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.
Some News
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?
Notes
havocinthekitchen.com
Ingredients
Cake:
- 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
Lavender Buttercream
- 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
To assemble:
- 1/4 cup Limoncello or similar alcohol
- dry lavender, to decorate, optional
- edible glitter, optional
Instructions
- 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.
- Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Okay! WOW! I saw this on Instagram yesterday and was completely blown away by it! Such beauty…and lavender…of course, lavender! Love it, Ben!
annie@ciaochowbambina recently posted…Cauliflower Cake with Pecorino Romano & Sweet Basil
Wow. I’m impressed!!!
mimi recently posted…Thai Chicken Curry
Thanks Mimi!
Lavender, how apropos for a comeback post! Now this right here is a work of art Ben. WOW! The layers of colors, the flavors and I love all that frosting, too.
I missed you and am glad to read your blog issues are done and the site migrated. I had a similar issue back in October and can relate. :)
Congrats on 10 years, thats incredible. Dave and I will hit the 35 year mark in a few weeks. Crazy how time flies. We will be celebrating in India for the Holi Festival of Colors, can’t wait.
Kevin | Keviniscooking recently posted…Chicken with Brussels Sprouts and Mustard Sauce
Thanks a lot Kevin! I am pleased. 35 years – it really is impressive (as well as you trip to India).
Ben Maclain|Havocinthekitchen recently posted…Bacon Maple Baked Beans
This cake is seriously gorgeous, Ben! (Well, can a cake be gorgeous? Or maybe it’s handsome? Oh, to heck with it, it’s just delicious!) For some reason, I didn’t see this post in my feed, but I’m really glad I stopped by and found it. I’m hoping the website migration was to blame, and I’ll start seeing your posts again now. I’m glad you’re back up and running…nothing is more frustrating than website issues! Great recipe to celebrate the relaunch of your site! (Although I might go lighter on the lavender…haha!)
David @ Spiced recently posted…Cheesy Chicken Empanadas
It’s gorgeously handsome cake, David!:) Yup, website issues might be horrendous…especially for me, haha. But it’s been over a week, and so far I am happy about this migration.
Ben Maclain|Havocinthekitchen recently posted…Spinach Broccoli Dill Soup
Must admit, I totally laughed when I saw lavender in the title. I was all like, well he is MOST DEFINITELY back! ;) I left my provider a while ago too, and BEST DECISION EVER! Hope your new provider treats you right! Nothing like having blog problems to drive you up the wall. Can’t think of a better way to celebrate your return than with cake! Especially THIS one! LOVE this, Ben! The layers, the colors, and even the lavendar! ;) This cake looks amazing friend! Bravo. Now hand me a slice or 5. Cheers, buddy!
Cheyanne @ No Spoon Necessary recently posted…Breakfast Polenta Bowls {with Kale, Sausage, Poached Egg & Sundried Tomato Pesto}
Are you insinuating lavender and I are somehow connected, Chey?:) Thank you very much (and I’ve send you a picture of this cake because we ate the cake…2 weeks ago or so):)
Ben, I’m so glad you’re back and you brought cake, how thoughtful…yay! Seriously this beauty is almost too pretty to eat, the keyword being “almost” ;)
Sonali- The Foodie Physician recently posted…Dining with the Doc: Chocolate Peanut Butter & Jelly Smoothie Bowl
Thanks Sonali! Always glad to see you here.
Ben Maclain|Havocinthekitchen recently posted…Spinach Broccoli Dill Soup
Yes, I missed you! I’ve had to change hosting companies twice and it’s a big pain in the rear, so understand your issues. Wow, this cake is gorgeous! Purple is my favorite color so I’d like you to make this cake for me for my birthday this year and send it to me. Thank you ;) Congrats to you and the Hubby on celebrating 10 yrs!! Woohooo! Also, brilliant idea on brushing the layers with Limoncello. I bet that’s delicious!
karrie @ Tasty Ever After recently posted…GIVEAWAY + Preserved Lemon Spicy Margarita
Thank you, Karrie! I hope that was the first and the last time I changed the company:)
Ben Maclain|Havocinthekitchen recently posted…Spinach Broccoli Dill Soup