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Peach Mascarpone Cake

A luscious dessert combining sweet peaches and creamy mascarpone, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Servings: 10 slices
Course: Cake, Dessert
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 200 g self-rising flour, spooned and leveled Creates a tender, fluffy structure.
  • 1 tsp baking powder Enhances leavening.
  • 200 g unsalted butter, softened Adds moisture and creaminess.
  • 200 g granulated sugar Balances the tartness of peaches.
  • 4 large eggs, room temperature Binds ingredients and creates an airy texture.
  • 2 tbsp whole milk Adds moisture.
  • 1 tsp pure vanilla extract Enhances aroma.
  • 3 fresh peaches Juicy and aromatic.
  • 3 tbsp granulated sugar (for peaches) Macerates the peaches.
For the Frosting
  • 226 g mascarpone, cold The heart of the frosting.
  • 60 g powdered sugar, spooned and leveled For easy spreading.
  • 125 ml heavy cream, cold Adds a luxurious texture.
  • 1 tsp pure vanilla extract (for cream) Infuses depth.

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, mix the self-rising flour and baking powder.
  3. In the bowl of a stand mixer, cream the softened butter and granulated sugar on medium-high speed for 2-3 minutes until pale and fluffy.
  4. Add eggs one at a time, ensuring each is incorporated before adding the next. Mix in milk and vanilla until combined.
  5. Gradually add the flour mixture with the mixer on low speed until just combined.
  6. Divide batter equally between prepared pans and smooth the tops. Bake for 20-23 minutes until a tester comes out clean.
  7. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
Peach Preparation
  1. Wash and thinly slice the peaches. Toss them with 3 tablespoons of granulated sugar and let sit at room temperature for at least 30 minutes.
Frosting Preparation
  1. In a large bowl, mix the cold mascarpone, powdered sugar, heavy cream, and vanilla. Whip on low speed until fluffy and spreadable.
Assembly
  1. Place one cake layer on a serving plate. Spoon some peach syrup over it, then spread half of the mascarpone cream on top.
  2. Layer half of the sliced peaches on the cream and top with a ring of cream. Place the second cake layer on top.
  3. Drizzle more peach syrup over the second layer, spread the remaining mascarpone cream, and arrange the rest of the peaches on top.
  4. Spoon any leftover peach syrup over the cake, slice, and enjoy!

Notes

Experiment with flavored extracts like almond or lemon. Store-bought peach preserves can be used for a quicker option. Adding cinnamon can enhance the flavor.