Indulge in the luscious delight of Peaches and Cream Cake – a divine fusion of tender peach cake layers, velvety peaches and cream filling, peach compote, and a heavenly whipped vanilla buttercream. This recipe underwent meticulous testing, resulting in a perfected symphony of flavors and textures that will captivate your taste buds.
Inspired by a young peach enthusiast’s birthday wish, this cake embodies the essence of fresh, canned, or frozen peaches harmoniously blended with a decadent cream cheese topping and a delightful cinnamon sugar crunch. It’s a delightful treat that promises to be a crowd-pleaser, as attested by Marie’s rave reviews after trying it with canned peaches.
Elevate your dessert game with this Peaches and Cream Cake recipe, a delightful balance of sweet peaches, creamy goodness, and a hint of spice, all nestled in a small round cake that’s perfect for any occasion.
Ingredients List
In creating the luscious Peaches and Cream Cake, it’s crucial to gather all the necessary components to achieve that perfect blend of flavors. Below, you’ll find the essential ingredients categorized according to the cake’s components: cake layers, peach filling, and cream frosting.
Cake Components
- 2 cups (240g) all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup (240mL) milk
- 1/2 cup (113g) salted butter (melted with milk)
- 4 large eggs (room temperature)
- 1 3/4 cups (350g) granulated sugar
- 2 tsp vanilla extract
- 2 tbsp (28g) salted butter (browned)
Peach Filling
- 1 29-ounce can of sliced peaches or 1 quart home-bottled peaches
- 2 packages (8 ounces each/454g) light or regular cream cheese (softened to room temperature)
- 1 cup (212g) granulated sugar
- 6 tablespoons reserved peach juice
- Cinnamon and sugar for sprinkling
- 2 cups (18oz) heavy whipping cream (cold – 18 ounces in weight)
- 1/2 tsp reserved browned butter bits (room temperature)
- 1/4 cup (50g) light brown sugar (lightly packed)
- 2 tsp vanilla bean paste or extract
- A tiny pinch of fine sea salt
Gathering these quality ingredients will set the stage for an unforgettable Peaches and Cream Cake that will surely dazzle your taste buds.
Necessary Equipment and Tools
When preparing the delicious peaches and cream cake recipe, having the right equipment and tools on hand is essential for a seamless baking experience. Here are the necessary items you will need to create this delightful dessert:
- 9×13-inch baking pan: A baking pan of this size is perfect for accommodating the cake batter and peach filling layers.
- Mixing bowls: Having a variety of mixing bowls in different sizes will help you prepare the batter, cream cheese topping, and peach compote efficiently.
- Electric mixer: An electric mixer will make it easier to whip up the cream cheese filling and frosting to the desired creamy consistency.
- Spatula: A spatula is handy for spreading the batter evenly in the baking pan and layering the cream cheese mixture over the peaches.
- Measuring cups and spoons: Accurately measuring out ingredients using measuring cups and spoons is crucial for the success of the recipe.
- Whisk: A whisk will come in handy for combining the wet ingredients, ensuring a smooth and well-mixed batter.
- Knife and cutting board: For slicing the peaches into bite-sized pieces and dicing them for the cake layers.
- Pastry brush: Use a pastry brush to gently brush peach juice over the cake layers for added flavor.
- Oven mitts: Protect your hands from the heat of the oven while handling the baking pan during the baking process.
- Cooling rack: Allow the cake to cool properly by placing it on a cooling rack once it’s out of the oven.
Having these essential tools at your disposal will streamline the baking process and help you create a scrumptious peaches and cream cake that will impress your family and friends.
Prep Instructions
Preparing the Peaches
To prepare the peaches for the peaches and cream cake, ensure they are sliced into bite-sized pieces. If using canned peaches, drain them well before slicing. For fresh peaches, blanch them to easily remove the skin before slicing.
Making the Cake Batter
For the cake batter, combine the dry ingredients—flour, baking powder, salt, sugar, and cornstarch. Make a well in the center and add the wet ingredients—vanilla, eggs, milk, and melted butter. Whisk until well combined. Gently fold in the diced peaches before pouring the batter into the prepared pan. Opt to sprinkle white sugar on top before baking for a sweet crust.
Cooking Directions
Baking the Cake
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly grease a 9×13-inch baking pan with cooking spray.
- In a medium or large bowl, combine flour, baking powder, salt, sugar, and cornstarch. Blend well.
- Create a well in the center of the dry ingredients and add vanilla, eggs, milk, and melted butter. Whisk until thoroughly combined.
- Spread the batter evenly in the prepared baking pan.
- Slice the peaches into bite-sized pieces and scatter them over the batter.
- In another medium bowl, beat cream cheese, sugar, and reserved peach juice until light and creamy.
- Dollop spoonfuls of the cream cheese mixture over the peaches and batter, then spread it evenly with a spatula.
- Sprinkle cinnamon and sugar over the top.
- Bake the cake in the preheated oven for about 30-35 minutes until a toothpick inserted comes out clean.
- Preheat the oven to 180ºC (160ºC fan) and line two 8-inch loose bottomed tins with parchment paper.
