Lavender and Peach Dream Cake Recipe

Introduction

Experience the delightful combination of floral lavender and juicy peaches in this dreamy cake. Its moist texture and fragrant notes make it perfect for a special occasion or a cozy afternoon treat.

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.
2. Step 2: In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition. 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 milk, mixing gently.
5. Step 5: Fold in the dried lavender buds and sliced peaches carefully to distribute evenly.
6. Step 6: Divide the batter evenly between the prepared pans and smooth the tops.
7. Step 7: Bake for 25-30 minutes, or until a toothpick inserted in 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: For the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition.
10. Step 10: Add milk to reach the desired consistency, then stir 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 lavender frosting.
12. 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 texture, or substitute with canned peaches drained well.
• If you prefer a milder lavender flavor, reduce the amount of lavender buds by half.
• For a vegan version, substitute butter with plant-based margarine, use flax eggs, and plant-based milk.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lavender instead of dried?

Fresh lavender can be more potent and watery. It’s best to use dried lavender buds to avoid adding extra moisture and to achieve a consistent flavor.

How do I prevent the peaches from making the cake soggy?

Make sure to slice the peaches thinly and gently fold them into the batter. Using peaches that are firm but ripe helps maintain texture and prevent excess moisture.

Lavender and Peach Dream Cake Recipe

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★★★★★

4.6 from 126 reviews

This Lavender and Peach Dream Cake is a delicate and fragrant dessert that combines the floral essence of lavender with the natural sweetness of fresh peaches. Moist and tender, the cake layers are infused with dried lavender buds and studded with juicy peach slices, complemented perfectly by a creamy lavender buttercream frosting with a layer of peach preserves in between. Ideal for afternoon tea or special occasions, this cake offers a unique blend of floral and fruity flavors in a beautiful presentation.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 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
• Extra peach slices and lavender buds for garnish (optional)

Instructions

1. Preparation: Preheat the 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 with granulated sugar until light and fluffy, which will help create a tender cake crumb.
3. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure proper emulsification. Stir in the vanilla extract for flavor.
4. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with the dry ingredients. Mix gently to avoid overworking the batter.
6. Fold in Lavender and Peaches: Carefully fold in the crushed lavender buds and sliced peaches to distribute evenly without breaking the fruit.
7. Fill Pans: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula for even baking.
8. Bake: Place the pans in the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are done.
9. Cool Cakes: Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely, which helps prevent sogginess.
10. Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, mixing well with each addition to achieve a smooth texture.
11. Add Milk and Flavor: Mix in the milk to adjust consistency, followed by vanilla extract and crushed lavender buds to impart aroma and flavor to the frosting.
12. Assemble Cake: Spread peach preserves on one cake layer, place the second layer on top, and cover the entire cake with lavender frosting evenly.
13. Garnish: Decorate the cake with extra peach slices and a sprinkling of lavender buds for an elegant finish.

Notes

• Make sure to crush the dried lavender buds before adding to the batter and frosting to release their fragrance without overwhelming the cake.
• Use ripe but firm peaches to avoid excess moisture in the batter.
• For best results, allow the frosting to chill slightly if too soft before applying it to the cake.
• Store the cake in an airtight container in the refrigerator and bring to room temperature before serving for optimal flavor and texture.
• You can substitute fresh peaches with frozen sliced peaches (thawed and drained) if fresh are not in season.

Keywords: lavender cake, peach cake, floral dessert, summer cake, buttercream frosting, peach preserves, baked cake, lavender frosting