Pastel de vainilla con crema de durazno | vanilla cake with peach buttercream recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Almond flour is gluten-free, while cake flour is less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

Preheat the oven to 350°F (175°C).

Grease and flour two round cake pans.

In a mixing bowl, cream together butter and sugar until light and fluffy.

Add eggs and egg yolks one at a time, mixing well after each addition.

Stir in vanilla extract.

In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the peach buttercream, in a mixing bowl, cream together unsalted butter and powdered sugar until smooth.

Add whole milk and vanilla extract, mixing until well combined.

Stir in freeze-dried peach powder until fully incorporated.

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of peach buttercream on top.

Place the second cake layer on top and frost the top and sides with the remaining peach buttercream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens