Lavender Honey Spring Cake

Name: Lavender Honey Spring Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup honey; ½ cup unsalted butter, softened (I use Kerrygold); 3 large eggs; 2 teaspoons baking powder; 1 teaspoon dried culinary lavender; ¼ teaspoon salt; ½ cup milk; 1 cup unsalted butter, softened (Kerrygold is my go-to); 4 cups powdered sugar; 2 tablespoons honey; 1 tablespoon milk; 1 teaspoon dried lavender for garnish

Highlighted under: Pastry Kitchen

Light and fluffy with a hint of floral notes, this cake is a joy to bite into. The balance between honey's sweetness and lavender's delicate aroma is something I look forward to every spring. It's become a tradition in our home to celebrate the season with this delightful treat. Honestly, the smell while it bakes can brighten the gloomiest of days. And yes, I’ve definitely gotten carried away with the frosting more than once.

Created by

The Chefemilycooks Team

Last updated on 2026-03-18T12:19:33.070Z

When I first tried making this cake, I was a little skeptical about using lavender. But once it was baked, the whole house smelled incredible, and I knew I was onto something special. This cake has a light crumb that pairs so beautifully with a cup of tea.

This recipe started as a simple cake idea and turned into a fun family activity. The kids love measuring the ingredients, and it's so nice to watch them take part in the baking. I usually add a little extra honey on top for good measure, just to keep things sweet!

What I Love About This

The lavender adds a unique touch that's hard to resist
Honey keeps the cake moist and tender
It’s surprisingly easy to make, even for beginners

Key Technique for Lavender Honey Spring Cake

A big part of this cake's charm comes from how you handle the lavender. Some folks just toss it in dry, but I like to break the dried flowers a bit with my fingers before adding them to the batter. This helps release more of that lovely scent. Just be careful not to crush it too much, or you might end up with a slightly bitter taste.

When you're creaming the butter and sugar, take your time. Mix until it's fluffy, which usually takes a few minutes. This step is crucial because it creates little pockets of air that make the cake light and airy. You don’t want to rush it, so let those mixers hum for a bit!

Swaps & Substitutions

If you don't have honey on hand, maple syrup can be an interesting alternative. It will change the flavor a bit, but it adds sweetness and moisture similarly. Just be cautious about using too much liquid overall, as it might affect the cake's structure.

I also like using different milks in the frosting; almond or oat milk works really well if you're looking for a dairy-free option. Honestly, if you’re in a pinch, store-bought frosting can make life easier too, especially since you can still sprinkle some lavender on top for that hand-made touch.

Ingredients

Gather everything you need before getting started!

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup honey
½ cup unsalted butter, softened (I use Kerrygold)
3 large eggs
2 teaspoons baking powder
1 teaspoon dried culinary lavender
¼ teaspoon salt
½ cup milk

For the Frosting

1 cup unsalted butter, softened (Kerrygold is my go-to)
4 cups powdered sugar
2 tablespoons honey
1 tablespoon milk
1 teaspoon dried lavender for garnish

Make sure to use culinary-grade lavender for safe eating. Non-culinary lavender is generally not recommended.

Instructions

Follow these steps for a delightful bake!

Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or you can line it with parchment paper to make it easier to remove the cake later.

Mix the Wet Ingredients

In a large bowl, cream together the softened butter and sugar until it's fluffy. This usually takes a couple of minutes. Then, add the honey and mix it in nicely. Beat in the eggs one at a time, mixing well after each addition.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, and dried lavender. I sometimes like to give the lavender a bit of a crush to release more of its lovely aroma. Gradually add this to the wet mixture, alternating with the milk, and mix until just combined. It’s okay if the batter is a bit lumpy.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for about 30 minutes, or until a toothpick comes out clean. Keep an eye on it towards the end because every oven is a bit different!

Make the Frosting

While the cake cools, beat the softened butter until light and fluffy. Gradually add the powdered sugar, honey, and milk until you reach a smooth consistency. If it’s too thick, add a splash more of milk. Give it a taste; I often add a little more honey because I like it sweet.

Frost and Serve

Once the cake is completely cool, frost it generously with your buttercream. I like to sprinkle some dried lavender on top for a touch of elegance. Slice, serve, and enjoy the lovely spring vibes!

Be sure the cake is completely cooled before frosting to avoid melting the frosting!

Pro Tips

If you can find edible flowers, they make a beautiful garnish.
A simple lemon glaze is a nice alternative if you're not a fan of frosting.
Leftover cake can be stored in the fridge for a few days, but it's best enjoyed fresh.

Scaling Lavender Honey Spring Cake for a Crowd

If you want to make this cake for a crowd, it’s as simple as doubling or tripling the ingredients. Just keep in mind that baking time might vary. For larger cakes, I recommend checking for doneness about 5-10 minutes earlier. You can always slice the cake into smaller pieces later if you would like to share it easily.

Another fun idea is to make mini cakes in muffin tins for individual servings. This way, everyone gets their own cake and you can even mix up different frostings or toppings! If you do go the mini route, adjust the baking time to around 15-20 minutes and watch for golden edges to know when they're ready.

Questions About Recipes

→ Can I use fresh lavender instead of dried?

You can, but you’ll need a lot less since fresh is more potent. Honestly, I skip this half the time.

→ What can I substitute for honey?

Maple syrup is a great substitute if you need it dairy-free, but the flavor will change a bit.

→ Is this cake good for parties?

Absolutely! It's a lovely cake to share, and people are usually curious about the lavender flavor.

→ What did I do wrong if my cake is dense?

It might be overmixed. Next time, mix until just combined for a fluffier cake!