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.
Servings 20
Ingredients
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
