Ingredients
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For the Cake
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¾ cup plus 2 Tbsp [195 g] Unsalted Butter
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½ cup [120 ml] Milk
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2¼ cups [315 g] all-purpose Flour
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1½ tsp Baking Soda
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½ tsp Salt
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1½ cups [300 g] Granulated Sugar
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2/3 cup [160 g] Mayonnaise
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¾ cup [180 ml] thawed Orange Juice
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1 grated navel Orange Juice
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2 tsp Vanilla Extract
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2 large Egg
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For the Buttercream
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¼ cup [60 ml] Milk
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1½ Tbsp dried culinary Lavender
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1½ cups [330 g] Unsalted Butter
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3 cups [360 g] confectioners’ Sugar
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1½ Tbsp Honey
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2 tsp Vanilla Extract
Directions
Steps
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1
Done
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To make the cake, position an oven rack in the lower third of the oven, and preheat the oven to 350°F [180°C]. Butter and flour three 6-in [15-cm] cake pans or two 9-in [23-cm] cake pans. |
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2
Done
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In a medium bowl, stir together the melted butter and milk. |
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3
Done
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In another medium bowl, whisk together the flour, baking soda, and salt. Pour the butter mixture into the bowl of a stand mixer fitted with the paddle attachment (or into a large bowl, using a handheld mixer). Add the sugar, mayonnaise, orange juice concentrate, orange zest and juice, and vanilla, and beat on medium speed until smooth and well mixed. Add the eggs and mix on low speed just until combined. Finally, add the dry mixture and mix on medium speed just until combined. |
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4
Done
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Divide the batter evenly between the three prepared pans. Bake on the lower rack until a cake tester comes out clean and the cakes are light golden, 35 to 40 minutes. They will be slightly sunken in their centers, which is normal. Cool the cakes almost completely in their pans before removing them. |
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5
Done
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While the cakes cool, make the buttercream. In a small saucepan over medium heat, combine the milk and the lavender. Bring to a gentle simmer and remove from the heat. Allow the lavender to steep in the milk for 10 minutes. Strain the lavender out and set the infused milk aside. In the bowl of a stand mixer on medium speed (or in a large bowl, using a handheld mixer), cream the butter and confectioners’ sugar together until light and fluffy, about 4 minutes. Add the honey, vanilla, and strained lavender milk and beat for another 20 to 30 seconds to fully incorporate. |
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6
Done
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To ensure your cake layers look even and are easy to frost, use a large serrated knife to cut off the dome on the top of each one, if it’s very rounded. Place one cake layer on a cake stand, and pipe or spread a layer of frosting on top. Place the next cake layer over the first, and pipe or spread more frosting on top. Finish with the third layer of cake and pipe or spread more frosting on top, making sure to save some for the sides of the cake. |
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7
Done
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To create a “naked,” or lightly frosted cake, spread a thin layer of frosting on the sides of the cake, dragging your knife or cake spatula through as you go, to pull off any excess. (Or use as much frosting as you like.) Cut into slices and serve. The cake will keep nicely for up to 3 days when stored, covered, at room temperature. |
