24 Aug Almond Layer Cake with Peach + Mascarpone Filling & Raspberry Buttercream

Almond Cake with Peach + Mascarpone Filling & Raspberry Buttercream // @butterlustblog, butterlust.comAlmond Cake with Peach + Mascarpone Filling & Raspberry Buttercream // @butterlustblog, butterlust.com


You probably didn’t notice (or maybe you did, and in that case iluvu) but I took a wee little (cough, 4-month) break from this little butter-filled online world I’ve created.

I know. Four months. WHUT.

Almond Cake with Peach + Mascarpone Filling & Raspberry Buttercream // @butterlustblog, butterlust.com

I have no idea how it happened but the time FLEW by. One day I was posting Piña Colada Blondies and bragging about my fancy tropical vacay, and the next it was the first of August and I was all omg it’s eff the oven August and I haven’t made shit.

Soooooo, my B.

Almond Cake with Peach + Mascarpone Filling & Raspberry Buttercream // @butterlustblog, butterlust.comAlmond Cake with Peach + Mascarpone Filling & Raspberry Buttercream // @butterlustblog, butterlust.com

Is anybody still out there? Do you still love butter? Do you forgive me? What if I feed you cake? *shoves slice of cake in your face*

Speaking of cake…

Almond Cake with Peach + Mascarpone Filling & Raspberry Buttercream // @butterlustblog, butterlust.comAlmond Cake with Peach + Mascarpone Filling & Raspberry Buttercream // @butterlustblog, butterlust.com

For the past two years, August has been the one and only month of the year in which I banish the oven from all of my kitchen endeavors. Texas is hot. My air conditioner runs constantly. The last thing I need it a little box of electric current-y things (that’s what it is right?) blasting its hot breath into my kitchen and adding to the already unpleasant amount of general sweatiness that is happening.

So last weekend, when life finally slowed down and the baking itch itched, I got back in the kitchen and I made a couple of no-bake things. Pudding things to be exact.

(And I’ll preface this by saying that I really, really, really love pudding.)

Almond Cake with Peach + Mascarpone Filling & Raspberry Buttercream // @butterlustblog, butterlust.com

BUT, in this case, on this particular ovenless occasion, I was underwhelmed. Don’t get me wrong, the pudding-y things were delicious. In fact, I’m currently testing out pudding’s freezing ability and, depending on how this little experiment goes,  pudding-y things may even make they’re way to the blog in the coming weeks.

BUT after FOUR LOOOONG MONTHS of dead air, was I really going to post about pudding? My reentry into the blogosphere needed to feel BIGGER. Like more of a celebration. It had to say LET’S PARTY. I felt that this momentous occasion calls for a cake of epic proportions. (Hopefully you feel those feels, too.)

Plus, I mean, there needed to be butter. #lifemotto

Almond Cake with Peach + Mascarpone Filling & Raspberry Buttercream // @butterlustblog, butterlust.com

Moral of the story: I broke the rules and I turned on the oven.  IN AUGUST. And things got a little sweaty and weird, and my air conditioner ran like, 17 marathons to keep the condo under 85F, but y’all, look at this cake!

Let me introduce you.

Almond Cake with Peach + Mascarpone Filling & Raspberry Buttercream // @butterlustblog, butterlust.com

Five layers of fluffy almond chiffon cake layered with whipped mascarpone and homemade peach compote and frosted with the dreamiest raspberry SMBC*, meet my butter-loving friends.

This cake is airy and light and perfectly summery due to yummy brightness from compote made from fresh peaches – the best kind of cake for a heartfelt homecoming.

Almond Cake with Peach + Mascarpone Filling & Raspberry Buttercream // @butterlustblog, butterlust.com

I missed you guys and I can’t wait to tell you all about my last four months!  SO MANY THINGS have happened while I’ve been gone. SRSLY. A lot. I’m working on a While I Was Slacking post of sorts to fill you in on all the mad deets (read: to publish my vacation photos so my mom can finally see them), so stay tuned!!


