This Lavender and Honey Drip Cake is a show stopping layer cake that is perfect for any celebration. Made with local produce and seasonal flowers it's perfect for a garden party, BBQ or picnic.
Lavender and Honey Layer Cake
Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs

This sweet and floral sponge cake is flavoured with lavender and honey. 

Course: Dessert
Cuisine: British
Keyword: honey, lavender
Servings: 16 people
Author: Emma Walton
For the cake
  • 225 grams butter
  • 300 grams lavender sugar see note 1
  • 4 large eggs
  • 245 grams natural yogurt
  • 175 grams honey
  • 1 vanilla pod
  • lilac food colouring optional
  • 375 grams self raising flour
  • 1 pinch salt
For the buttercream icing
  • 350 grams butter
  • 750 grams icing sugar
  • 100 grams honey
  • Milk optional
To make the honey drips
  • 200 grams golden caster sugar
  • 85 grams honey
  • 125 millilitres double cream
  • 1 tbsp butter
To decorate
  • lavender
  1. Pre-heat your oven to 180C or gas mark 5.
  2. Line 4 7" round pans with grease proof paper and place to one side.
  3. In a large mixing bowl, beat together the butter and sugar until, pale, smooth and fluffy.
  4. Slowly add the eggs and beat into the butter and sugar mix.
  5. Next add the yogurt, honey, seeds scraped from the vanilla pod and a drop of lilac food colouring.
  6. Fold the wet ingredients into the sugar, butter and egg mix until a smooth thin batter forms.
  7. Finally, add in the self raising flour and pinch of salt.
  8. Fold these dry ingredients into the wet batter and divider evenly between the tins.
  9. Bake for 30-35 minutes until each cake is springy to the touch (or a skewer comes out of the centre of the cake clean).
  10. Let the cake cool in the pans for up to 10 minutes before turning them out on to a cooling rack.
  11. Make sure the cakes are cooled completely before attempting to decorate.
  12. To make the buttercream simply beat the butter and confectioners sugar together. Slowly add the honey and mix until completely smooth.
  13. If too thick to spread, add a splash of milk and beat well.
  14. Spoon a tsp of buttercream into the centre of your cake board or stand and place your bottom cake layer directly on top.
  15. Add roughly 1cm layer of buttercream before adding your second layer.
  16. Add another 1cm layer of buttercream before adding your third and final layer.
  17. Use a thin layer of buttercream (or a crumb coat) to completely cover the top and sides of the cake - this is your crumb coat.
  18. Place in the fridge for 20-30 minutes until it hardens slightly.
  19. Once the crumb coat has sealed, completely cover the cake with the remaining buttercream.
  20. Sprinkle fresh lavender around the base of the cake.
  21. Place the cake into the fridge or a cool, dry place until ready to add the drips.
  22. In a heavy bottomed pan, warm together the caster sugar and honey on a low - medium heat until the caster sugar has dissolved completely.
  23. Continue to heat until it starts to go darker in colour and bubble a little, but avoid stirring the mix and swirl the sugar syrup occasionally to ensure it doesn't catch.
  24. Once bubbling, add in the cream and stir until smooth.
  25. Next, add the butter, again stirring until smooth.
  26. Take the pan off of the heat and allow the glaze to cool completely.
  27. Once at room temperature, gently pour over the cake encouraging drips down the side of the cake.
  28. Enjoy!
Recipe Notes

Note 1: to make your own lavender sugar add a few tbsp of dried lavender in to a food processor with a few tbsp of sugar. Blitz until the lavender is in small pieces. Whisk the blended lavender and sugar with the rest of the sugar until the lavender is well dispersed. Store lavender sugar in a jar in a cool place for up to 6 months.