This Lavender Peach Cake is a sweet treat that combines the floral notes of lavender with juicy peaches. It’s soft, moist, and perfect for any occasion!
Whenever I make this cake, the aroma fills the kitchen, making me feel like a fancy baker. It’s great with a scoop of ice cream or just by itself—I can’t resist it! 🍑💜
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cake. If you’re looking for a gluten-free option, you can substitute a gluten-free flour blend, but the texture may vary a bit.
Dried Culinary Lavender: Make sure it’s labeled as culinary to ensure safety. If you can’t find it, feel free to use a bit of rosemary or omit it altogether if you prefer a simpler peach flavor!
Fresh Peaches: Fresh peaches give the best flavor, but you can swap them for canned peaches in juice or even nectarines if they’re in season. Just make sure they’re drained well.
Unsalted Butter: I love unsalted butter as it allows me to control the saltiness. You can use salted butter, but reduce the added salt slightly.
Whole Milk: You can replace whole milk with buttermilk for a richer, tangier taste or a non-dairy milk for a lactose-free option, keeping the consistency in mind.
How Can I Achieve the Best Flavor from Lavender?
Steeping dried lavender in milk is key to infusing that lovely floral flavor. To do this right:
- Combine the lavender buds with the milk and let them sit for at least 15 minutes.
- Strain the mixture to remove the buds before adding the milk to your batter.
- Don’t skimp on this step! The longer lavender steeps, the more flavor it releases, but don’t let it steep too long or it can become overly strong.
What’s the Best Way to Cream Butter and Sugar?
Creaming your butter and sugar properly helps make the cake light and fluffy. Here’s how:
- Start with softened butter to ensure it’s easy to mix.
- Beat the butter with sugar on medium speed for 3-4 minutes until it looks pale and fluffy. This introduces air, giving your cake a nice rise.
- Don’t rush! Take your time with this step; it’s essential for the cake’s texture.
Enjoy baking your Lavender Peach Cake, and don’t hesitate to make it your own with these tips!
How to Make Lavender Peach Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 2 tbsp dried culinary lavender buds (plus extra for garnish)
- 1 cup fresh peaches, peeled and finely chopped
For the Lavender Peach Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tbsp dried culinary lavender buds, steeped in ¼ cup hot water for 5 minutes then strained
- 2 tbsp peach puree or finely mashed fresh peaches
- 1 tsp vanilla extract
- Pinch of salt
Decoration:
- Powdered sugar, for dusting
- Fresh edible lavender flowers or fresh peach slices
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 30-35 minutes to bake, followed by cooling time. You may want to allow an extra 30 minutes for chilling the cake after frosting it, totaling around 1.5 hours. It’s not too labor-intensive, and the wait will be worth it for this delightful dessert!
Step-by-Step Instructions:
1. Prepare Your Oven and Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure your cakes don’t stick when they’re baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later.
3. Infuse the Milk:
In a small bowl, combine the dried lavender buds with the milk. Let it steep for about 15 minutes to release the floral flavor, then strain to remove the buds, keeping the infused milk for the cake batter.
4. Cream Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, which should take about 3-4 minutes. This step is crucial for a fluffy cake!
5. Add the Eggs:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract for added flavor.
6. Combine Wet and Dry Ingredients:
Gradually add the flour mixture and the lavender-infused milk to the butter mixture, starting and ending with the flour. Mix until everything is just combined—don’t overmix!
7. Fold in Fresh Peaches:
Gently fold in the finely chopped fresh peaches, ensuring they’re evenly distributed throughout the batter.
8. Bake the Cake:
Divide the batter evenly between the two prepared pans, smoothing the tops. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cakes:
Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely. This is important so that they don’t become soggy.
10. Make the Frosting:
For the frosting, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing until well combined.
11. Add Flavor to the Frosting:
Slowly add the lavender-infused water, peach puree, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy, perfect for spreading.
12. Assemble the Cake:
Place one cake layer on your serving plate. Spread a generous layer of frosting on top, then layer the second cake over it and cover the entire cake with the remaining frosting.
13. Decorate the Cake:
Using a spoon or an offset spatula, gently swirl the frosting to create soft waves. Dust the top lightly with powdered sugar, and garnish your cake with fresh lavender flowers or peach slices for a beautiful finish.
14. Chill and Serve:
Chill the cake for about 30 minutes to let the frosting set before serving. Enjoy the delightful flavors and beautiful presentation of your Lavender Peach Cake!
Enjoy your elegant and fragrant Lavender Peach Cake!
Can I Use Frozen Peaches Instead of Fresh?
Yes! If you use frozen peaches, be sure to thaw them completely and drain any excess moisture before chopping and adding them to the batter. This will help prevent the cake from becoming too wet.
How Should I Store Leftover Cake?
Store leftover Lavender Peach Cake in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for up to 2 months. Just wrap them tightly in plastic wrap and then place them in a freezer bag.
Can I Make This Cake in Advance?
Absolutely! You can bake the cake layers a day ahead and store them covered at room temperature. Frosting can also be made in advance and stored in the refrigerator. Just let it come to room temperature and re-whip before frosting the cake.
What Can I Substitute for Culinary Lavender?
If you can’t find culinary lavender, you can omit it or use a small amount of lemon zest for a different flavor profile. Other herbs like rosemary can work as a substitute, but they will alter the overall taste.
