This summery cake is the foundation of our Peach Wedding Cake.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Butter cake pans, dust with flour, then tap out excess. Sift flour, baking soda, baking powder, and salt into a large bowl.

  • Cream butter and 1 1/2 cups sugar with a mixer until pale and fluffy. Add yolks, 1 at a time, mixing well after each addition. Reduce mixer speed to low, and add flour mixture in 3 batches alternating with buttermilk, and ending with flour. Transfer batter to a medium bowl.

  • Whisk whites in a clean bowl with a mixer on medium-high until foamy. Slowly add remaining 1/2 cup sugar, whisking until soft peaks form. Fold whites mixture into batter in 2 additions, then fold in jam.

  • Pour batter into prepared pans. Bake cakes until light gold and testers inserted into centers come out clean. Let cool in pans on wire racks for 15 minutes. Run a knife around edge of cake to loosen, and invert cakes onto wire racks. Let cool.

  • Batter amounts and cooking times for 2-inch-deep round pans:

    14-inch: 8 cups per layer (24 cups total), 55 to 60 minutes
    12-inch: 6 cups per layer (18 cups total), 45 to 50 minutes
    10-inch: 4 cups per layer (12 cups total), 40 to 45 minutes
    8-inch: 3 cups per layer (9 cups total), 35-40 minutes

Reviews (1)

13 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
I did not know, how to make a cake but with the help of this recipe I made it successfully. It’s taste was marvellous!!!!!!!! I would like to recommend this cake to all my friends. Some cakes relevant to this cake is given on :