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How to Bake Peach Cake with Oil Soluble Extract
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Peach
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
35 minutes
This Peach Cake using Oil Soluble Peach Flavoring Extract is a tender, fruit-forward dessert bursting with the juicy sweetness of ripe peaches and a soft, buttery crumb. The oil soluble peach extract enhances the flavor beautifully, infusing the cake with a natural peach aroma that holds strong through baking. Made with simple ingredients, this moist peach cake is perfect for summer gatherings, afternoon tea, or a light dessert after dinner. Top it with whipped cream, powdered sugar, or peach buttercream for a bakery-quality finish.
Ingredients
For the Cake:
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2 ½ cups (310g) all-purpose flour
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2 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup (170g) unsalted butter, softened
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1 ½ cups (300g) granulated sugar
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3 large eggs, room temperature
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½ cup (120ml) vegetable oil
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1 cup (240ml) buttermilk, room temperature
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1 ½ tsp Oil Soluble Peach Flavoring Extract
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1 cup (160g) diced fresh or canned peaches (drained if canned)
Optional Peach Glaze:
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1 cup (120g) powdered sugar
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1–2 tbsp peach juice or milk
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½ tsp Oil Soluble Peach Flavoring Extract
Directions
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.Cream Butter and Sugar:
In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy (about 3 minutes).Add Eggs and Flavoring:
Beat in the eggs one at a time, followed by the vegetable oil and Oil Soluble Peach Flavoring Extract until fully incorporated.Combine Wet and Dry Ingredients:
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined—do not overmix.Fold in Peaches:
Gently fold in diced peaches until evenly distributed in the batter.Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.Cool and Glaze:
Let the cake cool for 10 minutes before transferring it to a wire rack. If desired, whisk together glaze ingredients and drizzle over the cooled cake.
Recipe Note
10 Frequently Asked Questions (FAQ)
1. Why use oil soluble peach extract instead of regular extract?
Oil soluble extracts blend seamlessly with fats like butter and oil, making the flavor stronger, smoother, and longer lasting during baking.
2. Can I use frozen peaches instead of fresh?
Yes! Thaw and drain them well before folding into the batter to avoid excess moisture.
3. What frosting pairs best with this cake?
Peach buttercream, vanilla cream cheese frosting, or whipped cream are all excellent choices.
4. Can I make this cake ahead of time?
Yes, it can be made a day in advance. Store tightly covered at room temperature or refrigerate for up to 3 days.
5. How can I make the cake extra moist?
Add 2 tablespoons of sour cream or Greek yogurt to the batter for added moisture and richness.
6. Can I turn this recipe into cupcakes?
Definitely! This recipe makes about 18 cupcakes. Bake at 350°F (175°C) for 18–20 minutes.
7. Is this recipe suitable for layering?
Yes, the batter is sturdy enough for a two-layer cake. Double the recipe if you’d like taller layers.
8. How strong is the peach flavor?
The Oil Soluble Peach Flavoring Extract delivers a natural yet bold flavor. You can adjust the amount to taste—use up to 2 tsp for a more intense flavor.
9. Can I add other fruits?
Yes! Try adding raspberries, blueberries, or even diced nectarines for a peach-berry twist.
10. How should I store leftovers?
Keep the cake covered at room temperature for up to 3 days, or refrigerate for longer freshness. You can also freeze slices for up to 2 months.