*Swiss Meringue Buttercream

Notes About This Recipe:

For the swiss meringue buttercream:

  • I chose to use freeze-dried raspberries instead of fresh (I buy them at Trader Joe’s). It gives the buttercream a slightly stiffer texture while still imparting raspberries’ signature tart zing. If you’re more into fresh, you can definitely go that direction – use the recipe here but sub fresh raspberry puree for the strawberry puree.
  • The SMBC will last up to 7 days in the refrigerator in an air-tight container. Chilled buttercream must be returned to room temperature before you use it — you may need to give it another whip in the mixer, too.

For the cake layers: 

  • I doubled the recipe below to make six layers, but only ended up using five because it wouldn’t fit in the refrigerator otherwise. For a sky-high cake like mine, you’ll need to make two batches of the recipe below.
Almond Layer Cake with Peach + Mascarpone Filling & Raspberry Buttercream


    For the almond chiffon cake:
  • 1 3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cups packed brown sugar
  • 2/3 cup granulated sugar
  • 5 eggs, separated and at room temperature
  • 1/2 cup canola or other light oil
  • 1/2 cup buttermilk, at room temperature
  • 1 tablespoon almond extract
  • 1/2 teaspoon cream of tartar
  • For the peach compote:
  • 5 medium peaches, blanched, peeled and cut into 1/2 inch chunks
  • 1/3 cup brown sugar (more for less ripe peaches)
  • juice of one lemon
  • 1/2 teaspoon vanilla extract
  • For the whipped mascarpone:
  • 8 oz. cream cheese, at room temperature
  • 8 oz. mascarpone, cold
  • 1/2 cup heavy cream, cold
  • 1/2 cup confectioners sugar
  • For the raspberry swiss meringue buttercream:
  • 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 1/4 cups granulated sugar
  • 2 cups unsalted butter, at room temperature and cut into cubes
  • pinch sea salt
  • 1.2 oz freeze-dried raspberries, processed to a powdered and sifted to remove majority of seeds


    For the almond chiffon cake:
  • Preheat the oven to 325F. Line 3 8-inch round cake pans with parchment paper and grease the sides.
  • In a medium bowl, sift together the cake flour, baking powder and salt. Whisk in the brown sugar and 1/3 cup of the granulated sugar. Set aside.
  • In a separate small bowl (or measuring cup) whisk together the egg yolks, oil, buttermilk and almond extract. Set aside.
  • Add the egg whites to the bowl of a clean stand mixer fitted with whisk attachment. Whip on medium speed until frothy, then add the cream of tartar and gradually increase the speed to high, whipping until the egg whites form very soft peaks.
  • With the mixer on medium speed, add the remaining 1/3 cup granulated sugar in a slow stream. Turn the mixer back to high and whip until the whites hold firm, shiny peaks. Set aside for a moment.
  • Add the wet ingredients (yolk mixture) to the dry ingredients and mix until just combined. Do not over mix.
  • Using a spatula, very gently fold 1/3 of the egg whites into the batter until incorporated, then fold in the remaining egg whites.
  • Divide the batter between the prepared pans and smooth the tops. Bake until cakes are springy (they will not brown much) and a toothpick inserted into the center comes out clean, about 15 minutes.
  • Cool on a wire rack to room temperature before removing cakes from the pans.
  • To make the peach compote:
  • In a medium saucepan, combine the peaches, brown sugar and lemon juice. Cook over medium low heat until peaches have broken down and mixture is thick and jam-like, about 20 minutes. (It will thicken more as it cools, so don't let it go too far.)
  • Stir in the vanilla then remove from the heat and let cool.
  • For the mascarpone filling:
  • Add cream cheese to the bowl of a stand mixer fitted with paddle attachment and beat until smooth. Add the mascarpone, cream and confectioners sugar and beat on low until combined, scraping the bowl as needed.
  • Turn the mixer to high and beat for 1-2 minutes until smooth and thick.
  • For the raspberry swiss meringue buttercream:
  • In a medium stainless steel bowl, whisk together egg whites, sugar and cream of tartar. Place the bowl over a saucepan of simmer water.
  • Gently whisk the mixture until it hot to the touch, or 130F on a candy thermometer. Once temperature is reached, transfer the mixture to the bowl of stand mixer fitted with paddle attachment.
  • Whip the mixture on medium high until tripled in volume (4-5 minutes) then turn the mixer to low and continue to mix until the bowl is cool to the touch (another 4-5 minutes).
  • Kick the mixer back up to medium-high and add the butter one cube at a time, adding the next just as the previous one has been incorporated. Scrape down the sides of the bowl as needed.
  • At some point during this process, it's possible that your buttercream will take on a curdled appearance -- don't worry, this is normal. Keep on going and the buttercream will eventually come together.
  • Once all butter in incorporated, add the raspberry powder and turn the mixer to high for another 30 seconds or until buttercream is fluffy and creamy and the raspberry is distributed throughout.
  • To assemble:
  • Place one layer of cake on your serving dish. Top with a layer of mascarpone filling and then a layer of peach compote. Top with another layer of cake and repeat. Once the top layer of the cake has been added, place in the refrigerator for 15 minutes to set up.
  • Once chilled frost the outside of the cake with a very thin layer of buttercream. This is known as the crumb coat and will keep any crumbs from sneaking into the final layer of frosting. Place in the refrigerator again to firm up.
  • Once your crumb coat is firm, finish frosting the cake with nice, thick layer of raspberry buttercream. Top with fresh peaches and raspberries just before serving.
  • heather (delicious not gorgeous)
    Posted at 11:25h, 24 August Reply

