Lavender and Peach Dream Cake Recipe

Introduction

Discover the delicate harmony of floral lavender and sweet peaches in this dreamy cake. With moist layers and a fragrant frosting, it’s a delightful treat perfect for any special occasion or simply a lovely afternoon dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter (for the 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 the frosting)
• 4 cups powdered sugar
• 2 tablespoons milk
• 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 prepare them.
2. Step 2: In a large bowl, cream together the softened 1/2 cup butter and granulated sugar until the mixture is light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition, then stir in the 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 the milk, beginning and ending with the flour mixture.
5. Step 5: Gently fold in the dried lavender buds and sliced peaches.
6. Step 6: Divide the batter evenly between the prepared pans, smoothing out 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: Allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
9. Step 9: To make the frosting, beat the softened 1/2 cup 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: Assemble the cake by spreading peach preserves between the two layers, then cover the entire cake with the lavender frosting.
12. Step 12: Garnish with additional peach slices and a sprinkle of lavender buds if desired.

Tips & Variations

• For a fresh twist, substitute fresh lavender for dried, but use about half the amount as it’s more potent.
• Try using white or brown sugar to slightly alter the sweetness and depth of flavor.
• Make this cake gluten-free by using a cup-for-cup gluten-free flour blend.
• Enhance the peach flavor by adding a splash of peach liqueur to the frosting.

Storage

Store the cake covered in the refrigerator for up to 3 days to maintain freshness. Before serving, bring the cake to room temperature for the best texture and flavor. Leftover cake can also be frozen tightly wrapped for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peaches instead of sliced peaches?

Yes, fresh peaches work beautifully—just be sure they are ripe and sliced thinly to incorporate well into the batter without adding too much moisture.

How can I reduce the floral taste if I’m not a fan of strong lavender flavor?

Reduce the lavender buds in the cake and frosting by half. You can also substitute lavender with other mild herbs like rosemary or lemon zest for a different aroma.

Lavender and Peach Dream Cake Recipe

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This Lavender and Peach Dream Cake is a delicate and fragrant dessert combining floral notes of dried lavender with the natural sweetness of fresh peaches. The moist and tender cake layers are infused with lavender essence and complemented by a luscious peach preserve filling and creamy lavender frosting, creating a perfect balance of flavors for a unique and elegant treat.

• Author: Jeannette
• 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

• 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
• 1 cup Sliced peaches
• 1 teaspoon Vanilla extract

Frosting

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

Additional

• 1/2 cup Peach preserves
• Extra peach slices and lavender buds for garnish

Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Creaming the Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which will help create a tender cake texture.
3. Adding Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor profile.
4. Mixing Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agent evenly.
5. Combining Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, alternating with milk, starting and ending with the dry ingredients. This method helps maintain a smooth batter without overmixing.
6. Adding Lavender and Peaches: Gently fold in the crushed lavender buds and sliced peaches to infuse the batter with floral aroma and juicy sweetness.
7. Baking the Cake: Divide the batter evenly between the prepared pans, smooth the tops, and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
8. Cooling: Let the cakes cool in their pans for 10 minutes, then transfer them onto wire racks to cool completely for easier frosting and assembly.
9. Preparing the Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, beating well after each addition to achieve a smooth texture.
10. Adjusting Consistency: Add milk to the frosting to achieve the desired spreading consistency, then stir in vanilla extract and crushed lavender buds for an aromatic finish.
11. Assembling the Cake: Spread the peach preserves evenly between the two cooled cake layers to create a fruity filling.
12. Frosting the Cake: Cover the entire cake with the prepared lavender frosting, smoothing it evenly over the top and sides.
13. Garnishing: Decorate the cake with additional peach slices and a sprinkle of lavender buds to add a beautiful and fragrant touch.

Notes

• Make sure the butter is softened for easier creaming with sugar and to ensure a light cake texture.
• Do not overmix the batter once flour is added to prevent a dense cake.
• If fresh peaches are not in season, frozen peaches can be used after thawing and draining excess moisture.
• Dried lavender buds must be food-grade and culinary quality to avoid bitterness.
• Use a fine crush or grind of lavender buds in the frosting to avoid a gritty texture.
• Allow the cake to cool completely before frosting to prevent melting.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend, adjusting liquids as needed.

Keywords: Lavender cake, Peach cake, Floral dessert, Fruity cake, Cream cheese frosting, Summer cake, Elegant dessert