Peach Shortcake Cake
This Peach Shortcake Cake features fluffy layers of vanilla cake, light cinnamon mascarpone cream, and sweet, syrupy peach compote.
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The perfect send-off to peach season is with this Peach Shortcake Cake! It starts with a thick layer of tender, buttery vanilla cake topped with a light cinnamon mascarpone cream, and finished with cooked, softened slices of ripe, juicy peaches in a sweet syrupy cinnamon sauce. It’s light, spiced, and the perfect transition into fall!
How to Make Peach Shortcake
Bake the Cake
The cake is made using the reverse creaming method. The fat (butter in this case) is coated in flour and other dry ingredients before liquid is added. Buttermilk adds a bit of tang to the batter and makes the cake super tender. This creates a fluffy, moist cake that is slightly dense to hold up to the delectable toppings.
Make the Compote
Peach compote is a quick and easy way to elevate this dessert. Sliced peaches are cooked on the stove along with brown sugar, cinnamon, vanilla, and a splash of lemon juice to balance out the sweetness. The mixture boils for a few minutes to create a perfectly syrupy sauce to drizzle over the cake. For another variation, check out my Peach Compote recipe which calls for cornstarch, making the compote a thick, jammy consistency and works great for filling a layer cake.
Mix the Frosting
Mascarpone cheese and heavy cream are whipped together to create a thick, stabilized whipped cream. Powdered sugar is added for sweetness, along with vanilla and cinnamon to tie in the flavors of the cake and the peach compote.
Assemble
Dollop the cinnamon mascarpone cream on top of the cake then finish with a generous amount of peach compote and a drizzle of the sweet cinnamon syrup. The assembly on this one is so easy – no slicing or frosting is needed for this cake!
Shortcake FAQs
How far in advance can the cake be made?
The vanilla shortcake can be made ahead and stored tightly wrapped in plastic, at room temperature for a day, or frozen for up to 2-3 months. The compote can be made up to 2 weeks in advance and stored in the fridge. The mascarpone cream is best made right before serving, or a couple of hours ahead of time (at the most), and should be stored in the fridge until ready to top the cake.
What is the best way to store the cake?
This cake is best enjoyed the same day it’s assembled but any leftovers can be stored in an airtight container in the fridge for up to 2 days.
What other fruits can I use in place of peaches?
Cherry compote would be a great option to pair with this cake or try swapping apples or berries instead of peaches in the compote!
Can this cake be made with a handheld mixer?
Yes! Both the cake batter and mascarpone cream can be made with a handheld mixer, instead of a stand mixer. This is a small batch recipe so a stand mixer isn’t necessary. Handheld mixers aren’t as powerful so you will most likely need to add additional time when mixing.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Cake Recipes You’ll Love
- Strawberry Yuzu Pound Cake
- Peaches & Cream Crumb Cake
- Pumpkin Pecan Cakes
- Blueberry Nectarine Upside-Down Cake
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Peach Shortcake Cake
Ingredients
For the Vanilla Cake
- ¾ cup (98g) all-purpose flour
- ½ cup (100g) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 5 Tablespoons (71g) unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1½ teaspoons vanilla extract
- ¼ cup (60g) buttermilk, at room temperature
For the Peach Compote
- 12 ounces sliced peaches, fresh or frozen
- ¼ cup (50g) brown sugar
- 2 teaspoons lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
For the Cinnamon Mascarpone Cream
- 4 ounces (113g) mascarpone cheese
- ½ cup (120mL) heavy cream
- ⅓ cup (40g) powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
Instructions
- Vanilla Cake: Preheat oven to 350°F. Grease one 6-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, add the flour, sugar, baking powder, and salt. Mix until combined. Cut the soft butter into small cubes and add it to the dry ingredients. Mix on medium speed until the mixture resembles fine sandy crumbs.
- Mix in the egg and vanilla. With the mixer on low speed, slowly stream in the buttermilk. Scrape down the sides and bottom of the bowl with a rubber spatula. Mix one last time on medium speed, for about 15-20 seconds.
- Pour the cake batter into the prepared pan. Bake at 350°F for 24-28 minutes, or until the center of the cake springs back to the touch (or a toothpick comes out with only a few moist crumbs). Allow the cake to cool for at least 10 minutes before removing from the pan. Cool the cake to room temperature before topping.
- Peach Compote: While the cake is baking, make the peach compote. If using fresh peaches, peel and slice them first, then weigh the amount called for in the recipe. For frozen peaches, do not thaw and leave frozen until ready to use.
- In a medium saucepan combine the peaches, brown sugar, lemon juice, vanilla, and cinnamon. Cook the peach mixture over medium heat, stirring frequently, until the peaches soften and the liquid starts to boil.
- Allow the compote to boil for 2-3 minutes while stirring frequently.
- Remove from the heat and transfer the peach compote to a heatproof container. Allow to cool for at least 30 minutes. The compote can be served either chilled or slightly warm.
- Cinnamon Mascarpone Cream: In the bowl of a stand mixer fitted with a whisk attachment, add the mascarpone, heavy cream, powdered sugar, vanilla, and cinnamon. Mix on low speed until combined then slowly increase the speed to medium-high and whip until the frosting thickens and forms medium-stiff peaks.
- Assembly: Place the cooled cake on a cake plate or serving dish. Mound the mascarpone cream on the top of the cake and spread it to the edges. Add the peach compote on top of the cream, adding as much of the syrup as you’d like. Slice up, serve, and enjoy!
