Chocolate Lavender Cake

This Chocolate Lavender Cake is a beautiful light sponge which is perfect for parties and as a show stopper cake. I hope you enjoy this and delicious sponge.

This is a very special cake. It combines my most favourite flavours of chocolate, lavender and cherry in a gorgeous show stopper of a cake perfect for special occasions and lovely for afternoon tea.

Sew White chocolate lavender and cherry cake recipe 1

It is a beauty of a cake! It is the first three tiered cake I have done, apart form Madeira cake, and it is so easy I am definitely converted from two to three tiers. You can store this cake in an air tight box for up to 3 days.

Sew White chocolate lavender and cherry cake recipe 2To decorate and serve I went with strawberries which really complimented the lavender, chocolate and cherries, I love fresh fruit with cake.

To add the ring of dried lavender I cut a 6 inch circle from greaseproof paper and placed it top. Once I had added the lavender I removed it to get the lovely outline of edible lavender.

Sew White chocolate lavender and cherry cake recipe 3

What does lavender cake taste like?

Lavender cake tastes wonderful floral and the aroma of the cake is beautiful and delicate. The key when making it is to not use too much lavender. What you will notice above all is the smell.

How can I add lavender in to cakes? How do you use lavender in cake?

To use lavender in a cake you can use lavender extract which is concentrated so you don’t need to use much. You could also use edible dried lavender which you will need to ground down using a pestle and mortar. Or you can add edible dried lavender to caster sugar and let the flavour and smell absorb. Then use the sugar for the recipe

Can I use normal lavender in my cake?

When baking you must use edible lavender! Normal lavender isn’t edible and can cause stomach ache or worse. Please order your edible lavender plants or dried from a proper place. I am now growing an edible lavender plant which is ready to be used for the next cake.

How to decorate the Chocolate Lavender Cake

To decorate I added a small ring of dried edible lavender around the outside of the cake on top of the icing. It looked gorgeous and instantly made it obvious what the flavour could be. The other reason I didn’t add much is they aren’t the nicest to eat like that but it’s manageable in small portions. In the fridge I found some strawberries and I wanted to add them too as I had them and I thought why not. I love strawberries and chocolate and they go so well with the lavender.

Inspired to bake with edible lavender? Check out these gorgeous bakes.
Lavender and Honey Cake by Supper in the Suburbs
Chocolate Lavender Parfait by Tin and Thyme
Chocolate Lavender cake by Tin and Thyme

Chocolate Lavender Cake

Sisley White
This Chocolate Lavender Cake is a beautiful light sponge which is perfect for parties and as a show stopper cake. I hope you enjoy this and delicious sponge.
5 from 7 votes
Prep Time 30 mins
Cook Time 20 mins
Decorate Time 30 mins
Total Time 1 hr 20 mins
Course Bakes, Cakes
Cuisine International
Servings 20 slices
Calories 289 kcal



  • 300 g unsalted butter
  • 300 g golden caster sugar or lavender sugar. (If you don't have lavender sugar add one tablespoon of ground edible lavender to regular caster sugar. I use a pestle and mortar.)
  • 100 g dark chocolate
  • 6 large eggs
  • 220 g self-raising flour
  • teaspoons of baking powder
  • 100 g cocoa powder

Filling and decoration

  • 225 g unsalted butter
  • 450 g icing sugar / confectioners sugar
  • 1 teaspoon of vanilla extract
  • 5 tablespoons of milk you might less or more
  • 280 g dark chocolate
  • edible lavender to decorate
  • cherry jam


  • You will need three 8inch cake tins, greased and lined.
  • Preheat the oven to 180ºC/ 160ºC fan.
  • Melt the chocolate over hot water or in short bursts in the microwave.
  • Cream together butter, sugar and lavender until light and fluffy.
  • When the chocolate is cool to touch add it to the mix.
  • Add the eggs one at a time and mix well.
  • (-If you want to add a few cut up fresh cherries add them now but make sure they aren’t too juicy.)
  • Sieve the flour, cocoa, salt and baking powder in to a bowl and then fold it in to the mix gently.
  • Divide the mix between the three tins and bake for 20-25 minutes.
  • Allow to cool in the tins for a bit before leaving to cool fully on wire rack.
  • Make the delicious buttercream!
  • Melt the chocolate and set aside to cool.
  • In a stand mixer or with a hand mixer cream together the butter, icing sugar, vanilla and milk. Give it a good mix for 3 minutes and it will be super creamy and smooth
  • Add the melted, now cooled, chocolate and mix in.
  • When the cakes are cold, sandwich them together with a layer of cherry jam and then the chocolate buttercream.
  • On the top tier cover it with a gorgeous layer of buttercream and a sprinkling of edible lavender. Don’t add too much as it is pretty strong.
  • Serve with fresh fruit and enjoy.


It will last about three days in an airtight container in a cool place.


Calories: 289kcal

Please note that the nutrition information provided above is approximate and meant as a guideline only.

Keyword Chocolate Lavender Cake, Chocolate Lavender sponge cake, lavender cake
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