Pineberry Peach Almond Cake with Buttercream Frosting
Indulge in the delightful flavors of summer with this pineberry peach, almond cake! Moist almond cake layers are filled with fresh peaches and pineberries, creating a burst of fruity sweetness in every bite. This cake is a perfect treat for special occasions or to savor during the warmer months when fresh fruits are at their peak.
Ingredients
Pineberry Peach Almond Cake
- 3 Cups All-Purpose Flour 3
- 3 Cups Granulated Sugar
- 2 1/2 Tsps Baking Powder
- 1 Tsp Fine Sea Salt
- 1 Cup Unsalted Butter, at room temperature
- 7 Large Egg Whites
- 1 1/2 Cup Full-Fat Sourcream
- 2 Tbsp Canola Oil or vegetable oil
- 2 1/2 Tsp Almond Extract
- 1 Tsp Vanilla Extract
- 1 Cup Diced Pineberries
- 1 Cup Diced Peaches
Almond Buttercream Frosting
- 2 Sticks Unsalted Butter, at room temperature
- 5 to 6 Cups Powdered Sugar
- 2 Tsps Vanilla Extract
- 2 Tsps Almond Extract
- 2-3 Tablespoons Heavy Cream
Instructions
Pineberry Peach Almond Cake
- Preheat your oven to 350 degrees.
- Grease and flour two 9-inch round cake pans, or line with parchment paper, and set aside.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined.
- In a separate large bowl, beat the room-temperature unsalted butter with an electric mixer on medium speed until creamy and smooth. Add the room-temperature egg whites to the butter, one at a time, mixing well after each addition. Stir in the sour cream, vegetable oil, almond extract, and vanilla extract until fully combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Once the cakes are completely cooled, you can frost them with the almond buttercream frosting! Fill the centers with peaches, and pineberries.
Almond Buttercream Frosting
- In a large mixing bowl, beat the room-temperature butter using an electric mixer on medium speed until creamy and smooth.
- Gradually add in the powdered sugar, one cup at a time, and continue to beat on low speed until well combined.
- Add in the vanilla extract and almond extract, and continue to beat on low speed until fully incorporated.
- Add in the heavy cream, one tablespoon at a time, and beat on medium speed until the frosting reaches your desired consistency. You can add more cream if you prefer a softer frosting or less cream if you want a stiffer frosting.
- Once the frosting is smooth and creamy, increase the mixer speed to medium-high and beat for an additional 2-3 minutes to whip air into the frosting and make it light and fluffy.Taste the frosting and adjust the flavor with more vanilla or almond extract if desired.Note: If the frosting is too thick, you can add a little more heavy cream or milk to thin it out. If it's too thin, you can add more powdered sugar to thicken it up. It's important to keep the butter at room temperature for a smooth and creamy frosting. If it's too cold, the frosting may be lumpy or difficult to spread. If it's too soft, you can refrigerate it for a short time to firm it up before using it.