Lilac Chocolate Cake

delicate yet indulgent chocolate cake infused with the subtle floral notes of lilac, layered with a light lilac-scented cream and crowned with fresh lilac petals for an elegant finish.

Why You’ll Love This Recipe

This Lilac Chocolate Cake marries rich cocoa flavours with the fragrant, lightly sweet essence of lilac, creating a dessert that is both sophisticated and memorable. The moist, tender cake layers are perfectly complemented by the airy lilac cream, offering a balance of texture and taste that will delight guests at any springtime gathering or special occasion.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • For the Cake (per layer):

    • 100 g unsalted butter, melted

    • 210 g granulated sugar

    • 2 large eggs

    • 1 tsp vanilla sugar (or a few drops of vanilla extract)

    • 150 g all-purpose flour

    • 3 tbsp unsweetened cocoa powder

    • A pinch of fine sea salt

    • 50 g dark chocolate (minimum 70% cocoa), melted

  • For the Lilac Cream:

    • 1 L heavy whipping cream, cold

    • 255 g lilac sugar*

    • Fresh lilac petals (from approximately 5–6 stems), for decoration

*Lilac sugar is made by layering equal parts granulated sugar and organic, pesticide-free lilac petals in an airtight jar. Let steep for at least one week, then remove petals before use.

Directions

  1. Prepare the Cake Layers

    • Preheat the oven to 175 °C (350 °F). Grease and line three 18 cm (7 in) round cake tins.

    • In a large bowl, whisk the eggs and granulated sugar until pale and slightly thickened.

    • Sift together the flour, cocoa powder, vanilla sugar, and salt.

    • Gradually fold the dry ingredients into the egg mixture. Stir in the melted butter until the batter is smooth.

    • Fold in the melted dark chocolate until fully incorporated.

    • Divide the batter evenly among the prepared tins and smooth the tops.

  2. Bake

    • Bake each layer in the centre of the preheated oven for 20 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs attached.

    • Remove from the oven and allow to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

  3. Make the Lilac Cream

    • In a chilled bowl, whip the heavy cream until it begins to thicken.

    • Sift the lilac sugar over the cream. Gently fold in the sugar, taking care not to deflate the cream. Continue whipping to medium peaks.

  4. Assemble

    • Place one cake layer on your serving plate. Spread a generous layer of lilac cream on top.

    • Repeat with the second layer, then top with the third.

    • Cover the sides and top of the assembled cake with a thin “crumb coat” of cream. Chill for 10 minutes to set.

    • Apply a final layer of cream, smoothing the surface with a spatula. Decorate with fresh lilac petals. Refrigerate for 10–20 minutes before serving.

Servings and Timing

  • Servings: 8–10 slices

  • Prep Time: 20 minutes

  • Bake Time: 3 × 20 minutes (one per layer)

  • Assembly & Chilling: 20 minutes

  • Total Time: Approximately 1 hour

Variations

  • Mocha Lilac: Dissolve 1 tbsp instant espresso powder in the melted butter for a hint of coffee.

  • White Chocolate Twist: Substitute dark chocolate with white chocolate and add a drop of purple food colouring to the cream for visual contrast.

  • Lavender Infusion: Replace lilac sugar with lavender sugar for a subtly different floral note.

  • Vegan Adaptation: Use dairy-free cream and a flaxseed “egg” (1 tbsp ground flaxseed mixed with 3 tbsp water) per egg; replace butter with a vegan margarine.

Storage/Reheating

  • Storage: Store the cake in the refrigerator, covered, for up to 2 days.

  • Freezing: Cake layers (without cream) can be wrapped tightly and frozen for up to 1 month. Thaw overnight in the refrigerator.

  • Reheating: Bring refrigerated slices to room temperature (about 20 minutes) before serving to restore optimal texture and flavour.

FAQs

What types of lilac are safe to use for cooking?

Only use organic, pesticide-free lilac flowers. Ensure you remove any green parts, which can impart bitterness. Common edible varieties include Syringa vulgaris.

How do I make lilac sugar if I’m short on time?

