One of the more unique and delicious cake recipes on my website! This peach lavender cake is made with peach preserves, lavender buttercream and delicate lavender cake layers! I’m using my Italian meringue buttercream for frosting the cake! It’s a sweet and aromatic symphony of flavors in your mouth! This lavender and peach cake is definitely one to try if you’re looking for something different, unique and delicious!
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Baking with Lavender
Lavender desserts are simply delicious and easy to make! This lavender cake is flavored with lavender oil. VERY IMPORTANT: make sure to use food-grade, edible lavender oil! Most essential oils are not safe for food consumption! I like this Lorann Oils Lavender Oil (affiliate link) for baking. Add a few drops of lavender at a time! Lavender oil is typically super concentrated and will make your batter and frosting taste bitter if you add too much!
How to Make a Peach Lavender Cake
I created this cake recipe on a whim, exploring different flavor combination, which I love to do most! It was a total hit at family birthday party so I knew I had to share the recipe! This beautiful lavender cake starts with lavender-infused cake batter colored a pretty purple color to enhance the eating experience. If you want, you can trim away the browned top and edges before frosting.
Then, the layers are soaked with sweet, fruity peach preserves. And to make this cake even more interesting, I frosted the cake ombre-style! I used an Italian meringue buttercream for this recipe but any type of buttercream will work well. This particular recipe is especially great for frosting cakes since it holds its shape so well! If you’ve never tried this type of frosting, I highly recommend giving it a go! If you want to go with a standard buttercream, just add the flavor and color at the end!
Italian Meringue Buttercream
To frost this decadent lavender and peach cake, I used a lavender-infused version of my Italian Meringue Buttercream. I have a new, in-depth tutorial for this frosting. It’s made with egg whites, sugar syrup and butter. The hot sugar syrup cooks the egg whites, resulting in a smooth and stiff peak meringue. Add the butter slowly to incorporate it completely. And for the fun ombre frosting, separate the buttercream between different bowls and then add the food coloring. You’ll love this lavender buttercream with the lavender cake layers!
Enjoyed this lavender-infused cake recipe? Check out some of my other recipes you’re sure to enjoy!
- Raspberry Peach Cake – the perfect cake for summer, with raspberry cake layers, diced peach filling and whipped cream frosting!
- Lavender Blackberry Mousse Cake – light and fluffy blackberry mousse with lavender jello topping!
- Chocolate Lavender Pavlova – rich chocolate pavlova with lavender whipped cream and blackberries!
- Blackberry Lavender Lemon Macarons – lavender cookies with berry frosting and lemon curd filling!
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Peach Lavender Cake (video)
- 3/4 cup 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 food coloring; optional
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
For Meringue Buttercream:
- 1 cup white granulated sugar
- 1/3 cup water
- 5 large egg whites
- 2 cups butter, softened at room temperature
- 1/2 teaspoon vanilla extract
- 1/8 tsp lavender oil, optional
- purple food coloring
- 1/2 cup peach preserves, for filling
- Preheat the oven to 350F/176C. Line 3, 8-inch cake pans with parchment paper; set aside.
- In a large bowl, cream together the sugar and softened butter on high speed for 3 to 4 minutes until light and fluffy. Add the eggs, vanilla and lavender and continue mixing until well combined, another 2 to 3 minutes. Pour in the milk and add a few drops of purple gel food coloring, if desired.
- In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Using a fine mesh strainer/sifter, sift the dry ingredients into the cake batter. Whisk after each addition just until combined. Divide the prepared cake batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30 to 32 minutes, until the center is done and a toothpick inserted into the center comes out clean. Remove the cake layers out of the pans and place on to wire rack to cool completely.
- Prepare the Italian meringue buttercream. Place the egg whites in a stand mixer bowl and whisk on high speed just until soft peaks form, about 2 minutes. Meanwhile, prepare the sugar syrup. Place the sugar and water into a small saucepan and cook over medium heat until the syrup reaches 240F/115C - do not stir the syrup!! Once the syrup has reached the proper temperature, set your stand mixer to medium speed and add the hot syrup in a slow stream into the egg whites. Continue whisking on high speed for 5 to 7 minutes until stiff and glossy peaks form.
- Begin adding the butter. Add a few tablespoons at at time and scrape down sides of bowl often. Once all the butter is added, add the vanilla extract (and optional lavender extract) and continue whisking on high speed for 5 to 7 minutes until the buttercream comes together nicely.
- To create the ombre frosting effect: divide the buttercream evenly between three mixing bowls. Leave one bowl plain white and into the other two bowls, add increasing amounts of purple food coloring. Mix in the food color thoroughly, then frost the cake is steps. Use the darkest buttercream first, then the lighter one, then the plain white buttercream.
- To assemble the cake: spread approximately 1/4 cup peach preserves onto each cake layer and then top with frosting; repeat with second cake layer. Frost the outside of cake as desired. Keep the cake covered and refrigerated when not serving; remove it 1 hour prior to serving to allow the cake to soften.