Lavender Champagne Cake with honey cream cheese frosting

I have absolutely no chill when it comes to this cake.

Zero.zilch.nada.

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It’s amazing. And that’s a bold statement. But so amazing that I ate it for breakfast before Mr. LTSL was even awake. I wish I was lying but #RealLife.

And I would only make it for the specialist of occasions … you know, like Friday night.

Kidding … kind of.

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But it’s mother’s day weekend and we gotttaaa celebrate mama!! Also, this mother’s day is super-extra-special aannnnd we need cake.cake.cake.!

First, HAPPY MOTHERS DAY to all the people mamas out there, all the expecting mamas out there, all the adopting mamas, all the pet mamas, and all the women who are holding it down!!

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I have no words for my mom, seriously she’s my everything – she loves cake, her laugh is infectious and her kindness can put mother Teresa to shame (not true, mother Teresa wins life … by Mama LTSL comes a very close second).Don’t get me wrong though, her sass is something similar to Queen Bey’s Lemonade video. I’ll just warn you, don’t mess with mama’s family – she’ll juice you!!

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Now that we’re all afraid of my mom – let’s talk cake!! More specifically naked cake … such as this one. Funny story, a couple years ago for my bridal shower I wanted a naked cake – something with fruits and fresh flowers, simple but elegant. I walked into a bakery and simply asked Hi, do you guys do naked cakes – the kind baker responded, why – yes, I’ve done a few ass cakes over the years.

I looked at my mom – my mom looked at me and we walked out pretty much peeing our pants.

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But this cake. AHH – the lavender makes it taste like spring, the honey cream cheese frosting is sweet but not too sweet and it’s sooooo preeeetttyyyy!! Also, champagne. YYYEEESSS! We’re winning folks, simply winning all of the golden stars.

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Lavender Champagne Cake with honey cream cheese frosting

  • 3 cups all-purpose flower
  • 3 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • ½ tbsp. dried lavender
  • ½ tsp lemon zest
  • 1 cup (2 sticks) unsalted butter
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 6 egg whites
  • 2 cups champagne
  • Prepared cream cheese frosting
  • 1 tbsp honey

DIRECTIONS

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans (or 1 10 inch and 1 8 inch because you realize your 9 inch pans are at your parent’s house after making the batter *rolls eyes*).

In a bowl combine flour, baking powder sea salt, lavender and lemon zest .

In a mixing bowl beat butter and sugar 3 to 5 minutes until light and fluffy.

Add vanilla and beat in the eggs one at a time.

Beat in flour mixture and champagne in three alternating additions, starting and ending with flour to prevent curdling.

Pour batter into pans and bake 35 minutes.

Let cool.

In a small bowl, combine can of cream cheese frosting and honey.

Once the cake has cooled, cut each cake in half horizontally and frost the middle. Stack each layer and repeat, only frosting the middle ( that’s why it’s called a naked cake heh. without any bums in sight).

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Gingerbread Chai Snickerdoodle Pound Cake

I’m obviously on a mission to guarantee your kitchen and home smells like a million-billion-zillion bucks .. aka the holiday season!!

Could there BE anything more Christmas-y that cinnamon and gingerbread smells?!?!

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Our tree goes up this weekend!! I can’t wait, I always loved putting up the tree growing up, but it’s a little bit more special now that it’s just Mr. LTSL and I. It genuinely is OUR tree, and as you look at it, you can definitely see our personality shining through. Our decorations range from places we’ve traveled to together, shiny gold blubs, tons of homemade knickknack’s and guarding it all, just at the tippy top sits batman ready to fight off any prying Grinch … and right next to him, a cupcake of course. Randomness, at its best.

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I’m sure there will be Christmas carols playing, and I’ll be baking up a storm!! And there will be wine … possibly, probably, mulled. Annnnd with all of that hard work of rocking around the Christmas tree… we’ll need cake!!

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Gingerbread Chai Snickerdoodle Pound Cake

Ingredients:

4 eggs, room temperature

2 cups sugar + 2 tablespoons ( separated)

1 teaspoon almond extract

1 tablespoon  dark molasses

2 all-purpose flour

1/4 cup cake flour

21/4 teaspoons baking powder

1 teaspoon ground ginger powder

1 teaspoon cinnamon powder + 1 tablespoon ( separated)

1/2 tsp fresh nutmeg

½ teaspoon ground clove

1-1/4 cups milk

4 Chai Spice Tea bags

2/3 cups butter

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Directions:

Preheat oven to 350 degrees F.

In a large bowl, beat eggs. Slowly add 2 cups sugar, until mixture is light and fluffy. Add almond and molasses.

Sift together flours, baking powder, ginger powder, 1 teaspoon cinnamon, nutmeg and ground clove. Slowly add to batter.

In a small saucepan, heat milk and chai tea – you want to begin to see small bubbles forming and the tea extracting. Do not boil.

Once simmering, remove tea bags and add butter. Allow it to melt.

Slowly ( and carefully) add hot mixture to the batter. Stir just until combined

Pour into a greased baking pan. Bake at 350° for 60 minutes.

While the cake is baking, combine remaining 1 table spoon of cinnamon and 2 tablespoons of sugar in a small bowl.

Once the cake is finished, remove from oven and sprinkle with cinnamon sugar topping.

Allow to cool completely, and slice.

Cool on a wire rack.

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Pour me a glass , and start blasting the Christmas carols….  it’s beginning to look a lot like Christmas!!