Vanilla Peach Marscapone Cake

This vanilla peach cake with mascarpone frosting turns any occasion into a celebration With three light layers wrapped around a homemade peach filling and finished with the creamiest frosting this cake always disappears fast at my house It is my go-to for late summer when peaches are lush and the very first thing my friends request on birthdays

Whenever I make this cake the smell alone brings my kids into the kitchen They always sneak a spoonful of the jam and I end up making extra just for toast the next day

Ingredients

• Unsalted butter: adds richness and ensures a tender crumb always choose high-fat quality
• Granulated sugar: provides that perfect sweet structure use superfine for easier mixing
• Eggs and extra whites: yield a soft fluffy cake with good rise opt for farm-fresh eggs
• Vanilla extract: brings warmth and depth pure extract is worth the splurge here
• Buttermilk: keeps the cake layers extra moist and slightly tangy real cultured buttermilk makes a difference
• Cake flour: gives an ultra tender texture sift for best results
• Salt: balances sweetness and enhances all flavors use a fine kosher salt
• Baking powder and baking soda: ensure the cake rises properly check your leaveners are fresh
• Ripe peaches: make a bright fresh jam ripe but not mushy for best flavor or quality frozen when fresh are not available
• Brown sugar: deepens the flavor of the peach filling dark brown adds more caramel notes
• Cardamom or cinnamon: gives subtle spice choose cardamom for a delicate floral warmth
• Confectioners sugar: for the frosting yields a silky smooth finish
• Mascarpone cheese: adds a dreamy creamy tang get the freshest you can find

Step-by-Step Instructions

Prepare the Cake Pans:

Take three nine-inch round cake pans and grease them thoroughly then line the bottoms with parchment paper and grease or spray again. This prevents sticking and ensures the cake releases perfectly

Mix Dry Ingredients:

In a bowl whisk together the cake flour salt baking powder and baking soda It is important to combine these evenly so you get an even rise

Cream Butter and Sugar:

With a mixer beat unsalted butter and granulated sugar on high speed for three minutes You want the mixture very pale and fluffy Scrap down the bowl so no butter chunks remain This step is crucial for an airy cake

Add Eggs and Vanilla:

Beat in whole eggs extra whites and vanilla extract on high speed for about two minutes Mix just until fully combined A light touch keeps the batter tender

Combine Wet and Dry Ingredients:

Turn the mixer to low and add flour mixture beating only until just combined Pour in buttermilk and continue mixing gently Stop when it looks just blended Overbeating makes the cake dense

Bake the Layers:

Divide batter evenly among pans Bake at 350 degrees about twenty five minutes The edges will pull away and a toothpick in the center should come out clean Cool in pans set on wire racks until completely cooled If you try to frost warm layers the frosting will melt

Cook the Peach Filling:

In a saucepan combine diced peaches brown sugar and cardamom Bring to a boil over medium high heat then simmer Stir occasionally for around ten minutes Mash the peaches with a fork and simmer five to seven more minutes until syrupy Cool and it will thicken up

Make Mascarpone Frosting:

Beat butter powdered sugar vanilla and a pinch salt with a mixer for a few minutes until smooth and light Add mascarpone cheese and beat just until mixed If too thick add a splash of milk Keep this creamy and avoid overmixing

Assemble the Cake:

Lay a cake layer on your plate Spread a quarter of frosting then a spoonful of peach filling Repeat with second and third layer being careful not to press hard so the filling stays inside Cover the outside and top evenly with remaining frosting For a perfectly smooth finish use a bench scraper Chill cake briefly before adding decorations and slicing

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My favorite touch is the just set homemade jam between the layers One time my daughter insisted on swirling extra jam into the top and it turned out so pretty everyone thought it was from a bakery Now I always leave a little extra for the top swirl

Storage Tips

Store leftover cake well covered in the fridge for up to five days If you want to freeze wrap slices in plastic and then foil for up to two months Always let refrigerated cake stand at room temperature for thirty minutes before serving so the frosting softens

Ingredient Substitutions

If you are out of buttermilk use whole milk with a splash of lemon juice for a quick substitute Greek yogurt thinned with milk also works Out of mascarpone try full fat cream cheese but beat it until absolutely smooth before adding If you love spices cinnamon works instead of cardamom in the filling

Serving Suggestions

This cake shines all on its own but it is extra festive with fresh peaches on top In summer I serve with a scoop of vanilla ice cream For birthdays I sometimes add sparkly sugar or edible flowers for a touch of elegance

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Cultural or Historical Context

Peach desserts have long been a Southern summer tradition but combining them with a classic European-style sponge and Italian mascarpone brings together the best of both worlds The cake is inspired by bakery-style vanilla layers but made doable at home

Recipe FAQs

→ How do I ensure the cake turns out moist and fluffy?

Using room temperature ingredients, especially butter, eggs, and buttermilk, helps create a light texture. Be careful not to overmix the batter once you add the dry ingredients.

→ Can I use frozen peaches for the filling?

Yes, thawed frozen peaches work well. Just drain off any excess liquid before using to avoid a watery jam.

→ What is the best way to spread the mascarpone frosting?

Allow the cake layers to cool completely, then use an offset spatula or bench scraper to evenly apply the frosting for a smooth finish.

→ How should the cake be stored after assembling?

Store the assembled cake in an airtight container in the refrigerator. It will stay fresh for up to five days.

→ Can I make the cake layers in advance?

Absolutely. Wrap cooled cake layers tightly in plastic wrap and refrigerate for up to two days, or freeze for longer storage.

→ What alternative spices can be used in the peach jam?

Cinnamon makes a nice substitute for cardamom, adding warmth and depth to the peach filling.