Introduction

The Lavender and Peach Dream Cake is a delicate and fragrant dessert that combines floral lavender with the natural sweetness of peaches. This layered cake features a moist crumb infused with lavender buds and juicy peach slices, finished with a creamy lavender frosting for a truly dreamy treat.

A three-layer cake is shown with each layer made of light yellow sponge. Between the layers and covering the outside is a smooth, light lavender frosting. The top of the cake is thickly covered with small purple flower petals, and at the center, there are four fresh peaches and sprigs of purple flowers as decoration. The cake is placed on a white cake stand with a scalloped edge. The background and surface have a white marbled texture. 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 the batter)
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 (for the frosting)
1 tablespoon crushed lavender buds (for the frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare them for baking.
Step 2: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing gently until combined.
Step 6: Fold in the dried lavender buds and sliced peaches carefully to distribute evenly.
Step 7: Divide the batter evenly between the prepared pans and smooth the tops.
Step 8: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the cakes cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
Step 10: To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition.
Step 11: Add milk to reach your desired frosting consistency, then mix in vanilla extract and crushed lavender buds.
Step 12: Assemble the cake by spreading peach preserves between the two layers, then cover the entire cake with the lavender frosting.
Step 13: Garnish with additional peach slices and a sprinkle of lavender buds if desired.

Tips & Variations

Use fresh peaches in season for the best flavor and juiciness, or substitute with thawed frozen peaches if fresh are not available.
Adjust the amount of lavender to suit your taste—start with less if you prefer a more subtle floral note.
For a lighter frosting, you can use half butter and half cream cheese instead of all butter.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Let the cake come to room temperature before serving for the best texture and flavor. Leftovers can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A three-layer cake with light beige sponge and pale lavender frosting between each layer and around the sides. The top is covered with small purple flower petals densely spread out, while the edges have smooth, wavy frosting texture. On the top center, there are four fresh peaches arranged vertically, surrounded by sprigs of purple flowers and green leaves. Some of the purple flowers also decorate the base edge of the cake. The cake is on a tall white cake stand, placed on a white marbled surface. 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 lavender buds?

Fresh lavender can be used, but it has a milder flavor and may introduce extra moisture to the cake. It’s best to use dried lavender buds to achieve the concentrated, floral taste without affecting the texture.

Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your baking powder is gluten-free as well. The texture may vary slightly but the flavors will remain delightful.