I have been meaning to post the recipe for this peach cake, but couldn’t because the Buttercream Guide E-book launch took up soooo much time.  So here you are… A delicious peach cake made with real peaches, filled with homemade peach filling and frosted with a Peach Swiss Meringue buttercream.  I know there is way too much peach in that one sentence, but I wanted the flavor in every bite.  Oh, boy, did this cake deliver.  It is delicious, moist, and bursting with peach flavor.

Last year,  I struggled with this peach recipe; I could not understand why I wasn’t getting the result I wanted.  For some reason, I kept getting a weird texture when I added fresh peaches.  Plus, I certainly did not want to make a vanilla cake, add the peach filling and call it a peach cake.  So I decided to try it again but tried it first with peach cupcakes.  The result, a delicious cupcake (I have since updated my peach cupcake recipe).  I was over the moon, excited.  My son tried it and loved it (who at this point only eats vanilla cake).  Therefore, I doubled the recipe and made it as a cake. Mmm, it is so good.

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So what made the peach cake so successful?

What made this peach cake successful and the secret to making this so delicious is the addition of fresh blended peaches and peach jam.  I am so accustomed to using milk in a recipe, so of course, I was biting my finger waiting.  Yes, I stood by the stove, waiting to see how it would turn out.  It worked, and you do not miss the milk.

In addition, I used self-rising cake flour, instead of regular cake flour because it was easier.  Plus, it already includes the leavening and the salt.   Self-rising cake flour also provides the lightness you get from regular cake flour.

Things to keep in mind about the Peach Cake

• Before you make this I want you to know that this is a lot of batter, probably more than you are used to.  Thus, I recommend using three 8-inch cake pans.
• You can also get away with three 6-inch cake pans, but the batter does rise above the pans so you might need a cake collar.
• Leave a little bit of chunk in the homemade peach jam filling so that you can get little bite sizes of peach in the cake. Trust me it’s even more delicious this way.
• To assemble the cake: add peach jam as the filling along with the peach buttercream.  Then frost the cake using my sharp edges method and pipe rosettes at the top.

That’s it a delicious peach cake with peach buttercream.

Peach Cake with Peach Buttercream

This delicious from scratch peach cake made with fresh peaches, filled with homemade peach filling and paired with peach buttercream.  It has the right amount of peach flavor with every bite.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

To make the buttercream 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 20

Ingredients

  

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Ingredients

For the Cake

• 3 cups self-rising cake flour
• 2 cup sugar
• 4 large eggs
• 1/2 cup butter
• 1/2 cup oil canola oil
• 2 cup peach puree
• 1/2 cup peach jam

For the Peach Buttercream

• 1/2 cup peach jam
• 1 tsp peach extract
• 1 cup sugar
• 1/2 cup water
• 6 egg whites
• 4 sticks butter

Instructions

 

Instructions

Peach Cake

• Preheat the oven to 350 degrees and prepare three 8-inch cake pans
• Remove the skin from the peaches and blend in a food processor or Nutribullet
• Beat the butter and the oil together until light and fluffy
  
• In a separate bowl or in the mixer (with the paddle attachment), beat the butter until pale. Then add the oil to the butter and beat again.
  
• Add the eggs, one at a time then mix.
  
• Add the peach juice, mix until combined. Remember to scrape down the sides of the bowl.
  
• Then add the peach jam.
  
• Finish with the dry ingredients. Stop mixing once it is fully incorporated.
  
• Add to the cake pans and bake for 20-25 minutes.
  

Peach Buttercream (Peach Swiss Meringue Buttercream)

• Combine the egg whites and sugar in a heat proof bowl, add set bowl over simmering water.
• Mix with a whisk, until the sugar is dissolved or mixture reaches 140 degrees F
• Remove from the stove and turn the mixer on high and mix until the meringue is cool to the touch. Add the butter a piece at a time.
  
• Then add the peach jam and the peach extract.
  
  
• Mix until combined
  

Keyword peach buttercream, peach cupcake, peach swiss meringue buttercream

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