Celebrate summer with Nectarine Layer Cake, a delightful dessert featuring fluffy cake layers and juicy nectarines. This Fruit Layer Cake is simple yet stunning, perfect for birthdays, picnics, or any warm-weather gathering. Ready in about an hour, Nectarine Layer Cake combines fresh fruit and creamy frosting for a show-stopping treat. Let’s bake it!
Ingredients for Nectarine Layer Cake
Here’s what you’ll need for Nectarine Layer Cake (serves 8–10):
Cake:
- 2½ cups (300g) all-purpose flour
- 2 tsp (8g) baking powder
- ¼ tsp (1g) salt
- 1 cup (200g) granulated sugar
- ½ cup (115g) vegan butter, softened
- 1 cup (240ml) plant-based milk (e.g., almond or oat)
- 2 tsp (10ml) vanilla extract
- 2 cups (300g) fresh nectarines, peeled and diced
Frosting:
- ½ cup (115g) vegan butter, softened
- 4 cups (480g) powdered sugar, sifted
- ¼ cup (60ml) plant-based milk
- 1 tsp (5ml) vanilla extract
Decoration:
- 1–2 fresh nectarines, thinly sliced
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer or whisk
- Sifter (for powdered sugar)
- Wire racks
- Spatula
Ingredient Tips
- Nectarines: Choose firm, ripe nectarines for Nectarine Layer Cake; overly ripe ones may make the cake soggy.
- Vegan Butter: Use stick-style for structure; avoid spreadable varieties.
- Plant-Based Milk: Almond or oat milk adds subtle flavor; soy milk works for a creamier texture.
- Flour: All-purpose flour for tenderness; gluten-free blends can work with adjustments.
- Powdered Sugar: Sift to avoid lumps in the frosting.
Directions for Nectarine Layer Cake
Let’s create this summery Fruit Layer Cake!
Prepare the Oven and Pans
- I preheat the oven to 350°F (175°C).
- I grease and flour two 9-inch round cake pans to ensure easy release.
Mix Dry Ingredients
- In a mixing bowl, I whisk 2½ cups flour, 2 tsp baking powder, and ¼ tsp salt.
- I set this aside for later.
Cream Wet Ingredients
- In a large bowl, I cream ½ cup vegan butter with 1 cup sugar using an electric mixer until light and fluffy, about 2–3 minutes.
- I add 2 cups diced nectarines and 2 tsp vanilla extract, mixing until combined.
Combine and Prepare Batter
- I gradually add the dry ingredients to the wet mixture, alternating with 1 cup plant-based milk, mixing until just combined to avoid a dense cake.
- I divide the batter evenly between the prepared pans.
Bake the Cakes
- I bake the pans in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- I cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting
- In a bowl, I beat ½ cup vegan butter until smooth, then gradually add 4 cups sifted powdered sugar and ¼ cup plant-based milk, beating until creamy.
- I mix in 1 tsp vanilla extract.
Assemble and Decorate
- Once cooled, I level the cakes if needed, then place one layer on a serving plate and spread with frosting.
- I add the second layer, frost the top and sides, and decorate with sliced nectarines for a vibrant Nectarine Layer Cake.
Nutrition
- Prep Time: 20–30 minutes
- Cook Time: 25–30 minutes
- Total Time: 45–60 minutes
- Servings: 8–10 (~1 slice per serving)
- Calories: ~350–400 kcal per serving (1 slice)
- Macros per Serving: 60g carbs, 3g protein, 12g fat, 1g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Nectarine Layer Cake
Try these twists on Fruit Layer Cake:
- Peach Swap: Replace nectarines with peaches for a similar juicy flavor in Nectarine Layer Cake.
- Berry Boost: Add ½ cup raspberries to the batter for a tart contrast, inspired by Layla Cooks’ Cucumber Blueberry Feta Salad.
- Citrus Zest: Mix 1 tbsp lemon zest into the frosting for brightness.
- Non-Vegan Option: Use regular butter and dairy milk for a traditional version.
