Vanilla Peach Mascarpone Cake (Print-Friendly Format)
Tender vanilla cake layered with ripe peach jam and silky mascarpone frosting for a perfect summer dessert.
# Required Ingredients:
→ Cake
01 -
340 grams unsalted butter, at room temperature
02 -
400 grams granulated sugar
03 -
3 large eggs, at room temperature
04 -
2 large egg whites, at room temperature
05 -
15 millilitres vanilla extract
06 -
360 millilitres buttermilk, at room temperature
07 -
465 grams cake flour, spooned and leveled
08 -
1 teaspoon salt
09 -
1 teaspoon baking powder
10 -
0.75 teaspoon baking soda
→ Peach Filling
11 -
3 cups ripe white peaches (about 3 whole), peeled and diced or use frozen peaches
12 -
67 grams brown sugar
13 -
0.25 teaspoon ground cardamom or cinnamon
→ Mascarpone Frosting
14 -
284 grams unsalted butter, softened to room temperature
15 -
540 grams confectioners’ (powdered) sugar
16 -
227 grams mascarpone cheese, softened to room temperature
17 -
5 millilitres vanilla extract
18 -
0.25 teaspoon kosher salt
19 -
15 millilitres whole milk, half & half or heavy cream (optional, as needed)
# How to Make It:
01 -
Preheat oven to 175°C. Grease three 23-cm cake pans, line bases with parchment paper, and lightly grease parchment.
02 -
In a bowl, combine cake flour, salt, baking powder, and baking soda. Set aside.
03 -
With a stand or hand mixer, beat butter and granulated sugar on high speed until creamy and pale, about 3 minutes, scraping bowl as needed.
04 -
Add eggs, egg whites, and vanilla extract. Mix at high speed until fully combined, about 2 minutes.
05 -
On low speed, mix in the dry ingredients until just incorporated. With mixer running, slowly pour in the buttermilk until the batter is smooth and fully integrated.
06 -
Evenly distribute batter between prepared pans. Bake for 25 minutes or until a skewer inserted into the center comes out clean and cakes begin to pull from pan edges.
07 -
Place pans on a wire rack to cool completely. Do not remove cakes or begin frosting until fully cooled.
08 -
In a saucepan over medium-high heat, combine diced peaches, brown sugar, and cardamom. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 10 minutes.
09 -
Using a potato masher or fork, mash peaches until mostly pureed with some small chunks. Continue to simmer, stirring, for 5–7 minutes until mixture reduces and thickens. Cool completely.
10 -
With a mixer, beat butter, confectioners’ sugar, vanilla, and kosher salt until smooth. Add mascarpone and blend until creamy. If frosting is too thick, mix in milk, half & half, or cream by tablespoon until desired consistency is reached.
11 -
Place first cake layer on serving plate. Spread with one-quarter of the frosting and 60 millilitres peach filling. Top with second cake layer, inverted for evenness if desired. Repeat with another quarter of the frosting and peach filling. Place third cake layer on top.
12 -
Coat entire cake with remaining frosting, smoothing top and sides using a bench scraper. For a crumb coat, apply a thin layer of frosting, chill 10–15 minutes, then apply final coating. Refrigerate assembled cake 30 minutes before slicing. Decorate as desired and serve.
13 -
Store leftover cake in an airtight container in the refrigerator for up to five days.
# Additional Information:
01 -
Ensure cake layers are fully cool before frosting to prevent melting.
02 -
If using frozen peaches, thaw before cooking for even texture in the filling.