2 1/2 cups (325g) all purpose flour
2 1/2 tsp baking powder
1/2 tsp ground cinnamon, optional
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (337g) packed light brown sugar, sifted
3 tbsp vegetable oil
1 tsp vanilla extract
4 large eggs, room temperature
1 1/4 cups (300ml) milk, room temperature
7 small peaches, peeled and cut into bite sized pieces
1 tablespoon sugar
1 teaspoon lemon juice
Whipped cream filling
12 oz heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon sugar
1. To make the cake layers, prepare four 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). You can also use two pans and cut the layers in half after cooling to create 4 layers.
2. Whisk the flour, baking powder, cinnamon and salt in a medium sized bowl and set aside.
3. Add the butter, brown sugar and vegetable oil to a large mixer bowl and beat together until light in color and fluffy, about 5-6 minutes.
4. Add the eggs and vanilla extract and mix until completely combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Add the milk and mix until well combined. The batter will look a little curdled, but that’s ok.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Divide the batter evenly between the cakes pans (~11oz per pan if using 4 pans) and bake for 19-22 minutes, or until a toothpick comes out with a few crumbs. If using 2 pans, bake for 30-35 minutes.
9. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
10. Mix fresh peaches, 1 tablespoon sugar, and lemon juice in a bowl. Put aside until ready to assemble the cake.
11. In stand mixer mix butter and 2 cups of powdered sugar and mix until light in color and fluffy.
12. Add in the mascarpone and beat until incorporated, then mix in the peach puree, peach oil, and salt. Add in the remaining powdered sugar and beat until well mixed and fluffy.
13. In a food processor, add in the whipping cream, sugar and vanilla extract. Process on high for 2-2.5 minutes. (This method makes the cream more stable so it lasts longer.)
14. Take the first layer of cake and spread a light layer of the frosting, as well as make a wall of frosting on the edge of the cake to hold in the filling.
15. Spread 1/3 of the peach filling, inside of the frosting wall. Then take 1/3 of the whipped cream and spread on top of the peaches. Complete this step for the second and third layer.
16. Place the top layer on and do a light layer of frosting on the whole cake and put in fridge to cool for about 30-45 minutes.
17. Once cooled, continue to frost the cake with the remaining frosting, leaving some to pipe decorations on top. You can also cut a peach into slices to top the cake for decoration.