Before starting, set up your workstation and measure out your ingredients. This ensures everything is ready when you need it, reducing stress during the process.

Pro Tip: Use fresh, high-quality ingredients like organic lavender, ripe passion fruit, or artisanal honey to elevate the flavors of your cake.

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper for effortless release.

Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and any dry flavor additions like matcha or cocoa powder.

Cream Wet Ingredients: In a separate bowl, beat unsalted butter and sugar until light and fluffy. Add eggs one at a time, ensuring they’re fully incorporated. Stir in a teaspoon of vanilla extract or an alternative essence, such as almond or orange blossom.

Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, alternating with milk or buttermilk. Stir gently to maintain a light, airy texture.

Divide the batter evenly among the prepared pans, smoothing the tops with a spatula for even baking.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.

Lavender Cream: Heat heavy cream with dried lavender over low heat. Allow it to steep for 30 minutes, then strain and chill. Whip to soft peaks before use.

Passion Fruit Curd: Combine passion fruit pulp, sugar, egg yolks, and butter in a saucepan. Cook over low heat, stirring constantly, until thickened. Cool completely before assembling.

Salted Honey Caramel: Melt sugar in a saucepan until golden. Stir in butter, heavy cream, and a pinch of sea salt. Let it cool slightly for a rich, velvety consistency.

Trim and Level: Use a serrated knife to trim the tops of the cake layers for even stacking.

Layer with Fillings: Place one layer on a cake stand. Spread a layer of lavender cream, drizzle with passion fruit curd, and add a swirl of salted caramel. Repeat for the second layer.

Crumb Coat and Chill: Apply a thin layer of frosting around the entire cake to lock in crumbs. Chill in the refrigerator for 20–30 minutes.

Final Frosting and Decoration: Spread a smooth final coat of frosting over the cake and decorate with edible flowers, crushed pistachios, or a drizzle of caramel for an elegant finish.

Allow the assembled cake to rest at room temperature for 30 minutes before slicing. This ensures the flavors meld beautifully and the texture is perfect for serving.