Vanilla Cake with Peaches
Vanilla cake with peaches brings soft sweetness from ripe fruit mixed into light vanilla sponge. The flavor stays gentle, creamy, and naturally fruity from juicy peaches blended into the batter and frosting.
Equipment
- Two 20 cm (8-inch) cake pans
- Mixing bowls
- Electric mixer or hand mixer
- Whisk
- Rubber spatula
- Measuring scale
- Cooling rack
- Offset spatula or butter knife
- Saucepan
- parchment paper,
Ingredients
Cake
- 315 g all-purpose flour
- 227 g unsalted butter softened
- 12 g baking powder
- 4 large eggs about 200 g without shells
- 3 g salt
- 350 g granulated sugar
- 240 g whole milk
- 15 g vanilla extract
- 300 g fresh peaches peeled and sliced
- Extra peach slices for topping
Peach Frosting
- 750 g peeled and sliced peaches divided
- 226 g cream cheese softened
- 50 g brown sugar
- 2 g ground cinnamon
- 60 g powdered sugar
- 1 g ground nutmeg
- Pinch of salt
- 560 g non-dairy whipped topping thawed
- 10 g vanilla extract
Instructions
Step 1:
- Preheat your oven to 175°C (350°F). Grease two 20 cm cake pans and line the bottoms with parchment paper to prevent sticking.
Step 2:
- In a medium mixing bowl, whisk together the flour, baking powder, and salt until everything is evenly combined. Set aside.
Step 3:
- In a large bowl, beat the softened butter and sugar for 3–4 minutes until the mixture becomes pale, light, and fluffy.
Step 4:
- Add the eggs one at a time, beating well after each addition so they fully incorporate. Mix in the vanilla extract.
Step 5:
- Gradually add the dry ingredients in three portions, alternating with the milk. Begin and end with the flour mixture. Mix gently until just combined, then carefully fold in the sliced peaches.
Step 6:
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
Step 7:
- Place about 300 g of peaches in a saucepan over medium heat and cook for 8–10 minutes until soft. Lightly mash the peaches and let them cool completely. In a large bowl, beat the cream cheese, brown sugar, powdered sugar, cinnamon, nutmeg, vanilla, and salt until smooth and creamy. Gently fold in the whipped topping and cooled peaches.
Step 8:
- Spread a generous layer of frosting between the cake layers, then cover the top and sides of the cake with the remaining frosting. Decorate with fresh peach slices if desired. Refrigerate the cake for 20–30 minutes before slicing and serving.