This Peaches and Cream Cake is a perfect summer cake. Soft and fluffy vanilla cake layers filled with whipped cream and fresh homemade peach jam. Easy to make. With video.
The temperatures are insane the last couple of days. The heat wave literally lets us melting down.
How do you cool off?
I try to keep my house as cold as possible by opening every window at night and close it by day. Fortunately, I live in a very good isolated house. Currently, we have 90°F outside and 75°F inside. So I have no reason to complain at all.
But I love to be outside and in my garden. Even if it’s super hot.
Last year we were in the Muir Woods national park in the San Francisco Bay Area. We took a tiny little baby redwood tree with us. We planted it into a pot and placed it in the garden.
It makes me so happy watching it grow and how healthy and happy it looks. I would love to plant it into the ground but I move next year to California, and I really want to take it with me and plant it the states. It comes from there and should go there again.
I don’t think that many redwoods made such a trip from the US to Europe and back.
To stay outside as long as possible, the best ways to cool off are sitting under a big sunshade, jumping into a pool or eating this Peaches and Cream Cake.
The cake is light and not too sweet, and because it is stored in the fridge, it is cold. Heavenly cold and fresh. To take a big bite of cold and delicious Peaches and Cream Cake is by far my most favorite way to cool off.
You don’t need any special or advanced baking skills to make this cake. It is very simple to make because it is not frosted on the outside.
The vanilla cake layers are pretty straightforward to make. It is a simple vanilla cake. Baked in two baking pans. Nothing fancy.
The whipped cream is basically just whipping cream whipped with sugar.
And the peach jam is also very easy to make. It is made of chopped fresh peaches, sugar, and lemon juice. You don’t need to remove the skin of the peaches.
Place peaches, sugar, and lemon juice in a saucepan and cook until the peaches are soft. Then blend peaches with an immersion blender. I let mine a bit chunky. It brings a nice texture to the filling.
Then layer the cake. Vanilla cake – whipped cream – peach jam. Repeat 3 more times. You can spread the filling with the back of a spoon or with an offset spatula. What you prefer.
I love naked cakes because the look is just gorgeous. And the best part of naked cakes? They are easier to make than regular cakes which are frosted on the outside.
Let it chill in the fridge for about 4 hours and enjoy it!
This Peaches and Cream Cake is
- the perfect summer cake
- easy to make
- made from scratch
- light, soft, creamy, and fruity
- so dang delicious
Do you already see yourself sitting with a big slice of fresh Peaches and Cream Cake in your hand and thinking about that I was true and this is really the best way to cool off?
If you make this Peaches and Cream Cake recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
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This Peaches and Cream Cake is a perfect summer cake. Soft and fluffy vanilla cake layers filled with whipped cream and fresh homemade peach jam. Easy to make. With video.
- 1 lbs peaches, chopped (450g)
- 1/2 cup granulated white sugar (100g)
- 1 tbsp freshly squeezed lemon juice (15ml)
- 3+1/2 cups all-purpose flour (420g)
- 2+1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup butter, room temperature (113g)
- 1/2 cup canola oil (120ml)
- 1+1/2 cups granulated white sugar (300g)
- 4 large eggs, room temperature
- 3 vanilla beans* (or 3tsp=1tbsp vanilla extract)
- 1+1/2 cups buttermilk, room temperature (360ml)
- 3 cups heavy whipping cream (360ml)
- 1/4 cup granulated white sugar (50g)
Make the peach filling: Place all ingredients in a large saucepan and bring over medium heat to a boil. Cook for 5-8 minutes until the peaches get soft. Stir constantly. Blend peaches with an immersion blender roughly. Cook another 5-8 minutes or until the filling has thickened and reduced by about 1/3. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
In a medium bowl combine flour, baking powder, and salt and stir to combine. Set aside.
Make the cake: In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until fully incorporated. Add vanilla* and stir to combine. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined. Divide batter into the two prepared baking pans equally. Bake for 30-33 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
Make the whipped cream: In a large mixing bowl, whisk heavy whipping cream until soft peaks form. Add sugar and whisk until stiff peaks form.
Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand or serving plate. Spread 1/4 of the whipping cream over the cake. Layer with 1/4 of the peach filling. Repeat three more times. Refrigerate 4 hours. Store leftovers in an airtight container in the fridge up to 2 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
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