Lavender Chocolate Chip & Sour Cream Cake

  • -

Lavender Chocolate Chip & Sour Cream Cake

Makes one bundt cake


  • 1 stick of butter, at room temperature
  • 2 cups sugar
  • 3 eggs, separated
  • 16 ounces sour cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons lavender extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 ½ Tablespoon dried chopped lavender
  • 12 ounces chocolate chips



  • 4 Tablespoons butter
  • 2 teaspoons lavender extract
  • 1 ½ cups powdered sugar
  • 2 Tablespoons milk (more if needed for consistency)


  1. Have ready a greased 9-by-13-inch rectangular baking pan. Set the oven at 350 degrees.
  2. In a large bowl, cream butter and 1 1/2 cups sugar, then mix in the egg yolks, sour cream, and vanilla.
  3. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Stir into the butter mixture.
  4. Beat the egg whites until they hold stiff peaks, then fold into the batter. In a small bowl, mix the dried lavender with the remaining 1/2 cup of sugar and the chocolate chips.
  5. Pour half of the cake batter into the pan. Sprinkle the top with half of the cinnamon-sugar mixture. Pour remaining batter on top, then cover that with the remaining cinnamon-sugar mixture.
  6. Bake 40-50 minutes or until a tester comes out clean.
  7. Beat butter and powered sugar together in food processor, add remaining frosting ingredients, adjusting milk to get the consistency you desire.  I find it works best to have it a little soft, so it dribbles down the side of the cake.
  8. Cool on wire rack for at least  20 minutes.  Invert on serving platter.  Put frosting on top and let it dribble down.  Decorate the cake with fresh edible flowers or dried lavender sprigs.



Certified by IPF

New Luxury Code