This Peach Ring Cake is bursting with tangy-sweet peach candy flavor. Filled with fluffy peach marshmallow mousse and coated with crunchy sanding sugar, the inspiration is unmistakable!
I’m so happy to finally share this cake! The idea for it has been rolling around in my noggin for more than six months, and a couple of weeks ago I finally worked out the details. If you’ve been reading this blog for very long, then you know I’m a kid at heart, and I love a candy-inspired cake. This one is quite good and fun to make!
The first thing you’ll need before you get started is a bottle of LorAnn Peach Flavor Oil. This whole cake is built around the flavor in that bottle. I had purchased it as an alternative to peach schnapps to boost the flavor in my peach desserts. But when I opened the bottle and took a whiff it was pure nostalgia. It is truly peach ring candy in a bottle.
Begin this cake with three 8″ white cake layers. This happens to be my favorite white cake recipe made with the ‘paste’ or ‘reverse creaming’ method. Unfamiliar? That just means instead of creaming butter and sugar together, you’ll beat butter into the flour until it is crumbly/sandy-looking. The butter-coated flour slows the formation of gluten and results in a slightly more sturdy cake that still has a soft texture.
This method sounds totally contradictory to most cake recipes, but these layers come out perfect every time. It also uses a lot of egg whites, but there’s no whipping or folding them into the batter. The egg whites go in without any extra prep. I may have to dedicate and entire blog post to just these white cake layers.
The filling is a simple marshmallow mousse made with few ingredients that includes a bag of mini marshmallows. This element is inspired by the yellow marshmallow side of the peach ring candies. This mousse molds well in 8″ cake pans in the freezer so you can pop them on top of the cake layers without much effort.
Coat this cake with peach flavored orange and yellow buttercream. You’ll need to chill the frosted cake in the fridge until firm, and then spray it with a 50/50 mixture of water and light corn syrup. If you’ve never tried this technique for coating a cake with sanding sugar, then I think you should! It’s so easy and FUN. You will need a kitchen-dedicated spray bottle, so pick one up the next time you’re at the dollar store. (Or order one right here.)
Sparkle and Crunch.
Gorgeous sanding sugars in peach ring candy colors really drives home the inspiration for this cake. It provides a nice crunch, too. Arrange lines of sanding sugar on a large baking sheet. After the cake is sprayed with the corn syrup mixture…
…roll it in the sugar. The effect is pretty neat! Definitely check out the video I made of this cake’s construction just before the recipe card. It’s not a hard technique to master. Just make sure your cake is well set and very cold so it won’t melt with the body temperature of your hands.
Finish it up.
After frosting the cake you’ll have enough left over to create some tall two-tone buttercream swirls.
Place a peach ring candy between each frosting swirl to complete the cake. Tah-daaa! Totally cute.
I just adore all that sparkle! And the marshmallow mousse is so light and bouncy. Honestly, the colors are giving me some fall vibes. Which makes me think this could be a really fun Halloween party cake.
This cake slices like a dream, which is a result of the cake’s tight-yet-light texture. The marshmallow mousse is a fun surprise inside with loads of peach candy flavor. This would be such a great birthday cake for the peach ring candy-lover in your life.
Again, the star of the show is the peach candy flavor you’ll find in a bottle of LorAnn peach candy oil, found right here.
Peach Ring Cake
- 8 inch round cake pans (3)
- Small kitchen-dedicated spray bottle
White cake layers
- 3 1/2 cups cake flour sifted
- 2 1/3 cups granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon fine grain sea salt
- 3/4 cup unsalted butter softened
- 1 1/2 cups whole milk at room temperature
- 2 teaspoons vanilla extract
- 7 lightly beaten egg whites at room temperature
- 2 cups heavy whipping cream
- 10 oz. bag mini marshmallows
- 1 tablespoon LorAnn peach candy flavoring oil
- 1 1/2 tablespoons grenadine or maraschino cherry juice from a jar of maraschino cherries
- Yellow food color
Buttercream and decors
- 2 cups unsalted butter at room temperature
- 8 cups confectioners’ sugar
- Milk or cream to thin as needed
- 2 tablespoons LorAnn peach candy flavoring oil
- Orange gel food color
- Yellow gel food color
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1/3 cup red sanding sugar
- 1/2 cup orange sanding sugar
- 1/2 cup yellow sanding sugar
- 8 gummy peach ring candies
White cake layers
- Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
- Whisk together the flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Turn the mixer on low speed and add the softened butter one cube at a time.
