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5 from 2 votes

Peaches and Cream Layer Cake

Prep Time1 hr
Cook Time35 mins
Course: Dessert
Keyword: layer cake, peaches, peaches and cream
Servings: 10 cake slices


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

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


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!


*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!