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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.
Course Bakes, Cakes
Cuisine International
Keyword Chocolate Lavender Cake, Chocolate Lavender sponge cake, lavender cake
Prep Time 30 minutes
Cook Time 20 minutes
Decorate Time 30 minutes
Total Time 1 hour 20 minutes
Servings 20 slices
Calories 289kcal
Author Sisley White



  • 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