Peaches and Cream Layer Cake

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Peaches and Cream Layer Cake

Course Dessert
Prep Time 1 hour
Cook Time 35 minutes
Servings 10 slices

Ingredients

#### For the Vanilla Cake

  • 2 ¼ cups cake flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup + 2 tablespoons softened unsalted butter
  • 1 cup buttermilk
  • 1 ½ cups granulated sugar
  • 1 ½ tablespoons vanilla bean paste
  • 3 eggs room temperature

#### For the Peaches

  • 3 cups fresh thinly sliced peaches
  • ¼ cup + 2 tablespoons granulated sugar

#### For the Vanilla Bean Whipped Cream

  • 1 ½ cups heavy whipping cream
  • ¾ cup powdered sugar
  • 1 ½ teaspoons vanilla bean paste

Instructions

#### For the Vanilla Cake

  • Preheat the oven to 350°F.
  • In a large bowl, cream together ½ cup + 2 tablespoons of butter and 1 ½ cups of granulated sugar.
  • Add 3 eggs and 1 ½ tablespoons of vanilla bean paste, mixing until combined.
  • Mix in 1 cup of buttermilk until well blended.
  • In a separate bowl, sift together 2 ¼ cups of cake flour, ½ teaspoon of salt, 1 ½ teaspoons of baking powder, and ¼ teaspoon of baking soda.
  • Gradually add the dry ingredients to the wet ingredients, mixing until everything is combined.
  • Divide the batter evenly between three greased 6-inch cake pans.
  • Bake the cakes for 35-38 minutes, or until a toothpick comes out clean from the centers.
  • Let the cakes cool in their pans for 5 minutes, then transfer them to a cooling rack to cool completely.

#### For the Peaches

  • Add 3 cups of thinly sliced peaches to a bowl.
  • Sprinkle ¼ cup + 2 tablespoons of granulated sugar over the peaches.
  • Gently stir to coat the peaches with sugar. Cover and let sit for about 30 minutes to dissolve the sugar and create peach syrup.

#### For the Vanilla Bean Whipped Cream

  • In a large bowl, whip 1 ½ cups of heavy whipping cream with an electric mixer on high until stiff peaks form.
  • Sift in ¾ cup of powdered sugar and mix until just combined.
  • Add 1 ½ teaspoons of vanilla bean paste and mix until well blended.

#### Assembling the Cake

  • Trim the domed tops off each cake layer with a sharp knife to ensure they stack evenly.
  • Place the first cake layer on a serving plate and pour 2-3 tablespoons of peach syrup over it.
  • Arrange a layer of sliced peaches on top of the cake layer.
  • Spread about ⅓ of the whipped cream over the peaches.
  • Add another layer of peaches over the whipped cream.
  • Place the second cake layer on top and repeat the steps.
  • Add the third cake layer and top with the remaining whipped cream and sliced peaches.
  • 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
– Ensure all wet ingredients (eggs, buttermilk, butter) are at room temperature. This affects the cake’s texture.
– Weigh the batter in each of the three cake pans to ensure even layers.
– Use 6-inch circular parchment paper inserts in the cake pans to prevent sticking.
#### Tips for Making the Whipped Cream
– Ensure the heavy whipping cream is very cold. You can also chill the bowl and beaters in the freezer to help the cream whip faster!

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