Peaches N Cream Cake
Indulge in the irresistible charm of a Peaches N Cream Cake, a stunning dessert that perfectly balances tender layers of vanilla-scented sponge with the luscious sweetness of fresh peaches and fluffy homemade whipped cream. This summer-inspired treat is made with simple pantry staples, yet it delivers a show-stopping presentation and flavor profile. Featuring juicy, ripe peach slices nestled between cloud-like layers of lightly sweetened cream, this cake is as beautiful as it is delicious. Ideal for celebrations, picnics, or a sweet weeknight indulgence, it’s best served chilled for a refreshing, melt-in-your-mouth experience. Whether you’re a peach lover or simply a fan of cream-filled confections, this easy-to-follow recipe will satisfy every craving and have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 4 large Fresh peaches, peeled and sliced
- 2 cups Heavy cream
- 0.25 cups Powdered sugar
- 1 teaspoon Vanilla extract (for cream)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the whipped cream. In a large chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until ready to assemble.
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of whipped cream over the top, then layer evenly with half of the sliced peaches.
Place the second cake layer on top, and repeat with whipped cream and the remaining peaches. Spread any remaining whipped cream around the sides of the cake if desired.
Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
6634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 383.8 g | 492% | |
| Saturated Fat | 228.7 g | 1143% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1770 mg | 590% | |
| Sodium | 2653 mg | 115% | |
| Total Carbohydrate | 705.4 g | 257% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 461.6 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 551 mg | 42% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2513 mg | 53% | |
*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.
