Cream the butter with a mixer until light and fluffy. Gradually start to incorporate the sugar (1/2 cup at once) continue beating. Add the eggs one at a time.
- Add the milk, olive oil, and vanilla, and beat just until incorporated.
- Sift the flour, baking powder, and salt and incorporate the dry ingredients into the wet mixture. Gently stir the mixture with a spatula until just incorporated.
- Divide the butter into 3-4 equal parts and add the food coloring (use different amount of the coloring for each part).
- Bake for about 8-10 minutes (if divided into 4 parts) or longer. Remove from the oven and let stand 5-7 minutes then remove and place on parchment (which I slightly sprinkled with corn starch). Let them stay at room temperature for at least 8-10 hours (I made 24 hours in advance).
- If you are using only one or two pans, let them slightly cool, then wash and drain and repeat with the remaining butter.
- To make the cream, whip the butter until soft and fluffy.
- Incorporate the cream and extracts continue beating.
- Gradually add the sugar icing, about a cup at once. Add as much powdered sugar as needed for the right consistency (it takes between 3-4 cups).
- To assemble the cake, generously brush each layer with the Limoncello then spread some cream. Repeat with the all layers. Decorate as desired (you can simple have a naked cake indeed). Sprinkle with some dry lavender and glitter.
- Chill for at least few hours.