Peach Layer Cake with Mascarpone Frosting

Amaretto Soaked Peach Layer Cake 

Serves 12 


2 large peaches, pitted and cut into thin slices 

1.5 ounces amaretto liqueur, such as Disaronno


1 cup (2 sticks) unsalted butter, room temperature, plus more for pans

2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 large eggs
3 large egg yolks
2 teaspoons pure vanilla extract
1 cup low-fat buttermilk


Place peach slices and amaretto liqueur in a medium bowl and toss to coat. Cover with plastic wrap and refrigerate overnight. 


Preheat oven to 350 degrees. Butter and flour three 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 25 to 32 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely. Use a serrated knife to cut off any domes from the tops of cakes. 

cake recipe adapted from Martha Stewart 

Mascarpone Frosting 


1 lb. mascarpone cheese or cream cheese, room temperature 

1/2 cup butter, room temperature  

2 cups confectioners' sugar, sifted 

1 teaspoon amaretto liqueur or vanilla extract 

fresh mint and/or organic food-safe flowers for garnish (optional)

1 pint vanilla bean ice cream (optional)

In the bowl of a mixer, beat mascarpone and butter until creamy and combined. Beat in confectioners' sugar and vanilla.

To Assemble 

Place one cake, cut side down, on a cake plate. Use an offset spatula (or knife) to spread with a layer of frosting. Arrange a single layer of peaches on top. Top with a second layer of cake, cut side down. Continue until all layers have been used. Spread a third layer of frosting on top and arrange peaches on top.

Garnish with fresh mint and/or organic flowers, if desired. Serve with vanilla bean ice cream.