Peach Bellini Cake

soo my new favorite thing... trolling Instagram and Pinterest for drink pictures! It’s sooo easy to find new ‘drink-inspired cake’ ideas – and since I love peaches…AND sparkling white wines…AND all of the colors involved in a peach bellini – well, no brainer.

Annnnd once I found peaches on sale and a bottle of Barefoot Peach white wine spritzer – BAM.

Off we went! 😉  


Peach Bellini Cake: 

Note - this is a slightly-simplified layer cake recipe from - I highly recommend checking out her site if you haven't before; it's amazing!! 

3 1/4 c.  all purpose flour
3 c.  granulated sugar
2 1/2 t. baking powder
1 t.  salt
1 cup unsalted butter (or 2 sticks) room temperature
2 t. vanilla extract
5 eggs 
1 cup buttermilk, room temperature
½ c sparkling white wine of your choice – I used a Barefoot Peach Spritzer 
1/8 cup (28 grams) vegetable oil
orange and pink gel food coloring


Preheat oven to 350°F. Line four 7 inch pans (for taller layers) or 8 inch round pans with parchment rounds, and grease with non-stick cooking spray.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in eggs and mix on low until just incorporated.  Mix the wine spritzer into the buttermilk and pour the mixture into the dry ingredients  in two installments, on a low speed. Add in oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

This part is optional, but I split my batter in half and colored one half a light pink and the other half a light orange – when I was ready to put it into my pans I spooned it in about ¼ c at a time and swirled it with a knife. I also used a kitchen scale to make sure the batter was divided evenly into the pans – to make sure the layers would bake to be the same height.

Bake for 35-37 minutes if using 8 inch pans, or 37-38 minutes for 7 inch cake pans (or until a skewer comes out clean). Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process.

Once the layers have fully cooled, the caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.

Cream Cheese Buttercream Frosting:
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-3 T white wine
1/4 t. salt
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with wine until frosting reaches desired consistency. Add salt and beat until well combined.

Additional Supplies/Equipment:
- 1 8- or 9-inch cardboard cake circle
- 15-20 fresh raspberries
- ½ c chopped peaches (I used canned peaches)
- 1-2 fresh peaches, sliced
- 1-2 martini or champagne glasses
- 4-5 cocktail toothpicks
- 1 8- or 9-inch cardboard cake circle
- Cake leveler, cake turntable, offset spatula, and bench scraper - not all 100% necessary but incredibly helpful! 
- Immersion blender and a candy thermometer (if using mirror glaze for the topping) 

Once your cakes are cool, level them (if needed/desired). This can be done with a cake leveler or a large serrated knife and a ruler. Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting, and spread chopped peaches and raspberries over the layer. I piped a rim of frosting around the outer edge to hold everything in, and a bit of frosting between the fruit pieces so that my cake layers would hold together a bit better. Repeat the process with your middle cake layers, and add the last one on top.

Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like - a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. 
Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part. Once your cake is covered, place it into the fridge or freezer to set the frosting. 

Mirror glaze: (or you can use white chocolate ganache
One .25-ounce packet unflavored powdered gelatin
1 cup sugar
1/3 cup light corn syrup
1 cup good-quality white chocolate discs or chopped white chocolate (at least 30 percent cocoa butter)
1/2 cup sweetened condensed milk
Orange and a bit of pink gel food coloring

To make the mirror glaze: 
Whisk together the gelatin and 3 tablespoons water in a small bowl and set aside to bloom.

Combine the sugar, corn syrup and 1/3 cup water in a medium saucepan, bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and whisk in the bloomed gelatin to dissolve. Add the white chocolate and allow to sit 1 minute to melt. Add the condensed milk and combine with an immersion blender until emulsified and smooth.

This recipe will make much more glaze than you need for the cake, but the rest can be saved in the refrigerator and re-melted for other projects! Color about 3/4 c of the glaze a light peach color – I used orange with a bit of pink added in.  Let cool to 95 degrees F, checking with a candy or instant-read thermometer.
(Mirror glaze recipe from


Now that all your decorations are ready, you're all set to decorate the cake! Take your martini/champagne glass(es) and press them into the cake at an angle. Drizzle your mirror glaze underneath the glass with a bottle, piping bag, or a spoon. Allow the glaze to run away from the glass and down the side of the cake. It should set fairly quickly if your cake is frozen. I decorated the top/lower edge of the cake with small frosting swirls, peach slices, and a few raspberries - decorate the rest of the cake as you see fit! I colored a small bit of frosting peach/orange-ish, and piped it next to some of the larger swirls…full disclosure; I tried piping a few dots onto the side of the cake thinking it might look cool….it looked like my cake had a horrible case of chicken pox. Do not recommend. I scraped them off with an offset spatula though, and kind of liked the orange smears they left on the side of the cake. Anyway, I digress.

Decorate to your liking, and refrigerate until ready to eat - and enjoy! 

Make this recipe? Let me know  how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo! 

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