Preheat oven to 350°F.

Spray (2) 9” round cake pans with nonstick baking spray; set pans aside.

Using a countertop mixer, cream butter and sugar together until light and fluffy (~3-4 minutes on medium speed).

Add eggs one at a time, mixing fully after each addition.

Using a separate bowl, whisk together flour, baking powder, baking soda and salt. Add mixture to the bowl of the countertop mixer; mix until well combined.

Add buttermilk, grated ginger and vanilla extract; mix until well combined.

Divide the batter evenly into the 2 prepared pans. Bake for 24-26 minutes, or until a toothpick inserted into the center of each cake comes out mostly clean.

Remove cakes from oven and let cool in pans for 10 minutes.

Turn cakes out of pans onto a cooling rack and let cool completely.

Using a large bowl, whip the heavy whipping cream on high speed until stiff peaks form.

Using a separate bowl, beat the cream cheese, confectioner’s sugar, vanilla extract, grated ginger and salt until smooth.

Fold ⅓ of the whipped cream into the cream cheese mixture; gently stir until well combined.

Fold in the remaining whipped cream; gently stir until well combined.

Place one layer of cake on a large cake plate. Spread ~half of the frosting on top. Sprinkle half of the diced peaches on top of the frosting.

Place second layer of cake on top and spread remaining frosting on top.

Using a dry skillet, lightly toast chopped pecans over medium heat until fragrant (~4-5 minutes).

Garnish top of cake with remaining peaches and chopped pecans.

Refrigerate cake for 1 hour before slicing and serving.