• Cooking Time:
  • Servings:
  • Preparation Time:


  • Cake:
  • 3/4 cup milk
  • 2 tbsp. dried lavender
  • 3/4 cup butter, softened
  • 1 1/2 cups sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 6 egg whites
  • 3 tsp. vanilla extract
  • 1/2 cup cocoa
  • 1 3/4 cups all-purpose flour
  • Syrup:
  • 1/3 cup dried lavender
  • 1 1/2 cups sugar
  • 2 1/2 cups water


  • Preheat oven at 350 degrees.
  • Bring milk and lavender to a boil in a small saucepan.
  • Let steep.
  • Strain.
  • Discard lavender.
  • Set milk aside.
  • Cream butter and sugar, then add lavender milk, baking powder, salt, egg whites, and vanilla extract; stir.
  • Blend in cocoa and flour.
  • Pour into 2 greased 9-inch cake pans. Bake 30-35 minutes.
  • Let cool.
  • For Syrup:
  • Combine lavender, sugar, and water in small saucepan.
  • Bring to boil.
  • Boil until syrup thickens.
  • Cool and strain.
  • Discard lavender.
  • Cake Assembly:
  • Level each cake by carving off extra on top. With a pastry brush (or spoon) coat each layer with 1/2 cup to 3/4 cup lavender syrup.
  • Let cake soak up syrup.
  • Top one layer with fudge icing, then assemble one layer on top of another; ice in more fudge. Decorate any way that's pretty. :)


Adapted from


Lavender is awesome. Chocolate is awesome. This cake smells heavenly when it's baking--like calming flowers with an edge of chocolatey sweetness.

I gave it to the girl that used to live at my house, and she said it was the best cake she'd ever tasted.

Categories: Cake  Dessert 

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