Description
This peach cake is moist and layered with juicy peaches and tangy cream cheese frosting. Perfectly spiced and deliciously creamy, it’s an ideal dessert for peach lovers.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs, 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups chopped peaches (canned or fresh)
Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
Garnish:
- Chocolate shavings or chopped nuts
- mint leaves
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Mix dry ingredients in a bowl: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream butter and sugars: In another bowl, beat butter with granulated and brown sugars until fluffy.
- Add eggs and vanilla: Beat in eggs one by one, then add vanilla.
- Combine: Alternate adding flour mixture and buttermilk to the butter mixture. Fold in peaches.
- Bake: Divide batter into pans and bake for 25-30 minutes. Cool completely.
- Prepare frosting: Beat cream cheese and butter, add powdered sugar, and vanilla.
- Assemble cake: Layer with frosting and optional peach slices. Garnish as desired.
Notes
- Use fresh or canned peaches; both work well.
- Refrigerate the cake for freshness due to the cream cheese frosting.
- Make sure to cool the cake layers completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes