This three-tier cake pairs ripe summer peaches with light vanilla layers made tender by whipped cream folded into the batter. A final veil of vanilla buttercream encases the peach-filled layers for a classic peaches-and-cream dessert.
Peaches & Cream Cake
Makes 1 (8-inch) cake
Ingredients
- ½ cup (113 grams) unsalted butter, softened
- 2¾ cups (550 grams) granulated sugar, divided
- ½ cup (112 grams) vegetable oil
- 4 large eggs (200 grams)
- 1 tablespoon (13 grams) vanilla extract
- 3 cups (375 grams) cake flour
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- 1 cup (240 grams) cold heavy whipping cream, divided
- 6 cups (844 grams) sliced fresh peaches
- 2 teaspoons (10 grams) lemon juice
- Vanilla Buttercream (recipe follows)
Instructions
- Preheat the oven to 350°F (180°C). Prepare three 8-inch round cake pans by spraying them with baking spray that contains flour and lining the bottoms with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and 2 cups (400 grams) of the granulated sugar on medium speed until light and fluffy, about 4 to 5 minutes, scraping the bowl as needed. With the mixer on medium-low, pour in the vegetable oil in a slow, steady stream and beat until incorporated. Increase the mixer speed to medium; add the eggs one at a time, mixing well after each addition, then beat in the vanilla.
- Whisk together the cake flour, baking powder, and salt in a medium bowl. With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the cold heavy cream (use half the cream during the additions), beginning and ending with the flour. Beat just until combined after each addition.
- In a separate medium bowl, whisk the remaining ½ cup (120 grams) of cold heavy cream by hand until soft peaks form. Gently fold the whipped cream into the batter in two additions to keep the batter light. Divide the batter evenly among the prepared pans and smooth the tops. Run a wooden pick through each pan to release any large air bubbles.
- Bake the layers until a wooden pick inserted into the center comes out clean, 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.
- In a large bowl, toss the sliced peaches with the lemon juice and the remaining ¾ cup (150 grams) sugar. Let the mixture sit 15 to 20 minutes, stirring occasionally, until the sugar dissolves. Drain the peaches, reserving the peach liquid.
- Place one cake layer on a serving platter and brush it generously with the reserved peach liquid. Fit a pastry bag with a ½-inch round tip and fill with the Vanilla Buttercream. Pipe a border of buttercream around the outer edge of the layer to create a well. Fill the well with 1½ cups (about 211 grams) of the prepared peaches. Top with the second cake layer, brush with peach liquid, pipe another buttercream border, and add another 1½ cups (211 grams) peaches. Place the final cake layer on top, brush with peach liquid, and spread a thin crumb coat of buttercream over the sides.
- Spread a generous layer of buttercream on the top layer, allowing some to hang slightly over the edge. Use an offset spatula or bench scraper to smooth the sides; this will push any excess buttercream up to form a clean edge. Refrigerate the cake until ready to serve and arrange the remaining peaches on top just before serving.
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Vanilla Buttercream
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- ¼ teaspoon kosher salt
- 1 (1-pound) package (454 grams) confectioners’ sugar
- ¼ cup (60 grams) heavy whipping cream
- ¼ teaspoon (1 gram) vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and salt on low speed until smooth. Gradually add the confectioners’ sugar, about 1 cup (120 grams) at a time, alternating with tablespoons of the heavy cream to control consistency. Beat until fully combined and smooth, then stir in the vanilla. Increase the mixer speed to medium and beat until the buttercream is light and fluffy, about 1 minute.
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