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Moist Peach Layer Cake with Oil-Soluble Peach Extract — Summer Peach Cake Recipe
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Peach
Author:
Dolce Flav
Servings
12
Prep Time
25 minutes
Cook Time
35 minutes
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
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2 1/2 cups (320 g) all-purpose flour
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2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp fine salt
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1 cup (240 ml) whole milk, room temp
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1 tbsp lemon juice (makes buttermilk when stirred into milk)
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1 cup (240 ml) neutral oil (vegetable, canola, or light olive oil) — oil keeps crumb moist.
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1 1/4 cups (250 g) granulated sugar
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3 large eggs, room temp
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2 tsp vanilla extract
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Oil-soluble peach flavoring extract — start with 1/8 tsp (≈6–8 drops)
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1 cup fresh peaches, finely diced (optional — boosts fresh fruit texture)
Peach Buttercream (oil-friendly)
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1 1/2 cups (340 g) unsalted butter, room temp
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4 cups (480 g) powdered sugar, sifted
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2–3 tbsp heavy cream or milk
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1/4 tsp salt
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Oil-soluble peach extract — 1/8–1/4 tsp
Directions
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.
Make “buttermilk”
Stir the 1 tbsp lemon juice into the milk and let sit 5 minutes.
Dry ingredients
Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
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.
Combine & optional fruit
Fold dry ingredients into wet until just combined. Gently fold in 1 cup fine diced peaches if using. Avoid overmixing.
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.
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.
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.
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.
Recipe Note
10 FAQs
How much oil-soluble peach extract should I use in a cake?
Start with 1/8 tsp (≈6–8 drops) in the batter and 1/8–1/4 tsp in the frosting; adjust to taste. Brand strength varies—add slowly.
Can I use water-soluble peach extract instead?
Yes, but oil-soluble extracts perform better in butter- and oil-rich batters and frostings; water-soluble extracts may be better for syrups or water-based recipes.
Can I make this as a single 9×13 sheet cake?
Yes — bake at 350°F and start checking at 28–32 minutes; thickness and pan material change time.
How do I prevent the cake from being soggy when adding fresh peaches?
Finely dice and pat dry with paper towel; fold gently; avoid high-juice fruit or drain slightly.
What’s the best oil to use?
Neutral vegetable or canola oil keeps flavor neutral. Light olive oil can work for a subtle fruity note, but avoid strong-flavored oils.
How long will this cake stay fresh?
Frosted and refrigerated, it keeps 3–4 days. Unfrosted layers wrapped tightly can be refrigerated 3 days or frozen 1 month.
Can I replace the buttercream with whipped cream?
Yes — use stabilized whipped cream if you need longer hold time; oil-soluble extract will not flavor as strongly in a water-based whipped cream.
Are oil-soluble extracts safe to cook/bake with?
Yes—food-grade oil-soluble extracts are formulated for culinary use; follow manufacturer use levels. Many suppliers publish recommended use rates.
Can I make a peach curd filling instead of buttercream?
Absolutely—peach curd adds bright fruit flavor; layer a thin smear to avoid sogginess.
Oil Soluble Peach Flavoring for Summer Desserts
Oil Soluble Peach Flavoring is perfect for summer desserts, adding a rich, authentic peach taste to cakes, frostings, ice creams, and other sweet treats without losing flavor intensity in high-fat or oil-based recipes.