Brown Sugar Peach Layer Cake for 14

Instructions:

1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans with butter and parchment paper.
2. Cream the softened butter and light brown sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
4. Gently fold in the diced peaches using a spatula to avoid overmixing.
5. Divide batter evenly between pans and bake for 28-32 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. In a small saucepan, melt butter and dark brown sugar over medium heat, stirring until the sugar dissolves and bubbles. Pour in heavy cream and simmer for 2 minutes.
7. Remove from heat and stir in vanilla and salt. Let cool for 15 minutes, then whip in powdered sugar until the frosting is velvety and holds a peak.
8. Place one cooled cake layer on a plate, spread a generous layer of frosting, top with the second cake layer, and cover the entire cake with the remaining frosting.
9. Chill the cake for 2 hours before slicing to ensure structural stability.