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Peach Filled Cake with Dulce de Leche Buttercream
In a large bowl, whisk together the cake flour, baking soda, and salt; set aside.
Cream Butter and Sugar:
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, cream the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.
Add Eggs:
Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
Add Sour Cream and Vanilla:
Mix in the sour cream and vanilla until incorporated.
Combine Wet and Dry Ingredients:
On low speed, stir the flour mixture into the wet ingredients and beat until just incorporated.
Fold in Peaches:
Using a rubber spatula, fold the peaches gently into the batter.
Divide and Bake:
Divide the batter evenly between the two prepared pans and smooth out the tops with an offset spatula. Bake for 30 to 35 minutes or until a toothpick comes out clean and the cakes are light brown on top and firm to the touch.
Cool:
