Peaches and Buttercream Cake

  • Prep 50 min
  • Total 2 hr 0 min
  • Servings 16

Ingredients

Cake

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups peach slices (canned or frozen and thawed, drained, or fresh)
  • 2/3 cup peach nectar or juice
  • 2 teaspoons vanilla
  • 1 teaspoon grated orange peel
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3 eggs

Filling and Frosting

  • 3 cups butter, softened
  • 12 cups powdered sugar
  • 6 tablespoons reserved peach puree
  • 1 1/2 teaspoons vanilla
  • 1 to 2 drops pink gel food color
  • 1 to 2 drops orange gel food color

Steps

  • 1
    Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. Place peach slices in blender container. Cover; blend about 30 seconds or until smooth. Pour 1 cup pureed peaches into small bowl; stir in peach nectar, 2 teaspoons vanilla and orange peel. Reserve remaining puree for frosting.
  • 2
    In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. On low speed, alternately add flour mixture, about one-third at a time, and peach mixture, about half at a time, beating just until blended. Pour 2 cups batter into each pan.
  • 3
    Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
  • 4
    For filling, in large bowl, beat 1 cup of the butter with electric mixer on medium speed until creamy. Beat in 4 cups of the powdered sugar on low speed, 1 cup at a time, until smooth. Beat in 2 tablespoons reserved peach puree and 1/2 teaspoon vanilla. Place one cake layer on cake plate, top side up. Spread 2/3 cup filling over top. Top with second layer, top side down; spread with 2/3 cup filling. Top with remaining layer, top side up. Thinly frost side and top of cake with remaining filling; set aside.
  • 5
    In large bowl, beat remaining 2 cups butter with electric mixer on medium speed until creamy. Beat in remaining 8 cups powdered sugar on low, about 1 cup at a time. Beat in 4 tablespoons reserved peach puree, 1 teaspoon vanilla and food color until blended and desired peach color.
  • 6
    Fill decorating bag fitted with large open star tip (1/2-inch opening). Starting about 1 1/2 inches from bottom edge of cake, make center of rosette flower by squeezing frosting in a tight circle. Continue making concentric circles around center, to make flower about 3 inches in diameter. Make flowers to cover side of cake, staggering up and down around cake. Make flowers on top of cake and fill in open spaces with wavy lines.

  • The first layer of frosting for this cake is called a crumb coat. It coats and sets the crumbs so they don’t combine with the outer frosting, making for a much prettier cake.
  • Do you have leftover pureed peaches? Add them to a smoothie for a delicious flavor twist.

Nutrition Facts

Serving Size: 1 Serving
Calories
940
Calories from Fat
430
Total Fat
47g
73%
Saturated Fat
29g
147%
Trans Fat
2g
Cholesterol
155mg
52%
Sodium
610mg
25%
Potassium
110mg
3%
Total Carbohydrate
122g
41%
Dietary Fiber
1g
5%
Sugars
102g
Protein
4g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 7 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 1/2 Fat;
Carbohydrate Choice
8
*Percent Daily Values are based on a 2,000 calorie diet.
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