- After all of the butter has been added, let the mixer run on low speed until the flour mixture resembles fine cornmeal, about 5-7 minutes. With the mixer still running, add half of the milk and the vanilla extract. Increase speed to medium; mixture will be thick.
- Add the remaining milk and egg whites. Beat until just combined on medium speed. Stop the mixer and scrape down the edges of the bowl. Fold batter with a rubber spatula until the mixture is consistent with no streaks or pockets of flour remaining. Divide batter between prepared pans. Bake for 22-27 minutes, or until a toothpick tester comes out clean.
- Let cool in the pans for 5 minutes before turning onto a wire rack to cool completely. Level the cakes evenly using a cake leveler or large serrated knife.
- Line two 8-inch round cake pans with plastic wrap so that it overhangs all sides of the pans.
- In the bowl of an electric mixer, whip the cream until stiff peaks form.
- Microwave the marshmallows in a large heatproof bowl for 45 seconds, or until they have puffed up considerably. Remove from the microwave and stir until the marshmallows have melted and completely lost their original shape. This will be very sticky and gooey – keep stirring. Stir the peach flavoring oil into the marshmallow, followed by the grenadine and the yellow food color. Fold the whipped cream into the marshmallow mixture.
- Divide the mixture between the two prepared pans and chill until firm, about 2 hours in the refrigerator, or 1 hour in the freezer. Keep layers chilled until you’re ready to assemble the cake.
- In the bowl of an electric mixer, beat the butter and sugar together on low speed until just combined. Increase speed; add milk or cream a little at a time until the mixture comes to spreading consistency. Whip on high speed 2 minutes. Beat in the peach flavoring oil. Divide the buttercream into two bowls and tint one bright orange; tint the other bright yellow. Cover each bowl with a damp paper towel to prevent it from drying out.
Assemble the cake
- Place a dot of frosting in the center of a cake board or serving plate. Add a white cake layer. Lightly frost the layer with a thin coat of yellow buttercream.
- Remove the marshmallow mousse from the refrigerator and pull it out by the overhanging plastic wrap. Turn it onto the frosted cake layer and pull away the plastic. Top with a second white cake layer and repeat the process with the second mousse layer. Finish with the last white cake layer on top.
- Crumb coat the entire cake with a thin coat of orange buttercream on the bottom 1/2 of the cake, and a thin coat of yellow buttercream on the top 1/2 of the cake. Chill 15 minutes. Frost the cake with a final layer of buttercream, corresponding the colors with the crumb coat. Chill the cake until very firm, about 30 minutes.
- Meanwhile, place a large sheet of plastic wrap on a work surface. Place the remaining orange and yellow buttercreams side-by-side in a 6-inch line in the center of the plastic. Roll the frosting into the plastic jelly roll style and snip one end. Load the frosting into a piping bag fitted with a large closed star tip. Set aside.
- Place a 1 1/2-2-inch line of the red sanding sugar on a large baking sheet. Place a thicker line of orange sanding sugar touching the red sanding sugar. Place a thick layer of yellow sanding sugar touching the orange sanding sugar. Make sure all the sugars combined are tall enough to coat the height of the frosted cake.
- Place the corn syrup and water in a small kitchen-dedicated spray bottle and shake to mix thoroughly.
- Remove the cake from the refrigerator. Spray a light coating of the corn syrup mixture all over the sides of the cake. Let stand 1 minute. Pick the cake up and place it on its side in the sanding sugar. With a hand on the bottom cake drum, an a hand on the top center of the frosted cake, roll the cake into the sugar. Pick it up and move it backward onto the sugar, then roll forward to completely coat the cake. Stand the cake upright and smooth the top of the cake if you’ve made any impressions with your hand.
- Use the loaded piping bag of two-tone frosting to pipe 8 swirls on top of the cake. Place a peach candy ring between each swirl.
- Keep cake refrigerated. Serve slices at room temperature.