Are you ready for a delectable and enticing treat? Try this handmade Peaches and Cream Layer Cake, which is sure to please your taste buds! This luscious and tasty cake is ideal for the warm summer parties that we all enjoy.
INGREDIENTS
FOR THE CAKE
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup diced peaches
PEACHES AND CREAM FILLING
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups heavy cream
- 1 cup diced peaches
FOR THE CREAM CHEESE FROSTING
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
INSTRUCTIONS
For the Cake:
Preheat the oven to 350°F and grease and flour three 8×2 inch round cake pans. Three layers equals shorter layers but more filling per slice of cake.In a medium-sized mixing basin, combine the flour, baking powder, and salt.
Place aside.In a separate bowl or large measuring cup, combine the sour cream, milk, and vanilla essence with a fork. Place aside.In a mixing bowl, cream the softened butter until smooth.
Gradually add the sugar and beat on medium speed for 3 to 5 minutes, or until the mixture is light and fluffy.Mix the eggs one at a time until the yellow of the yolk is gone.Alternately add the flour mixture and the sour cream mixture, beginning and finishing with the flour mixture.
Mix until smooth and blended, but don’t overmix.Toss the diced peaches with 1 tablespoon flour before gently folding them into the cake batter. The batter will be fairly thick.
Divide the batter among the three pans, smoothing the tops with a spoon.Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Allow the cakes to cool for 5 to 10 minutes before turning them out.
If you don’t have cake flour on hand, you may easily replace all-purpose flour. Remove 2 tablespoons of flour from the recipe and replace it with 2 tablespoons cornstarch (corn flour). To combine the two, whisk them together.
Instructions for the Filling:
- Combine the instant vanilla pudding mix and heavy cream in a medium bowl. Use a hand mixer to mix until the mixture becomes thick and fluffy.
- Fold in one cup of diced peaches into the mixture.
Note: Cakes with this filling will need to be refrigerated.
Instructions for the Cream Cheese Frosting:
- Cut the butter into slices and add them to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Add the slightly softened cream cheese into the bowl and beat at low to medium speed until incorporated. Using a hand mixer, let the cream cheese soften a bit longer.
- Stir in the vanilla extract.
- Gradually add the powdered sugar, beating on low speed until thoroughly blended. Cover the bowl with a towel while mixing to prevent a sugar cloud.
- Increase the mixing speed and continue to mix until the frosting becomes fluffy. Be careful not to overbeat, as it may become too soft. If needed, refrigerate the frosting briefly to firm it up.
Note: This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate, and when ready to use, let it soften slightly and remix. Avoid microwaving it to soften.
Cake Assembly:
- Place the first cake layer on a cake base or pedestal.
- Lightly brush the layer with the juice from the canned peaches. Use just enough to coat the top.
- Pipe a dam of cream cheese frosting about ½ inch from the edge using a disposable piping bag with the tip snipped away. This circle of frosting will help contain the filling.
- Spread a layer of Peach Preserves on top of the light coating of peach juice within the dam of frosting.
- Follow with a layer of Peaches and Cream filling.