Vanilla Cake

1. Preheat the oven to 350ºF and prepare three 8-inch round baking pans with non-stick baking spray and parchment paper.
2. In a small mixing bowl combine the flour, baking powder, xanthan gum (if using), and salt, and set aside.
3. In the bowl of a stand mixer or large mixing bowl with an electric handheld mixer, cream the butter, sugar, and oil on high speed for 5 minutes until light and fluffy.
4. Add in the eggs and vanilla extract and mix on high for another 2 minutes.
5. Add in the dry ingredients from step 2 and turn the mixer on low.
6. While the mixer is on low slowly pour in the milk and mix until just combined. Scrape down the sides of the bowl when necessary.
7. Divide the cake batter evenly into the three prepared 8-inch round baking pans and bake for approximately 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and allow to cool on a cooling rack for 10 minutes. Invert the cake layers on the cooling rack and allow them to fully cool. If freezing the cake layers for a later time, wrap tightly with plastic wrap and place in the freezer.

Peach Filling

1. Combine the peaches, sugar, lemon juice, and cornstarch in a heavy-bottomed medium pot and being to cook over medium heat until the mixture starts to thicken and the peaches release their nature juice.
2. Reduce the heat to medium-low and continue to cook until it reduces slightly, the peaches are soft, and it’s thick enough to cover the back of a wooden spoon. This should take approximately 3-4 minutes when using fresh peaches. It will take longer when using frozen. If you want a finer peach filling, mash the peaches to further break them down.
3. Remove the filling from the heat and place it into a shallow dish. Cover the surface directly with plastic wrap and allow it to fully cool before using it in the cake. The filling will continue to thicken as it cools. Place in the refrigerator if you’d like it to cool faster.

Cream Cheese Buttercream

1. In the bowl of a stand mixer with the paddle attachment cream the butter and cream cheese together on high for 5 minutes until light and fluffy. Scrape down the sides of the bowl when necessary.
2. Add in the icing sugar and salt and mix on low until combined.
3. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy. Place in the fridge to chill until ready to use.

Assembly:

1. Level each fully cooled vanilla cake layer with a cake leveler or knife if needed.

2. Place one leveled layer of cake on a cake board, plate, and/or cake turntable and top with approximately 2 cups of cream cheese buttercream.

3. Pipe a buttercream border around the edge and fill with approximately half of the peach filling.
4. Place another layer of leveled vanilla cake on top and very gently apply a thin coat of buttercream to all of the cake. If the cake feels unstable or the buttercream is soft, stop here and chill the cake for 15 minutes.
5. Remove the cake from the fridge and repeat step 3. Top with the remaining cake layer and apply a thin coat of buttercream all over the exposed cake. Refrigerate for 15 minutes.

6. Cover the cake with a final layer of buttercream and roughly smooth the sides with a cake smoother and/or offset spatula. Using a textured cake comb or the tip of a large offset spatula, create horizontal lines around the cake. Leave the top edge raw and unfinished.

7. Decorate the cake as you please. I topped the cake with slices of fresh peaches in a semi-circle along the top edge and finished it off with a few touches of edible gold leaf. Enjoy!

8. Store leftover cake in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.