Peach Shortcake

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As the warmth of summer slowly gives way to the crisp embrace of autumn, there’s no better way to bid farewell to the vibrant peach season than with this exquisite Peach Shortcake Cake. This dessert seamlessly blends the best of both worlds, offering a comforting yet light experience perfect for transitioning into fall. Imagine sinking your teeth into a delightful creation that starts with a substantial, melt-in-your-mouth layer of tender, buttery vanilla cake. This comforting base is then generously crowned with a fluffy, delicately spiced cinnamon mascarpone cream, adding a luxurious richness without being overly heavy. The grand finale is a cascade of perfectly cooked, softened slices of ripe, juicy peaches, enveloped in a sweet, glistening cinnamon syrup. Each bite delivers a harmonious medley of flavors—light, warmly spiced, and utterly irresistible. This Peach Shortcake Cake isn’t just a dessert; it’s a celebration of seasonal bounty and a sweet prelude to cooler days.

Crafting the Perfect Peach Shortcake Cake: A Step-by-Step Guide

Creating this delightful peach shortcake cake is a rewarding experience. From baking the tender vanilla cake to simmering the luscious peach compote and whipping up the light mascarpone cream, each step contributes to a dessert that truly shines. Follow these detailed instructions to bring this seasonal masterpiece to life in your own kitchen.

Bake the Fluffy Vanilla Cake

The foundation of our Peach Shortcake Cake is a supremely tender and moist vanilla cake, achieved through the ingenious reverse creaming method. This technique involves coating the butter in flour and other dry ingredients *before* adding liquid, which minimizes gluten development. The result is an incredibly fine-crumbed, fluffy cake that maintains a slightly dense structure, essential for holding up to our generous toppings without becoming soggy. The addition of buttermilk introduces a subtle tang, enhancing the cake’s flavor profile and contributing significantly to its overall tenderness. For optimal results, ensure all your ingredients, especially the butter and buttermilk, are at room temperature. This allows for better emulsification and a smoother batter, leading to a perfectly consistent bake. Preheat your oven precisely and prepare your cake pan diligently for an even rise and golden finish.

Prepare the Luscious Peach Compote

Elevating this dessert from delightful to divine is the quick and easy peach compote. This vibrant topping captures the essence of fresh peaches in a wonderfully syrupy sauce. We start with perfectly sliced peaches—whether fresh or frozen, both work beautifully—and simmer them gently on the stove. These peach slices are infused with the warm, comforting notes of brown sugar, aromatic cinnamon, and a hint of vanilla. A splash of fresh lemon juice is crucial here; it brightens the flavors and provides a much-needed balance to the sweetness, preventing the compote from becoming cloying. The mixture is brought to a gentle boil for just a few minutes, allowing the peaches to soften and release their juices, which then combine with the sugar to create that irresistible, glistening syrup. This compote is versatile too; for a thicker, jam-like consistency that’s perfect for filling a multi-layered cake, consider adding a touch of cornstarch, as detailed in our dedicated Peach Compote recipe.

Whip Up the Silky Cinnamon Mascarpone Cream

No shortcake is complete without a decadent yet light cream topping, and our cinnamon mascarpone cream is truly a revelation. This frosting is a harmonious blend of creamy mascarpone cheese and cold heavy cream, whipped together to achieve a luxurious, thick, and wonderfully stabilized consistency. Powdered sugar is incorporated to provide just the right amount of sweetness, while vanilla extract and cinnamon are added to echo and enhance the flavors already present in both the vanilla cake and the peach compote. The secret to a perfect mascarpone cream lies in careful whipping: start on a low speed to combine ingredients, then gradually increase to medium-high. Watch closely and whip until medium-stiff peaks form. Over-whipping can lead to a grainy texture, so precision is key. This cream adds a delicate, tangy counterpoint to the sweet peaches, making each spoonful an unforgettable experience.

Effortless Assembly for Stunning Presentation

One of the many joys of this Peach Shortcake Cake is its wonderfully straightforward assembly—no intricate layering or elaborate frosting techniques required! Once your tender vanilla cake has cooled completely, simply transfer it to your chosen cake plate or serving dish. Next, dollop generous amounts of the velvety cinnamon mascarpone cream onto the cake’s surface, gently spreading it outwards towards the edges. The final, glorious step involves spooning a bountiful quantity of the warm or chilled peach compote directly over the cream. Don’t be shy with the sweet cinnamon syrup that accompanies the peaches; its glistening sheen and rich flavor are integral to the experience. The beauty of this cake lies in its rustic charm; an imperfect, artfully mounded topping adds to its homemade appeal. Slice, serve, and savor this delightful dessert that’s as easy to put together as it is delicious to eat!