    yay, welcome back! so glad you decided on cake instead of pudding to come back with (: and it definitely sounds worth to deal with turning on an oven during summer for it!
    heather (delicious not gorgeous) recently posted…Vaguely Thai Zucchini SaladMy Profile

  • Thalia @ butter and brioche
    Posted at 16:12h, 24 August Reply

    welcome back! i definitely noticed you were missing – and what a cake to return with! it looks AMAZING. and i just love the styling and photos especially Xx

  • Sarah // The Sugar Hit
    Posted at 20:15h, 24 August Reply

    YA BACK! Welcome welcome (to your own blog) it’s so good to see you again. And what an entrance! So glad to see your buttery goodness around again. xx Sarah

  • Helen
    Posted at 06:35h, 25 August Reply

    Wow! Nice return!! You cake looks amazing – my favorite flavors, and marscapone too. Heaven!!

  • Michelle @ Hummingbird High
    Posted at 09:10h, 25 August Reply

    yay welcome back welcome back!!!

    Posted at 09:49h, 25 August Reply

    I think THIS CAKE was a good reason to break the “no oven August rule”. As a big butter lover I missed you of course but I think taking a break is necessary when life becomes too busy. Welcome back!

  • Mom
    Posted at 20:50h, 25 August Reply

    Yummy! Layers of love, beauty and creativity – just like you! Now how do I get a slice? 😘mom

  • Nathaniel
    Posted at 09:31h, 28 August Reply

    A raspberry swiss meringue buttercream?! I’m in love!!

  • Elizabeth @ SugarHero.com
    Posted at 02:03h, 07 September Reply

    Wahoo, welcome back! So fun to see you blogging again, and don’t you dare take another 4 months off! 😉

  • Sabrina
    Posted at 11:35h, 11 September Reply

    Gorgeous cake- sounds delicious!

  • Chelsea | The Whole Bite
    Posted at 19:00h, 20 September Reply

    YAY! Welcome back! You we’re missed! Now come back again 🙂 Can’t wait for that next post!

  • Matcha-Dipped Dark Chocolate Wafer Cookies - Butterlust
    Posted at 09:01h, 08 December Reply

    […] I get it, it’s been too long. In September when I declared I was back in action and made this beauty in order to celebrate my return to the world of Butterlusting, I meant it. I thought I was ready to […]

Post A Comment