This confetti peach cake is pure sunshine in a dessert - soft, buttery layers dotted with juicy peaches and bursts of rainbow sprinkles! It’s the kind of cake that feels like a celebration even when there’s no occasion, the kind you can’t help but smile at. A swirl of peach-infused buttercream ties it all together with a creamy, fruity finish that tastes just like summer!

Serves: 12-16
Ready in: 2 hours

Ingredients:

Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 eggs
• 2 egg whites
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 ¾ cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 3 cups diced peaches (approximately 3 peaches)
• ½ cup rainbow sprinkles, plus more for garnish

Buttercream:

• 1 large peach
• 2 teaspoons lemon juice
• 1 cup butter, slightly softened
• 3 ½ cup powdered sugar
• ½ teaspoon pure vanilla extract
• A pinch of salt
• ⅓ cup heavy cream, at room temperature
  

Instructions:

1. To make the cake, preheat the oven to 350°F. Line a  9x13 inch baking pan with parchment paper. Spray parchment with cooking spray.
   
2. Beat butter and sugar with a mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs and egg whites, one at a time, until incorporated. Beat in extracts.
   
3. Whisk together flour, baking powder, and salt. Add butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in peaches and sprinkles.
   
4. Pour batter into the prepared pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes; then move to a wire rack to cool completely.
   
5. To make buttercream, pit and chop peach. Purée peach and lemon juice in a mini food processor or blender until smooth. Set aside ¾ cup purée.
   
6. Beat butter with a mixer at medium-high speed until creamy, about 2 minutes. Gradually beat in powdered sugar on low speed. Increase speed to medium-high and beat until smooth, about 1 minute. 
   
7. Beat in vanilla, ¾ cup peach purée, and salt. Slowly drizzle in ⅓ cup heavy cream while the mixer is on low. If mixture looks curdled, heat ¼ cup heavy cream to a simmer. Beat hot cream into icing, 1 tbsp. at a time, until the frosting is smooth. Increase speed to medium and beat until fluffy, about 30 seconds.
   
8. When the cake is cool, spread frosting over the top and sprinkle with additional rainbow sprinkles.
   

Download the recipe here!