How do you assemble a peaches and cream layer cake?

Start by leveling your cake layers so they are flat. Drizzle the first layer with peach syrup from your macerated fruit, then add a layer of peach slices. Top with a generous amount of vanilla bean whipped cream and repeat. The final layer gets topped with more cream and the rest of the fruit for a beautiful, rustic look.

Can you use canned peaches instead of fresh?

While fresh peaches provide the best 'pop' and texture, you can use high-quality canned peaches if they aren't in season. Make sure to drain them well and pat them dry so the extra liquid doesn't make the whipped cream run. You can use the syrup from the can to soak the cake layers!

Should a Peaches and Cream Cake be refrigerated?

Yes! Because this cake uses fresh whipped cream and fresh fruit, it must be kept in the refrigerator. It is best enjoyed within 24 to 48 hours. The whipped cream can lose its structure if left at room temperature for too long.

How do you make the cake layers moist?

The secret to moist layers in this recipe is twofold: using buttermilk in the batter and drizzling the finished layers with the peach syrup. The syrup acts as a 'soak' that keeps the crumb tender and adds extra flavor throughout the cake.

Peaches And Cream Layer Cake: 3 Layer Cake For Anniversaire

Description

Experience the perfect balance of tender vanilla cake and juicy fresh peaches in this elegant layer cake. Infused with aromatic vanilla bean paste and filled with velvety whipped cream, it is a sophisticated yet simple dessert that highlights the vibrant flavors of summer.

Ingredients

2 1/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
1 tablespoon vanilla bean paste
1 cup buttermilk
3 cups fresh peaches, sliced
1/4 cup granulated sugar (for macerating)
2 cups heavy whipping cream
1/2 cup powdered sugar

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Instructions

Preheat oven to 350 degrees F and grease three 6-inch cake pans.
Cream together softened butter and 1 1/2 cups sugar until light and fluffy, then beat in eggs one at a time followed by the vanilla bean paste.
Sift flour, baking powder, baking soda, and salt together in a separate bowl.
Gradually incorporate the dry ingredients into the butter mixture, alternating with buttermilk, ensuring you start and end with the dry ingredients without overmixing.
Divide the batter evenly between pans and bake for 35-38 minutes, or until a toothpick comes out clean; allow to cool completely on a wire rack.
Toss sliced peaches with 1/4 cup sugar and let macerate to release juices.
Whip cold heavy cream with powdered sugar and vanilla bean paste until stiff peaks form.
Assemble by layering the cake, brushing each layer with peach syrup, and topping with peaches and whipped cream.

Notes

For the best texture, ensure your butter, eggs, and buttermilk are at room temperature before you begin mixing. When whipping the cream, using a chilled metal bowl and whisk will help achieve a stable, fluffy consistency that holds up well between the cake layers. If you prefer a less sweet dessert, you can slightly reduce the amount of powdered sugar in the whipped cream.

Prep Time: 25 mins
Cook Time: 38 mins
Category: Dessert
Method: Baking
Cuisine: American