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Mini Peach Pie Cake

Mini Peach Pie Cake

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Indulge in the delightful flavors of summer with our Mini Peach Pie Cake. This enchanting dessert features a tender buttermilk cake, generously filled with peach jam and fresh peaches, all crowned with a light and airy brown sugar cinnamon buttercream. Perfect for summer gatherings, afternoon tea, or simply satisfying your sweet cravings, this mini cake is both charming and irresistible. With its unique blend of textures and flavors, each bite transports you to sun-drenched orchards. Easy to make and versatile in presentation—serve them individually or as a whole cake—this recipe is bound to become a seasonal favorite.

Ingredients

Scale
  • 165 g plain flour
  • 175 g golden caster sugar
  • 1 tsp baking powder
  • 1/8 tsp bicarbonate of soda
  • 1/4 tsp sea salt
  • 65 g unsalted butter, very soft
  • 2 large eggs
  • 75 ml buttermilk
  • 20 ml neutral oil
  • 1/2 tsp vanilla extract
  • 50 g peach jam
  • 50 g diced fresh peach
  • 60 g egg whites (about 2)
  • 120 g light brown sugar
  • 1/2 tsp cinnamon
  • 180 g unsalted butter, at room temperature
  • Extra peach jam (optional)
  • Fresh peach pieces (optional)

Instructions

  1. Preheat your oven to 175°C (350°F) and grease mini cake pans.
  2. Mix dry ingredients: flour, baking powder, bicarbonate of soda, and sea salt.
  3. In another bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in buttermilk, oil, and vanilla.
  4. Gradually add the dry mixture to the wet ingredients until just combined.
  5. Divide batter among pans and bake for about 25 minutes or until a toothpick comes out clean.
  6. While cakes cool, mix peach jam with diced peaches for filling.
  7. Prepare buttercream by whisking egg whites until foamy; gradually add sugar until soft peaks form. Fold in cinnamon and vanilla before adding butter gradually.
  8. Once cakes are cool, layer filling between two cake layers and frost with buttercream.

Nutrition

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