Introduction

This Lavender and Peach Dream Cake is a delicate balance of floral and fruity flavors, perfect for spring or summer gatherings. Soft, moist, and fragrant, it combines the subtle essence of lavender with juicy peaches for a truly memorable dessert.

A three-layer cake with light yellow sponge and light purple frosting inside and outside, covering the whole cake evenly. The outside frosting is decorated with tiny purple flower petals spread over the top surface. On top, there are three small whole peaches arranged in the center, surrounded by sprigs of lavender flowers and green needles. The cake is displayed on a white cake stand with a scalloped edge, placed on a white marbled surface. A slice is cut out, showing the even layers and smooth frosting inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-purpose flour
1 cup Granulated sugar
1/2 cup Unsalted butter (for cake)
1 cup Milk
3 large Eggs
2 teaspoons Baking powder
1/4 teaspoon Salt
2 tablespoons Dried lavender buds
1 cup Sliced peaches
1 teaspoon Vanilla extract
1/2 cup Peach preserves
1/2 cup Unsalted butter (for frosting)
4 cups Powdered sugar
2 tablespoons Milk (for frosting)
1 tablespoon Crushed lavender buds

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with milk, mixing until just combined.
Step 5: Gently fold in the dried lavender buds and sliced peaches.
Step 6: Divide the batter evenly between the prepared pans and smooth the tops.
Step 7: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 9: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition.
Step 10: Add milk to reach desired consistency, then mix in vanilla extract and crushed lavender buds.
Step 11: Assemble the cake by spreading peach preserves between the layers, then cover the entire cake with the lavender frosting.
Step 12: Garnish with additional peach slices and a sprinkle of lavender buds if desired.

Tips & Variations

Use fresh peaches when in season for the best flavor and juiciness.
If dried lavender is unavailable, substitute with culinary lavender syrup or extract, adjusting quantity to taste.
For a lighter frosting, substitute half the butter with cream cheese.
Chilling the cake layers before frosting helps achieve cleaner, neater icing.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. Leftover cake can be wrapped airtight and frozen for up to 1 month; thaw overnight in the refrigerator before enjoying.

How to Serve

A three-layer cake with light, fluffy yellow sponge separated by creamy lavender-colored frosting. The outside is covered smoothly with the same lavender frosting, topped densely with small purple sprinkles. On top of the cake, there are four whole peaches arranged in a circle with sprigs of purple flowers around them. The cake sits on a white cake stand against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender can be more potent and may contain more moisture, which could affect texture. It’s best to use culinary-grade dried lavender for consistent flavor and aroma.

How can I make this cake vegan?

Replace eggs with flax eggs or a commercial egg replacer, use plant-based milk, and substitute butter with vegan margarine or coconut oil. Adjust baking time as needed.