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Peach Lavender Cake Recipe

Peach Lavender Cake Recipe
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★★★★★

5.2 from 10 reviews

This Peach Lavender Cake is a delightful blend of floral and fruity flavors, featuring layers of moist vanilla cake infused with lavender oil and topped with a delicate Italian meringue buttercream. The cake is beautifully finished with an ombre purple frosting effect and a sweet peach preserves filling, perfect for special occasions or an elegant dessert.

Ingredients

Scale

Cake Batter

  • 3/4 cup unsalted butter, softened at room temperature
  • 1 1/2 cups white granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lavender oil
  • 4 large eggs
  • 1 cup milk
  • Purple gel food coloring (optional)
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt

Italian Meringue Buttercream

  • 1 cup white granulated sugar
  • 1/3 cup water
  • 5 large egg whites
  • 2 cups unsalted butter, softened at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon lavender oil (optional)
  • Purple gel food coloring

Filling

  • 1/2 cup peach preserves

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper and set them aside for baking.
  2. Make Cake Batter: In a large mixing bowl, cream together the softened butter and 1 1/2 cups sugar on high speed for 3 to 4 minutes until light and fluffy. Add the eggs, vanilla extract, and lavender oil; mix for another 2 to 3 minutes until well combined. Pour in the milk and add a few drops of purple gel food coloring if you desire a subtle lavender hue.
  3. Add Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt using a fine mesh strainer. Gradually add the dry ingredients to the wet batter, whisking gently just until incorporated. Divide the cake batter evenly between the prepared pans.
  4. Bake the Cake Layers: Bake in the preheated oven for 30 to 32 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake layers from pans and transfer to a wire rack to cool completely.
  5. Prepare Sugar Syrup: In a small saucepan, combine 1 cup sugar and water. Cook over medium heat without stirring until the syrup reaches 240°F (115°C) on a candy thermometer.
  6. Make Italian Meringue: Meanwhile, in a stand mixer bowl, whisk egg whites on high speed until soft peaks form (about 2 minutes). With the mixer on medium speed, slowly pour the hot sugar syrup into the egg whites in a thin stream. Increase speed to high and whisk for 5 to 7 minutes until stiff, glossy peaks form.
  7. Add Butter to Meringue: Add softened butter to the meringue a few tablespoons at a time, scraping down the bowl frequently. Once all butter is incorporated, mix in vanilla extract and optional lavender oil. Continue whisking on high speed for another 5 to 7 minutes until smooth and fluffy.
  8. Create Ombre Frosting: Divide the buttercream evenly into three bowls. Leave one bowl plain white, and add increasing amounts of purple food coloring to the other two bowls to achieve a gradient effect. Mix thoroughly.
  9. Assemble the Cake: Place the first cake layer on a serving plate. Spread about 1/4 cup peach preserves over the top, then frost with the darkest purple buttercream. Repeat with the second layer and lighter purple buttercream. Place the third layer on top and frost the entire cake with the white buttercream. Use spatula techniques to highlight the ombre effect if desired.
  10. Chill and Serve: Refrigerate the assembled cake until ready to serve. Remove from refrigerator about 1 hour before serving to soften. Keep the cake covered while chilled to maintain freshness.

Notes

  • Lavender oil is potent; use sparingly to avoid overpowering flavor.
  • Use gel food coloring for vibrant colors without thinning the frosting.
  • Be careful when handling hot sugar syrup to avoid burns.
  • Allow cake layers to cool completely before frosting to prevent melting.
  • The cake can be stored covered in the refrigerator for up to 3 days.
  • Bring cake to room temperature before serving for optimal texture.

Nutrition

Keywords: Peach Lavender Cake, Lavender Cake, Italian Meringue Buttercream, Ombre Frosting, Peach Preserves Cake

Find it online: https://kitchenbyclara.com/peach-lavender-cake-recipe/