Spring Simple: Just 4 ingredients. I make this when I want to impress without any fuss.

This slow cooker lavender cream cake is my little secret when I want something that looks fancy but takes almost no effort. It’s inspired by those silky custard cakes you see in bakery cases, but pared down to just four simple ingredients you can toss into the crockpot. The gentle lavender and the glistening pale purple marbled top feel very springtime and special, but the method is as easy as stirring and walking away. It’s perfect for busy weeknights, Easter brunch, or anytime you want to impress without fussing over the oven.

Serve this lavender cream cake warm, scooped straight from the slow cooker so everyone can admire the shiny, pale lavender marbled surface and caramelized edges. I like to spoon it into small bowls and add a dollop of whipped cream or a scoop of vanilla ice cream to catch all the silky sauce. Fresh berries—especially strawberries or blueberries—pair nicely with the floral notes. A cup of hot tea or coffee on the side makes it feel like a little café dessert, even if you’re just in your kitchen after a long day.

Servings: 6–8

1 box (about 15.25 oz) white cake mix

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray. This helps the edges caramelize nicely and makes cleanup easier.

Warm the cream and lavender: In a small saucepan over low heat, add the heavy whipping cream and the dried lavender buds. Heat gently, stirring occasionally, just until the cream is warm and steamy but not boiling. This should take about 5 minutes. Remove from heat and let the lavender steep in the warm cream for 10–15 minutes to infuse the flavor.

Strain the cream: Set a fine mesh strainer over a medium bowl or large measuring cup. Pour the lavender cream through the strainer, pressing lightly on the buds with the back of a spoon to get every bit of flavor. Discard the lavender buds and let the infused cream cool for a few minutes until just warm, not hot.

Mix the cake base: In a large mixing bowl, add the dry white cake mix. Pour in the lavender-infused cream. Whisk or stir with a spatula until the batter is smooth and no dry pockets of mix remain. The batter will be thicker than pancake batter but still pourable.

Create the lavender marble: Pour about 1 cup of the batter into a separate small bowl. Add 2–3 drops of purple or lavender food coloring to that small bowl and stir until the color is even. Leave the remaining batter its natural pale cream color, which will take on a soft lavender tint from the infused cream.

Layer the batter in the slow cooker: Pour the uncolored pale batter into the prepared slow cooker and smooth the top. Spoon the colored lavender batter over the top in random dollops and lines. Use the tip of a butter knife or a skewer to gently swirl the colored batter through the pale batter, creating a marbled pattern. Don’t overmix—you want distinct streaks and swirls so the surface bakes up glistening and pretty.

Cook low and slow: Cover the slow cooker with its lid. Cook on LOW for 2 to 3 hours, or until the edges are set, caramelized, and pulling slightly away from the sides, and the center is just set but still a bit wobbly and silky when you jiggle the crock. Every slow cooker runs a little differently, so start checking around the 2-hour mark. Avoid lifting the lid too often, as that can slow down cooking.

Rest for a silky texture: Once done, turn off the slow cooker and remove the lid. Let the cake stand in the warm crock for 15–20 minutes. The surface will look glistening and pale lavender with darker marbled streaks, and the edges will have a soft caramelized ring where the batter met the sides.

Serve: Spoon the warm lavender cream cake directly from the slow cooker into small bowls, making sure each serving gets a bit of the marbled top and the custardy center. If you’d like, drizzle any pooled creamy sauce from the edges over the top. Serve as-is, or with whipped cream, ice cream, or fresh berries.

For kids or picky eaters who aren’t sure about floral flavors, you can cut the lavender down to 1–2 teaspoons for a more subtle taste, or swap half of the lavender buds for a strip of lemon zest while steeping the cream, then strain it all out. If you want a stronger color without changing the flavor, add an extra drop of food coloring only to the small portion of batter you marble in. For a slightly less rich version, you can replace 1/2 cup of the heavy cream with whole milk, but keep at least 1 1/2 cups of heavy cream so the texture stays silky. If you don’t have white cake mix, yellow cake mix will work, though the color will be a bit warmer and the lavender marbling will look more pastel. Always use culinary-grade dried lavender meant for eating, not decorative or craft lavender, which may be treated with chemicals or be too strong and soapy. Do not boil the cream, as overheated cream can separate and change the texture of the cake. Refrigerate leftovers within 2 hours of cooking, covered, and eat within 3–4 days. Reheat single portions gently in the microwave until just warm, not hot, to keep the custardy texture. If anyone has allergies to dairy or sensitivities to strong aromas, mention the lavender and cream ahead of time so they can decide if it’s right for them.