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It seems that I’m not at a loss for peach recipes this summer and since this week’s Project Pastry Queen recipe also involves peaches, I certainly couldn’t pass it up. 

This peach filled cake with dulce de leche buttercream is a fortuitous 3 layer cake with fresh summer peaches baked into the layers and diced up peaches stuffed between them. 

And what may be the best part about the whole cake?  I made my own dulce de leche for the frosting!

Overall, this peach cake was delightful! It’s one that I could see being made again to celebrate each new peach season. 

The chopped peaches were able to stand on their own even after being baked into the cake and the peach filling, mixed with some apricot preserves, drips down the cake after each slice, making for a sweet hit of fresh flavor with each bite. 

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I don’t think this cake would have been complete without a super-sweet frosting…and the addition of a full cup of dulce de leche to the frosting took this cake from great to OMG in an instant! 

On its own, the buttercream seemed as if it would completely overpower the delicate cake but once I slathered it on, the cake, filling, and frosting were definitely M.F.E.O. (10 points for the movie reference!). 

A perfect summer cake made with ripe summer peaches: life is good!

Peach Filled Cake with Dulce de Leche Buttercream Recipe

Peach Filled Cake with Dulce de Leche Buttercream Recipe

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

This recipe includes a quick and basic buttercream frosting where the dulce de leche can be swapped out for almost anything: lemon curd, fresh lemon zest, a couple tablespoons of cocoa, chopped strawberries, some peanut butter…you get the idea.

Ingredients

For the peach cake:

  • 2 cups cake flour
  • ¾ tsp baking soda
  • ⅛ tsp table salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cup granulated sugar
  • 4 large eggs
  • ⅔ cup sour cream (light is fine)
  • 1 tsp pure vanilla extract
  • ⅔ cup peeled and chopped fresh peaches

For the dulce de leche buttercream frosting:

  • 3 sticks unsalted butter, at room temperature
  • 4 cups powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • Pinch of table salt
  • 1 cup dulce de leche

For the filling:

  • 1 cup peach preserves or jam (either store-bought or homemade)

Instructions

  1. To make the cake: Preheat oven to 350° F. Grease two 9-inch cake pans.
  2. In a large bowl, whisk together the cake flour, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the sour cream and vanilla until incorporated. On low speed, stir the flour mixture into the wet ingredients and beat until just incorporated. Using a rubber spatula, fold the peaches gently into the batter.
  4. Divide the batter evenly between the two prepared pans and smooth out the tops with an offset spatula. Bake for 30 to 35 minutes or until a toothpick comes out clean and the cakes are light brown on top and firm to the touch. Cool the cakes in the pans on a wire rack for 10 to 15 minutes then invert the cakes on the racks and cool completely, about 30 minutes.
  5. To make the buttercream frosting: In the bowl of a stand mixer, beat the butter for 2 minutes, until fluffy.
  6. Add in the powdered sugar, vanilla, and salt, and beat until combined, scraping the sides of the bowl as you go, about 1 to 1 ½ minutes.
  7. Spoon in the dulce de leche and beat for an additional 2 minutes, until the buttercream is light and fluffy.
  8. To assemble the cake: Place one of the cake layers on a cake plate. Spread a thin layer of frosting over the top of the cake. Using an offset spatula, spread the preserves or jam over the frosting. Place the second layer on top of the preserves. Frost the cake with the remaining frosting. The cake will keep covered at room temperature for 2 to 3 days if your kitchen temperature allows; if it is too hot, the frosting won't keep well so the cake can be kept, covered, in the refrigerator.

Notes

adapted from The Pastry Queen by Rebecca Rather via Confections of a Foodie Bride

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Peach Filled Cake with Dulce de Leche Buttercream Recipe

  • Prep Time: 15min (cake) + 10min (frosting) + 10min (assembly)
  • Cook Time: 30-35min
  • Yield: 12 servings

Ingredients

For the peach cake:
2 cups cake flour
¾ tsp baking soda
1/8 tsp table salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cup granulated sugar
4 large eggs
2/3 cup sour cream (light is fine)
1 tsp pure vanilla extract
2/3 cup peeled and chopped fresh peaches

For the dulce de leche buttercream frosting:
3 sticks unsalted butter, at room temperature
4 cups powdered sugar, sifted
1 tsp pure vanilla extract
Pinch of table salt
1 cup dulce de leche

For the filling:
1 cup peach preserves or jam (either store-bought or homemade)

Instructions

  • 01

    To make the cake: Preheat oven to 350° F.  Grease two 9-inch cake pans.
    In a large bowl, whisk together the cake flour, baking soda, and salt; set aside.

  • 02

    In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.  Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.  Mix in the sour cream and vanilla until incorporated.  On low speed, stir the flour mixture into the wet ingredients and beat until just incorporated.  Using a rubber spatula, fold the peaches gently into the batter. Divide the batter evenly between the two prepared pans and smooth out the tops with an offset spatula.

