Cake Layers

1/4 cup (56 g) unsalted butter, softened to room temperature

3/4 cup (210 g) vegetable oil

1 1/2 cups (312 g) granulated sugar

3 large eggs, at room temperature

2 teaspoons vanilla extract

2 2/3 cups (320 g) cake flour/ all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/3 cups (200 g) milk

Peach Filling

4 ripe peaches, pits removed and thinly sliced

1/4 cup (53 g) packed light brown sugar

1/2 teaspoon vanilla extract

A pinch of cinnamon

A pinch of salt

Chantilly Cream Frosting

8 ounces mascarpone cheese, cold

4 ounces cream cheese, softened to room temperature

3 cups (720 g) heavy whipping cream

2 cups (240 g) powdered sugar

1 teaspoon vanilla extract

1 teaspoon freshly ground cardamom powder

A pinch of salt

Instructions

Prepare the Cake

1. Prepare the pans and oven.

Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides with cooking spray.

2. Mix the butter and oil. Add the softened butter and vegetable oil to the bowl of a stand mixer fitted with a whisk attachment. Begin mixing on low speed, then gradually increase to medium-high. Beat for approximately 2 minutes, or until the mixture becomes smooth and well blended.

3. Add the sugar. Slowly add the granulated sugar while continuing to mix. Beat on medium-high speed for about 2 minutes, until the mixture looks pale, light, and fluffy.

4. Add the eggs and flavoring. Scrape the sides and bottom of the mixing bowl with a spatula. Add the eggs and vanilla extract, then beat on medium-high speed for another 2 minutes until the mixture is fluffy and thoroughly combined.

5. Combine the dry and wet ingredients. In a separate bowl, whisk together the cake flour, baking powder, and salt. Turn the mixer to low speed and gradually add the dry ingredients and milk. Begin with half of the flour mixture, followed by the milk, and finish with the remaining flour mixture. Mix only until combined. A few small lumps are fine; avoid overmixing the batter.

6. Bake the cakes. Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula. Bake for 25–30 minutes, or until the cakes have risen and spring back when lightly touched. A knife or cake tester inserted into the center should come out clean.

7. Cool the cake layers. Allow the cakes to cool briefly in their pans on a cooling rack. Run a butter knife carefully around the edges before turning the cakes out of the pans. Remove the parchment paper, turn the cakes right-side up, and leave them on the cooling rack until completely cool.

Prepare the Peaches

8. Macerate the peaches. Place the sliced peaches in a large bowl. Add the brown sugar, vanilla extract, cinnamon, and salt, then gently stir everything together. Let the peaches rest for about 20 minutes. During this time, they will soften and release a flavorful syrup. Save this syrup because it will be brushed onto the cake layers. Make the Chantilly Cream Frosting

9. Combine the cheeses. Using a stand mixer with the whisk attachment, beat the cold mascarpone and softened cream cheese together for about 45 seconds, or until completely smooth.

10. Whip the frosting. Add the powdered sugar and heavy whipping cream. Begin mixing on low speed and gradually increase to high. Continue whipping until soft peaks begin to form.

11. Add the flavorings. Mix in the vanilla extract, cardamom powder, and a pinch of salt. Continue whipping just until medium peaks form. Watch the frosting carefully and avoid overmixing, as the cream can become grainy or curdled. Transfer approximately half of the frosting to a piping bag.

Assemble the Cake

12. Start the first layer. Place one cooled cake layer on a cake stand or serving plate. Using a pastry brush, generously brush the top with the syrup released by the peaches.

13. Add the cream and peaches. Pipe a thin layer of Chantilly cream over the cake. Arrange approximately one-third of the sliced peaches on top, gently pressing them into the cream. Pipe another thin layer of cream over the peaches and smooth it with an offset spatula.

14. Add the second cake layer. Place the second cake layer on top and repeat the process with the peach syrup, Chantilly cream, and peaches.

15. Decorate and chill. Cover the top and sides of the cake with the remaining Chantilly cream. Decorate the top with the remaining peach slices. Refrigerate the finished cake until you are ready to serve it.