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–+ servings
Peaches and Cream Layer Cake

Delightful Peaches and Cream Layer Cake for Summer Celebrations

This Peaches and Cream Layer Cake layers moist vanilla cake with ripe peaches and vanilla bean whipped cream, a refreshing dessert perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups cake flour All-purpose flour can be a substitute.
  • 1 tbsp baking powder Ensure it's fresh.
  • 0.5 tsp baking soda Balances acidity.
  • 0.5 tsp salt Use kosher or sea salt.
  • 0.5 cups unsalted butter Room temperature.
  • 1 cups buttermilk Can mix 1 cup of milk with 1 tbsp of vinegar.
  • 1.5 cups granulated sugar Can reduce or substitute with coconut sugar.
  • 1 tbsp vanilla bean paste Pure vanilla extract can be used.
  • 3 large eggs At room temperature.
  • 2 cups fresh peaches Can substitute with nectarines.
For the Whipped Cream
  • 2 cups heavy whipping cream Very cold.
  • 0.25 cups powdered sugar Coconut cream can be a non-dairy alternative.

Equipment

  • Electric mixer
  • 6-inch cake pans
  • Mixing Bowls
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease three 6-inch cake pans.
  2. Cream together 1/2 cup plus 2 tablespoons of softened butter and 1 1/2 cups of sugar until light and fluffy.
  3. Mix in large eggs one at a time followed by 1 tablespoon of vanilla bean paste.
  4. Stir in 1 cup of buttermilk until combined.
  5. Sift together 2 1/2 cups of cake flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
  6. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
  7. Divide the batter among prepared cake pans and bake for 35-38 minutes until a toothpick comes out clean.
  8. Cool the cakes in the pans for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare fresh peaches by slicing and mixing with 2 tablespoons of sugar, letting it sit for 30 minutes.
  10. Whip together 2 cups of heavy cream, 1/4 cup of powdered sugar, and 1 tablespoon of vanilla bean paste until stiff peaks form.
  11. Level the tops of the cakes once cool for even stacking.
  12. Assemble by layering cake, peach syrup, peaches, and whipped cream, repeating for all layers.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 160mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Ensure room temperature ingredients for better emulsification and avoid overmixing to maintain tenderness.

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