Lavender and Peach Dream Cake Recipe

Introduction

Experience a delightful blend of floral and fruity flavors with this Lavender and Peach Dream Cake. Perfect for spring gatherings or a special treat, this cake combines the subtle aroma of lavender with the natural sweetness of peaches in a moist, tender crumb.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Step 2: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Step 3: Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
4. 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, and mix until combined.
5. Step 5: Gently fold in the crushed lavender buds and sliced peaches to distribute evenly.
6. Step 6: Divide the batter evenly between the prepared pans and smooth the tops.
7. Step 7: Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. Step 9: To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition.
10. Step 10: Add milk to reach your desired consistency, then mix in vanilla extract and crushed lavender buds.
11. Step 11: Spread peach preserves over one cake layer, place the second layer on top, and cover the entire cake with lavender frosting.
12. Step 12: Garnish with additional peach slices and a sprinkle of lavender buds if desired, then serve.

Tips & Variations

• Use fresh peaches when in season for the juiciest flavor or substitute with frozen peaches, thawed and drained.
• Adjust the amount of lavender to taste, but avoid overusing it as it can become overpowering.
• For a lighter frosting, substitute half the butter with cream cheese.
• Try adding a teaspoon of lemon zest to the batter for a bright citrus note.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. Before serving, let it come to room temperature for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried lavender buds?

Fresh lavender can be used, but dried buds are preferred for baking since they have a more concentrated flavor and are free of moisture that could affect the cake’s texture.

How do I prevent the cake from drying out?

Be careful not to overbake the cake. Check for doneness around 25 minutes by inserting a toothpick. Also, storing the cake properly covered helps retain moisture.

Lavender and Peach Dream Cake Recipe

Print Recipe

★★★★★

4.7 from 144 reviews

This Lavender and Peach Dream Cake is a delicate and fragrant dessert that combines the floral notes of dried lavender with the sweet juiciness of fresh peaches. Moist and tender, this two-layer cake is topped with a creamy lavender-infused frosting and accented with peach preserves, making it a perfect treat for special occasions or an elegant afternoon tea.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups All-purpose flour
• 1 cup Granulated sugar
• 1/2 cup Unsalted butter (softened)
• 1 cup Milk
• 3 large Eggs
• 2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 2 tablespoons Dried lavender buds (crushed)
• 1 cup Sliced peaches
• 1 teaspoon Vanilla extract

Frosting Ingredients

• 1/2 cup Unsalted butter (softened)
• 4 cups Powdered sugar
• 2 tablespoons Milk
• 1 teaspoon Vanilla extract
• 1 tablespoon Crushed lavender buds

Additional

• 1/2 cup Peach preserves
• Additional peach slices and lavender buds for garnish (optional)

Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, which will help create a tender texture in the cake.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to ensure even mixing. Stir in the vanilla extract to enhance the overall flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent.
5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry flour mixture to the wet ingredients, alternating with milk to maintain a smooth batter. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter.
6. Fold in Lavender and Peaches: Gently fold in the crushed lavender buds and sliced peaches, distributing them evenly throughout the batter without deflating it.
7. Divide Batter and Bake: Pour the batter evenly into the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Cakes: Allow the cakes to cool in their pans for 10 minutes to firm up, then transfer them to wire racks to cool completely before frosting.
9. Prepare Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add milk to achieve a smooth, spreadable consistency, then stir in vanilla extract and crushed lavender buds for aroma and flavor.
10. Assemble Cake: Spread the peach preserves evenly over one cake layer. Place the second layer on top. Cover the entire cake with the lavender frosting using a spatula for a smooth finish.
11. Garnish: Decorate the cake with additional peach slices and a sprinkle of lavender buds as desired, adding visual appeal and enhancing the fragrance.

Notes

• Use fresh peaches when in season for the best flavor and juiciness.
• If dried lavender is not available, substitute with culinary lavender from specialty stores.
• Ensure the butter is softened to room temperature for easier creaming and a smoother batter.
• Do not overmix the batter to keep the cake light and tender.
• The cake layers and frosting can be made ahead and assembled the next day; store covered in the refrigerator.
• This cake pairs beautifully with a cup of Earl Grey or chamomile tea.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.

Keywords: lavender cake, peach cake, floral dessert, layered cake, homemade cake, summer desserts, floral frosting