Lavender Peach Valentine Cake

Valentine’s Day is the perfect occasion to express your love with something sweet and homemade. Forget the generic chocolates and store-bought treats! This year, I wanted to create a dessert that was both beautiful and bursting with flavor. That’s why I developed this Lavender Peach Valentine Cake recipe, a show-stopping layer cake that’s sure to impress. Get ready to bake a memorable and delicious lavender and peach Valentine cake recipe that’s easier than you think.

Why You’ll Love This Recipe

This isn’t just another cake recipe; it’s a symphony of flavors and textures designed to create a truly unforgettable dessert. Here’s why you’ll adore it:

Unique Lavender-Infused Peach Filling: Simmering the peach preserves with lavender buds creates a delicate, integrated flavor that perfectly complements the lavender oil in the cake layers. The lavender enhances the peach flavor instead of overpowering it.

Moist Cake Layers: The cake layers are re-hydrated with the peach filling, ensuring a moist and tender crumb in every bite.

Impressive and Romantic: This cake is visually stunning and incredibly delicious, making it the ideal dessert for Valentine’s Day or any special occasion.

Achievable for All Bakers: The recipe is clearly explained with step-by-step instructions, so bakers of all skill levels can create this masterpiece.

Ingredients Needed

Cake:

• 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

Italian 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

Filling:

• 1/2 cup peach preserves (for filling)

Ingredient Notes & Substitutions

Here are a few important notes and substitutions to keep in mind when gathering your ingredients:

Lavender Oil: It is VERY IMPORTANT to use food-grade lavender oil. Essential oils not intended for consumption can be dangerous. Lavender oil is highly concentrated, so use it sparingly to avoid a bitter taste. I recommend looking for culinary lavender options specifically designed for baking. You can learn more about the culinary uses of lavender from Oregon State University’s Extension service.

Dairy-Free: To make this cake dairy-free, substitute the butter with a plant-based butter alternative and the milk with a non-dairy milk option like almond or soy milk. Be sure to choose unsweetened varieties.

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. For best results, choose a blend that contains xanthan gum for a better texture. This will help mimic the binding properties of gluten.

Peach Preserves: High-quality peach preserves are key to the filling. Homemade peach preserves can also be used. If needed, peach jam can be substituted, though preserves offer a chunkier texture.

How to Make Lavender Peach Valentine Cake

Cake Layers:

1. Preheat the oven to 350F/176C. Line 3, 8-inch cake pans with parchment paper; set aside. This ensures the cakes release easily.
2. In a large bowl, cream together the sugar and softened butter on high speed for 3 to 4 minutes until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a tender cake.
3. Add the eggs, vanilla, and lavender oil and continue mixing until well combined, another 2 to 3 minutes. The subtle aroma of lavender will already begin to fill your kitchen!
4. Pour in the milk and add a few drops of purple gel food coloring, if desired. This adds a touch of visual appeal to the cake layers.
5. In a separate bowl, combine the dry ingredients: flour, baking powder, and salt.
6. Using a fine mesh strainer/sifter, sift the dry ingredients into the cake batter. Whisk after each addition just until combined. Sifting ensures there are no lumps and that the dry ingredients are evenly distributed.
7. Divide the prepared cake batter evenly between the prepared cake pans.
8. 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. The cake should be golden brown and spring back to the touch when lightly pressed.
9. Remove the cake layers out of the pans and place on to wire rack to cool completely.

Italian Meringue Buttercream:

1. Place the egg whites in a stand mixer bowl and whisk on high speed just until soft peaks form, about 2 minutes.
2. 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!! Using a candy thermometer is highly recommended.
3. 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. It’s essential to slowly add the sugar syrup to avoid cooking the egg whites.
4. Continue whisking on high speed for 5 to 7 minutes until stiff and glossy peaks form.
5. Begin adding the butter. Add a few tablespoons at a time and scrape down the sides of the bowl often.
6. 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. The buttercream should be smooth, creamy, and hold its shape.
7. 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 in steps, using the darkest buttercream first, then the lighter one, then the plain white buttercream.

