Peaches and Cream Cake 

Step 1

Preheat oven to 350°F (175°C).

Step 2

Grease and line two 8-inch round cake pans or one 9×13-inch pan with baking spray.

Step 3

In a large bowl, cream together the butter and sugar for 3 minutes until fluffy.

Step 4

Beat in the eggs one at a time, then add egg yolk, vanilla extract, cream extract, and peach extract.

Step 5

Mix in the buttermilk or dairy-free milk mixture until combined.

Step 6

In another bowl, whisk together the flour, salt, and baking powder.

Step 7

Gradually mix the dry ingredients into the wet until smooth.

Step 8

Divide batter between prepared pans.

Step 9

Bake for 25–33 minutes or until a toothpick inserted in the center comes out clean.

Step 10

Let cakes cool completely in the pans.

Step 11

In a saucepan over medium heat, combine chopped peaches, sugar, and water.

Step 12

Cook until the peaches are soft and the mixture thickens, about 10–12 minutes.

Step 13

Blend until mostly smooth, then let cool completely.

Step 14

In a mixing bowl, beat butter, powdered sugar, vanilla, and oat milk until smooth, creamy, and fluffy.

Step 15

Place the first cake layer on a serving plate. Spread a generous layer of peach purée over the top.

Step 16

Add the second cake layer. Frost the top and sides with vanilla buttercream.

Step 17

Garnish with fresh peach slices.

Step 18

Slice and enjoy!