Looking for something fun and sweet this summer, celebrate with this peach bellini cake! It’s perfect for a girls night out or a Sunday brunch! 

This peach bellini cake is made from a fluffy homemade champagne cake filled with peach filling, and peach champagne buttercream. 

The champagne cake is a homemade vanilla cake with bubbling champagne added as a nice surprise. The peach filling tastes just like a peach pie. It’s sweet and tart. You can use fresh or frozen peaches, which is nice since you can make this cake all year round. 

Finally, this cake is completed with peach champagne buttercream that is colored in three shades of peach to create a beautiful ombre effect. Not only is this cake beautiful it’s freaking delicious! 

Since baking and cake decorating starts with confidence in the kitchen, this peach bellini cake is great for beginner bakers. This peach bellini cake uses basic buttercream techniques that will help you become a more confident baker. In this tutorial, I’ll give you all the tips and tools needed to replicate this cake at home. 

Tips before baking: 

• You can bake the cake layers ahead of time. Simply wrap the cake layers in plastic wrap and freeze up to one month. 
• You can find peach candy oil or peach flavoring at your local cake specialty store or online like Amazon. 
• You can make the peach filling and buttercream a day ahead and refrigerate them overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.
• If you would prefer to NOT use Champagne substitute ½ cup of buttermilk in the cake, remove the champagne in the filling and substitute 2 Tablespoons of heavy cream in the buttercream. 
• A single batch of this cake recipe makes three, 6-inch round cake layers or two 8-inch round cake layers. Double the cake recipe to make enough cake batter for three, 8-inch cake layers.
• Be careful to not overmix this cake batter or else the cake will come out dense. Mix until all ingredients are well incorporated. 
• Food coloring gets darker over time so it’s best to gradually add the food coloring. 
• Serve cake at room temperature. 

What Tools You’ll Need to Make This Cake: 

• 3, 6-inch cake pans or 2, 8-inch cake pans
• Offset spatula 
• 8-inch or 10-inch white cake board 
• Serrated knife or cake leveler 
• Turntable 
• Bench scraper or cake scraper
• Piping bag (I use silicone reusable bags)
• Whisk
• Rubber Spatula
• Non-Stick Cooking Spray and Parchment Paper
• Ice Cream Scooper with Trigger Release (for dividing cake batter evenly)
• Cake Stand, optional
• Georgia peach gel food coloring 
• Peach candy oil or peach flavoring

Here’s how to make this beautiful peach bellini ombre cake! 

Let’s Get Baking! 

How to Make Champagne Cake 

1. Preheat oven to 350 °F. Spray three 6-inch round cake pans or two 8-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
2. In a medium-size bowl, whisk and stir together the all-purpose flour, cornstarch, baking powder, and salt. Set aside. 
3. In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
4. Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
5. Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated. 
6. Pour in the buttermilk and Champagne. Add the peach candy oil and mix on medium for another 30 seconds. Scrape down the sides of the bowl. 
7. Evenly distribute the cake batter among the three cake pans and bake for about 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
8. Remove cakes from oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place in the freezer to chill for 30 minutes. 

How to Make Peach Filling 

1. In a medium saucepan, combine peaches and sugar. Stir frequently and bring to a boil. 
2. In a small bowl, mix cornstarch and water together, whisk until smooth. 
3. Add the cornstarch mixture to the peaches after they have reached a boil. Whisk to combine. Continue to boil for 3 minutes or until desired thickness. 
4. Add the lemon juice and Champagne to peaches. Continue to cook for another 2 minutes. 
5. Remove from the heat and set aside to cool. The filling will thicken as it cools. 

How to Make Champagne Buttercream 

1. In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 5 minutes.
2. Turn the mixer to low and gradually add the powdered sugar, followed by the Champagne, salt, and peach candy oil. Mix until incorporated completely. Scrape down sides of the bowl. 
3. Turn the mixer to medium-high and beat the frosting for about 5 minutes until light and fluffy. 
4. Turn the mixer on low and mix for 2 minutes to push out any air bubbles. Prepare a piping bag with buttercream and set aside for stacking. 
5. Divide the buttercream into 3 bowls and use the Georgia peach gel food color to tint the buttercream. In one bowl leave the buttercream white, in the second bowl add a small drop of peach food color to create a medium peach color. Finally, in the third bowl add two small drops of peach food color to create a dark peach color. You should have three different shades of peach. 

Put It All Together 

1. Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even. 
2. Add a small amount of buttercream onto the center of the cake board. 
3. Layer the chilled Champagne cake, cut side up onto the cake board. 
4. Place a thin layer of buttercream on top of the cake, then pipe a ring around the edge of the cake layer. Add a ¼ cup of peach filling inside the circle of buttercream. 
5. Place another cake layer cut side down over the top. Repeat process for another layer. Crumb coat and freeze for 20 minutes.
6. Then add a thick layer of light buttercream on the bottom, add a thicker layer of medium peach buttercream in the middle and add a thick layer of dark peach buttercream on top. Smooth the sides out using a cake scraper creating an ombre effect. 
7. Finally, while turning the cake, press and move your offset spatula from the bottom to the top holding the offset spatula perpendicular to the cake. Continue turning and make lines on top for a rustic look.

 It’s easy to feel intimidated and less confident in the kitchen when you are just starting to bake. If you’re looking for an easy way to avoid common baking mistakes then you should check out my FREE checklist. This will give you the best start to feeling more confident in the kitchen. 

Now that you know how to make this sweet peach bellini cake, you’ll be able to celebrate this summer in the sweetest style. Make this peach bellini cake for a fun girls night or a beautiful weekend brunch! All you need now is a glass of your favorite champagne!

In the comments below, tell me what’s the #1 thing you’re struggling with baking and cake decorating? 

For real, though. I’m a real human being and read every comment I get. Don’t be surprised if I reply to a few of you! 🙂

You May Also Enjoy: 

• How to Fill, Stack & Crumb Coat Layered Cakes 
• Berries & Cream Champagne Cake
• 25 Favorite Baking Tools for Beginner Bakers

Watch The How-to Video Below: 

Happy Baking! 

 

 

 

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