Mini Peach Cake

peaches and cream in a cake!

It’s summer which means its peach season! Peaches are definitely one of my favorite fruits so I wanted to make cakes with peaches in them. I thought about including a whole slice of peach in the cake so I decided to make my cakes mini so that one layer can just be the peach itself! I suck at making cakes though, so I struggle. haha. But I still enjoy the process!

I used RecipeTinEats’ recipe for vanilla cake and am in love with it! It’s so moist yet has structure. It’s my now go-to vanilla cake recipe!

Makes 6 mini cakes
I used a half sheet baking pan and 3.5" ring mold

Ingredients

Vanilla Cake
3 cups (450 grams) all-purpose flour
3 3/4 teaspoons baking powder
1/2 teaspoon salt 6 eggs, room temperature
2 1/4 cups (450 grams) sugar
3/4 cup unsalted butter
1 1/2 cup (375 milliliters) milk
5 teaspoons vanilla extract
5 teaspoons oil

Ermine Icing
1 cup (250 milliliters) milk
5 tablespoons flour
1 teaspoon vanilla extract
1 cup unsalted butter, room temperature
1/2 cup (100 grams) sugar

Whipped Cream
2 cups (480 milliliters) heavy cream
5 tablespoons powdered sugar

Extras
3 peaches
Peach drink/juice


Directions

  1. Vanilla Cake
    -Preheat your oven to 350 degrees F.
    -Whisk together 3 cups flour, 3 3/4 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
    -In a stand mixer with a whisk attachment, beat 6 eggs at a medium speed for around 30 seconds. With the mixer still on medium, slowly add in 2 1/4 cups sugar. Then beat on high (at around an 8) for 7 minutes until it triples in volume and becomes pale white.
    -As the eggs are being beaten, heat 1 1/2 cups milk with 3/4 cup unsalted butter until the butter fully melts. Add 5 teaspoons vanilla extract and 5 teaspoons oil to the milk mixture. Set aside.
    -Once the eggs are fully beaten, add your flour mixture to the eggs in three parts. Mixing on low (at a 1) for around 5 seconds after each addition.
    -Now get two scoops of your batter and add it to the hot milk mixture. Whisk the batter and milk together until fully incorporated.
    -Then add the hot milk mixture into the rest of the batter while the mixer is on low. Mix just until it is fully smooth and pourable.
    -Spray your half baking sheet with cooking spray and line it with parchment paper. Then pour all of your batter into the baking tray. Bang it against the counter a few times to get rid of any air bubbles.
    -Bake for 30 minutes until the cake is fully cooked.
    -Let it cool for 15 minutes, then remove it from the baking sheet to cool completely.

  2. Ermine Icing
    -Add 1 cup milk and 5 tablespoons flour to a small pot. Heat over medium while constantly whisking until the mixture becomes thick and pudding-like. Remove from heat and add 1 teaspoon vanilla. Mix together, then cover with plastic wrap and set it aside to cool completely to room temperature.
    -Once the flour mixture is completely cooled, beat 1 cup room temperature unsalted butter with a hand mixture. Then add 1/2 cup sugar and fully beat until it is light and fluffy. Add the cooled flour mixture a bit at a bit while constantly mixing until you have your ermine icing!

  3. Whipped Cream
    -Add 2 cups heavy cream and ~5 tablespoons powdered sugar (according to your preference) to a bowl. Beat with a hand mixer until fully whipped.
    -Transfer your whipped cream to a piping bag and refrigerate when not in use.

  4. Peaches
    -Slice your 3 peaches in half and make 2 thick peach slices from each peach (resulting in 6 peach slices). Dice the rest of the peaches.
    -Grill your peach slices over the grill or a pan so that they soften and caramelize. Set aside to cool completely.
    -Then add your diced peaches into a small pot along with some peach juice and optional lemon. Heat over high until the peaches fully soften and cook down.

  5. Assembly
    -Using a 3.5-inch ring mold, cut circles out of your sheet cake until you have 12 of them.
    -Add whipped cream to a cake board and place one of your cake circles on top. Soak the cake with some peach juice. Then pipe some whipped cream on top, covering the whipped cream then with a peach slice. Top with another cake circle and then cover the cake with the ermine icing.
    -Repeat until you have 6 mini cakes making sure to refrigerate the cakes when they are finished. Top with your cooked diced peaches.

  6. Enjoy!

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