Vanilla Cake with Peaches
Vanilla cake with peaches is a light, fruity dessert perfect for any occasion. Soft, fluffy vanilla cake layers are paired with sweet, juicy peaches fresh or canned for a delightful balance of flavor and texture. It’s a simple yet elegant treat that’s both comforting and delicious.
Equipment
- 2–3 9-inch round cake pans
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Whisk
- Measuring cups and spoons
- Cooling rack
- Knife and peeler (if using fresh peaches)
- Cake tester or toothpick
Ingredients
- 3⅔ cups cake flour spooned and leveled
- 3 cups ripe peaches peeled and diced (about 3 medium peaches; frozen peaches can also be used)
- 1½ cups unsalted butter softened to room temperature
- 2 cups granulated sugar
- ⅓ cup light brown sugar packed
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground cardamom or substitute with cinnamon
- 3 large eggs
- 2 large egg whites
- 1½ cups buttermilk at room temperature
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans and set aside.
Prepare the Peaches:
- If using fresh peaches, peel and dice them. Pat them dry with paper towels if very juicy. Set aside.
Cream the Butter and Sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3–5 minutes) using a mixer on medium-high speed.
Add Eggs and Vanilla:
- Beat in the eggs one at a time, then add the two egg whites. Mix in the vanilla extract until fully incorporated.
Combine Dry Ingredients:
- In a separate bowl, whisk together the cake flour, baking powder, baking soda, salt, and cardamom (or cinnamon).
Alternate Mixing:
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—do not overmix.
Fold in Peaches:
- Gently fold in the diced peaches using a spatula.
Pour and Smooth Batter:
- Divide the batter evenly between the prepared pans. Use a spatula to smooth the tops.
Bake:
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking if needed for even cooking.
Cool:
- Let the cakes cool in their pans for 10–15 minutes, then turn them out onto a wire rack to cool completely.
Frost and Serve:
- Once cooled, frost with vanilla buttercream, whipped cream, or cream cheese frosting. Top with additional fresh peach slices if desired.