Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup mascarpone cheese
- ½ cup heavy cream
- ½ cup honey
- 2-3 pieces ripe peaches, sliced
- to taste Fresh mint leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cakes cool, prepare the frosting. In a medium bowl, beat the mascarpone cheese and heavy cream until soft peaks form. Gradually add honey and mix until combined.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of mascarpone frosting over the top, then layer on the peach slices.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining mascarpone frosting.
- Garnish with additional peach slices and fresh mint leaves if desired.
- Prep Time: 30
- Cook Time: 30