Ombre Peach Cake

I’m just not a summer girl. My husband says I am crazy because it’s my least favorite season. I don’t enjoy the heat. Bring on the heat and sun if I’m in a tropical location or on vacation—no thanks to sweating immediately after I step out of the bathroom. I’d rather have cooler temperatures and rainy weather than that.

Stone fruit season is my favorite season. We are fortunate to be so close to Okanagan, where we can enjoy the tasty fruits that grow there. There are few stonefruit recipes, and I only have one that uses peaches. This is a shame because peaches might be the best of all stone fruits. Make more stone fruit cake.

How to make Peach Cake

The homemade peach filling is what I wanted to make the cake stand out, so I used my favorite Vanilla Cake recipe. It’s easy to fill the peach- just 4 ingredients and 20 minutes.

Peach Frosting

The peach frosting was made by adding some peach liquor. If you can grind some freeze-dried peaches into powder and then add it, that would be a great flavor addition. Add about 1/4 cup of the powder. It will, however, tint the frosting pink.

How to Make an Ombre Cake

This is the only ombre cake that I have ever made. It wasn’t as pretty and clean as I had hoped. What better way to redeem myself than with a pretty, peach-ombre frosting?

It is easy to make the ombre frosting.

Using a cake turntable or a smoother for icing is much easier, but you can also create a rustic ombre. This cake was supposed to have clean sides that were smooth and pristine.

I initially thought so but then decided it was too plain. I didn’t feel like messing around with a dripping ganache. I’ve also done a number of drippy Ganache Cakes in the past. So I used my offset spatula to create a simple swirl pattern. This technique is also used here.

The homemade peach filling in this peach layer is delicious! It’s so good; you will want to eat it with a teaspoon. This would be a delicious topping for vanilla ice cream! The cake was kept simple, with classic vanilla to let the peach flavor stand out. If you don’t want to use liqueur, you can substitute vanilla extract for peach.

How to make this Ombre Peach Cake

This recipe will work for two 8″ pans. To make three 8” pans, you must have 1.5x the original recipe.

You can make cupcakes by reducing the baking time. Start checking after 15 minutes.

If you want to use freeze-dried, powdered peaches instead of liqueur for the frosting, you should do so. You can use 1/4 cup in the frosting. The frosting will still be tinted.

To color the frosting, I used Americolor peach gel and Wilton Buttercup yellow.

Check out my Swiss Meringue Buttercream for troubleshooting tips.

Use Simple Syrup to moisten your cakes.

Check out this Flat Topcakes article to ensure that your cake layers bake flat!

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