Ricotta and Honey Lavender Layered Cake

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A delicate layered cake made with ricotta cheese and infused with a subtle honey lavender syrup, offering a moist crumb and floral sweetness. This Italian-inspired recipe, ready in about 55 minutes, layers all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup ricotta cheese
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1/2 cup whole milk
• 1/3 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1 tbsp dried culinary lavender buds
• 1/4 cup honey
• 1/2 cup water

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. Step 2: In a bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
3. Step 3: In a separate large bowl, beat 1 cup ricotta cheese with 1 1/4 cups granulated sugar until smooth, about 2 minutes.
4. Step 4: Add 3 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
5. Step 5: Combine 1/2 cup whole milk and 1/3 cup melted unsalted butter, then alternate adding this mixture and the dry ingredients to the ricotta mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Step 6: Divide batter evenly between prepared pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks.
7. Step 7: Meanwhile, in a small saucepan, combine 1/4 cup honey, 1/2 cup water, and 1 tbsp dried culinary lavender buds. Simmer over medium heat for 5 minutes until fragrant, then strain out lavender and allow syrup to cool.
8. Step 8: Once cakes are cool, brush the honey lavender syrup over each cake layer generously before stacking.
9. Step 9: Frost with your choice of whipped cream or buttercream and serve.