Reader Interactions


  1. Tatiana says

    Hi! Wondering if I can make this into cupcakes and roughly how many do you think it will make? Please let me know as I’d love to make this for my friends wedding!

    • Joscelyn | Wife Mama Foodie says

      Hi Tatiana, yes you can make cupcakes, but they may be a little more dense than your average cupcake. Just keep in mind the bake time will also differ (I’d start checking on them after 15-18 mins.) As for the amount this recipe makes, I can’t say for sure, but I’d guess around 15-16? Let me know how it goes if you give it a try!

  2. Karen says

    This cake tastes AMAZING, but I cannot for the life of me get it out of this fancy bundt pan (I purchased the same one you use here)! Any tips or tricks for when I make this again? I’ve used Wilton Cake Release, but it doesn’t seem to have worked.

    • Joscelyn | Wife Mama Foodie says

      Hi Karen, I’m glad you like the flavor! I typically let the cake rest 5-10 minutes out of the oven, then I turn the pan on its side and pat the pan with the palm of my hand to help the sides release from the pan. I do this on all sides and watch for it to release. If it’s still stuck, you can use an offset spatula to loosen it. I also use shortening instead of a spray to coat the pan before adding the batter. Using a pastry brush, I generously coat every inch, of the pan, paying special attention to all the crevices. This typically works for me, but I know every pan is different. Here’s a post by King Arthur flour that gives more tips on this topic:

      Hopefully it helps for next time! Good luck and Happy New Year!

  3. Baker35 says


    Is it possible to use a 9 inch square pan instead? Or could i half the recipe and use a different pan (like an 8 inch?)?

  4. Maddie says

    Wow this was the BEST GF/DF/Refined sugar free cake I have EVER tasted! It tasted like real cake! Super moist and delicious, and I absolutely loved the flavor combination. I made a different glaze because I couldn’t find a refined sugar free/dairy free white chocolate without having to order it online. So good!

    • Joscelyn | Wife Mama Foodie says

      Hi Anchal, I haven’t tried it, but I think it would work. I use them interchangeably often. I would probably just use 2 eggs instead of 3 though. Regular flour doesn’t need as much binding as gluten free flour. If for some reason the batter is too thick, just add a splash of extra milk. Let me know how it turns out if you give it a try!

  5. Gaby says

    Hi! I’m making this for a friend’s birthday and I was wondering if I could use white sugar instead of coconut sugar? Would it be a 1:1 ratio?

  6. Channing says

    Lovely cake. Thank you for the recipe. I live in the kitchen and have made a living in the world of food. I made this for my daughter’s 19th birthday as she requested a cake with Earl or Lady Grey tea. I did, however, punch up the lavender in the ganache and the Earl Grey in the just a bit per her request, and added a little ground coriander to the cake. It was a hit

    High quality ingredients were used. Very good cocoa and flour and tea. Makes a difference.

    To those who wonder about cooking time, as I am often asked this, it will vary. Cooks often have a basic idea of time but, as Joscelyn mentioned, temperatures vary from oven to oven. Elevation and moisture content in the flour can also affect it. Convection ovens will cook food more quickly with movement of the air. I suggest getting an oven thermometer and keep an eye on it. But when asked the question of timing, I generally say (not in a condescending manner), “It will be done when it is done, just keep an eye on it”.

    Thanks Joscelyn for your inspiration!

    Thanks Joscelyn

    • Joscelyn | Wife Mama Foodie says

      Hi Morris, yes you can definitely eat the cake same day. I would let it cool before adding the glaze, but it can be served after that. You could also make it the day before serving to save time. It’s whatever you prefer 🙂 Either way, I hope you enjoy it!

    • Joscelyn | Wife Mama Foodie says

      Hi Mai, the extra lavendar isn’t really necessary, unless you just want to add it. I have a little lavender plant in my yard which is why I had stems. A little sprinkle of lavender pods would be lovely, just be careful not to add too many because they can be difficult to chew. Hope you enjoy the cake!

  7. Brittany says

    I notice that vanilla is listed in the ingredients list but then not in the instructions…Is it supposed to be added with the eggs and oil?

  8. Tori says

    This cake is currently in my oven and has been in there for 35 minutes, but when I inserted the toothpick, the cake inside was still completely wet. I just double checked all my measurements and I think I measured everything accurately! Not sure what went wrong (or if it’s iust my oven that needs more time!).

    • Joscelyn | Wife Mama Foodie says

      Hi Tori! It may need more time depending on your oven and the pan used. I’ve had similar cakes take up to 50-60 minutes. I’ll update the recipe to state that it may need more time. I hope the cake ended up turning out okay for you! 🙂

      • Tori says

        It ended up turning out perfectly. Just needed some more time (around 45 mins in total). Can’t wait to try it at my works Halloween party tonight!

  9. Lisa Rivas says

    This is one amazing cake! And your photos have me speechless.

    What came to mind a beautiful series on Netflix of the top 50 Restaurants in the world called: Chef’s Table. Have you seen it? A must for you and your family!

    BYW: I am redoing my website, will let you know. 🙂

  10. Amisha says

    You completed only a year?! It feels longer than that and look at your beautiful blog and how much gorgeous work you have done Joscelyn! you should totally be proud of yourself!!! I am so happy I met you, and was introduced to your blog, I don’t remember how! But I am just glad I found you 🙂 Continue your amazing work! I hope to try this cake sometime, cause I LOVE chocolate, lavender AND earl grey haha 😀


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