Whipped this up today and it was divine! My husband devoured 4 slices!

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk
2 large eggs
2 tablespoons purple food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
1/2 teaspoon lavender extract
Cream cheese frosting
Edible flowers or lavender sprigs for garnish

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.

In another bowl, combine the vegetable oil, buttermilk, eggs, purple food coloring, vinegar, vanilla extract, and lavender extract.

Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and well combined.

Divide the batter evenly between the prepared cake pans.

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

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Once cooled, frost the cakes with cream cheese frosting.

Garnish with edible flowers or lavender sprigs for an elegant finish.