Ingredients

For the Vanilla Sponge Cake:

  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (240ml) whole milk
  • 3 large eggs
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp pure vanilla extract

For the Peach Compote:

  • 3 ripe peaches, peeled, pitted, and diced (about 2 cups)
  • ½ cup (100g) granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water (slurry)

For the Vanilla Peach Frosting:

  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup (60ml) peach compote (from above)
  • 1 tsp pure vanilla extract
  • 2–3 tbsp (30–45ml) heavy cream (adjust for consistency)

For Decoration:

  • 1–2 fresh peaches, thinly sliced
  • Edible flowers (optional, for a “blossom” effect)
  • ¼ cup chopped toasted almonds or crushed meringue (optional, for texture)

Equipment

  • Two 8-inch (20cm) round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer or stand mixer
  • Saucepan
  • Cooling racks
  • Offset spatula

Instructions

Step 1: Prepare the Vanilla Sponge Cake

  1. Preheat the oven: Set to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar: In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy (about 3–4 minutes).
  4. Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully combined.
  5. Combine wet and dry ingredients: Add half the flour mixture to the butter mixture, mixing on low speed. Gradually add the milk, then the remaining flour mixture. Mix until just combined; do not overmix.
  6. Bake: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Make the Peach Compote

  1. Cook peaches: In a medium saucepan, combine diced peaches, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the peaches soften and release their juices (about 5–7 minutes).
  2. Thicken: Stir in the cornstarch slurry and cook for 1–2 minutes until the mixture thickens. Remove from heat and let cool completely. Reserve ¼ cup for the frosting and the rest for layering.

Step 3: Prepare the Vanilla Peach Frosting

  1. Beat butter: In a large bowl, beat the softened butter with an electric mixer until creamy (about 2 minutes).
  2. Add powdered sugar: Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated.
  3. Incorporate peach compote: Add ¼ cup of the cooled peach compote and vanilla extract. Beat until smooth.
  4. Adjust consistency: Add heavy cream, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.

Step 4: Assemble the Cake

  1. Level the cakes: If necessary, use a serrated knife to trim the tops of the cooled cakes to create flat surfaces.
  2. Layer the cake: Place one cake layer on a serving plate. Spread a thin layer of frosting over the top, followed by a layer of peach compote (use about half of the remaining compote). Place the second cake layer on top.
  3. Frost the cake: Apply a thin crumb coat of frosting over the top and sides of the cake. Chill for 15 minutes to set. Then, apply a final, smooth layer of frosting using an offset spatula.
  4. Decorate: Arrange fresh peach slices in a circular or floral pattern on top of the cake. Add edible flowers, toasted almonds, or crushed meringue for extra flair, if desired.

Step 5: Serve

  • Chill (optional): For best results, refrigerate the cake for 30 minutes to set the frosting before slicing.
  • Serve: Slice and serve at room temperature for optimal flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips

  • Peach selection: Choose ripe but firm peaches for the compote and decoration to ensure the best flavor and texture.
  • Make-ahead: The peach compote can be made up to 2 days in advance and stored in the refrigerator.
  • Variations: Add a pinch of cinnamon or nutmeg to the compote for a warm, spiced flavor.
  • Storage: If not serving immediately, store the cake in the refrigerator, but let it sit at room temperature for 20–30 minutes before serving to soften the frosting.

Nutritional Information (per slice, based on 12 servings)

  • Calories: ~450 kcal
  • Fat: 22g
  • Carbohydrates: 60g
  • Protein: 4g
  • Sugar: 45g

Enjoy this delightful Peach Vanilla Blossom Cake, bursting with summer flavors and a touch of elegance!