Assembly:

1. Spread approximately 1/4 cup peach preserves onto each cake layer. For an enhanced unique twist, gently simmer the peach preserves with a few lavender buds for 5-10 minutes before spreading. Remove the buds before spreading. The aroma during simmering is simply divine!
2. Top with frosting; repeat with second cake layer. Frost the outside of the cake as desired. You can use a piping bag for decorative swirls or simply spread the frosting smoothly with a spatula.
3. Keep the cake covered and refrigerated when not serving; remove it 1 hour prior to serving to allow the cake to soften. This allows the flavors to meld and the buttercream to soften slightly.

Adjusting Baking Time and Pan Sizes

Baking time may need to be adjusted based on the size and shape of your cake pans. Smaller pans may require longer baking times, while larger pans may require shorter times. If you only have 9-inch pans, start checking for doneness a few minutes earlier. For loaf pans, you’ll likely need to increase the baking time significantly. The best way to ensure your cake is perfectly baked is to use a toothpick. Insert it into the center of the cake; if it comes out clean, the cake is done.

Pro Tips & Troubleshooting

Pro Tips

• Always use food-grade lavender oil.
• Use a light hand with the lavender oil; it’s potent!
• Simmer the peach preserves with lavender buds for the most nuanced lavender flavor.
• Ensure butter is softened for smooth creaming.
• Measure flour accurately for a tender crumb.
• Cool cake layers completely before frosting to prevent melting.
• Chill the cake before serving for easier slicing.

Common Mistakes to Avoid

• Overdoing the lavender oil (resulting in a bitter taste).
• Overbaking the cake (resulting in a dry cake).
• Not leveling the cake layers before frosting (resulting in a lopsided cake).
• Using cold butter for the buttercream (resulting in a lumpy buttercream).
• Adding the sugar syrup to the egg whites too quickly (resulting in scrambled eggs).
• Not chilling the cake before frosting (resulting in a messy frosting job).

Serving & Storage

Serving Ideas

Serve this lavender peach cake chilled or at room temperature after refrigerating. The slightly cool cake offers a delightful textural contrast. It pairs beautifully with peach or lavender tea. Garnish with fresh peach slices and edible lavender flowers for an elegant touch. A dollop of whipped cream or a scoop of vanilla ice cream complements the flavors perfectly.

If you’re looking for another dessert for Valentine’s Day, why not try these heart shaped strawberry mousses?

Storage and Make-Ahead

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake layers can be baked ahead of time and stored in the freezer for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before frosting. The Italian meringue buttercream can also be made ahead of time and stored in the refrigerator for up to 3 days. Re-whip before using.

Conclusion

This Lavender Peach Valentine Cake is more than just a dessert; it’s an experience. The delicate lavender flavor, the sweet peach filling, and the beautiful ombre frosting create a truly unforgettable treat. The lavender-infused peach filling adds a special touch that elevates this cake to a new level of deliciousness. With clear instructions and helpful tips, this recipe is achievable for any home baker. Try this Lavender Peach Valentine Cake recipe and share your creations with us!

For a deeper dive on meringue techniques and tips for success, check out this article on how to make Italian Meringue

For a different type of Valentine’s Day treat, consider these edible flower cookies. They are perfect for a romantic occasion.

FAQ

What is food-grade lavender oil and where can I get it?

Food-grade lavender oil is specifically made for culinary use and is safe to consume. You can purchase it at specialty food stores or online retailers. Be sure to check the label to ensure it is food-grade.

How do I prevent the cake layers from drying out?

To prevent the cake layers from drying out, avoid overbaking them. Once cooled, wrap the layers tightly in plastic wrap. You can also brush the layers with simple syrup for added moisture. Keeping the cakes covered in the fridge is also important.

What can I substitute for the lavender oil or extract?

If you don’t have lavender oil, you can use edible dried lavender flowers. Alternatively, you can omit the lavender altogether. The peach filling will still provide a delicious flavor.

What if I don’t have the right size cake pans?

You can adjust the baking time for different pan sizes. If you use a single larger pan, the baking time will need to be increased. Monitor the cake closely and use a toothpick to test for doneness.

How do I know when the cake is done baking?

The best way to know when the cake is done baking is to use the toothpick test. Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. The cake should also spring back to the touch when lightly pressed.

How can I make this recipe gluten free?

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. I recommend a blend that contains xanthan gum for better texture.

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