Description
A fresh Peaches and Cream Layer Cake made with soft vanilla cake, sugared peaches, homemade peach syrup, and vanilla bean whipped cream.
Ingredients
Scale
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons softened unsalted butter
- 1 cup buttermilk
- 1 1/2 cups granulated sugar
- 1 1/2 tablespoons vanilla bean paste
- 3 large eggs, at room temperature
- 3 cups fresh peaches, thinly sliced
- 1/4 cup plus 2 tablespoons granulated white sugar
- 1 1/2 cups heavy whipping cream, very cold
- 3/4 cup powdered sugar
- 1 1/2 teaspoons vanilla bean paste
Instructions
- Preheat the oven to 350 degrees. Grease three 6-inch cake pans and line them with parchment rounds.
- Cream the softened butter and granulated sugar together in a large bowl until light and fluffy.
- Add the eggs and vanilla bean paste. Mix until combined.
- Add the buttermilk and mix until smooth.
- In a separate bowl, sift together the cake flour, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients a little at a time, mixing just until combined.
- Divide the batter evenly among the three prepared cake pans.
- Bake for 35 to 38 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in their pans for 5 minutes, then transfer them to a wire rack to cool completely.
- Add the sliced peaches to a bowl and sprinkle them with the granulated white sugar.
- Gently stir to coat the peaches. Cover and let them rest for about 30 minutes, until syrup forms.
- Add the cold heavy whipping cream to a chilled bowl and whip on high speed until stiff peaks form.
- Sift in the powdered sugar and mix just until combined.
- Add the vanilla bean paste and mix briefly.
- Trim the domed tops from the cooled cake layers with a sharp knife.
- Place the first cake layer on a serving plate and spoon 2 to 3 tablespoons peach syrup over it.
- Arrange sliced peaches over the cake layer, then spread about one-third of the whipped cream on top.
- Add another layer of peaches over the whipped cream.
- Top with the second cake layer and repeat the syrup, peaches, whipped cream, and peaches.
- Add the final cake layer, spread the remaining whipped cream on top, and finish with the remaining peaches.
- Drizzle the remaining peach syrup over the cake and serve chilled.
Notes
- Store leftovers in the refrigerator for up to 2 days.
- Use room-temperature eggs, buttermilk, and butter for the softest cake texture.
- Weigh the cake batter in each pan for even layers.
- Use 6-inch parchment paper rounds so the cakes release cleanly.
- Keep the heavy whipping cream, bowl, and beaters very cold so the cream whips faster and holds firm peaks.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 455
- Sugar: 43
- Sodium: 210
- Fat: 21
- Saturated Fat: 13
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 61
- Fiber: 2
- Protein: 6
- Cholesterol: 112