Peaches And Cream Cake Recipe
This delicious peaches and cream cake is made with fresh succulent peaches. And has a heavenly whipped topping. You just need 12 ingredients to make this light and fluffy cake.
Prep Time30 minutes mins
Cook Time45 minutes mins
Chill Time4 hours hrs
Total Time5 hours hrs 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 524kcal
Author: Also The Crumbs Please
cake
- 3 ½ cups all-purpose flour, spooned and leveled
- 2 ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup canola or mild vegetable oil
- 1 ½ cups granulated white sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups buttermilk, room temperature
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 ⅓. Stir constantly. Remove from heat and let cool to room temperature. It will thicken as it cools.
Cake
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.
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.
Assembling
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 ¼ of the whipping cream over the cake. Layer with ⅓ of the peach filling. Repeat two more times.
Place last cake layer on top and top with remaining whipped cream. Refrigerate 4 hours. Store leftovers in an airtight container in the fridge up to 2 days.
Calories: 524kcal | Carbohydrates: 55g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 132mg | Sodium: 222mg | Potassium: 245mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1040IU | Vitamin C: 2.5mg | Calcium: 104mg | Iron: 1.7mg