This search aimed to study the bioactive components of lavender leaves and using it to prolong the shelf life of the cake. Different preparations of the lavender leaves including the extraction of the essential oil, the water extract, and the dried powder were obtained. The chemical composition and total phenols and flavonoids of lavender leaves were determined. The antioxidants, antibacterial, and cytotoxic activities of lavender leaves essential oil were measured. Total phenols content in lavender leaves powder was higher than that of lavender leaves water extract (15.74 vs. 2.36 mg gallic acid equivalent /g). The lavender leaves essential oil exhibited the highest antioxidant activity (85.32%) followed by lavender leaves powder (76.71%) then lavender leaves water extract (27.38 %). Also, lavender leaves essential oil has activity against pathogenic bacteria like Staphylococcus aureus, Bacillus cereus, Escherichia coli and Salmonella typhi, also it has a strong antitumor activity against intestinal carcinoma cells line (Caco-2). The results of sensory evaluation showed that the best characteristics were obtained with using 600 ppm of essential oil, 10% of the water extract, or 7.5% of the leaves powder. In conclusion, it is possible to extend the shelf life of the cake to 28 days by addition of 10% of the lavender leaves water extract or 7.5% of lavender leaves powder to cake ingredients or to 4 months by addition of 600 ppm of lavender leaves essential oil compared to 7 days for control sample at room temperature and also with good sensory properties for the produced cake.