Peaches and Cream Cake

Peaches and Cream Cake

Peach Compote.

  • 3 ripe peaches, peeled, pitted and chopped
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground ginger

In a saucepan, combine the peaches, lemon juice, sugar and ginger.  Over medium heat, bring the peaches to a simmer.  Continue to simmer until the fruit begins to break down, and the liquid is syrupy.  Mash the fruit slightly for a chunky compote.  Cool completely.


White Velvet Buttermilk Cake.

  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 6 egg whites, room temperature
  • 2 1/2 cups buttermilk, room temperature
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 3 1/4 cups cake flour, sifted
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt

Preheat the oven to 350 and grease four 8-inch round cake pans.  Sift the flour together with the baking powder and salt and set aside.

In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar for 10-12 minutes, scraping the bowl down every few minutes, until very light and fluffy and pale in color.

In a separate bowl, whisk together the egg whites, buttermilk and vanilla, just to combine.  With the mixer on low, add the wet ingredients to the butter/sugar mixture and mix for 1 minute to combine; it will look lumpy/curdled.  Add the flour, baking powder and salt to the mixture, mix on low for 30 seconds, and then beat on medium speed for 2 minutes for a light and airy batter.

Divide the batter between the cake pans.  Bake for 22-25 minutes until the centers are done, then set the pans on a wire rack, cover loosely with a clean kitchen towel and cool completely.


Mascarpone Whipped Cream Frosting.

  • 8 ounces mascarpone cheese, softened to room temperature
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla bean paste

With an electric mixer (stand or hand mixer), beat the mascarpone cheese and powdered sugar until smooth.  Gradually stream in the cream, and the vanilla bean paste, and beat until soft, thick, fluffy peaks form that will hold their shape.


Place one of the cooled cakes on a cake board or cake pedestal.  Spoon some of the mascarpone whipped cream into a piping bag and snip off the end.  Pipe a "dam" of cream around the edge of the cake.  Spoon some of the peach compote onto the cake, enough for a thick layer, and spread it out to the edge to fill the space inside the dam of cream.  Repeat the process with the second and third layers of cake; you may not use all the peach compote.  Top with the fourth layer of cake, and frost all over with the mascarpone whipped cream.  Refrigerate immediately to let the whipped frosting firm up a bit.

This cake should be kept in the refrigerator to keep the mascarpone whipped cream chilled.  However, it's best eaten at room temperature.  Cold from the fridge, the cake will be more firm, but if allowed to warm up to room temperature for several hours before serving, it will be very soft, moist and luscious.  You can also microwave a cold slice of cake on low power to warm it up, and it will be amazing.  This cake is fantastic for days afterwards, and stays very moist as it soaks up the compote and the cream.

Recipe from Curly Girl Kitchen