Did you know that August is National Peach Month? I’ve known this entire time and I’ve been trying this whole time to get my act together for this Bourbon Peach Berry Layer Cake recipe. And like a college student during finals, I’m getting it in just under the wire. Sorry! But this cake is totally worth the wait, I promise. Because bourbon and blueberries go so well with peaches, they make a special appearance in this Bourbon Peach Berry Layer Cake.
I’m going to tell you right now, you definitely need a good chunk of time to make this layer cake, but I’ve cut out some of the prep time with the use of boxed yellow cake mix. If you have your own recipe for yellow cake, simply sub those steps into the process so you can make this cake completely from scratch. But can I tell you a secret? If you use the boxed yellow cake mix I won’t judge you and nobody will know.
Okay, now that we’ve got that out of the way, I can gush over this cake. If you’re wondering why the recipe calls for an extra cup of flour, it’s because you’ll be adding more wet ingredients to the batter and you don’t want the batter to be too runny. If you want to split your prep time, you can make the Peach Puree several days in advance. You can even make the peach puree by itself to add to ice cream, pancakes, waffles, and cupcakes. You get the picture. As you can see, I made my first attempt at a naked layer cake (it’s a little messy…). Feel free to frost this cake in whatever way you see fit. The important thing is that all the ingredients are in there and the cake will taste great. The peach puree infuses the cake with peach flavor and the bourbon takes this cake to the next level. I love bourbon, so I may be a little biased. Okay, explanation over. Time to bake!
Yields 1 9-inch cake, 8-9 people
40 minPrep Time
1 hr, 55 Cook Time
2 hr, 35 Total Time
- 2 Peaches, peeled and diced
- 3 tablespoons Granuated Sugar
- 1 tablespoon Lemon juice
- 2 1/2 teaspoons Cornstarch
- 2 tablespoons Bourbon
- 1 stick Unsalted Butter, room temperature
- 8 ounces Cream Cheese, room temperature
- 1/4 cup Peach Puree
- 6-7 cups Powdered Sugar
- 1 Package Classic Yellow Cake Mix
- 1 cup All Purpose Flour
- 1 teaspoon Cinnamon
- 1 cup Buttermilk
- ½ tsp Vanilla Extract
- 3 large eggs, room temperature
- 1/4 cup Peach Puree
- 1/2 cup Bourbon
- 1/4 cup Greek Yogurt
- 1 cup Peaches, diced
- 1 cup Blueberries, fresh or frozen
- 1/4 cup of Blueberries to garnish (optional)
- 1 Yellow Peach, thinly sliced (optional)
- Combine the peaches and sugar in a blender or food processor and puree until smooth.
- In a small bowl, whisk together the lemon juice and cornstarch until smooth; add to the peach mixture. Puree until smooth as possible.
- Transfer mixture to a small sauce pan and bring to a slow boil to tighten the mixture. Set aside and let cool.
- Store in air tight container. You will have extra left over. This puree works well with cupcakes, ice cream, pancakes, and waffles, too!
- Preheat oven to 350 degrees F. Line 2 9-inch pans with parchment paper and grease the sides. Set aside.
- Mix cake mix, flour, cinnamon, and buttermilk in stand mixer until fully combined.
- Beat in one egg at a time until fully combined
- Mix together vanilla extract, peach puree, bourbon, and greek yogurt until fully combined.
- Fold in peaches and blueberries.
- Split the batter in half between the 9-inch pans. Bake each pan for 23-28 minutes
- Set aside on wire rack to cool for 45 minutes. Run a butter knife around the edges of the cake to loosen and release the cake from the pan. Finish cooling on wire racks.
- Split the frosting in half and frost the top of one layer. Stack the second layer on top and spread the second half of the frosting on the top.
- Garnish the top of your cake with blueberries and peach slices.
- Cream butter and cream cheese together until creamy and smooth.
- Beat in peach puree until fully combined.
- Mix in one cup of powdered sugar at a time until fully combined and smooth. Set aside.
Currently on repeat: “Heaven Only Knows”. This is a great dance-in-the-kitchen-while-you-bake song. I’m speaking from experience.