Peach and Cream Cake
Indulge in the sweet, summery flavors of our Peach and Cream Cake, a delightful dessert that combines light, fluffy layers of vanilla cake with luscious homemade whipped cream and juicy fresh peaches. Perfect for any occasion, this show-stopper dessert is both elegant and easy to make, featuring a simple yet indulgent combination of ingredients like softened butter, vanilla extract, and heavy cream. Each bite delivers a heavenly balance of tender cake, creamy richness, and the natural sweetness of ripe peaches. With a straightforward preparation and minimal assembly, this cake is as beautiful as it is delicious. Serve it chilled for the ultimate refreshing treat, making it the perfect centerpiece for warm-weather gatherings or a dreamy weekend dessert.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Whole milk
- 1.5 cups Heavy cream
- 3 tablespoons Powdered sugar
- 3 cups Fresh peaches (sliced thinly)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, prepare the whipped cream by using an electric mixer to beat the heavy cream and powdered sugar together in a chilled bowl until stiff peaks form. Keep the whipped cream refrigerated until ready to use.
Once the cakes are completely cool, place one layer on a serving platter. Spread a generous layer of whipped cream over the top, followed by an even layer of peach slices.
Place the second cake layer on top and repeat with whipped cream and more peach slices. Optionally, garnish the top with additional peaches or a dusting of powdered sugar.
Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 39.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
