Description
This Peaches and Cream Layer Cake is a delightful dessert featuring three layers of moist vanilla cake, fresh sweet peaches macerated in sugar syrup, and luscious vanilla bean whipped cream. Perfect for summer gatherings or special occasions, the cake balances light, fluffy textures with juicy fruit and rich cream for a refreshing and indulgent treat.
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
- Prepare the Vanilla Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, cream together 1/2 cup plus 2 tablespoons of softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Add in the 3 room temperature eggs and 1 1/2 tablespoons of vanilla bean paste and mix until fully combined. Gradually mix in 1 cup of buttermilk until smooth.
- Sift and Combine Dry Ingredients: In a separate medium bowl, sift together 2 1/4 cups cake flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing gently but thoroughly to combine all without over mixing.
- Bake the Cake Layers: Evenly divide the cake batter among three greased 6-inch round cake pans, optionally lining the bottoms with parchment paper for easy removal. Bake in the preheated oven for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Peaches: In a bowl, combine 3 cups of thinly sliced fresh peaches with 1/4 cup plus 2 tablespoons granulated sugar. Gently stir to coat thoroughly. Cover and let the mixture sit for approximately 30 minutes to draw out juices, creating a sweet peach syrup.
- Make the Vanilla Bean Whipped Cream: Chill your mixing bowl and beaters in the freezer for about 10 minutes beforehand to assist whipping. Pour 1 1/2 cups cold heavy whipping cream into the bowl. Using an electric mixer on high speed, whip the cream until stiff peaks form. Gently sift in 3/4 cup powdered sugar and fold in 1 1/2 teaspoons vanilla bean paste, mixing just until incorporated.
- Trim Cake Layers and Assemble: Trim the domed tops off the cooled cake layers with a sharp knife to create flat surfaces for stacking. Place the first cake layer on a serving plate and drizzle 2 to 3 tablespoons of the peach syrup over it. Arrange a layer of sliced peaches on top, then spread about one third of the whipped cream over the peaches. Add another layer of peaches on top of the cream. Place the second cake layer on top and repeat the soaking, peach, and cream layering process. Add the final cake layer and top with the remaining whipped cream and peaches. Drizzle the remaining peach syrup over the assembled cake.
- Serve: Serve the cake immediately, or refrigerate leftovers for up to two days to maintain freshness and creaminess.
Notes
- Store leftovers in the refrigerator and consume within two days for optimal freshness.
- Use room temperature eggs, buttermilk, and butter to ensure the best cake texture.
- Weigh the cake batter evenly between pans for uniform layers.
- Use parchment paper liners in cake pans to prevent sticking.
- Chill your bowl and beaters before whipping the cream for faster and better results.
