Vanilla Peach Marscapone Cake (Print)
Three-layer vanilla cake filled with peach jam and topped with smooth mascarpone frosting for a fresh finish.
# Ingredients:
→ Cake Layers
01 -
340 grams unsalted butter, at room temperature
02 -
400 grams granulated sugar
03 -
3 large eggs, at room temperature
04 -
2 large egg whites, at room temperature
05 -
15 millilitres vanilla extract
06 -
360 millilitres buttermilk, at room temperature
07 -
460 grams cake flour, spooned and leveled
08 -
5 grams salt
09 -
4 grams baking powder
10 -
3 grams baking soda
→ Peach Filling
11 -
3 cups ripe peaches (about 3 peaches), peeled and diced or frozen peaches
12 -
67 grams brown sugar
13 -
0.25 teaspoon ground cardamom or cinnamon
→ Mascarpone Frosting
14 -
285 grams unsalted butter, softened
15 -
540 grams confectioners’ sugar
16 -
225 grams mascarpone cheese, softened
17 -
5 millilitres vanilla extract
18 -
1.25 grams kosher salt
# Steps:
01 -
Preheat oven to 175°C. Grease three 23-cm cake pans, line with parchment, and grease the parchment.
02 -
Whisk together cake flour, salt, baking powder, and baking soda in a large bowl. Set aside.
03 -
In a stand mixer, beat unsalted butter and granulated sugar on high speed until creamy and pale, about 3 minutes. Scrape down sides as needed.
04 -
Add eggs, egg whites, and vanilla extract. Beat on high speed for 2 minutes until the mixture is light and fully combined.
05 -
On low speed, add dry ingredients and mix until just combined. Slowly pour in buttermilk and mix on low until incorporated; do not overmix.
06 -
Divide batter evenly among the prepared pans. Bake for 25 minutes, or until a skewer inserted in the centre comes out clean and cakes begin to pull away from the sides.
07 -
Let cake layers cool completely in pans on a wire rack. Ensure cakes are fully cooled before assembling.
08 -
In a medium saucepan over medium-high heat, combine diced peaches, brown sugar, and cardamom. Bring to a boil, reduce to a simmer, and cook 10 minutes, stirring occasionally.
09 -
Mash peaches with a potato masher or fork until mostly pureed with some texture. Simmer 5–7 minutes more until slightly thickened. Remove from heat and let cool; filling will thicken further.
10 -
In a stand mixer, beat butter, confectioners’ sugar, vanilla, and salt until smooth. Add mascarpone cheese and blend just until fully incorporated. If too thick, add 15 ml milk or cream and mix until smooth.
11 -
Place first cake layer on serving plate. Spread with 1/4 of the frosting and top with about 60 ml peach filling. Repeat with second and third cake layers.
12 -
Coat cake with remaining frosting on top and sides, smoothing with an offset spatula or bench scraper. For a crumb coat, apply a thin layer first and chill for 10–15 minutes before final frosting. Chill assembled cake 30 minutes before slicing.
13 -
Optional: Decorate as desired. Store leftover cake in an airtight container in the refrigerator for up to 5 days.
# Notes:
01 -
Ensure all baked layers are completely cool prior to applying frosting to prevent melting.
02 -
A crumb coat helps achieve a smooth final finish by sealing any loose crumbs.
03 -
For best results, use ripe and fragrant peaches in season.