Peach Shortcake Cake FAQs: Your Questions Answered

Delve deeper into the nuances of making and enjoying this Peach Shortcake Cake with our frequently asked questions. From preparation timelines to storage tips and delicious variations, we’ve got you covered to ensure your baking experience is a complete success.

How far in advance can I prepare this Peach Shortcake Cake?

Planning ahead can make dessert preparation a breeze! The vanilla shortcake itself is quite forgiving and can be baked up to a day in advance. Once cooled, wrap it tightly in plastic wrap to prevent it from drying out and store it at room temperature. For even longer storage, the cake base can be frozen for up to 2-3 months; just be sure to wrap it securely in several layers of plastic wrap and then foil to protect it from freezer burn. The peach compote is also a great make-ahead component, staying fresh and delicious in an airtight container in the fridge for up to two weeks. However, the mascarpone cream is best when prepared closer to serving time. While it can be made a couple of hours in advance and stored in the fridge, its light and airy texture is at its peak immediately after whipping. For the freshest taste and texture, assemble the entire cake just before you plan to serve it.

What is the best way to store any leftover Peach Shortcake Cake?

While this Peach Shortcake Cake is undeniably at its best enjoyed on the day it’s assembled, sometimes delightful leftovers do occur! To preserve its freshness and flavor, store any remaining cake in an airtight container in the refrigerator. Proper storage will keep it delicious for up to two days. Beyond that, the cake’s texture might start to degrade, and the cream may lose some of its stability. Be sure to cover it well to prevent it from absorbing any odors from other foods in your fridge.

What other fruits can be substituted for peaches in the compote?

The beauty of compotes lies in their adaptability! While peaches are seasonal stars, you can easily adapt this recipe to other fruits. A vibrant cherry compote would be an absolutely fantastic pairing with this vanilla cake, offering a tart contrast to the sweet cream. Alternatively, consider swapping out the peaches for thinly sliced apples, perhaps with a hint of nutmeg for a more autumnal feel, or a medley of fresh berries (strawberries, raspberries, blueberries) for a burst of summer flavor. Each fruit will bring its unique profile, allowing you to customize this shortcake cake to your personal taste and the season’s offerings.

Can this Peach Shortcake Cake be made with a handheld mixer instead of a stand mixer?

Absolutely! Don’t let the absence of a stand mixer deter you from creating this magnificent dessert. Both the cake batter and the cinnamon mascarpone cream can be successfully made using a trusty handheld mixer. This recipe is designed as a smaller batch, so a powerful stand mixer isn’t strictly necessary. When using a handheld mixer, you might find that you need to extend the mixing time slightly, especially when creaming the butter and sugar or whipping the mascarpone cream, as handheld mixers typically have less power. Keep an eye on the consistency rather than the clock, mixing until the batter is smooth and the cream reaches your desired medium-stiff peaks.

Baking Tip: Embrace the Precision of Weighing Your Ingredients!

For truly consistent and exceptional baking results, I cannot recommend enough the practice of weighing your ingredients rather than relying on volumetric measuring cups. This is by far the most accurate way to bake, eliminating inconsistencies that can arise from how flour is scooped or how finely sugar is packed. Weighing ensures that you always add the exact amount of each ingredient, leading to a much better success rate and more predictable outcomes with all your recipes, every single time. As an added bonus, using a kitchen scale often means fewer measuring cups to wash, making cleanup a breeze! I diligently provide gram measurements in all my recipes, and this is the reliable kitchen scale I personally love and use for all my baking endeavors.

More Irresistible Cake Recipes You’ll Love

If you’ve enjoyed the comforting flavors of this Peach Shortcake Cake, you’re in for a treat! Our collection features a variety of unique and delicious cake recipes that are sure to satisfy your sweet cravings and impress your loved ones. Explore more delightful creations from our kitchen:

• Strawberry Yuzu Pound Cake: A bright and zesty twist on a classic.
• Peaches & Cream Crumb Cake: Another peach-centric dessert with a delightful crumbly topping.
• Pumpkin Pecan Cakes: Perfect for autumn, boasting warm spices and nutty flavors.
• Blueberry Nectarine Upside-Down Cake: A beautiful and juicy dessert showcasing summer fruits.

