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Peaches and Cream Layer Cake

A delightful layered cake combining moist vanilla cake, luscious whipped cream, and fresh peaches, embodying the essence of summer.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Use a high-quality brand for the best texture.
  • 1.5 cups granulated sugar Consider organic for a cleaner taste.
  • 0.5 cups unsalted butter, softened Make sure it’s at room temperature for easy creaming.
  • 1 cup milk Whole milk works best for rich moisture.
  • 3.5 tsp baking powder Ensure it’s fresh for optimal rise.
  • 1 tsp vanilla extract Use pure vanilla extract for a more robust flavor.
  • 0.5 tsp salt A little salt enhances the sweetness.
  • 4 large eggs Room temperature for even mixing.
For the Frosting and Filling
  • 3 cups fresh peaches, sliced Look for ripe, juicy peaches, preferably local.
  • 1 cup heavy cream For decadent whipped cream frosting.
  • 2 tbsp powdered sugar Adjust to taste, can enhance sweetness of the whipped cream.

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans to ensure easy removal post-baking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy—about 3-5 minutes.
  3. Incorporate Eggs and Vanilla: Add the eggs one at a time, ensuring each is well blended before adding the next, followed by the vanilla extract.
  4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter and sugar, alternating with the milk.
Baking
  1. Prepare to Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Cool the Cakes: Once baked, let the cakes rest in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Assembly
  1. Whip the Frosting: In a separate bowl, beat the heavy cream with the powdered sugar until stiff peaks form.
  2. Assemble the Cake: Once the cakes have cooled, place one layer on a serving plate, spread a generous layer of whipped cream on top, and layer it up with sliced peaches. Repeat with the second layer, finishing with the third.
  3. Final Touch: Top the cake with any remaining whipped cream and additional slices of peaches for a beautiful presentation.
Serving
  1. Serve and Enjoy!: Slice into this beauty and enjoy!

Notes

For a gluten-free version, substitute the flour with a 1:1 gluten-free flour blend. Store leftovers in an airtight container in the refrigerator for up to 3 days.