Peaches and Cream Layer Cake
Ingredients
For the Vanilla Cake
- 2 1/4 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup + 2 tbsp softened, unsalted butter
- 1 cup buttermilk
- 1 1/2 cups granulated sugar
- 1 1/2 tbsp vanilla bean paste
- 3 eggs, at room temperature
For the Peaches
- 3 cups fresh, thinly sliced peaches
- 1/4 cup + 2 tbsp granulated white sugar
For the Vanilla Bean Whipped Cream
- 1 1/2 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1 1/2 tsp vanilla bean paste
Instructions
For the Vanilla Cake
- Preheat oven to 350 degrees.
- Start by creaming 1/2 cup + 2 tbsp of butter and 1 1/2 cups of granulated sugar together in a large bowl.
- Next add in 3 eggs and 1 1/2 tbsp vanilla bean paste. Mix until combined.
- Then add in 1 cup of buttermilk and combine.
- In a separate, medium sized bowl, sift 2 1/4 cups of cake flour, 1/2 tsp of salt, 1 1/2 tsp of baking powder and 1/4 tsp 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 1/4 cup + 2 tbsp 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 1/2 cups of heavy whipping cream to a large bowl. Whip the cream with an electric mixer on high until stiff peaks form.
- Sift in 3/4 cup of powdered sugar and mix just until combined.
- Last add in 1 1/2 tsp 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 tbsp of peach syrup over the first cake layer.
- Arrange a layer of sliced peaches on top of the cake layer.
- Add about 1/3 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!
Notes
*Store leftovers in the fridge for up to two days.
*Tips for making the cake:
Make sure all wet ingredients (eggs, buttermilk, butter) are room temperature. The temperature of the ingredients really affects the texture of the cake.
Weigh the cake batter in each of the three cake pans to ensure an even amount of batter is in each pan so that the layers will be the same size.
Use 6" circular parchment paper inserts in the cake pans so the cakes don't stick to the pans.
*Tips for making the whipped cream:
Make sure the heavy whipping cream is as cold as possible. Put the bowl you’ll be using in the freezer along with the beaters. Just one extra step to help the cream whip faster!
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