We hope you find new favorites among these delightful recipes. Happy baking!

Peach Shortcake Cake

This delightful Peach Shortcake Cake features fluffy layers of tender vanilla cake, topped with a light cinnamon mascarpone cream, and finished with a sweet, syrupy peach compote. It’s the perfect dessert to celebrate the end of peach season and welcome the flavors of fall.

Author: Rachel

Prep Time: 25 mins

Cook Time: 35 mins

Total Time: 1 hr

Yield: 6 servings

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Ingredients

For the Vanilla Cake

• ¾ cup (98g) all-purpose flour
• ½ cup (100g) granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 5 Tablespoons (71g) unsalted butter, at room temperature
• 1 large egg, at room temperature
• 1½ teaspoons vanilla extract
• ¼ cup (60g) buttermilk, at room temperature

For the Peach Compote

• 12 ounces sliced peaches, fresh or frozen
• ¼ cup (50g) brown sugar
• 2 teaspoons lemon juice
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon

For the Cinnamon Mascarpone Cream

• 4 ounces (113g) mascarpone cheese, cold
• ½ cup (120mL) heavy cream, cold
• ⅓ cup (40g) powdered sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon cinnamon

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Instructions

1. Vanilla Cake: Preheat oven to 350°F (175°C). Grease one 6-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper. This step ensures easy removal of your cake.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix on low speed until all the dry ingredients are thoroughly combined. Cut the softened unsalted butter into small cubes and add it to the dry mixture. Mix on medium speed until the mixture resembles fine, sandy crumbs and the butter is fully incorporated into the flour. This is the reverse creaming method at work.
3. Add the large egg and vanilla extract to the mixture. With the mixer on low speed, slowly stream in the buttermilk until just combined. Be careful not to overmix. Stop the mixer, scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is evenly incorporated. Mix one last time on medium speed for about 15-20 seconds to achieve a smooth batter.
4. Pour the prepared cake batter evenly into the greased and lined 6-inch round cake pan. Bake in the preheated oven at 350°F (175°C) for 24-28 minutes, or until a wooden skewer inserted into the center of the cake comes out with only a few moist crumbs attached. The cake should also spring back lightly to the touch. Allow the cake to cool in the pan for at least 10 minutes before carefully inverting it onto a wire rack to cool completely to room temperature. This cooling process is crucial before topping.
5. Peach Compote: While the cake is baking, begin preparing the flavorful peach compote. If you are using fresh peaches, peel and slice them first, then measure the required amount. For frozen peaches, there’s no need to thaw them; they can be used directly from frozen.
6. In a medium saucepan, combine the sliced peaches (fresh or frozen), brown sugar, fresh lemon juice, vanilla extract, and cinnamon. Cook the peach mixture over medium heat, stirring frequently. Continue cooking until the peaches begin to soften and the liquid starts to boil and thicken slightly.
7. Once boiling, allow the compote to gently boil for an additional 2-3 minutes, stirring constantly to prevent sticking and ensure even cooking. This short boiling period helps the flavors meld and the syrup to form.
8. Remove the saucepan from the heat and carefully transfer the warm peach compote to a heatproof container. Allow the compote to cool for at least 30 minutes before assembling. The compote can be served either chilled or slightly warm, depending on your preference.
9. Cinnamon Mascarpone Cream: In the clean bowl of a stand mixer fitted with a whisk attachment, add the cold mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract, and cinnamon. Begin mixing on a low speed to gently combine all the ingredients and prevent any splashes.
10. Once combined, slowly increase the mixer speed to medium-high. Whip the cream mixture continuously until the frosting thickens considerably and forms beautiful medium-stiff peaks. Be attentive during this stage to avoid over-whipping, which can cause the mascarpone to become grainy.
11. Assembly: Once the vanilla cake has fully cooled, place it on a cake plate or your chosen serving dish. Generously mound the prepared cinnamon mascarpone cream on top of the cake, using an offset spatula or the back of a spoon to gently spread it out towards the edges.
12. Finally, spoon a liberal amount of the cooled peach compote directly over the mascarpone cream. Don’t forget to include plenty of the sweet cinnamon syrup from the compote, as it adds both flavor and an appealing sheen. Your Peach Shortcake Cake is now ready! Slice it up, serve immediately, and enjoy every delightful bite.

If you make this recipe and love it, be sure to leave a comment below. Your feedback helps us share the joy of baking! Happy baking!

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HI THERE!

I’m Rachel

I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones!

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