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Treat yourself to the delightful flavors of chamomile + fresh lavender with my Honey Lavender Sheet Cake, an ideal indulgence for sunny spring and summer gatherings, whether you're celebrating or simply enjoying a picnic. Dive into the soft + moist deliciousness and savor every moment of this delightful dessert! Make-ahead, Vegan + Gluten-Free options.
I love to celebrate birthdays and other occasions with a unique baked treat. Don't get me wrong, I love a Funfetti dessert more than anyone, but sometimes you want some more unique flavors that are just as celebratory and delicious. I've tried my hand at other sheet cake recipes, like this fluffy Lemon Sheet Cake, Vegan Apple Oatmeal Sheet Cake and Banana Oatmeal Sheet Cake but let me tell you, this Honey Lavender Sheet Cake is such a special treat for all my fellow lavender lovers!
I love chamomile tea, lavender + honey together as a drink alone or in a drink like this Blueberry Lavender Chamomile Mocktail. So why not make this classic trio into a sweet treat? This sheet cake is full of herby, floral, and summery flavors.
It's the perfect dessert to celebrate a summer birthday, a baby shower, or really any day of the week. What sets this apart is the burst of floral lavender goodness that shines through in every bite. It's the kind of moist and tender cake that's not just perfect for all occasions but also ridiculously easy to whip up. You'll love it!
Absolutely! No baking experience? Don't worry at all! I will guide you on how to whip up this DELICIOUS lavender cake that will truly amaze your friends and family. Whether you're a newbie in the kitchen or a seasoned pro, this cake is bound to bring joy and sweetness to your day!
This lavender cake is incredibly moist and fluffy on the inside. And it's simple to make!
Here's what you'll need for this lavender cake recipe:
While the cake cools, you can make a simple four-ingredient buttercream frosting infused with tea flavor.
Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with this Lavender Honey Sheet Cake. Everything from my fave baking sheets, parchment paper, mixing bowls, and more. SEE THEM HERE!
As stated before, this Chamomile Lavender Buttercream on top of my Honey Sheet Cake is one of my favorite recipes on earth and it’s crazy how simple, yet effectively delicious it is.
The buttercream goes perfectly with this sheet cake, but it also goes well with any dessert you pair it with. After combining only a handful of ingredients, you get the best frosting ever!
Feel free to pair your frosting with any of these desserts:
Keep this recipe in your arsenal and pair it with your favorite sweets!
One thing that I’ve learned about baking a delicious sheet cake recipe is having the right tools. As a basic—-you should have a cake stand (preferably one that has a turnstile table), spatulas (big + small), piping bags + tips, correct baking pans and parchment paper.
One of the essential ingredient combos for a light, silky cake texture is baking soda/baking powder and acid ingredient (usually apple cider vinegar + plant-based milk for vegan cakes). When acid and baking soda/baking powder reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.
One of my latest tricks to a perfect honey cake has been to ensure that ALL of my dry ingredients are sifted. Trust me, ya’ll—-this works! Making all the dry ingredients fully sifted makes things airy, as you’ve guessed it and allows everything to combine faster.
Never Over-mix! When creating a perfect cake, it’s so important to add the dry ingredients and wet ingredients alternately and as soon as everything is combined very well, THAT’S IT! Over-mixing creates a more dense cake.
These events are a great excuse to eat cake!
If you'd like to make a vegan version of this cake (which is already dairy-free), you just need a few ingredient swaps:
If you would love to make this cake gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this cake just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.
Absolutely! If you’d like to switch things up with the type of plant-based milk that you use—–that’s totally fine! The world of plant-based milk is constantly expanding. From the classics like coconut milk, cashew milk, soy milk and almond milk, we now have delicious options like oat milk, and even potato and quinoa milk.
Yes! If you'd like to turn this honey sheet cake into individual cupcakes, it's easy.
This recipe will make about 30 standard-size cupcakes. Just line a cupcake pan with liners, divide the batter between them, and bake for 18 to 20 minutes. The cupcakes are done when a toothpick in the center comes out clean.
It’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even. Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.
Instead, to quickly soften your butter, run a plate and a bowl under hot water. Place the unwrapped butter on the hot plate and cover with the bowl. Let it sit for about 10 minutes. Then your butter should be nice and soft. You can also cut the butter into a few pieces to speed up the softening process even more.
I like to add natural decorations to the sheet cake. I think fresh lavender and a drizzle of raw honey is an elegant and pretty garnish on the pearly white frosting. Edible flowers or some lemon zest would also go beautifully!
You can finish a lovely spring or summertime dinner with this sophisticated dessert. Here is some recipe inspiration for your menu planning:
This sweet treat has a place at brunch, tea time, and of course dessert!
Keep leftover cake tightly wrapped using plastic wrap and refrigerated for up to 5 days. To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
Of course! You can use 2 teaspoons of culinary lavender and add it to a saucepan over medium-high heat with the 1 cup of milk and let it boil for 1-2 minutes. Then turn off the heat and let everything steep for 15-20 minutes---this creates a "lavender milk". Strain and let it cool completely before adding it to the cake per instructions.
Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
Store frozen (frosted or unfrosted) by simply tightly wrapping and covering cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
Definitely! You can also make this sheet cake with 100% all-purpose flour if that’s what you have on hand. Using cake flour alone makes your cake even more soft, fluffy, and moist, however, it’s still just as fluffy and soft with all-purpose flour! No compromise.
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. Avoid overbaking to maintain its moistness.
If you loved this Honey Lavender Sheet Cake recipe then you have to try these delicious cake recipes next!
If you tried this Honey Lavender Sheet Cake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!