How to Bake Peach Cake with Oil Soluble Extract

How to Bake Peach Cake with Oil Soluble Extract

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

35 minutes

Category

Oil Soluble Peach

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:

    • 2 ½ cups (310g) all-purpose flour
    • 2 ½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • ¾ cup (170g) unsalted butter, softened
    • 1 ½ cups (300g) granulated sugar
    • 3 large eggs, room temperature
    • ½ cup (120ml) vegetable oil
    • 1 cup (240ml) buttermilk, room temperature
    • 1 ½ tsp Oil Soluble Peach Flavoring Extract
    • 1 cup (160g) diced fresh or canned peaches (drained if canned)

    Optional Peach Glaze:

    • 1 cup (120g) powdered sugar
    • 1–2 tbsp peach juice or milk
    • ½ tsp Oil Soluble Peach Flavoring Extract

    Directions

    1. 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.

    2. Mix Dry Ingredients:
      In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

    3. 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).

    4. 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.

    5. 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.

    6. Fold in Peaches:
      Gently fold in diced peaches until evenly distributed in the batter.

    7. 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.

    8. 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.