Step 1

For the Cake:

Step 3

Preheat oven to 350 degrees.  Grease and flour three 6″ round cake pans and set aside.

Step 5

In a large mixing bowl, whisk together sugar, cake flour, baking powder, baking soda, freeze dried peaches, and salt. Set aside.

Step 7

In a large measuring cup or mixing bowl, stir together the eggs, egg whites, buttermilk, and vanilla extract. Set aside.

Step 9

Using a stand mixer with the paddle attachment beat together the butter and granulated sugar until light and fluffy, about 3 minutes.

Step 11

Add 1 cup dry ingredients and mix on low for 30 seconds.

Step 13

Then add the buttermilk mixture and mix on low for 30 seconds.

Step 15

Add another cup of the dry ingredients and mix for 30 seconds.

Step 17

Add the remaining buttermilk mixture and mix for 30 seconds.

Step 19

Add the remaining dry ingredients and mix until fully incorporated.

Step 21

Evenly distribute the batter between the three prepared pans.

Step 23

Bake for about 25-28 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 25

Cool on a wire rack for 10-15 minutes before removing the cakes from their pans.

Step 27

For the Filling:

Step 29

In a large bowl add the lemon juice.

Step 31

Add the diced peaches and coat the peaches with the lemon juice.

Step 33

Place the diced peaches in a large saucepan and add the brown sugar.

Step 35

Bring the mixture to a full boil over medium-high heat, stirring occasionally.

Step 37

Do this for about 25-30 minutes until the mixture is thick.

Step 39

Add the 1 cup peach jam and stir until combined.

Step 41

Set aside to cool.

Step 43

For the Frosting:

Step 45

In the bowl of a stand mixer, beat the butter for 2 minutes, until fluffy.

Step 47

Add in the powdered sugar, vanilla, and salt, and beat until combined, scraping the sides of the bowl as you go, about 1 to 1 ½ minutes.

Step 49

Spoon in the dulce de leche and beat for an additional 2 minutes, until the buttercream is light and fluffy.

Step 51

To assemble the cake:

Step 53

Place one of the cake layers on a cake plate.

Step 55

Using an offset spatula, spread half the peach jam filling over the cake.

Step 57

Place the second layer on top of the peach filling.

Step 59

Add the remaining peach jam filling and spread evenly across the layer.

Step 61

Top with remaining cake layer.

Step 63

Frost the cake.

Step 65

The cake will keep covered at room temperature for 2 to 3 days if your kitchen temperature allows; if it is too hot, the frosting won't keep well so the cake can be kept, covered, in the refrigerator.