Peaches and Cream Layer Cake
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!
– 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!