Dark Chocolate Lavender Cake with Lavender Buttercream Frosting is a wonderful moist dark chocolate cake with a light floral lavender flavor that is elegant and rich, and incredibly special. Covered in an additionally elegant Lavender Buttercream Frosting, this dessert is the best!
Once in awhile you find a cake that is almost too elegant to just serve to your teenagers. Almost.
I had a bottle of lavender extract I had been dying to use in a chocolate cake for some time and last week just seemed like the perfect time.
I used an old cake recipe I’ve used time and time again. You know, that one you turn to because it’s perfectly rich, moist and chocolaty and always comes out perfect?
Instead of the vanilla bean paste I usually put in it, I chose the lavender extract this time. It gave it such a wonderful floral hint and was absolutely delicious.
Lavender Buttercream Frosting
I chose a basic lavender flavored buttercream frosting for the top, because it needed something simple and not over powering. I will tell you that this cake would be perfectly delicious WITHOUT the frosting.
An additional idea is to create a light lavender glaze for the top or even a lavender whipped cream and served with a dollop of that.
It may not be needed, but the lavender extract gives the frosting a little something that is just very special.
Why we love this recipe
- rich chocolate flavor
- moist crumb
- light lavender notes, not overpowering
- fairly easy cake, pretty classic
- it tastes amazing!
Ingredients and Substitutions
The ingredients for Dark Chocolate Lavender Cake are pretty standard.
- Flour – We use all purpose, but using a cake flour would be perfectly acceptable here too. We have not tested this recipe with any other flour.
- cocoa powder – We use this one, but you can use any dark chocolate cocoa powder. We just love this one for the deep rich chocolate flavor.
- vegetable oil – We always just use the vegetable oil in this recipe, however melted butter also works as a 1:1 swap in this recipe.
- granulated sugar – we have favorite sugar brands but you can use any kind of sugar.
- milk – we usually use 2% because its what we always have at the house. I wouldn’t go too much lower than that. Whole milk is perfectly acceptable.
- baking soda
- Lavender Extract – If you want to try a different extract, that’s possible too. We either use this one or we use this one.
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Recipe for Dark Chocolate Lavender Cake with Lavender Buttercream Frosting