- Spiced Warmth: Add ½ tsp cinnamon to the batter for cozy notes.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a refreshing complement.
- Serve with Layla Cooks’ Easy Peanut Butter Cookies for extra sweetness.
- Enjoy with Layla Cooks’ Coconut Cooler for a summery vibe.
Storage
I store Nectarine Layer Cake in a cake carrier or covered with plastic wrap in the refrigerator for up to 3 days, as the fresh nectarines may release juice. I let it sit at room temperature for 30 minutes before serving to soften the frosting. For make-ahead prep, I bake the layers a day in advance, wrap tightly in plastic wrap, and refrigerate, assembling with frosting and nectarines the next day. Freezing is not recommended due to the fresh fruit.
Serving Tips
- Presentation: Serve on a cake stand with nectarine slices fanned on top.
- Garnish: Dust with powdered sugar or add fresh berries for color.
- Pairing: Enjoy with Layla Cooks’ Grilled Lemon Herb Chicken for a savory-sweet meal.
- Portion Size: 1 slice per serving; cut smaller for buffet-style events.
- Occasions: Perfect for summer parties, birthdays, or picnics with Nectarine Layer Cake.
FAQs About Nectarine Layer Cake
Here are answers to common questions about making Nectarine Layer Cake:
Can I use peaches instead of nectarines?
Yes, peaches are a great substitute; peel them for similar texture and flavor.
How do I prevent soggy layers?
Use firm nectarines and don’t slice them too early; ensure cakes are fully cooled before frosting.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend; check baking powder for gluten-free certification.
What if I don’t have vegan butter?
Regular butter works for a non-vegan version; use stick-style for structure.
How do I level the cake layers?
Use a serrated knife or cake leveler to trim domed tops after cooling for even stacking.
More Interesting Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Nectarine Layer Cake is a vibrant, summery dessert that’s easy to make and sure to impress. With its juicy fruit and creamy frosting, it’s perfect for any celebration or casual gathering. Try Nectarine Layer Cake and bring a taste of summer to your table!
Nectarine Layer Cake
Ingredients
For the Cake:
- 2½ cups 300g all-purpose flour
- 2 tsp 8g baking powder
- ¼ tsp 1g salt
- 1 cup 200g granulated sugar
- ½ cup 115g vegan butter, softened
- 1 cup 240ml plant-based milk (e.g., almond or oat)
- 2 tsp 10ml vanilla extract
- 2 cups 300g fresh nectarines, peeled and diced
For the Frosting:
- ½ cup 115g vegan butter, softened
- 4 cups 480g powdered sugar, sifted
- ¼ cup 60ml plant-based milk
- 1 tsp 5ml vanilla extract
For Decoration:
- 1 –2 fresh nectarines thinly sliced
Instructions
Prepare the Oven and Pans
- I preheat the oven to 350°F (175°C). I grease and flour two 9-inch round cake pans to ensure easy release.
Mix Dry Ingredients
- In a mixing bowl, I whisk 2½ cups flour, 2 tsp baking powder, and ¼ tsp salt. I set this aside for later.
Cream Wet Ingredients
- In a large bowl, I cream ½ cup vegan butter with 1 cup sugar using an electric mixer until light and fluffy, about 2–3 minutes. I add 2 cups diced nectarines and 2 tsp vanilla extract, mixing until combined.
Combine and Prepare Batter
- I gradually add the dry ingredients to the wet mixture, alternating with 1 cup plant-based milk, mixing until just combined to avoid a dense cake. I divide the batter evenly between the prepared pans.
Bake the Cakes
- I bake the pans in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. I cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting
- In a bowl, I beat ½ cup vegan butter until smooth, then gradually add 4 cups sifted powdered sugar and ¼ cup plant-based milk, beating until creamy. I mix in 1 tsp vanilla extract.
Assemble and Decorate
- Once cooled, I level the cakes if needed, then place one layer on a serving plate and spread with frosting. I add the second layer, frost the top and sides, and decorate with sliced nectarines for a vibrant Nectarine Layer Cake.
Notes
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