  • 03

    Bake for 30 to 35 minutes or until a toothpick comes out clean and the cakes are light brown on top and firm to the touch.  Cool the cakes in the pans on a wire rack for 10 to 15 minutes then invert the cakes on the racks and cool completely, about 30 minutes.

  • 04

    To make the buttercream frosting: In the bowl of a stand mixer, beat the butter for 2 minutes, until fluffy. Add in the powdered sugar, vanilla, and salt, and beat until combined, scraping the sides of the bowl as you go, about 1 to 1 ½ minutes. Spoon in the dulce de leche and beat for an additional 2 minutes, until the buttercream is light and fluffy.

  • 05

    To assemble the cake: Place one of the cake layers on a cake plate.  Spread a thin layer of frosting over the top of the cake.  Using an offset spatula, spread the preserves or jam over the frosting.  Place the second layer on top of the preserves.  Frost the cake with the remaining frosting.  The cake will keep covered at room temperature for 2 to 3 days if your kitchen temperature allows; if it is too hot, the frosting won’t keep well so the cake can be kept, covered, in the refrigerator.

adapted from The Pastry Queen by Rebecca Rather via Confections of a Foodie Bride

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  • July 25, 2011 at 7:14 AM

    Peaches are my favorite summer fruit. This looks amazing.

  • July 25, 2011 at 8:46 AM

    That cake looks amazing, especially with that dulce de leche icing!

  • July 25, 2011 at 10:16 AM

    The cake looks great! And great tips! Thanks for baking along with me this week!

  • July 25, 2011 at 11:34 AM

    Wow this cake is gorgeous!! It looks absolutely delicious, wonderful job! 🙂

  • July 25, 2011 at 12:04 PM

    This really is an elegant cake! I love the ivory and the orange together. Nice combination of flavors-great cake post-yum!

  • jmbh
    July 25, 2011 at 12:55 PM

    Looks yummy and Sleepless in Seattle. . . duh!

    • smellslikehome
      July 25, 2011 at 1:24 PM

      I knew we were friends for a reason. 🙂

      • jmbh
        July 30, 2011 at 8:18 PM

        many reasons!! ;0)

  • July 25, 2011 at 1:56 PM

    All the yummy things in one cake. Love dulce de leche and also like peaches. Together, they are so fabulous. Perfect cake!

  • July 25, 2011 at 2:48 PM

    Smart combination of peaches and rich dulce de leche. It screams summer.

  • Cheryl Newton
    July 25, 2011 at 4:04 PM

    Sleepless in Seattle, one on my all-time favorites! And forget cake. That frosting is begging to be eaten right out of the bowl, by the spoonful. *drool*

  • July 25, 2011 at 4:29 PM

    mmmmmmYES

  • July 25, 2011 at 5:06 PM

    What a gorgeous looking cake!! The filling oozing out is definitely calling my name!

  • July 25, 2011 at 6:48 PM

    Stunning cake! And the filling and frosting sound amazing!!! YUM~

  • July 25, 2011 at 9:15 PM

    I love your combination of flavors here, it sounds so decandent and wonderful!

  • AEC
    July 25, 2011 at 11:08 PM

    Looks amazing!

    Any chance you could share the recipe you used for the filling? The other blog didn’t include the recipe for that part, she skipped it and put frosting in between the layers

  • July 26, 2011 at 11:51 AM

    So pretty! Peaches are everywhere right now, and they are delicious! This frosting sounds amazing, I think I could just eat a bowl of it!

  • July 26, 2011 at 2:52 PM

    Such a great use of peaches. Beautiful cake.

  • Baby's First Birthday cake
    July 31, 2011 at 8:58 PM

    Could someone please post the recipe for the peach filling between the layers of cake?

    Thanks!

    • smellslikehome
      August 2, 2011 at 12:49 PM

      Just posted the filling recipe in #5 of my tips in the post. Note that I didn’t use pecans so your filling may look different from mine. Hope that helps!

  • August 2, 2011 at 8:44 AM

    I have a soft spot for peach recipes, my husband however is not a fan of the cooked peach. Which is a bummer for me since its one of my favorites! This cake is absolutly BEAUTIFUL! Great job… I’ll have to tackle this recipe before peaches are out of season up here.

  • August 4, 2011 at 3:23 PM

    I think I found my cake for saturday!
    thank you very much for the idea of ​​dessert

    je te souhaite une bonne soirée gourmande

    virginie

  • August 7, 2011 at 3:23 AM

    The cake is so delicious!Thank you for the recipe it was the perfect desert for my family!

  • Christine
    June 14, 2019 at 1:26 PM

    I just made this and it came out amazing. I just thought I would share that I lined my cake pan bottoms with parchment paper so the cakes would come out easier. Might just be my cake pans but cakes tend to stick for me otherwise.

    • Tara
      June 21, 2019 at 3:34 PM

      Yay!! Thanks so much for coming back to leave a review, Christine! And great tip about using parchment paper on the bottom of the pans. I’ve adopted this practice in the years since making this cake and it always works great.

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