This is Rosemary Lavender Cake recipe on Mother’s day that is filled with Honey Lavender Buttercream and decorated with extra Rosemary and Lavender.
Make your mother feel special this Mother’s day by making a special yummy cake for her.
Rosemary Lavender Cake Recipe
Serves: 10 to 14 people
Ingredients you will need:
a) 3 cups cake flour, sifted
b) 1 3/4 cups sugar
c) 5 large egg whites at room temperature
d) 1 cup whole milk at room temperature
e) 1 tablespoon + 1 teaspoon baking powder
f) 3/4 teaspoon salt
g) 2 1/2 teaspoons pure vanilla extract
h) 12 tablespoons unsalted butter, room temperature
i) 3 teaspoons fresh rosemary, chopped
j) 3-4 sprigs of fresh lavender (optional)
k) 3-4 springs of fresh rosemary (optional)
a) 5 egg whites
b) 1 lb (2 cups) room temperature butter
c) 1 cup sugar, divided
d) 1/4 cup honey
f) candy thermometer
g) 1 teaspoon vanilla extract
h) 1 teaspoon lavender extract
For the cake:
a) Preheat oven to 350 degrees. Prepare three 8″ cake pans with parchment and pam.
b) In a medium bowl combine the egg whites chopped vanilla and rosemary and set aside.
c) In the bowl of an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt together on low speed for 30 seconds.
d) Add the butter, and mix on a low speed until it gets mixed.
e) Add milk and mix until it combined. Increase to medium speed and mix for 1 to 2 minutes.
f) Scrape the sides of the bowl and start adding the egg mixture in 2 separate groups, beat on medium speed until it is get mixed well.
g) Divide the batter between the three cake pans.
h) Bake for 25 to 30 minutes or until a toothpick comes out clean.
i) Let cool on racks until cooled fully.
For the buttercream
a) In a small saucepan put 3/4 cup of sugar. Cover the sugar with a little bit of water until the sugar looks like wet sand.
b) Cook on a stove top over high heat until it reaches 248 deg (you will need a candy thermometer).
c) While the sugar is cooking, whip eggs whites in a bowl of an electric mixer fitted with the paddle attachment at a high speed until the egg whites reach soft peaks.
d) Once the egg whites reach soft peaks add the leftover 1/4 cup of sugar and mix on a high speed until it reaches stiff peaks. Keep mixing the egg whites at a high speed until the sugar are done the cooking.
e) Once the sugar reaches 248 deg, put the mixer on high speed and stream sugar into egg white mixture. Mix on a high speed for 30 minutes.
f) After 30 minutes, add the room temperature butter and mix on a high speed for 5 to 10 minutes until the butter is completely mixed and the mixture looks like buttercream.
g) Add lavender, honey, and vanilla and mix until just mixed.
a) Once cakes cool down, take it out of the pans, and put one layer onto a cake plate. Spread 1 cup of frosting on the cake using an offset spatula.
b) Turn the second layer upside down and gently put it on top of the first layer. Spread another cup of frosting on the cake.
c) Turn the third layer upside down and gently put in on top of the second layer.
d) Spread a huge amount of frosting on the top of the cake. Spread the frosting to the edge of the cake and then begin to work your way down the sides.
e) Using an offset spatula or a bench scraper, scrape few of the frosting off the sides of the cake so you can see the cake layers.
f) Using string, tie together a couple of springs of rosemary and lavender and put it on top of the cake.
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