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Peach Mascarpone Cake.

Peach Mascarpone Cake

  • Author: Celeste
  • Prep Time: 35 minutes
  • Cooling Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hours 40 minutes
  • Yield: 12 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: British, American


This summertime Peach Mascarpone Cake is made with a classic Victoria sponge and layered with mascarpone cream and macerated peaches. It’s perfectly sweet and full of peachy flavor!



Victoria Sponge:

  • 200 g (1 3/4 cupself-rising flour, spooned and leveled**
  • 1 tsp baking powder**
  • 200 g (14 tbsp) unsalted butter, softened
  • 200 g (1 cup) granulated sugar
  • 4 large eggs, room temperature
  • 2 tbsp whole milk
  • 1 tsp pure vanilla extract

Macerated Peaches:

  • 3 fresh peaches
  • 3 tbsp granulated sugar

Mascarpone Cream:

  • 226 g (8 oz) mascarpone, cold
  • 60 g (1/2 cup) powdered sugar
  • 125 ml (1/2 cup) heavy cream, cold
  • 1 tsp pure vanilla extract


For the Victoria Sponge:

  1. Preheat the oven to 350°F (180°C). Grease two 8-inch (20 cm) round cake pans with butter and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour and baking powder (omit if using King Arthur flour).
  3. In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), cream the butter and sugar on medium-high speed for 2-3 minutes until pale and fluffy. Scrape down the bowl.
  4. With the mixer on low speed, add the eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl and mix in the milk and vanilla extract until well combined.
  5. With the mixer still running on low speed, gradually add the flour and mix until just combined (the batter will be thick). Don’t overmix. Scrape down the bowl once more to ensure everything is well incorporated.
  6. Divide the batter evenly into the prepared cake pans and smooth out the tops. Bake for 20-23 minutes until the tops are golden brown and a cake tester inserted into the center comes out clean.
  7. Cool in the pans for 10 minutes then invert the cakes onto a wire rack to cool completely before adding the cream (about 30 minutes).

For the Macerated Peaches:

  1. Wash and thinly slice the peaches. Add them to a medium bowl with the sugar and toss to evenly coat the peaches. Let sit at room temperature for at least 30 minutes until syrupy.

For the Mascarpone Cream:

  1. Add the mascarpone, powdered sugar, heavy cream, and vanilla extract to a large bowl. Using an electric hand mixer, whip on low speed until fluffy and spreadable.

For Assembly:

  1. Place one cake layer onto a serving plate or cake stand. Spoon a generous amount of the peach syrup onto the cake then spread on half of the cream using an offset spatula.
  2. Arrange one layer of the sliced macerated peaches on the cream then add a small ring of cream on top of the peaches (see post for visual). This acts as a “glue” to hold the layers together. Place the second cake on top and gently press down.
  3. Spoon more of the peach syrup onto the cake layer. Spread the remaining mascarpone cream on top and arrange the rest of the peaches in the center of the cake. Spoon any remaining peach syrup over top then slice and enjoy!


Flour and Leavener: We tested this recipe with two different brands of self-rising flour (King Arthur and generic). The King Arthur flour is much more reactive so if you’re using it, omit the baking powder all together.

We used white peaches, but you can use any kind you like.

Storage: Cover the entire cake with a cloche or place the slices in an airtight container and store in the fridge for up to 5 days.


  • Serving Size: 1 slice
  • Calories: 436
  • Sugar: 29.3 g
  • Sodium: 41 mg
  • Fat: 27.3 g
  • Carbohydrates: 42.8 g
  • Fiber: 1 g
  • Protein: 5.3 g

Keywords: peach mascarpone cake, peach mascarpone sponge cake