If you need lilac sugar more quickly, gently rub fresh lilac petals and granulated sugar together for several minutes to release the oils before using immediately.

Can I prepare this cake in advance?

Yes. Bake and freeze the cake layers ahead of time. Thaw and assemble with fresh cream on the day of serving.

What can I substitute if I can’t find lilac?

Use elderflower or lavender in syrup or sugar form for a comparable floral flavour.

Why did my cake layers sink in the middle?

Overmixing the batter or opening the oven door too early can cause sinking. Mix until just combined and avoid peeking for the first 15 minutes of baking.

Is this cake suitable for dietary restrictions?

The standard recipe is not gluten-free or vegan, but see the “Variations” section for adaptations to suit these diets.

How far in advance can I make the lilac sugar?

Lilac sugar can be made up to two weeks in advance and stored in an airtight container for best flavour.

Can I use bottled lilac extract instead of lilac sugar?

Yes; add ½ tsp edible lilac extract to the whipped cream in place of lilac sugar, and sweeten to taste.

What frosting alternatives work well?

A lightly sweetened mascarpone frosting or a white chocolate ganache pairs beautifully with the floral cake layers.

How do I ensure even cake layers?

Weigh the batter for each tin to ensure uniform layers. Rotate pans halfway through baking for even heat distribution.

Conclusion

This Lilac Chocolate Cake offers a refined twist on the classic chocolate layer cake, accented by the enchanting aroma of lilac. Whether you’re celebrating a special occasion or simply indulging in spring’s fleeting blooms, this cake is sure to make a lasting impression with its harmonious blend of rich chocolate and delicate floral notes. Enjoy creating—and sharing—this elegant confection.

Print

Lilac Chocolate Cake

A rich, three-layer chocolate cake filled and frosted with a light lilac-infused cream, topped with delicate edible lilac petals for a floral finish.

  • Author: sarra
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hr 20 mins
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

Scale
  • 100 g unsalted butter
  • 210 g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla sugar (or a few drops vanilla extract)
  • 150 g all-purpose flour
  • 3 tbsp unsweetened cocoa powder
  • Pinch of salt
  • 50 g dark chocolate (70%+ cacao)
  • 1 L heavy cream
  • 255 g lilac sugar (or superfine sugar infused with lilac petals)
  • Edible lilac petals from approximately 5–6 stems (for decoration)

Instructions

  1. Preheat the oven to 175 °C (347 °F). Grease and line three 20 cm (8″) loose-base cake tins.
  2. In a small saucepan or microwave, melt the butter; set aside to cool slightly.
  3. In a large bowl, whisk together the eggs and granulated sugar until pale and creamy.
  4. In a separate bowl, sift together the vanilla sugar, flour, cocoa powder, and salt. Add the dry mixture to the egg mixture, then mix in the melted butter until smooth.
  5. Melt the chopped dark chocolate in a heat-proof bowl over gently simmering water, ensuring no steam touches the chocolate; stir until glossy, then fold into the batter.
  6. Divide the batter evenly among the prepared tins and bake on the middle rack for 20 minutes, or until a skewer inserted into the centers comes out with just a few moist crumbs.
  7. Leave cakes to cool in their tins on a wire rack for 10 minutes, then remove the sides and parchment and cool completely.
  8. For the lilac cream, whip the heavy cream together with the lilac sugar until soft peaks form, then continue to firm peaks.
  9. To assemble, place one cake layer on a serving plate, spread a third of the lilac cream over it; repeat with the next two layers.
  10. Frost the top and sides of the cake with the remaining lilac cream and gently press edible lilac petals into the frosting as decoration. Chill 30 minutes before slicing.

Notes

  • Ensure lilac flowers are organic and free of pesticides before using.
  • Use loose-base tins for easy removal of cake layers.
  • Avoid steam contacting the chocolate when melting to prevent graininess.
  • Chill the assembled cake briefly before slicing for cleaner cuts.

Nutrition

  • Serving Size: 1 slice (1/8 cake)
  • Calories: 450
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 35 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 90 mg

Keywords: chocolate, lilac, edible flowers, floral cream cake

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