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Summer cake with peach buttercream
Recipe

Summer cake with peach buttercream

 

Prep:
30min
Cooking:
30min
Serves:
12
Ingredients Method

CAKE

  • 1 cup butter, softened, plus more for greasing pans

  • 1 cup granulated sugar

  • 1 cup packed light brown sugar

  • 4 large Pace Farm eggs

  • 3 cups all-purpose flour, plus more for pans

  • 2 teaspoons baking powder

  • 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 1/4 cups whole buttermilk

  • 2 teaspoons vanilla extract

  • Peach Buttercream Frosting

  • Fresh peach slices

PEACH BUTTERCREAM FROSTING

  • 1 1/2 cups butter

  • 5 peaches, peeled and coarsely chopped (about 700g)

  • 1/2 teaspoon salt

  • 3 (450g) pkg. icing sugar

  • 3 teaspoons vanilla extract

  • 8 to 9 tablespoons whole milk

PEACH BUTTERCREAM FROSTING

  1. Butter should be heated in a small, heavy saucepan over medium heat while being regularly stirred for 8 to 10 minutes, or until it starts to become golden brown. Pour butter into a little bowl that can withstand freezing as soon as you remove the pan from the heat. Cover and refrigerate for approximately an hour, or until the butter is cold and starting to harden.

  2. Peaches should be thoroughly smoothed out in a food processor while this is going on. Peaches should be poured into a basin via a fine mesh sieve. Discard the sediments. Place peaches that have been drained in a small, heavy pot and heat. Cook for 10 to 15 minutes, stirring frequently, until reduced to 1/2 cup. After 20 minutes, let cool completely.

  3. Using a powerful stand mixer set to medium speed, combine chilled butter and salt and beat until smooth. Add 8 tablespoons of milk, 8 tablespoons of reduced peaches (about 6 tablespoons), vanilla, and powdered sugar gradually, alternately, mixing thoroughly after each addition. If more milk is required, add it up to 1 tablespoon at a time, beating after each addition to get the appropriate consistency.

CAKE

  1. Set the oven to 190°C. Using a powerful stand mixer, whip the butter until it is creamy. Gradually include brown sugar and granulated sugar, mixing for 3 to 5 minutes, or until frothy. One at a time, add eggs, beating after each addition just until combined.
  2. In a larger bowl, stir together the flour, baking powder, cinnamon, salt, and baking soda until thoroughly combined. Buttermilk should be added to the butter mixture in pairs, starting and finishing with the flour mixture. After each addition, beat on low speed just until mixed. Add vanilla extract and blend. Pour the batter into three 9-inch round pans that have been dusted and butter-greased.
  3. Bake in a preheated oven for 19 to 24 minutes, or until a wooden pick inserted in the centre comes out clean. Remove from pans after 10 minutes of cooling on wire racks. On wire racks, cool thoroughly for approximately an hour.
  4. Spread the Peach Buttercream you've prepared between the layers, as well as on the top and edges of the cake, using a tiny offset spatula. Slices of peach may be used as garnish.