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Peaches and Buttercream Cake
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Prep Time:
50 minutes
Total Time:
2 hours
Celebrate with a peach frosted rosette cake!
Ingredients:
  • 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
  • 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
Instructions:
  • Preheat the oven to 350°F. Grease the bottoms and sides of 3 (8- or 9-inch) round pans with shortening and lightly flour them. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside. Blend peach slices in a blender for about 30 seconds until smooth. Transfer 1 cup of the peach puree to a small bowl and mix in peach nectar, 2 teaspoons of vanilla, and orange peel. Save the remaining puree for the frosting.
  • In a large bowl, cream 1 cup of butter with an electric mixer for 30 seconds on medium speed. Gradually add granulated sugar, about 1/4 cup at a time, beating well after each addition for 2 minutes. Then, add eggs one at a time, beating well after each addition. On low speed, mix in the flour mixture and peach mixture alternately, about one-third and half at a time respectively, beating just until blended. Divide the batter evenly and pour 2 cups into each pan.
  • Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then transfer from pans to cooling racks. Allow to cool completely for about 40 minutes.
  • In a large bowl, use an electric mixer to beat 1 cup of butter on medium speed until creamy. Gradually mix in 4 cups of powdered sugar on low speed. Add 2 tablespoons of reserved peach puree and 1/2 teaspoon of vanilla. Place one cake layer on a plate, top side up, spread 2/3 cup of filling. Add the second layer, top side down, spread 2/3 cup of filling. Add the final layer, top side up. Frost the sides and top of the cake with the remaining filling and set aside.
  • In a large bowl, cream 2 cups of butter with an electric mixer until creamy. Gradually add 8 cups of powdered sugar, beating after each addition. Mix in 4 tablespoons of peach puree, 1 teaspoon of vanilla, and a few drops of food color until well blended and you achieve the perfect peach hue.
  • Prepare a decorating bag fitted with a 1/2-inch open star tip. Begin piping the center of a rosette flower about 1 1/2 inches from the bottom edge of the cake by squeezing the frosting in a tight circle. Create concentric circles around the center to form a flower approximately 3 inches in diameter. Pipe flowers to cover the side of the cake in a staggered pattern. Add flowers on top of the cake and fill any gaps with wavy lines of frosting.

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