Peach Mascarpone Cake Recipe

If you’re searching for a dessert that captures the juicy sweetness of summer and wraps it up in blankets of luscious cream, look no further than this Peach Mascarpone Cake. This treat brings together fluffy Victoria sponge, perfectly macerated peaches, and a dreamy mascarpone cream — all layered into a show-stopping cake that tastes as fresh as it looks. Every bite brims with ripe fruit, tangy creaminess, and just the right touch of buttery richness. Whether you’re baking for a celebration or simply want to make a weeknight special, Peach Mascarpone Cake is about to become your new favorite tradition.

Ingredients You’ll Need

The magic of Peach Mascarpone Cake is how a handful of simple, thoughtfully chosen ingredients turn into something extraordinary. Each one plays a key role in the cake’s flavor, texture, and sunlit golden color. Gather these ingredients and you’re well on your way to a bakery-worthy masterpiece!

• Self-rising flour: This flour already includes a leavener, delivering a perfectly fluffy Victoria sponge without fuss.
• Baking powder: Just a pinch helps the cake layers rise high and light (omit if using King Arthur brand self-rising flour).
• Unsalted butter: Softened butter makes the cake ultra tender and rich; don’t skip letting it come to room temperature.
• Granulated sugar: Sweetens both the sponge and the peaches, adding just enough caramel notes without overpowering.
• Large eggs: These bind everything together for a moist, fine crumb (room temperature eggs incorporate better).
• Whole milk: A splash adds moisture and gives the sponge a plush, delicate bite.
• Pure vanilla extract: This rounds out all the flavors with warm, floral notes that are irresistible in cake and cream.
• Fresh peaches: The real stars! Sliced and macerated, they infuse every layer with juicy, sing-song peach flavor.
• Powdered sugar: Used for the mascarpone cream, it smoothly dissolves and sweetens without any grittiness.
• Mascarpone cheese: Rich and creamy, mascarpone is the secret to that dreamy, spreadable filling.
• Heavy cream: This whips up with mascarpone for a cloud-like, spoonable texture.

How to Make Peach Mascarpone Cake

Step 1: Prepare the Victoria Sponge

Start by preheating your oven to 350°F (180°C). Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper for easy release. In a bowl, whisk together the self-rising flour and baking powder (only if your flour isn’t King Arthur brand). In the bowl of a stand mixer (or with a hand mixer), cream the softened butter and granulated sugar on medium-high speed until the mixture turns pale and fluffy — this is what gives your Peach Mascarpone Cake those tender, airy layers.

Step 2: Mix Wet Ingredients

With the mixer on low, add eggs one at a time, beating well after each addition. This ensures the batter stays smooth and creamy. Once all eggs are in, scrape down the bowl, then pour in the milk and vanilla extract. Mix until the liquid is just blended in, infusing the batter with moisture and that signature vanilla aroma.

Step 3: Combine the Batter & Bake

Gradually add your flour mixture to the wet ingredients, mixing on low until just combined — don’t overmix! The batter will be thick, but that’s exactly what you want for sturdy yet tender layers. Evenly divide the batter between your prepared pans, smoothing the tops. Bake for 20 to 23 minutes until golden and a cake tester comes out clean. Let cakes cool in their pans for 10 minutes, then flip onto a wire rack to finish cooling completely (at least 30 minutes).

Step 4: Macerate the Peaches

While the cakes cool, wash and thinly slice the fresh peaches. Toss them in a bowl with granulated sugar and let them sit for at least 30 minutes. As the sugar works its magic, the peaches will soften and release their juices, creating a sweet, syrupy topping that soaks into and flavors every bite of your Peach Mascarpone Cake.

Step 5: Make the Mascarpone Cream

In a large bowl, combine the cold mascarpone, powdered sugar, heavy cream, and vanilla extract. Using an electric hand mixer, whip everything on low speed until the mixture is light, fluffy, and just spreadable. Don’t overwhip — you want soft peaks for the smoothest cream layer.

Step 6: Assemble the Peach Mascarpone Cake

Place your first cake layer on a serving plate. Spoon a bit of the peach syrup over the sponge, then spread half of the mascarpone cream on top. Arrange a single layer of macerated peaches over the cream, then pipe or spoon a small ring of cream in the center to act as delicious “glue.” Gently press the second cake layer on top, drizzle over a little more syrup, and pile on the rest of the cream. Artfully arrange the remaining peaches in the center, pour any extra syrup over the top, then slice and enjoy your dreamy Peach Mascarpone Cake!

How to Serve Peach Mascarpone Cake

Garnishes

For a picture-perfect finish, sprinkle your Peach Mascarpone Cake with fresh mint leaves or a light dusting of powdered sugar. If you’re feeling extra, tuck a few edible flowers between the peaches for a summery, garden-party vibe that enhances the cake’s colors and freshness.

Side Dishes

Keep things simple and let the cake shine: serve beside a chilled glass of peach iced tea, a dollop of lightly whipped cream, or a scoop of vanilla ice cream. The creamy filling and tender sponge play so well with anything cool and creamy on the side.

Creative Ways to Present

Try assembling the Peach Mascarpone Cake as petite, individual mini cakes in glass jars for backyard get-togethers, or make cupcakes with the same batter and toppings. For a brunch treat, slice and layer the cake like a trifle, swirling the peaches and cream between layers in a clear bowl for a beautiful, see-through presentation.

Make Ahead and Storage

Storing Leftovers

If there’s any cake left (unlikely, but just in case!), cover the Peach Mascarpone Cake with a cloche or transfer slices to an airtight container. Store in the refrigerator for up to five days. The cream and peaches keep the sponge moist and delicious, so every slice will taste as dreamy as the first.

Freezing

You can freeze the unfrosted sponge cake layers for up to three months, tightly wrapped in plastic and foil. Thaw them overnight in the fridge before assembling with the mascarpone cream and peaches. However, assembled Peach Mascarpone Cake is best enjoyed fresh, as freezing can alter the texture of the cream and fruit.

Reheating

There’s no need to reheat this cake — it’s best served chilled or at room temperature. If your cake has been in the fridge, let it sit out for 15 to 20 minutes before slicing so the flavors and cream can soften for the most luxurious bite.

FAQs

Can I use canned peaches instead of fresh?

Absolutely! Drain canned peaches thoroughly and gently pat them dry before macerating with sugar. The cake will be sweeter and slightly softer but still delicious.

Why is my mascarpone cream runny?

If your cream is too liquid, the mascarpone or heavy cream may have warmed up too much, or the mixture could have been overwhipped. Use cold ingredients and whip just until soft peaks form to keep your Peach Mascarpone Cake layers thick and creamy.

Can I make the cake layers in advance?

Yes! The sponge layers can be made a day or two ahead and stored tightly wrapped at room temperature or in the fridge. Wait to assemble until the day you plan to serve for best freshness.

Is the Peach Mascarpone Cake suitable for birthdays or celebrations?

Definitely! With its elegant look and unbeatable flavor, this cake makes a memorable centerpiece for birthdays, anniversaries, or any occasion that calls for something special and show-stopping.

Do I need a stand mixer to make this cake?

A stand mixer makes creaming the butter and sugar a breeze, but an electric hand mixer works perfectly too. A little extra elbow grease for a stellar Peach Mascarpone Cake is always worth it!

Final Thoughts

Don’t wait for a special occasion to treat yourself and your loved ones — Peach Mascarpone Cake is gloriously simple, stunningly beautiful, and sure to become your go-to for every sweet, golden moment. Give it a try and let every slice remind you just how delightful homemade cake can be!

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