A Classic Chocolate Cake With Lavender Buttercream Frosting

Something totally fun is starting to happen with all this cake making!  As I talk to people about my journey and they taste my cakes and give their opinion, I am finding a whole bunch of mother’s of the groom who are starting to wonder if they could actually make a cake for their son’s wedding or even an engagement party.  I know that this should be all about the bride and groom, which, of course, it still is, but as with everything, it has organically grown into something so different.  This week’s cake is a classic chocolate, actually an Ina Garten recipe, with a wonderfully different lavender frosting from Cooking With The Cooks.  The combination of the two is really really good!



For The Cake:

1 3/4   cups all purpose flour

2   cups sugar

3/4   cups good cocoa powder

2   teaspoons baking soda

1   teaspoons baking powder

1   teaspoon kosher salt

1   cup buttermilk, shaken

1/2  cup vegetable oil

2   extra large eggs, room temperature

1   teaspoon pure vanilla extract

1   cup freshly brewed hot coffee


For The Frosting:

1   cup butter, softened

1   teaspoon pure vanilla extract

4   cups confectioner’s sugar

2 to 3  Tablespoons milk

1 to 2  teaspoons culinary lavender


Preparing The Cake:

1.   Grease and flour two 8″ cake pans

2.   Into the bowl of an electric mixer,  sift flour, sugar, cocoa, baking soda, baking powder, and salt.

3.   In another bowl combine buttermilk, oil, eggs, and vanilla.

4.   With the mixer on low, add the wet ingredients to the dry ingredients, mixing well.

5.   With the mixer still on low, add coffee and mix well.

6.   Pour evenly into cake pans and bake at 350 degrees for 35 – 40 minutes or until cake tester comes out clean when inserted.

7.   Remove from the oven and let cool a bit before releasing from the pans.  Cool completely on a cooling rack before frosting.


Preparing The Frosting:

1.   Beat butter until creamy.

2.   Place lavender with a little bit of confectioner’s sugar in a blender and blend for about 30 seconds.

3.   Strain through a fine mesh strainer (optional)

4.   Add the confectioner’s sugar and vanilla extract to the butter and mix.

5.   Add milk one tablespoon at a time until desired consistency is reached.

6.   Frost the cake and enjoy!

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