Recipe for Peaches and Cream Layer Cake: moist and tender vanilla cake filled with fresh peaches and vanilla bean whipped cream topped with fresh peach syrup.
About Peaches and Cream Layer Cake
You can never go wrong with a peaches and cream dessert and I believe this layer cake is the best peaches and cream dessert! The base is my favorite vanilla cake recipe which is super moist and tender. It’s filled with homemade vanilla bean whipped cream and sugar soaked peaches. The peaches produce a a delicious peach syrup which gets pour directly onto the cake. This simple yet delicious dessert is sure to impress! Follow the steps and tips below to make a perfect peaches and cream layer cake!
Ingredients & Equipment for Peaches and Cream Layer Cake
- Cake flour- you can substitute all purpose flour but cake flour gives the cake the best crumb
- Granulated sugar- used to sweeten the peaches and vanilla cake
- Butter- make sure it’s unsalted and softened to room temperature
- Eggs- make sure they are room temperature
- Buttermilk- makes the cake extra moist, make sure it's room temperature
- Vanilla- I recommend vanilla bean paste for the best flavor, yes it really does make a difference!
- Baking soda & powder- help to leaven the cake and give it the best fluffy texture
- Heavy whipping cream- gets whipped and turned into delicious vanilla bean whipped cream
- Powdered sugar- is used to sweeten the whipped cream
- Peaches- fresh peaches get soaked in sugar and produce a delicious peach syrup
- 3 six inch cake pans
- Non stick spray
- 6 inch circle parchment paper inserts- I always use these, they help the cakes not to stick to the bottom of the pans
How to Make Peaches and Cream Layer Cake
For the Vanilla Cake
Preheat oven to 350 degrees.
Start by creaming ½ cup + 2 tablespoon of butter and 1 ½ cups of granulated sugar together in a large bowl.
Next add in 3 eggs and 1 ½ tablespoon vanilla bean paste.
Mix until combined.
Then add in the buttermilk and combine.
In a separate, medium sized bowl, sift 2 ¼ cups of cake flour, ½ teaspoon of salt, 1 ½ teaspoon of baking powder and ¼ teaspoon of baking soda together.
Add the dry ingredients to the wet ingredients a little at a time. Continue until everything is combined together.
Divide the batter evenly between 3 6″ greased cake pans. Bake the cakes at 350 degrees for 35-38 minutes, or until a toothpick comes out clean from the centers.
Let the cakes cool in their pans for five minutes and then transfer them to a cooling rack to finish cooling completely.
For the Peaches
Add 3 cups of thinly sliced peaches to a bowl.
Sprinkle ¼ cup + 2 tablespoon of granulated sugar over the peaches.
Gently stir to coat the peaches with sugar. Cover the peaches and let sit for around 30 minutes to let all the sugar dissolve and create a lot of peach syrup.
For the Vanilla Bean Whipped Cream
Add 1 ½ cups of heavy whipping cream to a large bowl. Mix the cream with an electric mixer on high until stiff peaks form.
Sift in ¾ cup of powdered sugar and mix just until combined.
Last add in 1 ½ teaspoon of vanilla bean paste and combine.
Assembling the Cake
To make sure the cake layers will stack appropriately, the tops will most likely need to cut as they dome while baking. Using a sharp knife cut the domed tops off of each cake layer.
Pour 2-3 tablespoon of peach syrup over the first cake layer.
Arrange a layer of sliced peaches on top of the cake layer.
Add about ⅓ of the whipped cream on top of the peaches.
Arrange another layer of peaches over the whipped cream.
Add the second cake layer on top and repeat the steps.
Then add the remaining cake layer on top and top with the rest of the whipped cream. Add the remaining sliced peaches on top of the cake.
Drizzle the remaining peach syrup over the cake and serve!
Store leftovers in the fridge for up to two days.
If you make this cake tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert recipes!
Other Dessert Recipes to Try
Strawberry Shortcake Layer Cake
📖 Recipe
Peaches and Cream Layer Cake
Ingredients
For the Vanilla Cake
- 2 ¼ cups cake flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup + 2 tablespoon softened, unsalted butter
- 1 cup buttermilk
- 1 ½ cups granulated sugar
- 1 ½ tablespoon vanilla bean paste
- 3 eggs, at room temperature
For the Peaches
- 3 cups fresh, thinly sliced peaches
- ¼ cup + 2 tablespoon granulated white sugar
For the Vanilla Bean Whipped Cream
- 1 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- 1 ½ teaspoon vanilla bean paste
Instructions
For the Vanilla Cake
- Preheat oven to 350 degrees.
- Start by creaming ½ cup + 2 tablespoon of butter and 1 ½ cups of granulated sugar together in a large bowl.
- Next add in 3 eggs and 1 ½ tablespoon vanilla bean paste. Mix until combined.
- Then add in 1 cup of buttermilk and combine.
- In a separate, medium sized bowl, sift 2 ¼ cups of cake flour, ½ teaspoon of salt, 1 ½ teaspoon of baking powder and ¼ teaspoon of baking soda together.
- Add the dry ingredients to the wet ingredients a little at a time. Continue until everything is combined together.
- Divide the batter evenly between 3 6″ greased cake pans.
- Bake the cakes at 350 degrees for 35-38 minutes, or until a toothpick comes out clean from the centers.
- Let the cakes cool in their pans for five minutes and then transfer them to a cooling rack to finish cooling completely.
For the Peaches
- Add 3 cups of thinly sliced peaches to a bowl.
- Sprinkle ¼ cup + 2 tablespoon of granulated white sugar over the peaches.
- Gently stir to coat the peaches with sugar. Cover the peaches and let sit for around 30 minutes to let all the sugar dissolve and create a lot of peach syrup.
For the Vanilla Bean Whipped Cream
- Add 1 ½ cups of heavy whipping cream to a large bowl. Whip the cream with an electric mixer on high until stiff peaks form.
- Sift in ¾ cup of powdered sugar and mix just until combined.
- Last add in 1 ½ teaspoon of vanilla bean paste and combine.
Assembling the Cake
- To make sure the cake layers will stack appropriately, the tops will most likely need to cut as they dome while baking. Using a sharp knife cut the domed tops off of each cake layer.
- Pour 2-3 tablespoon of peach syrup over the first cake layer.
- Arrange a layer of sliced peaches on top of the cake layer.
- Add about ⅓ of the whipped cream on top of the peaches.
- Arrange another layer of peaches over the whipped cream.
- Add the second cake layer on top and repeat the steps.
- Then add the remaining cake layer on top and top with the rest of the whipped cream. Add the remaining sliced peaches on top of the cake.
- Drizzle the remaining peach syrup over the cake and serve!
Made this for friends and delicious! I used 8in round pans so mine was only two layers. Noticed the ingredients list didn’t have eggs but in the steps it did.
Hi Jessica! Thanks for making it! I'm so glad you liked it! And thank you for pointing out the eggs were missing, that has been corrected 🙂
FYI, this will have to be eaten immediately unless recipe is change to using stabilized whipped cream. As is, the whipped cream will be a big runny melting mess within a few hours.
Can I use all purpose flour?
Yes!
Hi, really struggling to figure out the imperial measurements. Is tere a conversion chart into metric?
Made this and it was delicious! Used 9” pans so it was only two layers, and had to use a lot more peaches and cream than it called for. It wasn’t too difficult to make on a whim either. Oh and the texture of the cake was divine, so light and fluffy!