Ingredients:

  • 3 cups (375g) All-purpose flour
  • 2 cups (400g) Granulated sugar
  • 1 tbsp (12g) Baking powder
  • ½ tsp (3g) Salt
  • 1 cup (225g) Unsalted butter, softened
  • 4 large Eggs, room temperature
  • 1 cup (240ml) Whole milk, room temperature
  • 1 tbsp (15ml) Pure vanilla extract
  • 3 cups (450g) Fresh peaches, peeled and finely diced
  • ¼ cup (50g) Granulated sugar
  • 1 tbsp (15ml) Lemon juice
  • 1 tbsp (8g) Cornstarch dissolved in 1 tbsp water
  • 3 cups (710ml) Heavy whipping cream, ice cold
  • ½ cup (60g) Powdered sugar
  • 1 tbsp (15ml) Vanilla bean paste
  • Pinch (1g) Salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch pans and line the bottoms with parchment paper to ensure a clean release.
  2. Beat butter and sugar on high until the mixture looks pale and fluffy (about 3 minutes).
  3. Add eggs one at a time, beating well after each. Stir in the vanilla extract.
  4. Gradually add the flour mixture (flour, baking powder, salt) alternating with the milk. Start and end with the flour. Mix until just combined; do not overmix or the cake will become tough.