Peach and white chocolate ombré cake

Peach and white chocolate ombré cake

B.I.Y. Bake It Yourself

This is my wife’s favourite cake, and as such deserves its place in this book without any further introduction. But I suppose you might need a little bit more information on it, so here it is. The combination of the sweet peach and super-creamy frosting makes for what I consider to be a more grown-up-tasting cake: not over-sweet, but far too moreish. Have fun making this and give it to someone special.


Quantity Ingredient

For the peach purée

Quantity Ingredient
8 ripe peaches, (they must be ripe)
2 tablespoons lemon juice
1/2 teaspoon vanilla bean paste
1 teaspoon almond extract

For the white chocolate frosting

Quantity Ingredient
300g white chocolate
300ml double cream
250g cream cheese
edible gold spray

For the sponge

Quantity Ingredient
350g unsalted butter, at room temperature, plus more for the tins
350g caster sugar
3 teaspoons vanilla bean paste
6 large eggs
350g plain flour
3 teaspoons baking powder
3 x 10 g tubes orange gel food colour, (use tubes rather than pots in this case, as you need to make sure each layer has the right amount of colour)

Tool kit

Quantity Ingredient
2 20 cm round sandwich tins
electric whisk
offset palette knife
wire cooling rack
cake-cutting wire, (optional)
cake board or serving plate


  1. To start, make the peach purée by dropping the peaches in furiously boiling water (obviously don’t drop them from a height!) and boiling them for 2–3 minutes. Take the peaches out of the water with a slotted spoon and put into a large bowl of cold water to cool down for 5 minutes. Take the peaches out of the water and peel them; the skin should be loose and should peel off easily. If it doesn’t, your peaches are probably not ripe enough. You can still make the cake, but you’ll need to use a potato peeler on the peaches and keep an extra eye on them when cooking.
  2. Once the peaches are peeled, quarter and stone them and put them in a saucepan (this will be a sticky business but, trust me, it’s worth it!). Add the lemon juice, vanilla bean paste and almond extract and set over a low heat, stirring occasionally. Cook for 10–15 minutes, then leave to cool.
  3. Make the frosting by breaking the white chocolate into a heatproof bowl. Pour the double cream into a saucepan and bring to the boil over a medium heat. Once boiling, immediately pour the cream over the chocolate and mix with a silicone spatula until combined. Leave in the fridge until completely chilled (about 1 hour).
  4. Butter 2 x 20 cm round sandwich tins and line with baking parchment. (You’ll be using these tins again, so cut 6 identical pieces of parchment.) Preheat the oven to 180°C.
  5. In a large bowl, beat together the butter and sugar using an electric whisk until light and fluffy. Add the vanilla bean paste and beat in the eggs, one by one. If the mixture starts to split, just add 1 tablespoon of the flour. Sift together the baking powder and flour and fold into the wet mixture, making sure to pick up all the flour from the sides and base of the bowl. You have now made enough batter for 6 thin sponges.
  6. Put a clean bowl on the kitchen scales and weigh out 225 g of batter. Transfer this to the first sandwich tin and smooth the surface out with an offset palette knife.
  7. Weigh out another 225 g of batter into the bowl and add the food colour (this will be the lightest orange layer); about 30 drops will do. Gently mix the colour in. Transfer to the second sandwich tin and smooth out with the offset palette knife. Bake both cakes for 15–20 minutes, or until a cocktail stick comes out clean when poked into the centre of each cake. Turn out on to a wire rack to cool.
  8. Wash, dry, butter and re-line the sandwich tins. Weigh out the next batch of cake batter, this time tinting one with 60 drops of colour and the other with 90. Bake and turn out in the same way as before. Bake the final 2 sponges, coloured with 120 drops and 150 drops respectively.
  9. Finish off the peach purée by blitzing in a blender until smooth. Set aside. Take the cooled white chocolate ganache out of the fridge and beat for 5 minutes using the electric whisk: soft peaks will form and the volume will increase as air is incorporated. Whisk in the cream cheese and set aside.
  10. Use a cake-cutting wire, or a serrated knife, to cut the top off each sponge where it had risen during baking. This also makes it easier to see which shade of orange they are if you have muddled them up!
  11. Take the deepest-orange sponge and place on your cake board or plate. Using a small spatula, spread a thin layer of frosting evenly on top. Next spread about one-fifth of the peach purée on to the frosting. Carefully spread another thin layer of frosting on to the bottom of the next sponge and lay it on top of the first. (The purée is held between layers of frosting to stop it from soaking into the sponge and making it sticky.)
  12. Continue to layer the sponge, frosting and purée layers until you have laid the final, undyed sponge on the top, then start to cover the whole cake evenly with the rest of the frosting.
  13. Run the end of a palette knife around the cake to form a spiral indent pattern over the surface. Lightly spray with edible gold food colouring to pick out the pattern. Put in the fridge and serve, chilled, when you like.


  • This recipe has a level 3 (advanced) difficulty.


  • These cake layers offer a brilliant effect that looks ace when cut into, but need loads and loads of colour. I like to put as many layers in as I can, as height here is a real winner (I work it out at one egg per layer). Try making the ganache frosting with milk or dark chocolate if you fancy. I really like using very simple fruit purées for this cake: raspberry or blackcurrant offer a really zingy sharpness that works brilliantly with the smooth ganache.
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