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Slices of peaches and cream cake on white plates.

Peaches and Cream Cake

Heather Smoke
Peaches and cream cake has layers of moist and fluffy white velvet cake, filled with peach compote, frosted with creamy mascarpone whipped cream.
5 from 2 votes
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 16

Equipment

  • Stand Mixer with Paddle and Whisk Attachments

Ingredients
  

Peach Filling

  • 4 large, ripe peaches, peeled, pitted and chopped
  • 1 tbsp lemon juice
  • ¼ cup granulated sugar
  • ¼ tsp ground ginger, optional

White Velvet Cake

  • 1 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 1 vanilla bean, seeds scraped (or 2 tsp vanilla bean paste)
  • 6 egg whites, room temperature
  • 3 ¼ cups cake flour, spooned and leveled, then sifted
  • 3 ½ tsp baking powder
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 ½ cups whole buttermilk, room temperature

Mascarpone Whipped Cream Frosting

  • 8 oz mascarpone cheese, softened to room temperature
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream, cold
  • 1 tsp vanilla bean paste or vanilla extract

Instructions
 

Peach Filling

  • 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.

Cake

  • Preheat the oven to 350 F, and spray the bottoms of four 8-inch cake pans with non-stick spray.
  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean on medium speed for 10 minutes, scraping the bowl occasionally.
  • Beat in the egg whites, one at a time, beating each for 10 seconds before adding the next. Scrape the bowl down and beat for 10 more seconds.
  • In a separate bowl, sift together the flour, baking powder and salt.
  • With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Use a spatula to scrape the bowl well and incorporate any stray bits of flour.
  • Divide the batter between the pans. Bake on the center oven rack for about 25-30 minutes, until a cake tester or toothpick comes out clean.
  • Set the pans on a wire rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

Frosting

  • 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.

Assembly

  • 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.

Notes

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.
 
Sea Level Ingredient Adjustments (tested by a baker in Ohio):
  • 1 cup unsalted butter, room temperature
  • 2 1/4 cups granulated sugar
  • 6 egg whites, room temperature
  • 2 cups buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 3 1/4 cups cake flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
Cake Ingredients by Weight:
  • 1 cup unsalted butter = 8 oz / 227 g
  • 2 cups granulated sugar = 15 oz / 425 g
  • 6 large egg whites = 6.6 oz / 190 g
  • 3 1/4 cups cake flour = 13 oz / 368 g
  • 3 1/2 tsp baking powder = 13 g
  • 2 1/2 cups buttermilk = 20 oz / 567 g
Keyword Cake, Peach, Peaches and Cream, White Cake