Peach Queen Cake with Dulce de Leche Swiss Meringue Buttercream

by Shawnda on July 24, 2011

in Cakes, Cupcakes & Brownies,Dulce de Leche,Fruit,Peaches,Project Pastry Queen

Peach Cake with Dulce de Leche Frosting

It’s my turn to host Project Pastry Queen this week so I picked cake. But that’s not just any cake, that’s a birthday cake!

A 50 something-th birthday cake for the man who made sure that I knew more about football at 11 than most grown men. The man who searched the entire neighborhood for his “missing” daughter, only to find her safe at home, asleep under her bed. The same man who thought it was “funny” to knock on her bedroom window on Halloween night wearing a Jason mask. (Spoiler alert. Not funny.)

I’m not sure how either of us survived to his 50 something-th birthday :P But we had a fancy cake to celebrate! A fancy cake studded with peach chunks and roasted pecans. A fancy cake filled and topped with dulce de leche frosting. And more roasted pecans.

The peach-pecan-dulce de leche combination is a winner. It’s great in ice cream form and wonderful when paired with a moist cake. I took a few liberties with the original recipe:
– I made half the recipe and baked it in 3 6-inch pans.
– I cut back the sugar by half.
– I replaced the suggested American-style buttercream frosting recipe with the dulce de leche swiss meringue buttercream recipe that we’ve eaten far too much of lately.
– I filled the cake with frosting instead of the suggested peach preserve-pecan mixture and decorated the cake with the leftover pecans.

The recipe as I made it is below. It’s a lot of butter and sugar, but to get a big 3 layer, 9-inch cake, simply double the cake recipe. The frosting recipe is enough to liberally fill and frost the cake, with leftovers. To frost a 9-inch cake, consider only increasing the frosting recipe by 50%.

Peach Cake with Dulce de Leche Swiss Meringue Buttercream

A moist peach cake topped with dulce de leche swiss meringue buttercream.


  • For the cake:
  • 1 1/2 cup chopped pecans
  • 1 1/2 sticks unsalted butter, at room temp
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 cup plain yogurt
  • 1 tsp vanilla
  • 1 1/2 cups cake flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup peeled, chopped peaches
  • For the frosting:
  • 4 egg whites
  • 1 1/4 cup sugar
  • 3 sticks unsalted butter, cubed and at room temp
  • 1/3 cup dulce de leche


  1. Preheat the oven to 350 degrees.
  2. Place chopped pecans on a baking sheet and toast 5-7 minutes until fragrant. Set aside to cool.
  3. Spray 3 6-inch cake pans with baking spray.
  4. Cream butter and sugar on medium-high until light and fluffy.
  5. Scrape down the bowl and add the eggs, one at a time, followed by the vanilla and sour cream.
  6. Add the dry ingredients and mix on low until just incorporated.
  7. Fold the peaches and 1/2 cup pecans into the batter.
  8. Divide the batter equally between the cake pans.
  9. Bake 18-20 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  10. Let cool 10 minutes in the pan before turning out onto a rack to cool.
  11. To make the frosting, whisk the egg whites and sugar over a simmering pot of water until the mixture reaches 160 degrees.
  12. Transfer to a stand mixer and whisk on high 10 minutes, until the meringue reaches room temperature (the bowl should feel neutral/barely warm when touched).
  13. Add butter, a few cubes at a time until all butter is mixed in.
  14. Add dulce de leche and mix until combined.
  15. Frost and fill the cake, and press the remaining pecans into the frosting.
  16. Store at room temperature for 2 days or up to a week in the fridge.


Yields: 8 servings

Source: Cake recipe adapted from The Pastry Queen

Estimated time: 1 hour 15 minutes

Having problems with your swiss meringue buttercream? Read how to fix it here.

Check out the other Project Pastry Queen members take on the peach cake:
Fake Ginger
Smells Like Home


{ 18 comments… read them below or add one }

1 Maureen July 24, 2011 at 2:49 am

That is the most beautiful cake ever. A perfect way to say happy birthday to someone you love. Yummy!


2 Lauren at Keep It Sweet July 24, 2011 at 5:33 am

What an amazing cake selection, it sounds unbelievable!


3 Michelle @ Michelle's tiny kitchen July 24, 2011 at 6:10 am

Happy birthday! And the Jason mask thing sounds truly horrifying. He must have done a good job making up for that to get a cake like this. :)


4 Erin July 24, 2011 at 6:55 am

A beautiful cake and a beautiful picture!


5 Katrina July 24, 2011 at 8:37 am

This cake sounds so yummy! Great post! I’ll be sure to check out your blog as well :)


6 amanda @ fake ginger July 24, 2011 at 8:37 am

Gorgeous picture! The cake looks awesome – I’d love a slice! :)


7 CelebrEATy Sarah July 24, 2011 at 5:58 pm

Gorgeous cake…would be so hard to slice this cake!


8 Sasha @ The Procrastobaker July 25, 2011 at 4:00 am

uhmm….WOW! What a gorgeous cake! and the recipe just makes this sound like the most uniquely scrummy thing on earth. You are so very talented! Gorgeous :)


9 Kristen July 25, 2011 at 6:52 am

What an amazing birthday cake!


10 Carolyn Jung July 25, 2011 at 10:01 am

I want someone to bake that for me on my next birthday. LOL
Peaches and dulce de leche — a seriously dreamy combo.


11 kankana July 25, 2011 at 4:31 pm

The most prettiest looking cake i have ever seen .. and i think peaches are all over the blogging world!


12 Annie July 26, 2011 at 5:11 am

I’ve wondered about this cake ever since seeing it in PQ. I’m glad to see it here and hear your positive review. I’ll have to try this some time. I bet your dad loved it!


13 erin July 30, 2011 at 4:31 am

This looks amazing. The flavour combination sounds incredible, I’m going to have to try it out!


14 Sarah from 20somethingcupcakes September 1, 2011 at 9:47 am

WOW! How did I miss this?? Absolutely incredible.


15 Amey Cramer March 3, 2012 at 2:04 pm

I just made the icing and it’s so liquidy. I followed the recipe exact. ????


16 foodiebride March 3, 2012 at 6:43 pm

Amey, check out the troubleshooting link above for tips.


17 Angela battista September 21, 2012 at 9:14 pm

I have to day I have been excited to make this for awhile .I bake for the restaurant I work for and decided to try this..the cake turned out beautiful, although it turned green in some spots where the peaches looks like a chemical reaction of some sort…I used fresh peaches but increased the recipie to 1 cup. The cake is only 2 days old…kept in the fridge..can you tell me what went wrong? It tastes amazing..but can’t serve it..what do you think?


18 Camila August 4, 2013 at 3:40 pm

I just made this for my stepfather’s birthday, and this is by far the best frosting I have ever made in my life. Thank you so much for turning me onto Swiss meringue!


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