- Beat butter and sugar together until light and fluffy.
- Add eggs, flour, and vanilla to the mixture and beat until smooth.
- Drain peach slices, reserving the syrup for later use.
- Divide the cake mix between the two tins, and smooth it over.
- Distribute the peach slices over the cake mix in the tins.
- Bake the cakes for 30-35 minutes or until fully baked.
- Drizzle the reserved peach syrup over the baked cakes if desired.
- Allow the cakes to cool completely in the tins before serving.
Assembly and Decoration
After preparing the delightful peach-filled layers, it’s time to assemble and decorate your Peaches and Cream Cake to perfection. Let’s walk through the steps to create a beautiful cake that not only tastes amazing but looks stunning as well.
Layering the Cake
- First Layer: Place the first cake layer, either top side up or crumb side up, on a cake board or plate. Spread a generous layer of the peaches and cream filling over the cake layer using an offset icing spatula.
- Adding Stability: Pipe a rim of vanilla buttercream around the edge of the cake to support the layers and prevent the peach filling from spilling out. Be generous but mindful not to add too much filling.
- Repeat the Layers: Spread a moderate amount of the peach filling evenly over the first layer. Reserve any leftover compote to serve alongside the cake later. Gently place the second cake layer on top of the filling and repeat the process.
- Final Layer: Place the last cake layer top side down on the second layer of filling. Freeze the cake for about 10 minutes to set the frosting and filling slightly, making it more stable for the final decorating steps.
- Whipped Cream Topping: Begin by making the whipped cream by adding brown sugar, salt, and reserved brown butter bits to the stand mixer bowl. Pour in the heavy whipping cream and vanilla and whip until stiff peaks form.
- Finishing Touch: Top the cake with a generous layer of whipped cream, followed by a layer of peaches. Freeze the cake for 15-30 minutes to stabilize it before adding a new layer. Freezing helps prevent the whipped cream from spreading out too much when adding the next layer.
By following these layering and decorating steps meticulously, you’ll create a stunning Peaches and Cream Cake that not only tastes exquisite but looks visually appealing as well.
Make-Ahead Tips
As I have crafted and perfected my Peaches and Cream Cake recipe, I have discovered some fantastic make-ahead tips that can simplify the process and make your baking experience more enjoyable. By planning ahead and utilizing these tips, you can save time and stress when preparing this delightful dessert.
Prepare the Peach Filling in Advance
One of the components of this delicious cake is the luscious peach filling. You can make this filling ahead of time and store it in an airtight container in the refrigerator. This not only saves time on the day of baking but also allows the flavors to meld together, enhancing the taste of the final cake.
Bake the Cake Layers and Freeze
To streamline the baking process, I recommend baking the cake layers in advance and freezing them. Once the cake layers have cooled completely, wrap them tightly in plastic wrap and store them in the freezer. This way, when you’re ready to assemble the cake, you can simply thaw the layers and proceed with the filling and frosting.
Make the Whipped Vanilla Buttercream Ahead
The whipped vanilla buttercream adds a deliciously creamy element to the cake. You can prepare this frosting ahead of time and keep it refrigerated. Before assembling the cake, allow the buttercream to come to room temperature and give it a good whip to restore its fluffy texture.
Pre-Slice the Peaches
If you prefer to have everything ready to go when assembling the cake, consider pre-slicing the peaches. You can prepare the peach slices and store them in the refrigerator until you are ready to use them. This step saves time during the assembly process and ensures even distribution of peaches throughout the cake.
By following these make-ahead tips, you can simplify the preparation process of the Peaches and Cream Cake and ensure a smooth baking experience. Planning ahead and prepping components in advance can make all the difference in creating a stunning and delicious dessert that will impress your guests.
Serving and Storage
Best Serving Practices
For the best serving experience, slice the Peaches and Cream Cake with a sharp knife dipped in hot water for clean cuts. Serve the cake chilled or at room temperature to enjoy the full flavors of the peaches and cream. Drizzling a light peach syrup over individual slices can enhance the taste further.
How to Store
To store the Peaches and Cream Cake, cover it loosely with plastic wrap or store in an airtight container in the refrigerator. Properly stored, the cake can last for up to 3-4 days. If you prefer a firmer texture, you can also freeze the cake by wrapping it in plastic wrap and aluminum foil. Thaw the frozen cake in the refrigerator before serving.
Conclusion
Creating a Peaches and Cream Cake is a delightful culinary adventure that combines the sweet essence of peaches with the creamy goodness of vanilla. By following the detailed steps outlined in this guide, you can craft a masterpiece that will tantalize your taste buds and impress your guests. Remember, the key to a successful Peaches and Cream Cake lies in using top-quality ingredients and taking the time to prepare each component with care. Whether you’re a seasoned baker or a novice in the kitchen, this recipe offers a rewarding experience that culminates in a decadent dessert worth savoring. So, roll up your sleeves, gather your tools, and embark on a journey to create a Peaches and Cream Cake that will surely become a new favorite in your repertoire.
