Lavender Chiffon Cake Recipe

Lavender Chiffon Cake Recipe

Now that Mother’s Day is behind us and the summer is about to start, I was thinking of starting a new baking series: lavender-based baked. Lavender is the ultimate summer flower. It smells amazing, makes a home feel so cozy and it is a great ingredient in baking. This lavender chiffon cake is the first treat of this series so get ready for more!


Lavender Chiffon Sponge Swiss Meringue Buttercream Equipment
  • 7 egg (room temp)
  • 300g sugar
  • 100ml sunflower oil
  • 300g all-purpose flour
  • 4 tsp baking powder
  • 160ml whole milk
  • 1 tsp lavender extract
  • 270g sugar
  • 65ml water
  • 5 egg whites
  • 340g butter (room temp)
  • A few drops of lavender extract
  • Food coloring (purple + pink)
  • 3 x 15cm cake tins
  • Cake board
  • Cake turntable
  • Spatula
  • Scrapper
  • Stand or electric mixer
  • Piping bag
  • Star tip nozzle
  • Thermometer

Lavender chiffon cake recipe

Make the lavender chiffon cake

  1. Pre-heat the oven to 175°C (375°F).
  2. Butter and flour the cake tins and line the base with baking paper.
  3. Whisk 6 egg yolks, sugar and lavender extract with an electric mixer until pale and fluffy.
  4. Slowly add in the sunflower oil while mixing.
  5. In a separate bowl, whisk 7 egg whites with an electric mixer until fluffy.
  6. Alternating between milk and flour, add to the mixture and mix until combined.
  7. Next, gently fold the egg whites into the batter.
  8. Divide the batter evenly between the three cake tins.
  9. Bake the cake for 25 to 30 minutes.
    1. PSA: Each oven is unique so it is possible that your oven requires a shorter or longer baking time.
    2. Poke a toothpick inside one cake at the 20 minute mark to assess how long the cake would still need in the oven.
  10. Take the tins out of the oven.
  11. Turn each cake, along with its cake tin, upside down onto a baking tray lined with baking paper. This will help prevent the sponge from sinking.
  12. Let cool for 20 minutes, then remove from the tins. Leave to rest until cool on a wire rack.

Lavender Swiss Meringue Buttercream

  1. Put the sugar and water in a saucepan and bring to a boil.
  2. In the bowl of a stand mixer fitted with a whisk attachment, add 5 egg whites.
  3. Once the sugar reaches 116°C (240°F), start whisking the egg whites to a stiff peak.
  4. Once the sugar reaches 121°C (250°F), remove from the stove and slowly pour into the whipped egg whites while whisking on low.
  5. After all the syrup is added, turn the speed to high and whisk until the mixture has cooled to lukewarm, and the meringue is stiff and fluffy.
  6. Cut the butter in small pieces and add little by little while still whisking. The texture will look glossy and smooth.
  7. Add the lavender extract.
  8. If the meringue looks runny or split, leave in the freezer for a few minutes and whisk again.

Assembling the cake

  1. Using a cake leveler, remove the top of each cake. Remove the bottom of the cake that will be the middle layer. All 3 layers should be trimmed to the same height.
  2. Put a cake board on a cake turnable and add a bit of meringue. 
  3. Put the bottom layer of the cake on the cake board. The crumb side should be facing down.
  4. Brush the sponge with sugar syrup if desired.
  5. Spread a layer of buttercream using a spatula.
  6. Add the second layer and repeat the step above.
  7. Place the third and last layer on top.
  8. Apply a thin layer of buttercream all over the cake, top and sides, to crumb coat.
  9. Set in the fridge for 25 minutes.
  10. Set aside 1/3 of the remaining Swiss meringue buttercream and add food coloring to achieve a lilac color.
  11. Place the white and lilac buttercreams in a piping bag each.
  12. Pipe the lilac meringue on the side of the cake from the bottom to about half the height of the cake, then add white meringue on the side and top of the cake.
  13. Using a scrapper, level the buttercream to a nice even coat and add some more to patch any holes. You should achieve a nice purple to white gradient.
  14. Chill for 20 minutes in the fridge.
  15. Keep each buttercream color in their own piping big and slide into a bigger piping bag fitted with a star tip nozzle.
  16. Pipe flowers all over the cake. I covered the top in flowers and then sporadically piped flowers on the sides.
  17. Chill for a few minutes and enjoy!

Watch a video of the lavender chiffon cake being made.

Lavender Chiffon Cake Recipe Lavender Chiffon Cake Recipe

Do you often bake with lavender? What was the last lavender treat you baked? What do you think of this lavender chiffon cake? Will you give it a go?

Keep an eye on my cocktail recipes as I am coming with some lavender cocktail ideas!

Thanks for stopping by. Hope you liked this post.

See you soon,


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