Vanilla And Peach Cake Recipe
This vanilla and peach cake recipe tastes soft and tender, offering a delicate sweetness that comes from the vanilla layers. The fresh peaches add a natural fruity flavor that is lightly spiced, creating a gentle warmth on the palate.The buttercream frosting adds creamy richness without being too heavy, balancing the sweetness of the cake and peaches. The cake melts in the mouth, leaving a subtle vanilla aroma that lingers.
Equipment
- Mixing bowls
- Electric mixer (or whisk)
- 8-inch round cake pans (2)
- Spatula
- Saucepan (for peach filling)
- Cooling rack
- Measuring cups and spoons
Ingredients
For the Cake:
- ¾ cup 170g unsalted butter, at room temperature
- 3 large eggs at room temperature
- 2½ cups 280g all-purpose flour
- 1 cup 240ml buttermilk
- 2¼ tsp baking powder
- ¾ tsp salt
- 1⅔ cups 333g granulated sugar
- 1 Tbsp 15ml vanilla extract
For the Peach Filling:
- 2 cups 314g fresh peaches, diced (about 2 medium peaches)
- 2 Tbsp light brown sugar
- 1½ tsp cornstarch
- ½ tsp cinnamon
- 1½ tsp water
For the Vanilla Buttercream Frosting:
- ¼ cup 60ml heavy cream, half-and-half, or whole milk, at room temperature
- 1 cup 226g unsalted butter, softened to room temperature
- 4 –5 cups 480–600g confectioners’ sugar
- 2 tsp pure vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans with parchment paper. In a bowl, sift together flour, baking powder, and salt.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating well after each. Stir in the vanilla extract.
Step 3: Combine Wet and Dry Ingredients
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Avoid over mixing.
Step 4: Bake the Cake
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, and then transfer to a wire rack to cool completely.
Step 5: Make the Peach Filling
- In a small saucepan over medium heat, combine the diced peaches, brown sugar, cornstarch, cinnamon, and water. Cook, stirring occasionally, until the mixture thickens and the peaches are soft, about 5–7 minutes. Allow to cool.
Step 6: Prepare the Buttercream
- In a large bowl, beat the softened butter for 2–3 minutes until creamy. Gradually add 4 cups of confectioners’ sugar, ½ cup at a time, alternating with the cream, until desired consistency is reached. Stir in vanilla and a pinch of salt. Beat for 3–4 minutes until light and fluffy.
Step 7: Assemble the Cake
- Place one cake layer on a serving plate. Spread the peach filling evenly over the top. Place the second cake layer on top. Frost the top and sides of the cake with the vanilla buttercream.
Step 8: Decorate and Serve
- Smooth the frosting with an offset spatula or decorate with additional peach slices if desired. Chill for 15–20 minutes before slicing for cleaner cuts. Serve at room temperature.
Notes
Note: Adjust the buttercream sweetness by using 4 cups of sugar for a lighter frosting or 5 cups for sweeter. Fresh peaches are best, but you can use thawed frozen peaches in a pinch.
Nutrition Of Vanilla And Peach Cake Recipe
Calories: 450 kcal | Carbs: 60g | Fat: 18g | Protein: 4g | Sugar: 42g