Peach Lavender Cake Recipe

If you are looking for a dessert that perfectly balances floral notes with juicy sweetness, the Peach Lavender Cake is the one to try. This cake dazzles with fluffy layers infused with delicate lavender oil and bright peach preserves, creating a magical combination of flavors and colors. It’s not only visually stunning thanks to a soft purple ombre frosting, but also wonderfully moist and tender. Whether you’re celebrating a special occasion or just want to treat yourself, this Peach Lavender Cake will quickly become a beloved favorite in your recipe collection.

Ingredients You’ll Need

Getting this Peach Lavender Cake right means focusing on a handful of key ingredients, each playing a vital role in shaping its distinct texture, taste, and appearance. From the smooth buttercream to the fragrant lavender and fresh peach preserves, every item on this list adds a special touch.

• Butter (3/4 cup + 2 cups, softened at room temperature): Essential for rich flavor and creamy texture in both cake and frosting.
• White granulated sugar (1 1/2 cups + 1 cup): Provides sweetness and balances the lavender’s floral notes perfectly.
• Vanilla extract (1/2 teaspoon + 1/2 teaspoon): Adds warmth and depth to the overall flavor profile.
• Lavender oil (1/4 teaspoon + 1/8 teaspoon, optional): Infuses the cake and frosting with a delicate and aromatic floral essence.
• Eggs (4 large + 5 large egg whites): Key for structure, moisture, and lightness in the layers and meringue frosting.
• Milk (1 cup): Keeps the crumb tender and prevents dryness.
• Purple food coloring (optional): Creates the stunning ombre effect in the frosting—pure eye candy!
• All-purpose flour (2 cups): The base that holds the cake’s structure.
• Baking powder (4 teaspoons): Helps the cake rise to fluffy perfection.
• Salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness.
• Water (1/3 cup): Used to make the sugar syrup for the Italian meringue.
• Peach preserves (1/2 cup): Adds juicy bursts of peach flavor between layers.

How to Make Peach Lavender Cake

Step 1: Prepare the Cake Pans and Batter

Begin by preheating your oven to 350°F (176°C) and lining three 8-inch cake pans with parchment paper. This simple step ensures your cakes release easily and bake evenly. Next, cream together the softened butter and sugar until light and fluffy — this airiness is what gives you a tender crumb. Beat in eggs one at a time with vanilla and lavender oil melding into the mix beautifully. Incorporate the milk and, if you love that signature look, add a few drops of purple food coloring. Sift and fold in the flour, baking powder, and salt carefully to maintain all that created fluff.

Step 2: Bake the Cake Layers

Evenly divide your batter between the three pans, smoothing out the tops to ensure uniform layers. Pop them into the oven for about 30 to 32 minutes, checking with a toothpick around the 30-minute mark. When it comes out clean, your cake is perfectly baked. Cooling fully on a wire rack is crucial here — it ensures your layers won’t crumble when you stack and frost them later.

Step 3: Make the Italian Meringue Buttercream

While the cakes cool, start the frosting — this buttercream is worth the extra effort. Whisk your egg whites on high speed until they form soft peaks. Meanwhile, simmer sugar and water in a saucepan until you reach the perfect 240°F (115°C) syrup temperature — no stirring allowed here, so the sugar crystallizes just right. Slowly drizzle this hot syrup into the egg whites with your mixer running, turning it into a glossy meringue. The magic happens when you gradually add softened butter; the mixture transforms into an incredibly smooth, luscious frosting. A splash of vanilla and optional lavender oil finish off the flavor profile beautifully.

Step 4: Create the Ombre Frosting and Assemble the Cake

Divide the buttercream into three bowls, leaving one white, and tinting the other two with varying amounts of purple food coloring for a gorgeous gradient. Start frosting your cake with the darkest purple shade on the bottom layer, moving to lighter shades as you stack upwards. Don’t forget to spread a generous layer of peach preserves between each cake layer for that burst of sweet fruitiness. Finally, cover the outside of the cake with the frosting of your choice to complete this show-stopping masterpiece.

How to Serve Peach Lavender Cake

Garnishes

The Peach Lavender Cake looks simply divine with a few thoughtful garnishes. Fresh peach slices on top enhance that juicy sweetness, while a sprinkle of edible lavender buds adds a charming floral touch and a hint of crunch. If you want to elevate the look further, a light dusting of powdered sugar or a drizzle of peach glaze can bring extra elegance to your presentation.

Side Dishes

This delightful cake pairs wonderfully with light, fresh sides. Think chilled herbal teas like chamomile or green tea, which complement the lavender’s floral aroma without overpowering the peaches. For something rich yet balanced, a dollop of whipped cream or a scoop of vanilla bean ice cream also works beautifully, creating a lovely contrast to the cake’s tender layers.

Creative Ways to Present

Why not get a little playful with your Peach Lavender Cake presentation? Slice it into petite squares and serve as elegant bite-sized petit fours at a tea party. Or create a dessert platter featuring the cake alongside fresh fruit and mini lavender sprigs for a stunning visual feast. Individual cake cups or clear glass jars layered with cake and frosting also make for a modern and charming serving option that guests will adore.

Make Ahead and Storage

Storing Leftovers

Once frosted and filled, your Peach Lavender Cake should be stored covered in the refrigerator to keep the buttercream fresh and the cake moist. Wrapped tightly, it will stay delicious for up to 3-4 days. Before serving, remove it from the fridge about an hour ahead to let it soften and reach its full flavor potential.

Freezing

If you want to make this cake ahead of time, you can freeze individual layers without frosting by wrapping them well in plastic wrap and aluminum foil. They’ll keep for up to two months, making panicked baking days a thing of the past. Thaw layers overnight in the refrigerator before frosting and assembling for best results.

Reheating

Though typically served chilled or at room temperature, slices of Peach Lavender Cake can benefit from brief warming for extra softness. Pop a slice in the microwave for 10-15 seconds to take the chill off before enjoying. Just avoid overheating so you don’t melt the lovely buttercream frosting.

FAQs

Can I use fresh lavender instead of lavender oil?

Yes, but you will need to infuse the lavender in a warm liquid like milk beforehand to extract its flavor, as fresh lavender can be tough and overpowering if added directly. Lavender oil provides a more concentrated and controlled flavor.

Is purple food coloring necessary?

Not at all! The Purple food coloring is entirely optional and mainly for visual fun. The cake tastes wonderful without it, so feel free to skip if you prefer a natural look.

What can I substitute for peach preserves?

You can substitute peach preserves with fresh peach slices, peach compote, or even apricot preserves if peaches are out of season. Just be sure to drain any excess moisture to prevent soggy layers.

How long does Italian meringue buttercream last?

When stored in the refrigerator, Italian meringue buttercream maintains its flavor and texture for about 5 days. Always bring it to room temperature before using to achieve the best consistency.

Can I make this cake vegan or dairy-free?

This specific recipe relies heavily on butter, eggs, and milk, so adapting it would require significant changes. However, vegan versions can be created with plant-based substitutes for these ingredients, but expect some difference in texture and flavor.

Final Thoughts

This Peach Lavender Cake truly feels like a little slice of sunshine on your plate, blending fragrant floral notes with luscious peaches in every tender bite. Its stunning purple hues and elegant layers make it just as pleasing to the eye as it is to the palate. I encourage you to give this recipe a whirl—whether for a special gathering or a sweet solo treat, it promises to impress and comfort all at once.

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