Moist Peach Layer Cake with Oil-Soluble Peach Extract — Summer Peach Cake Recipe

Moist Peach Layer Cake with Oil-Soluble Peach Extract — Summer Peach Cake Recipe

Dolce Flav

Servings

12

Prep Time

25 minutes

Cook Time

35 minutes

Category

Oil Soluble Peach

This easy two-layer peach cake uses oil in the batter for an ultra-moist crumb and oil-soluble peach extract to deliver consistent, bright peach flavor throughout the cake and buttercream. Make a simple oil-based vanilla cake batter, fold in a bit of fresh diced peach if desired, bake two 8″ rounds until golden and springy, then cool completely. Whip a silky oil-friendly buttercream and flavor it with oil-soluble peach extract for an intense peach finish that holds up in refrigeration and on the cake. The recipe favors measured, small additions of the concentrated oil extract (taste as you go), and includes tips for substitutions and storage.

Ingredients

    Cake

    • 2 1/2 cups (320 g) all-purpose flour
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp fine salt
    • 1 cup (240 ml) whole milk, room temp
    • 1 tbsp lemon juice (makes buttermilk when stirred into milk)
    • 1 cup (240 ml) neutral oil (vegetable, canola, or light olive oil) — oil keeps crumb moist.
    • 1 1/4 cups (250 g) granulated sugar
    • 3 large eggs, room temp
    • 2 tsp vanilla extract
    • Oil-soluble peach flavoring extract — start with 1/8 tsp (≈6–8 drops)
    • 1 cup fresh peaches, finely diced (optional — boosts fresh fruit texture)

    Peach Buttercream (oil-friendly)

    • 1 1/2 cups (340 g) unsalted butter, room temp
    • 4 cups (480 g) powdered sugar, sifted
    • 2–3 tbsp heavy cream or milk
    • 1/4 tsp salt
    • Oil-soluble peach extract — 1/8–1/4 tsp

    Directions

    1. Prep & oven

      Preheat oven to 350°F (175°C). Grease and line two 8″ round cake pans; dust lightly with flour and tap out excess.

    2. Make “buttermilk”

      Stir the 1 tbsp lemon juice into the milk and let sit 5 minutes.

    3. Dry ingredients

      Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

    4. Wet ingredients & flavor

      In a large bowl, whisk oil + sugar until combined. Add eggs one at a time, whisking until smooth. Stir in vanilla and start with 1/8 tsp oil-soluble peach extract (mix and taste a bit of batter — add up to 1/4 tsp if needed). Add milk-lemon mixture and mix until combined.

    5. Combine & optional fruit

      Fold dry ingredients into wet until just combined. Gently fold in 1 cup fine diced peaches if using. Avoid overmixing.

    6. Bake

      Divide batter evenly into prepared pans. Smooth tops and bake 30–35 minutes (rotate pans at 20 minutes) or until a toothpick inserted center comes out with a few moist crumbs. Cool in pans 10 minutes, then invert onto wire racks to cool completely.

    7. Make peach buttercream

      Beat butter until pale and fluffy (3–4 minutes). Gradually add powdered sugar 1 cup at a time, alternating with 2 tbsp cream, beating to spreadable consistency. Add salt and 1/8–1/4 tsp oil-soluble peach extract; taste and adjust. If buttercream is too soft, chill 10 minutes and rewhip. Oil-soluble extracts disperse well in butter-based frostings.

    8. Assemble

      Level cake layers. Place one layer on stand, spread 1 cup buttercream, add a thin layer of diced peaches if desired, top with second layer and crumb-coat. Chill 15 minutes, then finish with final coat and decorative swirls or peach slices.

    9. Chill & serve

      Chill 30–60 minutes to set frosting for clean slices. Bring to near-room temp (10–15 min) before serving for best flavor.